Amazing Apricot Chicken

Amazing Apricot Chicken

with Fingerling Potatoes and Green Beans

calorie smart
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Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Fingerling Potatoes

6 ounce

Green Beans

1 unit


12 ounce

Chicken Breasts

¼ ounce


2 tablespoon

Apricot Jam

5 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate51 g
Sugar20 g
Dietary Fiber8 g
Protein40 g
Cholesterol135 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).


Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) Return to oven and roast until veggies are tender and crisped, 12-15 minutes.


Meanwhile, halve and peel shallot. Mince one half; save the other for another use. (For 4 servings, mince whole shallot.)


Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.


Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and half the vinegar (all the vinegar for 4 servings). Simmer until syrupy, 1 minute. Stir in 2 TBSP water (⅓ cup for 4) and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce is very thick.


Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.