Amazing Apricot Chicken
with Fingerling Potatoes and Green Beans
- Milk
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.
Ingredients
12 ounce
Fingerling Potatoes
6 ounce
Green Beans
1 unit
Shallot
12 ounce
Chicken Breasts
¼ ounce
Thyme
2 tablespoon
Apricot Jam
5 tablespoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Surprisingly tasty for a simple meal, with the apricot sauce adding a delicious twist even for those not typically fond of apricot.
- Suggestions: Consider making extra sauce to generously coat the chicken for maximum flavor 🍗.
Reviews from our home cooks
My kids favorite meal we get. They will not eat the green beans as they say they are tough. I wish there was another side instead of green beans. Also wish apricot chicken was a choice once a month.
Delicious apricot sauce, nice green beans. Though I'm trying to eat fewer potatoes, this worked well together.
Calorie smart and so delicious! Not a fan of apricot - but definitely great in this!
The Apricot flavor is truly Amazing. Really enjoyed this dish
It was delicious. I love that it doesn't take long to make the meals.
Very good but the chicken meals are all about the same... need variety
So much prep work. A little too labor intensive for the end product
Will be downloading the recipe! The sauce is excellent. Hello Fresh excels at sauces.
