This Apricot Chicken Sheet Pan Dinner is an easy, healthy dinner recipe that requires a few minutes to prep and just one pan! Fluffy potatoes, soft carrot slices, and tender chicken tossed in a flavorful spice blend and topped with a simple apricot glaze.
Table of Contents
- What is the benefit to making a sheet pan meal?
- Are sheet pan dinners safe?
- Ingredients for this Apricot Chicken Sheet Pan Dinner
- How to Make Apricot Chicken
- Tips and tricks for making this apricot chicken sheet pan dinner
- Serving suggestions
- How to store
- Apricot Chicken Sheet Pan Dinner Recipe + VIDEO Recipe
There is not much I love more than an easy, healthy dinner that requires minimal prep and minimal dishes (and I have a feeling I’m not alone on that one.)
Well, this apricot chicken sheet pan dinner is just that! It’s healthy, it’s quick and easy to make, it’s even easier to clean up, it’s delicious, and bonus: the kids love it too!
There are plenty of benefits to cooking up a sheet pan dinner! They’re healthy, they pretty much always include veggies and a protein, they’re customizable, they’re easy to prep, and they’re made using just one pan which makes for super easy cleanup!
If you love sheet pan meals as much as I do, check out my chicken fajita sheet pan dinner, my sheet pan sausage and potatoes, my sheet pan mini meatloaf and roasted potatoes, or my sheet pan honey garlic chicken thighs!
Yes! Sheet pan dinners are safe as long as everything in the pan is fully cooked before serving. For chicken, that means the internal temperature should be a minimum of 165ºF.
I wanted to keep this sheet pan meal healthy with plenty of veggies but I also wanted to still have lots of flavor so the kiddos would eat it. Turns out, a super simple microwave glaze was the perfect fix! Here’s what you’ll need:
- Potatoes: I use creamer potatoes so I don’t have to slice them. You can use standard sized potatoes, just be sure to cut them into similarly sized chunks!
- Carrots: peeled and thinly sliced. I like to slice mine pretty darn thin so they become soft in the oven, but if you prefer your carrots to have a bit of bite feel free to slice them a little bit thicker.
- Chicken Breasts: you’ll need 4 boneless and skinless chicken breasts. I recommend finding ones that are similar in size so they cook evenly and fully.
- Salt, Garlic Powder, Black Pepper, Paprika, and Onion Powder: a simple spice blend that’s used on both the veggies and the chicken to add tons of flavor.
- Oil: coats the veggies and chicken to add moisture and help the seasonings stick.
- Apricot Jam, Soy Sauce, Worcestershire Sauce, Cider Vinegar, and Cornstarch: makes up a simple sweet, salty, and tangy apricot glaze.
This apricot chicken dinner comes together with just 15 minutes of prep! Just throw everything on a sheet pan, bake it for 30 minutes, then eat up!
- Preheat the oven to 375ºF, line a large rimmed baking sheet with parchment paper, then place the sliced potatoes and carrots on the baking sheet.
- In a small bowl, whisk together salt, garlic powder, pepper, paprika, and onion powder.
- Drizzle the veggies with 1 tablespoon of oil, then sprinkle on half the seasoning. Stir until coated and move to the edges of the pan.
- Place the chicken breasts in the center of the pan, drizzle with another tablespoon of oil, then sprinkle with the rest of the seasoning mix.
- Bake for 25-30 minutes or until the veggies are cooked through and the chicken is at a minimum internal temperature of 165ºF.
- While the chicken and veggies are cooking, in a medium bowl stir together apricot jam, soy sauce, Worcestershire, vinegar, and cornstarch. Microwave the sauce on high in 30 second intervals, stirring in between, until thickened. I did 1 minute total.
- Once the chicken and veggies are done baking, brush the glaze over the chicken, then serve and enjoy!
- Chicken breasts come in all shapes and sizes, which can affect the cook time. If you’re using small chicken breasts, you may want to give the veggies a 5-10 minute head start before adding the chicken to the pan. If you’re using large chicken breasts, you may want to let them cook a bit before you add the veggies.
- Slice your own carrots. Yes, the baby carrots you buy at the store are more convenient, but they actually take much longer to cook than carrot slices. Plus, peeled and sliced larger carrots have better flavor!
- Use whatever veggies you like! I love the little potatoes with the carrots, but anything goes! Try it with asparagus, broccoli, squash, zucchini, green beans, red onion, bell peppers, mushrooms, brussels sprouts, cauliflower, beets, you name it! Whatever you use, keep in mind the amount of baking time they require and adjust as needed.
- Line the baking sheet This makes for an even easier cleanup! Once you’re done, you can just take the parchment paper off and toss it. Then all you have to do is give the pan a quick once-over and it’s good to go. No elbow grease required!
Leftover chicken and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, if frozen, then rewarm in the microwave, in a skillet on the stove, or on a lined baking sheet at 350ºF until hot.
Pin this recipe to save for laterPin this recipe to your favorite board
Apricot Chicken Sheet Pan Dinner Recipe + VIDEO
- 1 lb Little Potatoes 20-24 potatoes
- 3-4 large carrots peeled and thinly sliced (see note above)
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 2 tablespoons oil
- 1/4 cup apricot jam
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon corn starch
- Preheat oven to 375 degrees F and line a large rimmed baking sheet with parchment paper. Place potatoes and carrots on baking sheet.
- In a small bowl, stir together salt, garlic powder, pepper, paprika, and onion powder.
- Drizzle vegetables with 1 tablespoon oil and sprinkle with half of the seasoning. Stir until coated and move to the edges of the pan to make room for the chicken.
- Place chicken breasts in the center of the pan. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining seasoning mix.
- Bake for 25-30 minutes, until potatoes are vegetables are cooked through and chicken reaches 165 degrees F internally.
- Meanwhile, in a medium bowl stir together apricot jam, soy sauce, Worcestershire, vinegar and corn starch with a whisk. Microwave on high in 30 second intervals, stirring in between, until slightly thickened (I did 1 minute total).
- Once chicken and vegetables are finished baking, brush glaze over chicken and serve.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel