This Apricot Chicken Sheet Pan Dinner is an easy, healthy dinner recipe that requires just a few minutes prep and one pan! Loaded with potatoes and vegetables and topped with a simple apricot glaze. Includes step by step recipe video.
There is not much I love more than an easy, healthy dinner recipe that requires minimal dishes. I just have this feeling that I’m not alone here.
It’s January, and the holiday craziness is over but we all remember the cookies, bars, breads, gravies and just all around decadent eats we may have over indulged in. As much as I love the holidays and the concerts and the parties (and the baking!), I love how January is a fresh start where we can get back to Normal (or as normal as our children allow 😉 ).
Now that the chaos of December is over, we’re trying to settle into our new routine as a family of 5 and I’m busy dreaming up all kinds of easy dinner recipes to keep us sane.
I really wanted to use these Little Potatoes in a sheet pan dinner because it has been way, way too long since my first one (can you believe I only have one other sheet pan dinner recipe on The Recipe Rebel?!).
I wanted to keep it healthy with plenty of vegetables but lots of flavors for the kiddos. A super simple microwave glaze gets the job done and makes everyone happy!
Tips and Tricks for Making this Apricot Chicken Sheet Pan Dinner:
- Chicken breasts come in all shapes and sizes, which will definitely affect your cooking time. If you are using small chicken breasts, you may want to give your veggies a 5-10 minute head start before adding your chicken to the pan. With the chicken breasts I use, I’ve found a 30 minute bake time to be just fine and they aren’t overcooked.
- I’m a little picky about my veggies, and I like my carrots actually tender and not crunchy. The thicker you slice them, the more bite they will have. I have found that the baby carrots you can buy at the store require a much longer bake time before they are tender (up to 45 minutes), so yes, they’re more convenient, but they will still be crunchy at 30 minutes.
- Feel free to swap the carrots for another veggie your family prefers! Just keep in mind the amount of baking time they require and adjust the recipe as required.
*This post is generously sponsored by The Little Potato Company as part of my ambassadorship — thank you for supporting the brands that put food on our table!
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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
- 2 teaspoons 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.
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