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. | one pan dinner | one pan meal | glazed chicken | chicken and vegetables | healthy dinner idea | meal prep | low calorie
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Apricot Chicken Sheet Pan Dinner Recipe + VIDEO

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 469kcal
Author Ashley Fehr

Ingredients

  • 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

Instructions

  • 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.

Notes

This recipe also has 156% of your daily Vitamin A requirements and 12% of your iron needs!

Nutrition

Calories: 469kcal | Carbohydrates: 42g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1431mg | Fiber: 5g | Sugar: 17g