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.
3-4large carrotspeeled and thinly sliced (see note above)
4bonelessskinless chicken breasts
1teaspoonsalt
1teaspoongarlic powder
1/2teaspoonblack pepper
1/2teaspoonpaprika
1/4teaspoononion powder
2tablespoonsoil
1/4cupapricot jam
1tablespoonlow sodium soy sauce
1tablespoonWorcestershire sauce
1tablespooncider vinegar
1teaspooncorn 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.
Video
Notes
This recipe also has 156% of your daily Vitamin A requirements and 12% of your iron needs!Leftovers: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.Tips:
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!
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!