Description
Experience a delightful balance of sweet and savory with Sheet Pan 30 Minute Sticky Apricot Chicken. This vibrant dish is perfect for busy weeknights, allowing you to whip up a delicious meal in just half an hour. The sticky apricot glaze brings a tangy sweetness that pairs beautifully with tender chicken and your choice of fresh vegetables, all cooked on one convenient sheet pan. With minimal cleanup and maximum flavor, it’s a family-friendly recipe that makes dinner enjoyable for everyone.
Ingredients
Scale
- 1 1/2 pounds boneless chicken breasts, cut into 2-inch cubes
- 1 large egg, beaten
- 3 tablespoons all-purpose flour, or gluten-free flour
- Kosher salt and black pepper, to taste
- 1 tablespoon extra virgin olive oil, or sesame oil
- 3/4 cup high quality apricot preserves
- 1/4 cup low sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, finely chopped or grated
- 1 inch fresh ginger, grated
- 1/2 – 1 teaspoon red pepper flakes, to taste
- 1 bunch asparagus, or broccoli – chopped
- 1/4 cup fresh basil leaves, for garnish
- Sesame seeds and rice, for serving
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Add the chicken cubes, beaten egg, and a pinch of black pepper to a mixing bowl. Toss together until well combined. In another bowl, add the flour. Dredge the chicken pieces in batches through the flour, ensuring each piece is coated evenly. Place the coated chicken on one side of the prepared baking sheet. Drizzle with olive oil.
- Bake the chicken in the preheated oven for about 12 minutes. After that time, flip the chicken pieces over. On the other side of the pan, add your chopped asparagus (or broccoli), tossing them with an additional tablespoon of oil along with salt and pepper. Return everything to bake for another 5 minutes until chicken is cooked through. Reduce oven temperature to 425°F.
- While waiting on the chicken, mix together apricot preserves, soy sauce, balsamic vinegar, grated garlic, grated ginger, and red pepper flakes in a glass jar or bowl until well blended.
- Pour this flavorful sauce over cooked chicken pieces in the baking pan. Toss everything gently to coat well. Return it back to the oven for an additional 3 minutes until bubbly—keep an eye on it as sauces can burn quickly!
- Serve warm chicken and asparagus over bowls of rice topped with fresh basil leaves and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 piece of chicken with vegetables (about 150g)
- Calories: 320
- Sugar: 18g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg