This easy apricot chicken recipe is perfect for busy weeknights! Ready in 30 minutes, it’s a delicious dinner that will satisfy the whole family.
- 1 pound broccoli, cut into florets
- 2 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- ½ teaspoon red pepper flakes, divided
- ¼ cup apricot preserves
- 2 teaspoons minced fresh garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh thyme, chopped
- 1 ¼ pound chicken tenders (8 tenders)
- ¼ cup diced dried apricots
- 2 tablespoons sliced almonds, toasted
- Lemon wedges for serving
Heat oven to 425° with rack set in middle position.
In a large bowl, toss together broccoli, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon red pepper flakes; transfer broccoli to a baking sheet.
In now empty bowl whisk together preserves, remaining tablespoon oil, garlic, Dijon, thyme, remaining 1 teaspoon salt and remaining ¼ teaspoon red pepper flakes for the glaze.
Nestle chicken among broccoli on sheet; brush chicken with half of the glaze.
Roast broccoli and chicken for 10 minutes then brush chicken with remaining glaze and stir broccoli. Continue to roast until an instant-read thermometer, inserted in the thickest part of the chicken tender, registers 165°, about 10 minutes more.
Sprinkle apricots and almonds over the chicken and broccoli and serve with lemon wedges.
Keep this recipe on rotation and swap the broccoli out for whatever veggies you have on hand!
- Sheet pan
This recipe was originally developed by me, Lauren Grant, for Cooks’ Emporium.
- Calories: 332
- Sugar: 11g
- Sodium: 1018mg
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 91mg
Keywords: Apricot Glazed Chicken, easy apricot chicken recipe, one-pan chicken dinner