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.
- Baking sheet
- Parchment paper
- Medium bowl
- 1 lb Little Potatoes
- 2 large carrots, peeled and thinly sliced
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 2 Tbsp oil
- 1/4 cup apricot jam
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cider vinegar
- 1 Tbsp corn starch
Preheat oven to 375°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 half the 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 oil and sprinkle with remaining seasoning mix.
Bake for 25 to 30 minutes, until potatoes are vegetables are cooked through and chicken reaches 165°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.
Once chicken and vegetables are finished baking, brush glaze over chicken and serve.