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.

15 mins
30 mins


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Place chicken breasts in the center of the pan. Drizzle with remaining oil and sprinkle with remaining seasoning mix.

  • Step 4

    Bake for 25 to 30 minutes, until potatoes are vegetables are cooked through and chicken reaches 165°F internally.

  • Step 5

    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.

  • Step 6

    Once chicken and vegetables are finished baking, brush glaze over chicken and serve.