Sheet Pan Apricot Chicken

This sheet pan apricot chicken is the perfect weeknight meal. The chicken is tangy, sweet, salty, and sticky. It is one of our favorites and can be on the table in about 30 minutes!

Ingredients

• 1-1/2 pounds chicken breasts, cut into 2-inch cubes
• 1 egg, whisked
• 3-4 tablespoons all-purpose flour
• salt & pepper
• 1 tablespoon extra virgin olive oil
• 3/4 cup good quality apricot preserves
• 1/4 cup low-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1-inch knob fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 1 bunch broccoli, chopped
• 1/4 cup basil leaves
• sesame seeds, for serving
• cooked white rice, for serving

Instructions

1. Preheat oven to 475ºF. Line a baking sheet with parchment paper. Set aside.
2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. To another bowl, add the flour. Dredge chicken in batches through the flour, tossing to coat.
3. Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil.
4. Bake for 12 minutes. Flip the chicken, the add broccoli to the other side of the pan. Toss with an additional 1 tablespoon olive oil, salt, and pepper. Return to oven and cook an additional 5 minutes, until chicken is cooked through.
5. Reduce oven temperature to 425ºF. Meanwhile, mix apricot preserves, soy sauce, balsamic, garlic, ginger, and red pepper flakes in a bowl. Whisk to combine.
6. Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 more minutes or until sauce coats the chicken, watch close or the sauce can burn.
7. Serve the chicken, broccoli, and sauce over bowls of rice. Top with basil and sesame seeds.

Sheet Pan Apricot Chicken

Preheat oven to 475ºF. Line a baking sheet with parchment paper. Set aside.

Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. To another bowl, add the flour. Dredge chicken in batches through the flour, tossing to coat.

Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil.

Bake for 12 minutes.

Flip the chicken, the add broccoli to the other side of the pan. Toss with an additional 1 tablespoon olive oil, salt, and pepper. Return to oven and cook an additional 5 minutes, until chicken is cooked through.

Reduce oven temperature to 425ºF. Meanwhile, mix apricot preserves, soy sauce, balsamic, garlic, ginger, and red pepper flakes in a bowl. Whisk to combine.

Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 more minutes or until sauce coats the chicken, watch close or the sauce can burn.

Serve the chicken, broccoli, and sauce over bowls of rice. Top with basil and sesame seeds.