Apricot Chicken with Charred Scallions

Well, That Was Unexpected.

If you described this meal to me, I’d raise my eyebrows at you. Chicken on a sheet pan, with a few basic sauce elements poured right over the top? Like, really?

But every time I’ve made this apricot chicken, both Bjork and I and our friends have literally said outloud – Wow. Why is this so good? It’s humble, it’s low-key, but it has absolutely incredible flavor.

Sesame oil, soy sauce, with a bit of sweetness (our buddy apricot jam! 😍) are an excellent flavor base – but the thing that deserves most of the flavor credit here is that tangle of charred scallions. They give a nice oniony flavor, but also a roasty depth feels like you spent a few hours on this instead of just 15 minutes.

The chicken stays tender and juicy thanks to a short bake time, the scallions are fun and pretty, and if you can scrape up any browned bits or juices from the pan to spoon over your rice bowl, you’re in for a treat. It’s so good.

Of all our SOS recipes this season, I think this might be the easiest.

I hope you love it! And for more of our most popular easy dinner recipes, click here!

Watch How To Make This Apricot Chicken

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Sesame Apricot Chicken with Charred Scallions

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• Author: Lindsay
• Yield: 4 servings

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Description

This apricot chicken, made on a sheet pan, is so easy and SO GOOD! Just a few simple ingredients, minimal cleanup, and a major flavor boost from the roasty charred scallions on top.

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Ingredients

Units

Sesame Apricot Chicken with Charred Scallions

• 1 lb. boneless, skinless chicken breasts
• 1 teaspoon kosher salt + 10 cracks of freshly ground pepper
• 1/4 cup toasted sesame oil
• 1/4 cup reduced-sodium soy sauce
• 10 scallions, sliced in half lengthwise
• 1/4 cup apricot preserves
• a few tablespoons of chili crisp

For serving:

• Rice
• Any other vegetables – I like cucumbers

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Instructions

1. Preheat: Preheat the oven to 450 degrees. Place a oven rack near the top.
2. Prep Scallions: Cut the scallions in half lengthwise.

   

3. Prep Chicken: Cut the chicken into thinner pieces horizontally. Place chicken on a sheet pan; season with salt and pepper. Drizzle sesame oil and soy sauce directly over the chicken.

   

4. Add Scallions: Toss the scallions in some of the oil.

   

5. Bake: Place the scallions on top of the chicken. Bake for 6 minutes near the top of the oven.

   

6. Broil: Turn the broiler on; broil for 1-2 minutes – the goal is to get the chicken cooked through (165 degrees) a small amount of charring on the scallions. There is tons of yummy flavor in those charred bits! Immediately spoon apricot jam and chili crisp over the top of each piece so it kind of melts in.

   

7. Serve: Serve chicken and a tangle of the charred scallions with rice, spooning extra pan juices over the top (or just drizzling with extra sesame oil and soy sauce). Humble method, max flavor!

   

• Category: Dinner
• Method: Bake
• Cuisine: American

Keywords: apricot chicken, sheet pan chicken, chicken dinner recipe

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Frequently Asked Questions For This Recipe

Can you use a different cut of chicken, like chicken thighs?

I didn’t try it with thighs, but I think it would work – I would just leave them whole, and you’d just need to bake it a bit longer since they are thicker.

Could you grill this recipe?

Yes, and maybe just use sesame oil and soy sauce to marinate the chicken or brush it as it’s grilling.

Are there any other jams/preserves that could work in a pinch?

Orange would work great, or a drizzle of honey could be used in a pinch too!

What veggies can I add to this?

I love this with the fresh cucumber pictured, but you could also add some air-fried broccoli or green beans.

What could you substitute for the scallions?

Thinly sliced shallots would be delicious here!

Could you make this vegetarian with tofu?

Yes! Use this sesame apricot tofu recipe. Same flavors and also very very delicious!

Three More Favorite Sheet Pan Dinners

Sheet Pan Chicken Pitas

Sheet Pan Salmon + Dill Potatoes

Sheet Pan Jambalaya

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Chipotle Chicken with Chunky Pistachio Sauce

Why Is Chunky Sauce So Fun?

I make a lot of blended, smooth green sauces – but this lady is a whole new vibe. Spoonable, chunky, and fun. She is the exact thing I didn’t realize my smoky grilled chicken was needing.

The combination of avocado, pistachio, chives, and lemon is like a mashup of guacamole, gremolata, and springtime brightness and it is SO good.

I know some of you are going to look at the sauce ingredients and think you want a lime in there, but give the lemon a chance. The lemon with the chives and the roasty pistachios… it’s so fresh and unique. I want this for you.

What I like this with:

• my go-to easy rice method which is absolutely hands off
• the simple green salad my kids love
• multiple types of roasted veggies – but this broccoli especially

If you’re worried about things getting spicy, use smoked paprika instead of chipotle! It’ll give you the smokiness without the spicy. Delish.

I hope you love this!

And if you’re doing some meal planning, don’t miss this list of all my favorite easy dinners!

Watch How To Make This Recipe

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Chipotle Chicken with Chunky Pistachio Sauce

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Smoky chipotle chicken grilled to perfection, with a chunky fun sauce featuring pistachios, avocado, lemon, and chives! This is so good!

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Ingredients

Units

Chipotle Chicken:

• 1 lb. boneless skinless chicken thighs
• 2 1/2 – 3 tablespoons taco seasoning (I use Siete Mild Taco Seasoning, a little more than half the packet)
• 1/8 teaspoon chipotle powder (spicy! sub 1/4 tsp smoked paprika if you don’t want it spicy)
• 1 tablespoon olive oil

Sauce:

• 1 large avocado, diced (more firm)
• 1/2 cup pistachios
• 1/2 cup packed cilantro
• a small bundle of chives (.5 oz, a full package)
• juice and zest of one lemon
• 1 tablespoon olive oil
• 1/2 teaspoon salt (more to taste)

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Instructions

1. Prep the Chicken: Trim the fat from the chicken thighs, if you want. Then toss the chicken with the spices and olive oil. You want them to be nicely coated with the spices.
2. Cook Chicken: Heat the olive oil in a skillet or grill pan (affiliate link) over medium high heat. Grill or saute the chicken, flipping once, until nice and browned on both sides with an internal temperature of 165 degrees. (See notes for alternate cooking methods.)
3. Make the Sauce: While the chicken is cooking, use a mini-chopper (affiliate link) or food processor to pulse the pistachios, cilantro, and chives until finely chopped.
4. Finish Sauce: Add to a bowl with the avocado chunks, lemon juice and zest, olive oil, and salt. Stir it up – it’ll be thick, chunky, and a little bit irresistible.
5. Serve: Cut the chicken into bite-sized pieces (makes it easier to build a bowl and eat)! Season with salt. Top with spoonfuls of the chunky pistachio sauce. I love this with rice and a salad. The flavors!! So good.

Notes

Boneless skinless chicken breasts will also work in this recipe! 

If you don’t have chipotle powder, mince or smash a single chipotle pepper from a can and throw it in with the chicken and taco seasoning instead! Or, 2-3 teaspoons of the adobo sauce from the can is also great!

This is the grill pan I use! (affiliate link) You can also grill the chicken, or air fry it for 10-12 minutes at 375 degrees.

The salt level for the chicken will be dependent on your taco seasoning, since they all have a different level of saltiness. I would suggest waiting until after cooking the chicken to season with salt! However, if your taco seasoning doesn’t have any salt, you could add 1/2 teaspoon to 1 teaspoon in step 1 along with the dry spices.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-Inspired

Keywords: chipotle chicken, chicken bowls, avocado, pistachio, burrito bowl

Did you love this recipe?

I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

Frequently Asked Questions

Can you use chicken breasts instead of thighs?

Yes! Works just fine.

Can you use fish instead of chicken?

Yes, I think this would be great with salmon or even shrimp! For shrimp, probably use less spices overall (less surface area) – just enough to coat.

Can you use a different nut besides pistachios?

I feel like toasted pine nuts would be good. Even finely crushed almonds could be a good sub!

How should I cook the chicken if I don’t have a grill pan?

You can grill the chicken on an actual grill, sear/sauté it in a hot pan, or air fry it for 10-12 minutes at 375 degrees. If you do want to get a grill pan, this is the one I use! (affiliate link)

What veggies could I add to this?

You can basically take any veggie and just throw it into the grill pan for a minute after the chicken! Or make air fryer broccoli, or simple green salad, or a bagged salad.

More Really Delicious Chicken Bowls

Thai Peanut Chicken Bowls

Crockpot Chicken Bowls with Cilantro Pesto

Crispy Chicken Tikka Bowls

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