Oh me, oh my, do I have a treat for you! Get excited, because we’re making Apricot-Glazed Chicken with Spring Vegetables right in your kitchen. Fast, vibrant, and lip-smackingly good, it’s going to knock your socks off!
You know what they say, the quickest way to a person’s heart is through their stomach, and boy, this dish won’t disappoint. Now, you might be thinking, a fancy dish like that surely requires a ton of effort or cooking skills only Gordon Ramsay would possess. Nope, not even close, my friend. As easy as pie, this dish can make you the toast of the evening, leaving everyone thinking you’ve been slaving away in the kitchen all day. But nope, our secret’s safe, promise!
The first thing we need to do for our chicken, sweet and golden brown, is whip up that sticky apricot glaze. Oh, I can practically see it glistening! Simply throw together apricot preserves, a dash of Dijon mustard, and a pinch of red pepper flakes for a little zing. That’s it, no rocket science here!
While the chicken bakes, doused generously in the apricot glaze, let’s give our vibrant spring veggies a little whirl in the skillet. A light stir fry with olive oil, garlic, salt, and pepper, and voila, you’re already three-quarters way there.
Just when the aroma of this delicacy starts wafting through your kitchen, making your stomach growl like an unhappy bear, pull your masterpiece out of the oven. Oh-la-la! That sight of glazed chicken served atop a bed of color popping veggies – it’s like spring on a plate!
So, what say, are you game for this culinary adventure? Give it a shot. After all, nothing ventured, nothing gained. Cooking’s no different, amigo. Hold on to your apron, because we’re about to rock the boat tonight. Can’t wait to hear how delicious your Apricot-Glazed Chicken turned out. Happy Cooking!
Let’s Make It!
- First, let’s prepare our chicken. Grab about 4 boneless, skinless chicken breasts. Rinse and pat dry.
- Preheat your oven to 375°F (190°C).
- For the glaze, in a bowl, combine half a cup of apricot preserves, a tablespoon of Dijon mustard, and a pinch of red pepper flakes. Stir until well mixed.
- Lay chicken breasts on a baking sheet lined with foil.
- Slather the chicken with half the glaze, turning to coat both sides. Set aside the remaining glaze for later.
- Bake chicken in preheated oven for 20-25 minutes, or until no longer pink.
- While chicken is baking, heat two tablespoons of olive oil in a skillet over medium-high heat.
- Add your choice of mixed spring vegetables (about 4 cups) – like snap peas, radishes, baby carrots, and baby new potatoes.
- Sauté the vegetables for about 10-15 minutes, stirring occasionally, till they are tender yet crisp.
- Season the vegetables with salt, pepper, and a bit of chopped fresh parsley.
- In the last five minutes of baking, apply another layer of glaze on the chicken.
- Once cooked, remove chicken from oven and tent with foil to rest.
- To serve, place a bed of vegetables on a dish, lay a piece of chicken on top, and garnish with fresh herbs if desired.
- Sit back and enjoy your Apricot-Glazed Chicken with Spring Vegetables!
That Was Quick!
About the Author: Andrea
