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Sheet Pan 30 Minute Sticky Apricot Chicken and asparagus. It’s sweet, spicy, extra sticky, and so easy to make!

Sheet Pan 30 Minute Sticky Apricot Chicken

Back when my family would travel to Florida for spring break to soak up the sun and visit my grandparents, my Nonnie had a dish she called her “first night chicken”. It was the dinner she’d serve out-of-town guests on the first night they arrived. One, because it was delicious, and two, because it was beyond easy.

The thing about my Nonnie? She was an awesome cook, but her real secret was that she’d never make anything that was complicated or had too many ingredients. She was a woman of simplicity when it came to cooking and baking.

And you know something? It really worked for her. Every single one of her recipes was delicious. And her meatloaf is all my oldest brother, Creighton, ever talks about.

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

Her recipes were the “retro” kind that probably used far too many store-bought ingredients and one too many bottled and canned goods. But it was her style of cooking and it worked for her. And we loved the dishes she made.

Anyway, she’d serve this “first night chicken” often. It was always a hit every time she served it. Each and every guest they would welcome into their Florida home…which was a lot of guests…loved this dish! As you can imagine a south Florida home becomes very popular in the dead of winter and early spring. Family sure loved to visit them.

Nonnie would serve her roasted chicken with steamed asparagus and rice. I remember the dish being absolutely delicious. Nonnie shared the recipe with me about 5 years ago, and while I’m not revealing her secret just yet (though I will…very, very soon), this recipe today was inspired by hers. Just like my grandma’s chicken, the one I’m sharing today highlights a jar of apricot jam. The flavors in today’s recipe are not the same. But I just had to shout out to my Nonnie for inspiring this insanely easy and delicious sticky chicken.

Makes me miss her even more!

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

Making this sheet pan sticky ginger chicken is easy…

Here are all the details. My Nonnie always used chicken thighs with skin on, which helped her sauce stick. I used boneless skinless breasts. I didn’t want to bread the chicken, but I still wanted the sticky sauce to really stick.

So I toss the chicken with a beaten egg and dredge it through some flour. It’s a very, very light coating, but it’s just enough to help all that sticky sweet sauce actually stick to the chicken. Once you coat the chicken in flour, grease a baking sheet, and arrange the chicken to one side. Then drizzle with olive oil to help the chicken crisp up a bit.

Throw the pan into the oven and let the chicken get nice and crispy.

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

About halfway through cooking, pull the pan out, flip that chicken and add the asparagus.

First off, you can use broccoli if you hate asparagus, but since I have an abundance of asparagus this week…and since that’s the vegetable my Nonnie also used, that’s what I went for…and we found it delicious.

I kept the asparagus basic, just olive oil, salt, and pepper. But the real secret? Getting them tender and crisp in the oven. Since the chicken cooks at such a high temperature, the asparagus quickly softens, then crisps, and lightly chars. So very delicious. My favorite way to enjoy asparagus!

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

While everything is roasting, make the sticky sauce.

The truth? The sauce is truly why you should make this recipe. It’s honestly so addicting. Sweet, tangy, a touch spicy and once cooked down, super sticky. The secret ingredient is of course apricot jam. I know it might sound odd, but please, don’t doubt me here. The jam adds sweetness and gives the sauce that sticky texture we love so much. Soy sauce adds a touch of saltiness, and balsamic vinegar gives it a nice tang.

Once the chicken cooks, toss the sauce with the chicken, return to the oven for a few more minutes, and you’re done. I was shocked at how well the timing of everything ended up working out and how quickly this came together.

Nothing fancy here, just simple cooking, but very delicious.

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

Side dish suggestions?

My side dish suggestion…creamy coconut rice made with a pat of butter and lots of fresh basil. Trust me, this is a must, and adds so much to complete the dish. Then top the chicken with toasted sesame seeds and basil. Again, so simple, but really just so good too. It’s that sauce…it’s pretty hard to beat.

If you’re looking for something fresh and healthy…ish for dinner this week, make this sticky chicken!

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

Looking for other weeknight dinners? Here are a few to try:

Healthier 25 Minute Kung Pao Chicken

30 Minute Creamy Thai Turmeric Chicken and Noodles

30 Minute Spicy Indian Butter Chicken

Lastly, if you make this Sheet Pan 30 Minute Sticky Apricot Chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan 30 Minute Sticky Apricot Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 337 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.
    2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the 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, then add the asparagus to the other side of the pan. Toss with 1 tablespoon oil, salt, and pepper. Return to the oven another 5 minutes, until the chicken is cooked through. Reduce the oven temp to 425° F.
    3. Meanwhile, mix the apricot preserves, soy sauce, balsamic vinegar, garlic, ginger, and red pepper flakes in a glass jar or bowl.
    4. Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
    5. Serve the chicken, asparagus, and sauce over bowls of rice topped with basil and sesame seeds.

Notes

If using Broccoli: add the broccoli to the sheet pan when you begin roasting the chicken as it will take longer to cook than the asparagus.
Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice, 1 tablespoon butter, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

Sheet Pan 30 Minute Sticky Apricot Chicken | halfbakedharvest.com

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Comments

  1. I made this recipe for dinner tonight. I had to substitute coconut water for coconut milk and it was delicious. The chicken was so yummy and moist. I didn’t use broccoli, I used zucchini because I have it growing in my yard and it worked perfectly. Great recipe, can’t wait to make it again. I love all of your recipes!!!

  2. Absolutely love this recipe, I’ve made it multiple times. It’s different and so easy! Not to mention completely addicting. My parents love it as well and have added it to their weekly rotation. A new recipe hasn’t made it into the rotation in a long time!

    I have noticed that sometimes my sauce isn’t as sticky as other times. When I double or triple to recipe, I make sure the measurements are correct and I’ve even tried removing the chicken and cooking the sauce longer in the oven the last time this happened. Any tips? I was thinking maybe using less apricot jam.

    1. Hey Christina,
      Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Sometimes doubling or tripling a recipe doesn’t always give the best results. You can try cornstarch to thicken the sauce. xTieghan

  3. I’ve just been told I’m allergic to eggs.
    I love so many of your dishes like this. Wondering how it’ll work without egg.

    1. Hey Angela,
      I would use milk in place of the egg for this recipe. I hope it turns out amazing, please let me know if you give it a try! xTieghan

  4. 5 stars
    This is fantastic! My husband rarely comments on new recipes I try, but while we were eating he said, “I LOVE the chicken!”
    I love all your recipes, but I really loved how few ingredients were in this one – really made it convenient to make on a weeknight – with still packing a lot of flavor!
    Thank you!!!

  5. 5 stars
    This has become part of our regular meal rotation. It’s so easy to make and so so good! We often use green beans as our veggie. Love it!

  6. 5 stars
    This was great. I used ground ginger instead of fresh (used less) and it worked great! I’ve made the coconut rice several times

    1. Hey Vallerie,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

  7. 5 stars
    I make at least two of your recipes a week for meal prep because I’m a night shift nurse, and I almost never make the same thing twice because all your recipes look so good I want to try them all!! But this one I will make again for sure because the sticky sweet sauce is far too addictive!

    1. Hey Natalie,
      Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan

  8. 5 stars
    As always, delicious!!!!
    Thanks Tieghan, you did it again, fantastic recipe!!! So delicious.
    Made broccoli , cauliflower and even added a couple of sliced apricots to the pan. Hey, why not? They’re in season. Made with coconut rice recipe you suggested and wilted some spinach into the rice pot at the end….. We can never have enough greens, yumm
    This will be in our rotation….. Along with so many of your recipes 😉

  9. I saw this recipe the day I planned to make homemade apricot jam! I made the chicken yesterday with this glaze and it was really so so good! Thank you Tieghan 🙂 I served it with creamy risotto but next time I will serve with rice noodles and some crunchy peanuts I think. Great inspiration!

    1. Hey Alexandra,
      Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan

  10. 5 stars
    Delicious, even though I messed up big time. I failed to notice that the chicken was to be cut up in two inch pieces. I used skinless boneless chicken thighs. Plus my oven was turned off instead of lowering to 425. By time I noticed it was a 330 degree oven. So I did cook longer. And raise heat back to 450. Was awesome! I have photos. I’ll try and figure out how to post.

    1. Hey Sherron,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  11. 5 stars
    So good! The flavors are amazing! I made coconut rice to go with! Great compliment. Just make sure you start the rice first!

    1. Hey Tricia,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  12. 5 stars
    This meal was amazing!!! Thank you so much for posting the recipe. It tasted like something Id order at a fancy restaurant.

    1. Hey Nour,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

    1. Hey Christine,
      You may have to slightly increase your cooking time until your chicken reaches an internal temp of 160. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jenniffer,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  13. 5 stars
    This is seriously my favorite recipe – EVER! I make this at least once a week. The SAUCE!!! My husband and I were pretty silent the first time we had this for dinner – that’s when you know the meal is good! Super easy to make, comes right together, leftover sauce is great on grilled chicken. We make this with broccoli and I already know I’ll make this for dinner tonight!

    1. Hey Taylor,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    2. 5 stars
      This was soo delicious, it’s my fiancé’s new favorite dish! I had a little trouble with the coconut rice because I only had long grain rice on hand but it still came out amazing, thanks for the recipe!

      1. Hey Alexis,
        Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  14. 1 star
    This is one of the worst things I have ever cooked. It took almost 2 hours. Not even close to 30 minutes. I have a 4 kids and they always have friends over so I doubled the recipe. So, yes it should have taken longer than 30 minutes. The poor chicken had to cook sooooo long to it “sticky”. Horrible recipe. Poor chicken, it never had a chance

    1. Hey Amanda,
      So sorry you had issues with the recipe. Was there anything you adjusted? Since you doubled the recipe it was important to use a large enough sheet pan or use two pans so the chicken wasn’t overcrowded. Please let me know how I can help. xTieghan

    2. This is clearly a YOU problem and not a Tieghan problem. Stop complaining because you messed up your dinner and either can’t cook or can’t follow a recipe.

  15. 5 stars
    This was absolutely perfect and delicious!
    I used French green beans and they were amazing and crispy. Don’t skip the coconut rice basil or sesame seeds!!
    Thank you for inspiring me.

    1. Hey Cindy,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  16. 5 stars
    I love this recipe! It’s packed full of flavor and super easy to make. Definitely a staple in my recipes.

    1. Hey Brooke,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

    1. Hey Sarah,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  17. I followed the directions but my chicken didn’t crisp up at all. It just had a weird egg/flower coating on it and did not brown. Not sure what went wrong but I was really disappointed.

    1. Hey there,
      So sorry to hear this. It’s really hard to say without being in the kitchen with you. What rack did you have your sheet pan on? Let me know how I can help. xTieghan

    1. Hey Kerry,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  18. 4 stars
    This was very good. I found it to be just a bit too sweet but my husband thought it was perfect. My asparagus had unfortunately gone bad, so I only made the chicken and coconut rice with a green salad

    1. Hey Bethany,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  19. Curious, do we need to adjust oven temps/times or anything if we are not cooking at altitude? Been loving what we have made so far! Thanks for all the yummy recipes!

      1. Is this chicken something we can make ahead of time and add sauce before warming in oven?
        I like to prep dinner in afternoon so I can heat after work

        1. Hey Miri,
          Sure, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan

  20. 5 stars
    It is ridiculous how good this chicken is. Can literally be paired with anything.

    1. Hey Katherine,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  21. Made this recipe tonight with the coconut rice and it was delicious! Will definitely be adding this to my regular rotation of meals.

    1. Hey Daniella,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  22. 5 stars
    This was SO good! The ginger and the apricot together, with the bit spice and tanginess, was spot on. I served it without rice actually, and it was plenty delicious. I think I’ll try this with peach preserves next time, for fun. The basil was a welcome flavor and bit of freshness, so I don’t think I’d ever skip on that. This will definitely go into my rotation. One thing was that my asparagus took a little longer to cook, so I actually had to remove the chicken and put the asparagus back in for another 3ish minutes. I think maybe my asparagus stalks were extra thick ones. 🙂 Thanks for this delish recipe!

    1. Hey Meg,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan

    1. Hey Marija,
      I just used regular basil for this recipe. I hope you love this dish, let me know how it turns out! xTieghan

  23. 5 stars
    Made this for a second time tonight. It’s delicious and I wouldn’t change a thing. My picky eaters gobbled it up.

  24. 5 stars
    I made this with broccoli florets (not chopped as I couldn’t see how we’d eat it chopped up!), and it turned out well. I found that the original 3-4 tablespoons of olive oil was about right for the broccoli, although you probably wouldn’t need as much for asparagus. Anyway, a good recipe!

    1. Hey Helen,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  25. Made this tonight and it came out perfectly! It was super tasty!! Will definitely be making again. Followed the recipe pretty much exactly. The only thing is that I used powdered ginger and I didn’t know when to add the sesame oil so it was left out.

  26. 5 stars
    This chicken dish is SO flavorful and SO good. Serving with the coconut rice just brought the flavor up another notch and I highly recommend it. Will be making this dish often. Love all the HBH recipes and this one definitely rates at the top.

  27. Tieghan, this recipe was just fantastic!! It is so nice and easy and the flavor! Yum.
    My husband kept complementing me and I told him, not me,…Tieghan. 😂
    Btw I used broccoli and parboiled it first. So good, .thanks. ❤️

  28. 5 stars
    We are a dairy allergy family and this was great for allergic and non-allergic members. This was my second HBH recipe to try and it is so so good.

    1. Hey Rochelle,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  29. 4 stars
    Love all of your sheet pan sticky chicken recipes! This one was a tad too sweet for me, but still delicious! I can never get my chicken to brown like yours and my asparagus didn’t char either. Can you make a video or tutorial showing how you brown your sheet pan chicken?? lol

    1. Hey Tiffany,
      I am so glad that this recipe was enjoyed, thanks a bunch for making it! Sorry this was sweet for you, it definitely is meant to be on the sweeter side:) You can always pop the chicken under the broiler for a minute or two to help brown it! xxTieghan

  30. 5 stars
    Omg this is soo delicious!! We used chicken breasts but thighs as Tieghan mentions would be delicious as well. The chicken is so moist and the sauce amazing! The asparagus is crispy and delicious! Think of an excellent chinese food dish. How many times can I say delicious! A must try!

  31. The recipe calls for four tablespoons of sesame oil but I only see instructions to toss the chicken with one tablespoon. Where do the other three tablespoons gets used or am I missing something?

  32. 5 stars
    Excellent flavor, easy to prepare, easy clean-up. The perfect weeknight dinner! I made it with broccoli, and the broccoli held up well to roasting with the chicken.

    1. Hey Shannon,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  33. 5 stars
    Recovering from Covid-so this being so easy to make is a bonus. Appetites for my husband and I are not up to par, but this was Delicious. Thank you.

  34. 5 stars
    I made this mostly for myself, night 1, well my whole family tried it and loved it so I had to make it again the next night! It was truly so easy, the chicken was so moist and tender and the sauce so flavourful. I roasted a full pan of seasonal veggies on a separate pan, to feed a family of 4, and dint toss them in the sauce but we served in bowls so everything kind of mixed in. Must serve with rice so you can roll the chicken in the rice and make it spikey (very fun if you are 5). I wasn’t expecting the kids to like all the flavour but I was wrong.

    1. Hey Nancy,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  35. 5 stars
    Wow! I just made this and it turned out amazing!! I used boneless thighs instead of breasts. So much flavor and so simple! Another HBH winner!

    1. Hey Melissa,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

    1. Hey Lindsay,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  36. 4 stars
    Made this for my family last night. It was delicious! I did Wonder about what to do with all of the olive oil. The directions you find when you print the recipe do not indicate what to do. I went back and looked at your website and saw you were supposed to drizzle it over the chicken once it is on the pan, so I suggest updating the recipe so others aren’t confused. And as with most of your recipes I find it took much longer to prep than the time indicated. I even had help and it took much longer than 10 mins to prep- I’d say 30 is more realistic.

    1. Hey Heather,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  37. 4 stars
    Mmmm so good! The sauce was nice and sticky and very flavoursome. An easy tasty meal. Thanks yet again Tieghan!

    1. Hey Marilla,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

    1. Hey Pam,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  38. 5 stars
    Made this tonight and it was out of this world! Sweet and spicy. Might be one of my husbands favorite dishes now! Will be making again stat!

    1. Hey Alexis,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  39. 5 stars
    Fantastic, Awesome, wonderful. All the usual thoughts I have after cooking one of your recipes. 4 years of following you and never a bad meal. I had to do this one with Marmalade asI haven’t got any Apricot. Thank you for all you do. You have turned a guy who used to open cans into a cook.

    1. Hey Timothy,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Michele,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  40. just made this tonight…..didn’t have asparagus, so just prepared the chicken using a combination of boneless thighs and breasts…..the process was sooooooo simple ….made the coconut rice from your Hawaiian Hulu Pork Fajitas recipe…..served with a kale, walnut and feta salad….chicken and rice was absolutely delicious and easy enough to prepare even on a busy work day…love your site….jbt

    1. Hey Janice,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

    1. Hey Kelly,
      Either one would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    Another winner. Really nice flavor and the chicken cooks up so tender. I do have one bone to pick with you: every time that I make one of your recipes, I try to remember to double the sauce because it’s always amazing. And I always forget. How about you including doubling in your recipes to remind me! 😉

    1. Hey Alja,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

  42. 5 stars
    Made this for dinner and loved the ease of prep and cooking. There was so much flavor in the chicken, asparagus, and rice. The sauce was amazing and we loved the coconut rice (I used jasmine) – I will have to increase the amount cooked next time as everyone wanted more. Followed your recipe and didn’t change a thing.
    You have become my go-to site for dinner ideas – your meals are always flavorful and easy to follow. I’m so glad I’ve signed up for your newsletter.

    1. Hey Leslie,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

  43. 5 stars
    I can’t say enough how delicious and easy to make this was. I used brocolli and it was so yum! And don’t even think I won’t make a comment on that melow superb coconut rice! Will make again amd again,thank you. Just ordered you cookbook😀

    1. Hey Marisela,
      I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan

  44. 5 stars
    So easy, absolutely delicious. I charred the broccoli and made it with the coconut rice. I’ll definitely be making this again!!

  45. 5 stars
    This was incredible! My husband and I both gave it a 10/10 with a gigantic chef’s kiss! The coconut rice really pulled it all together so nicely! Thank you for the wonderful meal!

  46. I’m making this right this minute, and I can’t figure out what to do with the 3 extra tablespoons of olive or sesame oil! You toss the chicken with 1 tablespoon after 12 minutes of cooking time, but there’s no other reference to the other 3 tablespoons of oil. Help, please!!!

    1. Hey Connie,
      You can use that to grease your baking sheet with:) I hope you love the recipe, please let me know how it turns out! xTieghan

  47. We made this tonight and my husband had a fit! We just gobbled it up. He requested this be in our weekly rotation.

    1. Hey Genevieve,
      I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan

  48. 5 stars
    This sauce and coconut rice are so darn good! The whole dinner came together really fast and my picky eaters loved it. Thank you for another winner!

  49. Hi! I’m making this recipe tonight… If I’m using minute rice, can I follow the directions on the box and just replace half the water with coconut milk?

    1. Hey Michaela,
      I’ve not tested this, but I would imagine that it should work for you! I hope you enjoy the dish, let me know how it turns out! xTieghan

  50. 5 stars
    LOVE this recipe. Tastes just like take out. And make sure to make the coconut rice with it! SO GOOD! I will definitely be making this again.

  51. 5 stars
    This dish was SOOO good!! Even hubby approved with no commentary besides it was awesome!! The crisp on the chicken was perfect! I used frozen broccoli and it was cooked to perfection in the recipe time! Love how delicious a meal can turn out in only 30 minutes! Will definitely be making this again!

  52. 4 stars
    Really loved this one!! I appreciate the one-pan meal but I think if the chicken was cooked in its own pan you might be able to salvage more of the sauce. Next time I might even just use half the sauce to cook with and then keep a bit on the side that can be heated and served overtop at the table. SO so so good!!!

  53. 5 stars
    Love love love! My whole family loved it!
    So easy and so yummy! I doubled the recipe and it worked great. The chicken had great texture and stayed tender!

    I cooked the rice in my Instant Pot – 2 cups of rice, 1 can of coconut milk, and 1/2c water

    Thanks Tieghan!

  54. 5 stars
    Just found your website last night and made this tonight. SO DELICIOUS!! Total time start to finish was 50 minutes. It certainly could have been 30 min if only I measured, chopped and prepped all ingredients first. Love the ease of sheet pan cooking! YUMMMMMMYY!

  55. 5 stars
    This came out so good! The coconut rice really put it over the top. I’ll definitely keep this one in my regular rotation!

  56. 5 stars
    This was an amazing dish. We loved it. We have made so many of your recipes and they are always a hit. My whole family is making them now. The only thing I didn’t have ingredients to make was the coconut rice – we just had plain basmati with lime, but it was still delicious.

  57. 5 stars
    one of the best chicken recipes I have ever made ! I decided to serve roasted Brussel sprouts instead of asparagus with mine but regardless, it was amazing. definitely going to be a staple in my house from now. thanks Tieghan ! you truly are the best, I have made many of your recipes and have loved every single one.

  58. Hi! Love, love your site, and I make tons of your wonderful recipes, thank you! Can you clarify the 4 T. Olive oil directions? It says 1 T. for the asparagus….just checking to see where the other 3T. goes? Making this tonight!! Thanks!!!

    1. Hi! THANK YOU! You are so sweet!

      The 3 tablespoons of olive oil was a typo, I fixed the recipe. You only need 1 tbs for the asparagus! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  59. 5 stars
    delicious!!! I opted out of making the rice and steamed Trader Joe’s frozen rice for an easier recipe. I made broccoli instead of asparagus. Everything about this tangy spicy dish is so yummy. My boyfriend said… “one of the greatest meals you’ve ever made!” And it was so easy.

    1. Hey Caitlin,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Natalie,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  60. 5 stars
    Made this for dinner tonight & my gosh it was amazing! Did the coconut jasmine rice, this will definitely make it into the regular rotation of meals! Loved that its a take on your family recipe 🙂

    1. Hey Taylor,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Maryellen,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Annie,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  61. Made this today with plain rice and my family loved it. So quick and easy! Love a good sheet pan meal. Keep them coming please! Thanks for another great meal!

    1. Hey Janet,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Sarah,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  62. 5 stars
    Hi Tieghan! I made this today and it is seriously one of the best things I have ever eaten. I didn’t have asparagus on hand, so I used whole green beans instead. I used basmati rice, prepared as normal but with a little sesame oil and rice vinegar added to the cooking water. The whole meal was absolutely fantastic – thanks for another great one! 🙂

    1. Hey Aline,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  63. 5 stars
    This was absolutely delicious – it had sweet, spicy and a touch of heat with the crushed red pepper. This recipe will definitely be used on a regular basis. I had broccoli on hand so I used that but I will try the asparagus next time. I did use coconut aminos instead of soy.

    1. Hey Jen,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  64. 5 stars
    Excellent, easy recipe. It was delicious! I found the sheet pan more cumbersome so I just did it in my cast iron pan. I used string beans. Will make again for sure!

    1. Hey Amy,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  65. 5 stars
    This was so delicious. The coconut rice was so creamy and delicious with the fresh basil. The chicken was the perfect amount of sweet and heat.

    1. Hey Jolene,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  66. 5 stars
    Wow! So delicious. The coconut rice was so creamy a delicious with the fresh basil. And the chicken was just the perfect amount of sweet and heat and overall sticky and fantastic.

    1. Hey Jolene,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  67. 5 stars
    Loved all the flavors! The basil was an excellent enhancer. I will cut the sweetness back a bit next time for our liking.
    Excellent, Tieghan!! Thanks.

    1. Hey there,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  68. 5 stars
    Easy & delish! My husband and two boys (ages 7 & 9) loved this. I followed the recipe to a “t” but went light on spice for the kids and did plain rice. We will enjoy this again in the future! Love your HBH recipes, Tiegen!!

    1. Hey Erica,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Sharman,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  69. 4 stars
    This turned out really well and was super easy to make. I did half the recipe with chicken breast and the other half of the recipe adapted to tofu, as we are a mixed family or vegetarians and omnivores. If you do it with tofu, press the tofu and then coat it with cornstarch and crisp it in oil (a neutral flavoured oil) in a frying pan. Add the sauce to the pan and let it cook on very low heat until coated with sauce. My only issue with the recipe is that there are 4 tbsp of olive oil called for in the ingredient list, but only 1 tbsp accounted for in the directions. I sprinkled some olive oil (but not 3 tbsp) on the parchment paper. Thanks for a good recipe!

    1. Hey Vivian,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Brittany,
      Here is the recipe for the coconut rice:
      Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice, 1 tablespoon butter, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

      I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  70. This was amazing!! I added chopped dried apricots to the sauce! My family says to definitely keep this in my rotation! ♥️

    1. Hey Stephanie,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  71. 5 stars
    Made with your coconut rice for dinner! Had snow peas on hand so we did that, and actually did chicken on the stove top. All worked out great. Super easy yummy sauce!

    1. Hey Mallory,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  72. 5 stars
    I just made this for dinner with the coconut cilantro rice and wow, INCREDIBLE. So many amazing flavors coming together in one bowl. I have been in a bit of a rut, cooking the same things, and a friend put me on to your blog and I am so excited to try more of your recipes!

    1. Hey Nicole,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  73. Your nonnie sounds like my grandma to a T! The best cook I know and also a resident of south Florida who cooks for all her friends and neighbors! I’m excited to try this dish this weekend with coconut rice of course, and will be sure to leave feedback!

  74. Where is the recipe for the coconut rice? I’d like to experience this dish in it’s entirety 💕

    1. Hey Quiana,
      Here you go:
      Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
      Please let me know if you have any other questions! xTieghan

  75. This looks great! You think it would be just as delicious with pork tenderloin? Trying to make a dent in my fully stocked freezer!

    1. Hey Elizabeth,
      I have not tested this with pork, but I think it should work nicely for you. I hope you love the recipe, please let me know how it turns out! xTieghan

  76. Question: So what do you do with the second half of the sauce? Do you pour that over after the chicken comes out of the oven, pour it over the plated meal before serving, or server it on the side? Thx!!

    1. Hey John,
      Yes, that is correct, I use the sauce in step 4 and step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  77. We loved this dish. I have home-grown peach jam so used that instead of apricot. Followed the coconut rice recipe to go with it and YUM!! A definite make-again … soon!

  78. Do you bake the chicken for 12 min then toss with olive oil or toss with olive oil and then bake? I’ve had really poor success with this drizzling with olive oils method you use a lot. Maybe I don’t use enough but some parts of the chicken are dry and toasted and others that have olive oil on them crisp up.

    1. Hey Gina,
      You will want to bake for 12 minutes and then toss with olive oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  79. 5 stars
    Awesome! Wasn’t surprised though, every recipe I make of yours is so incredible! I made more sauce cause it was unbelievably yummy! Thank you.

    1. Hey Carl,
      You are using half of the sauce in step 4 and the other half in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  80. 5 stars
    Just made this and my family ate it off the pan while I was waiting for it to cool! (I mean, it did not make it to the dinner table!!!)
    Def making again.
    Thanks for posting!!

  81. 5 stars
    We just had this chicken… extremely delicious… one of these recepies where you want to eat more than you could take… we go nuts for this sauce… absolutely amazing!!! Thanks a lot from Munich, Germany

    1. Hey Crissy,
      Yes, arrowroot will work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lori,
      As long as the thighs are boneless and you cut them into the same size pieces that I did for the breasts, you can follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Thanks Andi,
      Here you go:
      Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
      Please let me know if you have any other questions! xTieghan

    1. Hey Nicole,
      I think that would be so great here!
      Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

      Please let me know how it turns out! xTieghan

  82. will be making this soon with few subs i never had sticky apricot chicken as am a vegan sorry for early comment as am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya

  83. Oooh this looks mouth watering and I love apricots. I have ear marked this one for tomorrow (Friday). Last night I made your sheet pan pesto chicken and lemon butter potatoes with whipped feta for dinner, which both my partner and I loved. It was delicious. Thank you for sharing 🙂 x

    1. Hey Colleen,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! I hope you enjoy this recipe as well! xTieghan

    1. Hey there,
      I like to use jasmine or basmati rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan