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Sheet Pan 30 Minute Sticky Apricot Chicken and asparagus. It’s sweet, spicy, extra sticky, and so easy to make!
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.
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!
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.
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!
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!!!
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.
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
Will do, thanks!
Wow! Delicious. Used skinless boneless chicken thighs because i prefer thighs over breast. Coconut rice was perfect!
Hey Nicole,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Just made this for dinner – wow! That sauce is amazing. Can’t wait to make it again!
Hey Danielle,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
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.
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
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!!!
Hey Grace,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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!
Hey Nicole,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
This was great. I used ground ginger instead of fresh (used less) and it worked great! I’ve made the coconut rice several times
Hey Vallerie,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
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!
Hey Natalie,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
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 😉
Hey Roe,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
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!
Hey Alexandra,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
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.
Hey Sherron,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
So good! The flavors are amazing! I made coconut rice to go with! Great compliment. Just make sure you start the rice first!
Hey Tricia,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
This meal was amazing!!! Thank you so much for posting the recipe. It tasted like something Id order at a fancy restaurant.
Hey Nour,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Are the cooking times the same if you use whole chicken thighs with skin on?
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