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This Sheet Pan Honey Apricot Chicken and Asparagus is a healthy and fresh Spring dinner that cooks entirely on one tray! The easy weeknight meal requires just 10 minutes of prep for a simple, family-friendly dish that will make your tastebuds sing.

Honey Apricot chicken on a baking tray with asparagus

Hey, friends! Happy Friday to you! Is it spring yet where you live? Is your asparagus in season? According to my unscientific observations from the grocery store produce department (and the rainy week that we’ve had), I can tell you that it’s definitely that time of year in Virginia!

When I noticed the asparagus on sale at my local grocery store last weekend, I scooped up multiple pounds of the green goodness to use in dinners for the week. Plus, it was the vegetable “special” when Keith and I went out to eat at a local farm-to-table restaurant last Saturday.

If it’s cheap, fresh, and delicious, you better believe that I’m going to take advantage while it lasts!

An overhead shot of honey apricot chicken with asparagus

Since my husband and boys wouldn’t find a tray of asparagus to be an acceptable dinner on its own, I figured that I better add some chicken to bulk up our recent supper. With half a jar of apricot preserves in the refrigerator, this meal was born!

A close up of Honey Apricot Chicken and Asparagus on a sheet pan

Sheet Pan dinners are the only way to go — they’re just SO easy. The best part is definitely at the end…when there is only ONE TRAY to wash. Can’t beat that!

Serving Suggestions

I like to pair the chicken and asparagus with a simple side dish that doesn’t require much effort, and that doesn’t utilize any additional dishes. A few slices of crusty bread works perfectly for soaking up any of the extra apricot glaze, while microwaveable pouches of rice are another handy option.

You could also try serving this with roast potatoes, mash, roasted squash, green beans, broccoli or any veg you prefer!

A close up of honey apricot chicken on a tray with asparagus

You’re going to love this preparation method for chicken and asparagus! Thanks to the sweet glaze, the chicken stays moist and tender on the inside while getting a nice, crispy char on the outside. The asparagus is tender, but still a beautiful shade of bright spring green. No mushy, bland veggies here!

Tips For Making Honey Apricot Chicken

  • Cooking for Two? This is a perfect meal to scale down for smaller quantities. Just cook one or two chicken breasts on your tray and cut the rest of the ingredients in half as well!
  • Want to Prep Ahead? Make the apricot sauce in advance and keep it in the refrigerator for up to one week. You can also trim and wash the asparagus ahead of time so that when you’re ready to make dinner, there’s absolutely NO prep work necessary — just place on the tray and bake!
  • If you’re not a fan of parsley, basil is another herb that will go really well with this apricot chicken.

I hope that you love this new, simple dinner to add to your weeknight routine. It’s a perfect way to welcome the warmer weather!

More Chicken Recipes You Might Like;

Sheet Pan Honey Apricot Chicken and Asparagus

5 from 5 votes
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
Servings 4 servings
Calories 352 kcal
This honey apricot chicken only requires 10 minutes prep and is full of flavor! Better yet it's all made on one pan so there's less cleaning up involved too!

Ingredients
  

  • 4 boneless skinless chicken breasts (about 2 lbs. total)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup apricot preserves
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce can substitute with tamari or coconut aminos for a gluten-free option
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon pepper
  • 1 lb. asparagus about 1 bunch, woody ends removed
  • Chopped fresh parsley for garnish

Instructions

  • Preheat oven 400°F (200C). Line a baking sheet with foil and coat with non-stick cooking spray.
  • Place chicken breasts in the center of the prepared baking sheet. Season with salt and pepper.
  • In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Pour about ½ cup of the apricot dressing over the chicken, reserving ¼ cup for later.
  • Bake chicken for about 20 minutes, or until almost cooked through.
  • Remove pan from the oven and switch oven setting to BROIL.
  • Place asparagus on the tray around the chicken. Baste chicken and asparagus with remaining apricot dressing.
  • Place tray under the broiler and cook for an additional 6 minutes, or until asparagus is tender and chicken is crispy.
  • Garnish with chopped fresh parsley just before serving.

Notes

Tips For Making Honey Apricot Chicken

  • Cooking for Two? This is a perfect meal to scale down for smaller quantities. Just cook one or two chicken breasts on your tray and cut the rest of the ingredients in half as well!
  • Want to Prep Ahead? Make the apricot sauce in advance and keep it in the refrigerator for up to one week. You can also trim and wash the asparagus ahead of time so that when you're ready to make dinner, there's absolutely NO prep work necessary -- just place on the tray and bake!
  • If you're not a fan of parsley, basil is another herb that will go really well with this apricot chicken.

Nutrition

Serving: 1piece chicken + 1/4 asparagusCalories: 352kcalCarbohydrates: 25gProtein: 55.1gFat: 3.1gSaturated Fat: 0.9gCholesterol: 132mgSodium: 588mgFiber: 2.5gSugar: 17.7g
Keyword: Apricot Chicken, Apricot Glaze, Honey Chicken
Course: Main Course
Cuisine: American
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Yay for asparagus season! I’m in love with sheet pan dinners as it is, and this recipe only adds on to my list of ones to make! Mmmm that sweet sticky sauce!

  2. do you think you could freeze this after step 4 and then defrost and proceed with the rest of the recipe?

    1. Hi, Mary! I’m honestly not sure — I’ve never tried that. I also don’t know how the asparagus would freeze. I worry that the texture would be mushy or watery when it thaws again…but I’m not sure! 🙂

  3. What a fun use for apricot preserves, Blair! I’m always on the hunt for more sheet pan meals, so this chicken and asparagus dish is calling my name. Love the flavors of this too…sounds perfect for dinner!

    1. Thanks so much, Gayle! I’m always up for an excuse to eat apricot preserves — especially if it doesn’t require too many dishes! 🙂

  4. What a delicious combination! I know my Dad would LOVE this as he loves any kind of savoury dish that uses apricots! It always grossed me out when I was a kid – but now I totally get it!

    1. Thanks, Kristy! I’m a huge fan of using apricots in savory dishes too…you Dad is a wise man. 🙂

  5. Have you ever marinated chicken in this and then baked it? Does the sauce caramelized and get gooey and burn?

    1. Hi, Melanie! I have not tried marinating the chicken in the sauce first. I think that would work fine. The sugars in the sauce definitely caramelize on the pan as it cooks, but it does not burn on the chicken. I like how the broiler finishes it off and makes it crispy at the end, but just keep an eye on it — the broiler works fast and you’ll want to take it out when it reaches the desired finish.

      1. 5 stars
        I used as a marinade and cooked according to directions. I made this for 150 people and it was AMAZING!!! Rave reviews, great recipe, so simple. It’s a keeper! I did use simply orange juice, pulp free to simplify process.

  6. 5 stars
    Hi Blair,

    I love this one! I have had apricot chicken and honey chicken but to mix them both? Had not thought do do that! It looks absolutely amazing, your photography skills are bang on! You can almost smell and taste the chicken!

    I will definitely be adding this one to my to do (and enjoy) list!

    Many thanks for the great recipe

    1. Hey, Abigail! I’d broil on high, but be sure to keep your eye on it because it can burn quickly if you get distracted. 🙂

  7. I saw this recipe in a Buzzfeed article and had to try it! So glad I did, it was delicious! My husband and daughter loved it as much as I did. And the quick prep and clean-up made me even happier. Thanks! I’ll be browsing through your other recipes now!

    1. Hey, Callie! I’m so glad that you found the recipe and that you’ve stopped by the blog. Hopefully you’ll discover many more easy recipes to add to your rotation. 🙂

  8. So glad I found this recipe! It was so tasty and easy to make. All 3 of my kids are it and asked for more, that is a big deal!!!

  9. 5 stars
    This was a fantastic dish, I doubled the sauce and added some ginger paste (gave it a bit of bite)! A note for those using extra chunky preserves though, make the sauce in a blender or small food processor, it makes the mixture a lot smoother.

    1. Hi, Lexi! Yes — it just won’t have that crispy finish. You can crank up the heat on your oven to the highest temp (usually about 500 degrees F) and essentially achieve the same effect at the end, if you want. Enjoy!