Apricot-Glazed Chicken with Spring Vegetables

4 servings


35 minutes

total time


1 1/2 pounds skinless, boneless chicken breasts (about 4)

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

4 carrots, cut into 1/2-inch pieces

1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces

12 ounces snow peas, trimmed (about 2 1/2 cups)

3 tablespoons apricot preserves

4 teaspoons dijon mustard

4 scallions, chopped

1 tablespoon chopped fresh tarragon

1 teaspoon finely grated lemon zest


Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.

Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.

Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.


Serving Size




Total Fat

17 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



147 mg


380 mg

Total Carbohydrate

26 g

Dietary Fiber

6 g

Total Sugars

14 g


43 g

4 servings


35 minutes

total time
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