Apricot Chicken with Charred Scallions

A savory, slightly sweet chicken dinner that comes together on one sheet pan in about 20 minutes. Tender chicken gets a golden-roasty boost from charred scallions, then finishes with a luscious apricot‑and‑sesame glaze—perfect over rice or fresh veggies.

Why You’ll Love This Recipe

• Ultra‑quick and easy: Preheat, prep, bake, broil—done in 20 minutes.

• Minimal cleanup: Everything cooks on one sheet pan.

• Perfect balance of flavors: nutty sesame oil, umami soy sauce, fruity apricot jam, spicy chili crisp, and caramelized scallions.

• Adaptable and crowd‑pleasing: Great for family dinners, weeknight meals, or a simple entertaining dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb. boneless, skinless chicken breasts

• 1 teaspoon kosher salt + about 10 cracks of fresh black pepper

• ¼ cup toasted sesame oil

• ¼ cup reduced‑sodium soy sauce

• 10 scallions, sliced in half lengthwise

• ¼ cup apricot preserves

• A few tablespoons of chili crisp
  For serving (optional):

• Rice

• Any fresh vegetables you like—cucumbers work especially well

directions

1. Preheat the oven to 450 °F (about 230 °C), placing a rack in the top third of the oven.

2. Prep the scallions by slicing them in half lengthwise.

3. Prep the chicken: Slice each breast horizontally to create thinner pieces. Place on a sheet pan and season with salt and pepper. Drizzle sesame oil and soy sauce evenly over the chicken.

4. Add the scallions: Toss the scallions in some of the oiled-soy mixture on the pan, then arrange them on top of the chicken.

5. Bake for 6 minutes on the top rack so everything begins to cook and scallions soften.

6. Broil for 1–2 minutes until the chicken reaches 165 °F (74 °C) and scallions develop some charred bits.

7. Finish with glaze: Immediately spoon apricot preserves and chili crisp over each piece—let them melt into the hot chicken.

8. Serve right away, piling chicken and scallions on rice (or alongside fresh cucumbers or other veggies), and drizzle extra pan juices or a little more sesame oil and soy sauce if desired.

Servings and timing

• Yield: 4 servings

• Prep Time: ~10 minutes

• Cook Time: ~10 minutes

• Total Time: ~20 minutes

Variations

• Soy‑free / gluten‑free: Use tamari or coconut aminos instead of soy sauce.

• Sweet adjustments: Swap apricot preserves for peach or orange marmalade.

• Spice level: Use more or less chili crisp, or try sriracha for heat.

• Alternative proteins: Substitute chicken thighs (bone‑in or boneless) or even turkey cutlets—adjust cooking time as needed.

• Veggie additions: Add thinly sliced bell peppers or broccoli florets around the chicken for a one‑pan meal.

storage/reheating

• To store: Let cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.

• To reheat:

  • Oven: Preheat 350 °F (175 °C) and bake until heated through (~10 minutes).

  • Microwave: Reheat in 30‑second intervals until warm, then finish under broiler or in a hot pan for a minute to recapture char.

• Freezing: Not ideal due to texture changes in scallions, but you can freeze chicken without the scallions in a freezer‑safe container for up to 2 months; thaw overnight and reheat as above.

FAQs

How do I know when the chicken is fully cooked?

Use an instant‑read thermometer—chicken is safe at 165 °F (74 °C) in the thickest part. If you double‑slice thin, check multiple pieces to ensure even doneness.

Can I use chicken thighs instead of breasts?

Yes! Boneless chicken thighs work well. They may need an extra 2–3 minutes of baking time before broiling to ensure they’re fully cooked.

My scallions burned too much under the broiler—what went wrong?

Ovens vary. Keep a close eye during broiling, as scallions can go from charred to burned in seconds. Use the “Low Broil” setting if available, or broil for just 30‑45 seconds at first.

Can I make this without chili crisp?

Absolutely—skip the chili crisp or swap in your favorite chili oil or sambal oelek. The dish will still be delicious, just less spicy and crunchy.

What’s a good substitute for apricot preserves?

Peach jam, orange marmalade, or even pineapple jam can all work. Choose a fruity spread that melts well.

Can I prepare this recipe ahead of time?

You can season the chicken and prep the scallions a few hours in advance and keep them refrigerated. Bake and broil just before serving to keep scallions crisp.

Can I make this spicy‑sweet flavor kid‑friendly?

Yes—reduce or omit the chili crisp, or let everyone add it to their own plate so the base remains mild.

How can I make this a full meal in one pan?

Toss thin‑sliced bell peppers, broccoli, or snap peas on the pan alongside the chicken (lightly tossed in the oil‑soy). They’ll cook in about the same time.

Is there a low‑sugar version?

Use a smaller amount of apricot preserves or swap for a no‑sugar‑added alternative. You can also mix in a bit of water or citrus juice to thin and stretch the glaze.

Can I use dried apricots instead of preserves?

Yes—finely chop soft dried apricots and simmer with a tablespoon of water or oil in a small pan until they soften into a paste, then spoon over the chicken after broiling.

Conclusion

Fast, flavorful, and fabulously simple, this Sesame Apricot Chicken with Charred Scallions hits all the right notes: crispy char, nutty sesame, fruity sweetness, and spicy depth—all in about 20 minutes. It’s perfect for busy weeknights, casual dinners, or anytime you want a no-fuss dish with major taste. Keep the recipe card handy for full ingredient measurements, then let the oven do the work while you enjoy that tantalizing glaze.

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