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Sesame apricot chicken with chili crisp, charred scallions, rice, and cucumber on a plate

Sesame Apricot Chicken with Chili Crisp and Scallions

Sesame apricot chicken is a quick sheet pan dinner featuring tender chicken, charred scallions, and a sweet-savory chili crisp finish. It is an easy weeknight meal with bold flavor and satisfying contrast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 326
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 1 teaspoon kosher salt + 10 cracks of freshly ground pepper
  • 1/4 cup toasted sesame oil
  • 1/4 cup reduced-sodium soy sauce
  • 10 scallions, sliced in half lengthwise
  • 1/4 cup apricot preserves
  • a few tablespoons of chili crisp
Serving
  • Rice
  • Any other vegetables – I like cucumbers

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C) and position an oven rack in the top third of the oven.
  2. Slice the scallions in half lengthwise.
  3. Cut the chicken breasts horizontally into thinner pieces. Arrange the chicken on a sheet pan, season with salt and pepper, then drizzle with sesame oil and soy sauce.
  4. Coat the scallions with some of the oil and place them over the chicken.
Cooking
  1. Bake the chicken and scallions on the upper oven rack for 6 minutes.
  2. Switch the oven to broil and broil for 1-2 minutes until the chicken is cooked through and the scallions have some charred edges.
  3. Spoon apricot preserves and chili crisp over each chicken piece immediately after cooking.
Serving
  1. Serve the chicken with the charred scallions over rice, adding extra pan juices over the top or drizzling with additional sesame oil and soy sauce.

Notes

Check the thickest chicken piece reaches 165°F (74°C) before serving.