Balsamic Fig Chicken with Roasted Potatoes and Greens

This balsamic fig chicken is the perfect weeknight dinner: quick, easy and packed with flavor. The magic happens in the pan sauce, where fig jam, balsamic vinegar and fresh rosemary combine with the savory browned bits left from cooking the chicken. The result is a glossy, sweet-and-tangy sauce that you’ll want to drizzle over everything on your plate.

Paired with crispy roasted Yukon Gold potatoes and a bright lemon-dressed salad, this meal is balanced, satisfying and sure to become a regular in your dinner rotation. Best of all, it comes together in about 30 minutes with minimal cleanup.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
2. Meanwhile, halve, peel and mince shallot. Strip 1 teaspoon rosemary leaves from stems (2 teaspoons for 4 servings); discard stems and finely chop leaves. Halve lemon.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest. Lower heat under pan to medium.
4. Add shallot, chopped rosemary and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until thick and glossy, 2-3 minutes. (Tip: Add a splash of water if mixture is too thick.) Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.
5. While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Thinly slice chicken; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for fig jam?

You can use any fruit jam like apricot or raspberry or even honey for a different sweetness.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative or omit it and add a little more olive oil.