Balsamic Fig Chicken with Roasted Sweet Potatoes and Mixed Greens

This balsamic fig chicken recipe is all about that incredible pan sauce. By deglazing the pan with fig jam, balsamic vinegar and fresh rosemary, you create a glossy, sweet-and-savory sauce that clings to every slice of chicken. It’s a simple technique that delivers big flavor.

Paired with roasted sweet potatoes and a bright lemon-dressed salad, this meal is balanced, satisfying and comes together in about 30 minutes. Perfect for a busy weeknight when you want something special without the fuss.

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Ingredients

2 unit Sweet 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

0.5 ounce 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. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut the sweet potatoes into ½-inch cubes. Toss them on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.
2. While the sweet potatoes roast, halve, peel and mince the shallot. Strip the rosemary leaves from the stems and chop enough to measure 1 teaspoon. Halve the lemon.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat the chicken dry with paper towels and season all over with salt and pepper. Cook until golden and no longer pink in the center, 5-7 minutes per side. Transfer to a plate and let rest.
4. Reduce the heat under the pan to medium. Add a drizzle of olive oil, the shallot and chopped rosemary. Cook, stirring, until softened, 2-3 minutes. Stir in the balsamic vinegar and half of the fig jam (save the rest for another use). Simmer until syrupy, about 1 minute. Add ¼ cup water and the chicken stock concentrate. Let simmer until the sauce thickens, about 3 minutes. (If the sauce becomes too thick, add a splash of water.) Remove from heat and stir in the butter until melted. Season with salt and pepper to taste.
5. In a medium bowl, toss the mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Thinly slice the rested chicken. Divide the chicken and roasted sweet potatoes among plates. Drizzle the chicken with the balsamic fig sauce. Serve the 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 they reach an internal temperature of 165°F.

What can I substitute for fig jam?

You can use apricot jam or preserves as a substitute, though the flavor will be slightly different.

How do I store leftovers?

Store the chicken, sweet potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes gently in a pan or microwave.