Balsamic Fig Chicken with Roasted Potatoes and Lemony Broccoli

This balsamic fig chicken is all about that incredible pan sauce. As the chicken cooks, it leaves behind delicious browned bits in the pan, which become the base for a glossy, sweet-and-savory sauce made with fig jam, balsamic vinegar and fresh rosemary. The result is a condiment so good you’ll want to drizzle it over everything on your plate.

Paired with crispy roasted Yukon Gold potatoes and tender broccoli brightened with fresh lemon zest, this meal is balanced, satisfying and surprisingly simple to pull together on a weeknight.

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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

8 ounce Broccoli FloretsView 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions 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, 22-25 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. Zest and quarter lemon. Cut broccoli florets into 1-inch pieces, if necessary; toss on a second baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 12-15 minutes.
3. While broccoli roasts, pat chicken dry with paper towels; 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.
4. To same pan over medium heat, add shallot, chopped rosemary and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. 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. Once broccoli is done, remove from oven and toss with lemon zest to taste.
6. Thinly slice chicken crosswise. Divide chicken, potatoes and broccoli between plates. Drizzle chicken with sauce. Serve with lemon wedges 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, omit the butter or use a dairy-free alternative. The sauce will still be delicious.