Balsamic Fig Chicken with Roasted Sweet Potatoes and Mixed Greens

This balsamic fig chicken is a perfect weeknight dinner that feels special. The pan sauce, made with fig jam, balsamic vinegar and fresh rosemary, captures all the savory browned bits from the chicken for a rich, sweet-tangy finish. Paired with crispy roasted sweet potatoes and a simple side salad, it’s a balanced meal that’s sure to please.

The key to this dish is the fond-those caramelized bits left in the pan after searing the chicken. They infuse the sauce with deep flavor, making every bite irresistible. Serve the sliced chicken over the potatoes, drizzle generously with sauce and enjoy with a bright, lemony salad on the side.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the sweet potatoes, then cut them into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.
2. Meanwhile, peel and mince the shallots. Strip the rosemary leaves from the stems and chop to get 2 teaspoons. Halve the lemon.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat the chicken dry with paper towels and season generously with salt and pepper. Cook until golden and cooked through, 5-7 minutes per side. Transfer to a plate and let rest.
4. Reduce the heat to medium. Add the shallots, chopped rosemary and another drizzle of olive oil to the pan. Cook, stirring, until softened, 2-3 minutes. Stir in the balsamic vinegar and fig jam; simmer until syrupy, about 1 minute. Add the chicken stock concentrates and ⅓ cup water. Cook until the sauce thickens, about 3 minutes. (If it becomes too thick, add a splash of water.) Remove from heat and stir in 2 tablespoons butter. Season with salt and pepper.
5. While the sauce simmers, toss the mixed greens with a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
6. Thinly slice the chicken. Divide the roasted sweet potatoes and sliced chicken among plates. Drizzle the chicken with the balsamic fig sauce and serve the salad on the side.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Yes, you can substitute 4 tablespoons of finely chopped dried figs. Simmer them with a little extra water to soften before adding the vinegar.

What can I serve instead of sweet potatoes?

Roasted butternut squash, carrots or even mashed potatoes work well as a substitute.

How do I store leftovers?

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