Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

This balsamic fig chicken is all about the pan sauce. As the chicken browns, it leaves behind delicious browned bits (fond) that become the base for a rich, sweet-tart sauce made with fig jam, balsamic vinegar, shallot and fresh rosemary. The result is a glossy, flavorful condiment that perfectly coats the chicken and roasted potatoes.

Paired with crispy oven-roasted potatoes and a simple mixed greens salad tossed in Italian dressing, this meal is balanced, satisfying and surprisingly quick to make. It’s an ideal weeknight dinner that feels special without hours of effort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

0.025 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. 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. While potatoes roast, halve, peel and mince shallot; reserve 1 teaspoon for the salad. Strip 1 teaspoon rosemary leaves from stems; finely chop leaves.
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, 3-5 minutes per side. Transfer chicken to a cutting board. Lower heat to medium.
4. Add remaining shallot, chopped rosemary and a drizzle of olive oil to the same pan. Cook, stirring, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, 1 minute. Stir in chicken stock concentrate and ¼ cup water. Cook until thick and glossy, 2-3 minutes. (Add a splash of water if sauce seems too thick.) Turn off heat. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. While sauce simmers, in a medium bowl, toss mixed greens and reserved shallot with as much Italian dressing as you like. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide chicken and potatoes between plates. Drizzle chicken with sauce. Serve salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. If they are thick, pound them to an even thickness (about ½ inch) for even cooking. Adjust cooking time as needed.

What can I substitute for fig jam?

You can use any fruit jam or preserves, such as apricot, raspberry or even orange marmalade. The sweetness and flavor will vary slightly.

Can I make this dish dairy-free?

Yes, simply omit the butter or substitute with a dairy-free alternative like vegan butter or additional olive oil. The sauce will still be delicious.