Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

This balsamic fig chicken recipe is all about the pan sauce. After searing the chicken, you’ll build a glossy, sweet-tart sauce using fig jam, balsamic vinegar, shallot and fresh rosemary. The sauce picks up all the flavorful browned bits from the pan, creating a condiment that’s perfect for drizzling over the chicken and potatoes.

Serve the chicken with crispy roasted Yukon Gold potatoes and a side of mixed greens tossed with lemon juice and olive oil. It’s a balanced, satisfying meal that comes together in about 30 minutes.

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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

10 ounce Chicken CutletsView 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. While potatoes roast, halve, peel and mince shallot. Strip 1 teaspoon rosemary leaves from stems; 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, 3-5 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. Cook until thick and glossy, 2-3 minutes. (Tip: Add a splash of water if sauce is too thick.) Turn off heat. Stir in 1 tablespoon butter. 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 crosswise; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking and adjust cooking time accordingly.

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, simply omit the butter or use a dairy-free alternative. The sauce will still be delicious.