Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

Pan sauces are a game-changer for weeknight dinners, turning simple ingredients into something special. In this recipe, a combination of fig jam, balsamic vinegar, shallot and fresh rosemary melds with the browned bits left behind by seared chicken cutlets. The result is a glossy, flavorful sauce that you’ll want to drizzle over every bite.

Paired with crispy roasted potatoes and a bright side of mixed greens, this meal is balanced, satisfying and surprisingly quick to make. It’s the perfect way to enjoy a restaurant-quality dish at home without the fuss.

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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 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into ½-inch wedges. On a baking sheet, toss the potatoes with 2 teaspoons of olive oil, salt and pepper. Spread in a single layer and roast until golden and tender, about 20 minutes, flipping halfway through.
2. While the potatoes roast, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop finely. Cut the lemon into wedges.
3. In a small bowl, combine the fig jam, balsamic vinegar, chicken stock concentrate and 2 tablespoons of water. Stir to blend.
4. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the chicken to a plate and tent with foil.
5. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the shallot and rosemary and cook, stirring, for 1 minute until fragrant. Pour in the fig-balsamic mixture and bring to a simmer, scraping up any browned bits from the pan. Cook until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
6. Return the chicken to the skillet, turning to coat with the sauce. Serve the chicken and sauce alongside the roasted potatoes. Toss the mixed greens with a squeeze of lemon juice and a drizzle of olive oil and serve 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, such as apricot or raspberry or even honey for a different sweetness.

Can I make this dish dairy-free?

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