Balsamic Fig Chicken with Roasted Potatoes and Lemony Broccoli

Pan sauces are a game-changer for weeknight dinners. They transform simple seared proteins into something special by incorporating the flavorful browned bits left in the pan. In this recipe, fig jam, balsamic vinegar and fresh rosemary combine with those savory drippings to create a glossy, sweet-tart sauce that coats tender chicken cutlets.

Serve the chicken alongside crispy roasted potatoes and bright, lemony broccoli for a complete meal that feels both comforting and sophisticated. The best part? Everything comes together in about 35 minutes, making it an ideal choice for busy evenings when you want something delicious without a lot of fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch wedges or cubes. Toss with a drizzle of olive oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
3. While potatoes roast, prepare the broccoli: cut into small florets. Zest the lemon and set aside. Juice half the lemon; cut the other half into wedges for serving.
4. Season chicken cutlets on both sides with salt and pepper. Finely chop the rosemary leaves. Peel and mince the shallot.
5. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add chicken cutlets and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add the minced shallot to the skillet and cook, stirring, for 1 minute until softened. Add the balsamic vinegar, fig jam, chicken stock concentrate, rosemary and 1/4 cup water. Stir, scraping up any browned bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper to taste.
7. Return the chicken to the skillet, turning to coat with the sauce. Cook for 1 minute to warm through.
8. In a separate skillet or microwave-safe bowl, cook the broccoli with a splash of water until tender-crisp (about 3-4 minutes). Drain and toss with lemon zest, a squeeze of lemon juice, salt and pepper.
9. Serve the balsamic fig chicken alongside the roasted potatoes and lemony broccoli. Garnish with additional rosemary if desired. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) for even cooking and adjust the cooking time as needed.

What can I substitute for fig jam?

You can use any fruit jam or preserve, such as apricot, raspberry or even a balsamic glaze mixed with a little honey.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.