Balsamic Fig Chicken with Roasted Potatoes and Lemony Broccoli

This balsamic fig chicken is all about that incredible pan sauce. As the chicken cooks, it leaves behind delicious browned bits (the fond) that get transformed into a glossy, sweet-and-savory sauce with fig jam, balsamic vinegar and fresh rosemary. It’s the kind of sauce you’ll want to drizzle over everything on your plate.

We’ve paired the chicken with crispy roasted potatoes and a simple lemony broccoli. The bright citrus cuts through the richness, making every bite balanced and satisfying. Best of all, this entire meal comes together in about 35 minutes-perfect for a busy weeknight when you want something that tastes like you spent hours in the kitchen.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the potatoes, then cut them into 1-inch cubes. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and crispy.
2. While the potatoes roast, prepare the broccoli. Cut the broccoli into small florets. Zest the lemon, then cut it in half. Set aside.
3. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
4. Reduce the heat to medium. Add the chopped shallot to the skillet and cook for 1 minute, stirring. Add the balsamic vinegar, fig jam, chicken stock concentrate and 1/4 cup water. Stir, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly thickened. Stir in the rosemary leaves.
5. Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to reheat.
6. In a separate bowl, toss the broccoli with a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt. You can serve it raw for a crunchy side or quickly steam or roast it if you prefer.
7. Serve the chicken with the roasted potatoes and lemony broccoli. Spoon extra pan sauce over the top.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed (thighs may take a few minutes longer).

What can I substitute for fig jam?

You can use any fruit jam like apricot or raspberry or even honey for sweetness. The flavor will vary slightly.

How do I store leftovers?

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