Balsamic Fig Chicken with Roasted Potatoes and Lemony Green Beans

This balsamic fig chicken is all about the pan sauce. As the chicken cooks, it leaves behind delicious browned bits (fond) that become the base for a sweet-tangy sauce made with fig jam, balsamic vinegar and fresh rosemary. The result is a glossy, flavorful condiment that coats every bite of juicy chicken and crispy roasted potatoes.

Alongside, we have roasted potatoes and green beans brightened with a squeeze of lemon. It’s a complete meal that feels special but comes together easily in one pan. Perfect for a weeknight dinner that impresses without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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. Cut the potatoes into 1/2-inch wedges. Toss them on a baking sheet with a drizzle of oil, salt and pepper. Roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, prepare the green beans. Trim the ends and cut any long beans in half. Zest the lemon and set aside. Juice half the lemon; cut the other half into wedges for serving.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Finely chop the rosemary leaves. Peel and finely dice the shallot.
4. Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and cover loosely with foil.
5. Reduce heat to medium. Add a splash of oil to the skillet, then add the shallot and rosemary. Cook for 1 minute, stirring. Add the balsamic vinegar, fig jam, chicken stock concentrate and 1/4 cup water. Stir, scraping up the browned bits from the pan. Simmer for 2-3 minutes until slightly thickened. Season with salt and pepper.
6. Return the chicken to the skillet, turning to coat in the sauce. Keep warm over low heat.
7. In a separate skillet or the same baking sheet (after potatoes are done), heat a drizzle of oil over medium-high. Add the green beans and cook for 4-5 minutes, until bright green and tender-crisp. Squeeze the lemon juice over the beans and toss with lemon zest.
8. Serve the chicken with the pan sauce, roasted potatoes and lemony green beans. Garnish with extra rosemary if desired.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, use about 1 teaspoon dried rosemary. Add it with the shallot to allow it to soften.

What can I substitute for fig jam?

Apricot jam or a tablespoon of honey mixed with a splash of balsamic can work, though the flavor will be different.

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.