Balsamic Fig Chicken with Roasted Potatoes and Lemony Green Beans

This balsamic fig chicken is a weeknight wonder that comes together in just 35 minutes. The star of the show is the luscious pan sauce made with fig jam, balsamic vinegar and fresh rosemary, which coats tender chicken cutlets in sweet and savory goodness. Served alongside crispy roasted potatoes and bright lemony green beans, this meal is balanced, satisfying and sure to become a regular in your dinner rotation.

The secret to the sauce lies in the fond-the browned bits left in the pan after searing the chicken. As you deglaze with balsamic and chicken stock, those caramelized flavors meld with the fig jam and onion, creating a condiment you’ll want to drizzle over everything. It’s simple, elegant and packed with flavor.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1/2-inch wedges. Toss them on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, trim the green beans and cut the red onion into 1/2-inch wedges. Zest and juice the lemon. Strip the rosemary leaves from the stems and chop finely.
3. Heat a large skillet over medium-high heat and add 1 tablespoon cooking oil. Season the chicken cutlets with salt and pepper. Sear for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add the onion wedges to the skillet and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar, chicken stock concentrate, fig jam, half the rosemary and 1/4 cup water. Scrape up any browned bits from the pan. Simmer for 2-3 minutes until slightly thickened. Stir in 1 tablespoon butter until melted. Return the chicken to the pan and turn to coat in sauce.
5. Meanwhile, bring a small pot of salted water to a boil. Add green beans and cook for 3-4 minutes until crisp-tender. Drain and toss with lemon zest, lemon juice (to taste) and a pinch of salt.
6. Serve the chicken and sauce alongside the roasted potatoes and lemony green beans. Garnish with remaining rosemary.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, use about 1 teaspoon dried rosemary in place of fresh. Add it with the balsamic vinegar to allow it to rehydrate.

What can I substitute for fig jam?

Apricot jam or a combination of honey and a little extra balsamic vinegar can work as a substitute.

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.