Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

This balsamic fig chicken is all about the pan sauce. As the chicken cooks, it leaves behind delicious browned bits that get transformed into a glossy, sweet-tangy sauce with fig jam, balsamic vinegar and fresh rosemary. The result is a restaurant-quality meal that comes together in under 30 minutes.

Serve the chicken alongside crispy roasted potatoes and a simple side of mixed greens dressed with lemon juice. It’s a balanced, satisfying dinner that’s perfect for busy weeknights but special enough for company.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Cut the potatoes into 1/2-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add the shallot (peeled and minced) to the skillet and cook, stirring, for 1 minute until softened.
5. Stir in the balsamic vinegar, fig jam, chicken stock concentrate and 1/4 cup water. Scrape up any browned bits from the bottom of the pan. Add the rosemary leaves (stripped from the stem and chopped). Simmer until the sauce thickens slightly, about 2 minutes.
6. Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
7. Squeeze half the lemon over the mixed greens and toss gently. Serve the chicken and sauce alongside the roasted potatoes and dressed greens.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

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

What can I substitute for fig jam?

Apricot jam or preserves work well or you can use honey for a different sweetness.

How do I store leftovers?

Store the chicken, potatoes and greens separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and potatoes in a skillet or oven.