Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

This balsamic fig chicken recipe is all about the pan sauce. As the chicken cooks, it leaves behind delicious browned bits (called fond) that become the base for a sweet and savory sauce made with fig jam, balsamic vinegar, red onion and fresh rosemary. The result is a glossy, flavorful condiment that you’ll want to drizzle over every bite of chicken and roasted potatoes.

Paired with crispy roasted potatoes and a simple side of mixed greens tossed with lemon, this meal comes together in under 30 minutes. It’s an easy, satisfying dinner that feels special enough for a weekend but quick enough for a busy weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView 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

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1/2-inch wedges. Peel and thinly slice the red onion. Pick the rosemary leaves from the stems and finely chop them. Zest and juice the lemon.
2. On a baking sheet, toss the potato wedges with 2 teaspoons of olive oil, salt and pepper. Spread in a single layer and roast for 20-25 minutes, until golden and tender.
3. While the potatoes roast, pat the chicken cutlets dry with paper towels and season with salt and pepper on both sides.
4. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and tent loosely with foil.
5. Reduce the heat to medium. Add the sliced red onion to the skillet and cook, stirring, for 2-3 minutes until softened. Add the chopped rosemary and cook for 30 seconds until fragrant.
6. Stir in the balsamic vinegar, fig jam, chicken stock concentrate and 1/4 cup of water. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until the sauce thickens slightly. Remove from heat and swirl in the butter until melted.
7. In a small bowl, toss the mixed greens with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt.
8. Serve the chicken with the roasted potatoes and mixed greens. Spoon the balsamic fig sauce over the chicken and potatoes. Garnish with lemon zest if desired.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, you can substitute 1 teaspoon of dried rosemary for the fresh. Add it with the onion so it has time to rehydrate.

What can I use instead of fig jam?

Apricot jam or preserves work well as a substitute, though the flavor will be slightly different. You can also use honey or maple syrup for sweetness.

How do I store leftovers?

Store leftover chicken, potatoes and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.