Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

This balsamic fig chicken recipe brings together savory pan-seared chicken cutlets and a luscious sweet-tart sauce made with fig jam, balsamic vinegar, shallot and fresh rosemary. The sauce is built right in the same pan, scraping up all those delicious browned bits for maximum flavor.

Serve the chicken alongside crispy oven-roasted potatoes and a fresh mixed greens salad tossed with Italian dressing. It’s an easy, balanced meal that feels special enough for a weekend dinner but comes together quickly on a weeknight.

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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

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

0.025 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) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
2. While potatoes roast, halve, peel and mince shallot; reserve 1 teaspoon for the salad. Strip rosemary leaves from stems and finely chop until you have 1 teaspoon.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer chicken to a cutting board. Lower heat to medium.
4. Add remaining shallot, chopped rosemary and a drizzle of olive oil to the same pan. Cook, stirring, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in chicken stock concentrate and ¼ cup water. Cook until thick and glossy, 2-3 minutes. (Add a splash of water if sauce seems too thick.) Turn off heat. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. While sauce simmers, in a medium bowl, toss mixed greens and reserved shallot with as much Italian dressing as you like. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide chicken and potatoes between plates. Drizzle chicken with sauce. Serve salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness so they cook evenly and adjust cooking time as needed.

What can I substitute for fig jam?

You can use any fruit jam like apricot or raspberry or even honey mixed with a little balsamic vinegar.

How do I store leftovers?

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