Balsamic Fig Chicken with Roasted Potatoes and Mixed Greens

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

Paired with golden roasted Yukon Gold potatoes and a bright mixed greens salad, this meal comes together in about 30 minutes. It’s an easy, flavorful dinner that feels special enough for company but simple enough for a busy weeknight.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. 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 onion until you have 2 tablespoons (4 tablespoons for 4 servings). Save the rest of the onion for another use. Strip 1 teaspoon rosemary leaves from stems (2 teaspoons for 4); finely chop leaves. Halve lemon.
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 under pan to medium.
4. Add minced onion, chopped rosemary and a drizzle of olive oil to the same pan. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thick and glossy, 2-3 minutes. Tip: Add a splash of water if sauce is too thick. Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.
5. While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Thinly slice chicken crosswise; divide between plates along with potatoes. Drizzle chicken with sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. If they are thick, pound them to an even thickness (about ½ inch) so they cook evenly and quickly.

What can I substitute for fig jam?

You can use any fruit jam or preserves, such as apricot, raspberry or even a balsamic glaze. The flavor will vary, but the sweet-tart balance will still work.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free butter substitute. The sauce will still be delicious without it.