Balsamic Fig Chicken with Roasted Sweet Potatoes and Mixed Greens

This balsamic fig chicken is a quick and flavorful weeknight dinner that feels special. The chicken is pan-seared until golden, then a quick sauce made with fig jam, balsamic vinegar and fresh rosemary is simmered in the same pan, picking up all those delicious browned bits. The result is a glossy, sweet-tart sauce that perfectly complements the juicy chicken.

Serve the sliced chicken alongside crispy oven-roasted sweet potatoes and a bright lemon-dressed mixed greens salad. It’s a balanced, satisfying meal that comes together in about 30 minutes-perfect for a busy evening when you want something delicious without a lot of fuss.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView 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. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil. Scrub sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of olive oil and a pinch of salt and pepper. Spread in a single layer and roast until tender and lightly crisped, 20-25 minutes.
2. Meanwhile, halve, peel and mince the shallot. Strip the rosemary leaves from the stems and chop enough to measure 1 teaspoon; set aside. Halve the lemon.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Pat chicken breasts dry with paper towels and season all over with salt and pepper. Cook until golden brown and cooked through (no longer pink in the center), 5-7 minutes per side. Transfer chicken to a plate and let rest.
4. Reduce heat to medium. Add a drizzle of olive oil to the skillet, then add the shallot and chopped rosemary. Cook, stirring, until shallot is softened, 2-3 minutes. Stir in balsamic vinegar and fig jam; simmer until syrupy, about 1 minute. Add chicken stock concentrate and ¼ cup water, scraping up any browned bits from the bottom. Let simmer until thickened, about 3 minutes. (If the sauce becomes too stiff, add a splash of water.) Remove from heat and stir in butter until melted. Season with salt and pepper to taste.
5. While the sauce simmers, place mixed greens in a medium bowl. Squeeze a little lemon juice over the top, drizzle with olive oil and toss to coat. Season with salt and pepper.
6. Thinly slice the rested chicken. Divide roasted sweet potatoes and sliced chicken among plates. Spoon the balsamic fig sauce over the chicken. Serve with the lemon-dressed salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer to cook through.

What can I substitute for fig jam?

You can use apricot jam, peach preserves or even a tablespoon of honey mixed with a bit of balsamic vinegar for a similar sweet-tart flavor.

Can I make this recipe ahead of time?

The sweet potatoes and sauce can be made a day ahead and refrigerated. Reheat the sauce gently, adding a splash of water if needed. Cook the chicken fresh for best texture.