Balsamic Fig Chicken with Roasted Sweet Potatoes and Zucchini

This balsamic fig chicken recipe brings together savory pan-seared chicken and a sweet-tangy sauce made from fig jam, balsamic vinegar, and fresh rosemary. The sauce picks up the browned bits from the pan, creating a rich, glossy finish that coats every slice.

Roasted sweet potatoes and zucchini make perfect partners—they caramelize in the oven while you cook the chicken, so everything comes together at once. It’s an easy, satisfying dinner that feels special without much fuss.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastView 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

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, about 20 minutes.
2. Meanwhile, trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Toss on a second baking sheet with olive oil, salt, and pepper. Roast on middle rack, flipping halfway, until browned and tender, about 15 minutes.
3. While zucchini roasts, halve, peel, and mince shallot. Strip rosemary leaves from stems and finely chop until you have 1 teaspoon.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5–7 minutes per side. Transfer to a cutting board and let rest.
5. Heat a drizzle of olive oil in the same pan over medium heat. Add shallot and chopped rosemary; 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; let reduce until saucy, about 3 minutes. Turn off heat; stir in butter until melted. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide chicken, sweet potatoes, and zucchini among plates. Drizzle chicken with sauce.

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.

What can I substitute for fig jam?

Apricot jam or honey can replace fig jam for a similar sweet note, though the flavor will differ slightly.

Can I make this dish ahead?

The vegetables and chicken can be prepped ahead, but the sauce is best made fresh. Reheat gently to avoid drying out the chicken.