Balsamic Fig Glazed Chicken with Roasted Carrots and Thyme Brussels Sprouts

Figs are often reserved for desserts or cheese boards, but their natural sweetness pairs beautifully with savory dishes. In this recipe, fig jam meets balsamic vinegar to create a glossy, tangy-sweet sauce that elevates simple chicken cutlets into something special.

Paired with roasted carrots and Brussels sprouts seasoned with fresh thyme, this meal is balanced, colorful and surprisingly easy to pull together on a busy weeknight. The oven does most of the work while you whip up the quick pan sauce.

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Ingredients

0.055 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Trim and halve the Brussels sprouts lengthwise. Strip the thyme leaves from the stems and chop until you have 2 teaspoons. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss the Brussels sprouts with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. On the empty side, toss the carrots with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until tender and browned, 20-25 minutes.
3. While the vegetables roast, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken and sear, turning occasionally, until browned on both sides, 4-8 minutes. Transfer the chicken to a second baking sheet.
4. Roast the chicken on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same skillet over medium heat. Add the shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water. Simmer until thickened and saucy, 2-3 minutes. Remove from heat and stir in the butter until melted. Season with salt and pepper.
6. Divide the roasted Brussels sprouts, carrots and sliced chicken among plates. Drizzle the pan sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for fig jam?

You can use any fruit jam or preserves, such as apricot or raspberry, for a similar sweet-tart flavor.

Can I make this recipe dairy-free?

Yes, simply omit the butter or replace it with a dairy-free alternative like vegan butter or additional olive oil.