Balsamic Fig Glazed Chicken with Roasted Carrots and Thyme Broccoli

Fig jam isn’t just for cheese boards or toast. In this recipe, it takes center stage in a luscious pan sauce that perfectly balances sweetness with the tang of balsamic vinegar. The result is a glossy, flavorful glaze that transforms simple chicken cutlets into something special.

Paired with roasted carrots and broccoli tossed with fresh thyme, this dish is a complete meal that feels elegant yet comes together quickly. The vegetables caramelize in the oven while the chicken sears on the stovetop, then finishes roasting to juicy perfection. It’s a weeknight dinner that delivers big on taste with minimal fuss.

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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 BroccoliView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut broccoli into bite-size florets. Strip thyme leaves from stems and chop until you have 2 teaspoons. Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss carrots with a drizzle of cooking oil, salt and pepper. Roast on top rack for 10 minutes. Meanwhile, on the other side of the same sheet, toss broccoli with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. After 10 minutes, carefully toss the carrots, then return the sheet to the top rack. Roast another 12-15 minutes, until broccoli is browned and tender.
3. While vegetables roast, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer chicken to a second baking sheet.
4. Roast chicken on middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water. Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide roasted carrots, broccoli and sliced chicken between plates. Drizzle the pan sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but adjust cooking time. Pound chicken breasts to even thickness and sear as directed, then roast until internal temperature reaches 165°F.

What can I substitute for fig jam?

Apricot jam or honey work well, though the flavor will differ. Add a splash of balsamic vinegar to balance sweetness.

Can I make this dish ahead of time?

The vegetables and sauce can be prepared a day ahead. Reheat gently and cook the chicken fresh for best texture.