Balsamic Fig Glazed Chicken with Roasted Carrots and Thyme Broccoli

Fig jam isn’t just for cheese boards or toast. Paired with balsamic vinegar, it creates a sweet-tangy glaze that transforms simple chicken cutlets into something special. This sheet pan dinner keeps things easy: roast carrots and broccoli while you sear the chicken, then finish everything in the oven and whip up a quick pan sauce.

The result is a balanced meal with tender chicken, caramelized vegetables and a glossy sauce that ties it all together. Perfect for a weeknight when you want something that feels elevated but doesn’t require hours in the kitchen.

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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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry 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 shallot.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes. Carefully add broccoli to the empty side of the sheet, toss with oil, half the chopped thyme, salt and pepper. Gently toss the carrots, then return to top rack. Roast 12-15 minutes more, until broccoli is browned and tender.
3. While vegetables roast, pat chicken cutlets dry with paper towels; 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 (it will finish cooking in the oven). 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 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 broccoli, carrots and sliced chicken between plates. Drizzle pan sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness or increase the roasting time slightly.

What can I substitute for fig jam?

Apricot jam or honey mixed with a splash of balsamic vinegar can work as a substitute.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer; chicken is safe at 165°F.