Balsamic Fig Glazed Chicken with Roasted Sweet Potatoes and Arugula

This balsamic fig glazed chicken is a perfect weeknight dinner that feels special. The pan sauce, made with fig jam, balsamic vinegar and fresh rosemary, creates a sweet and savory drizzle that elevates simple chicken breasts.

Paired with roasted sweet potatoes and a lemony arugula salad, this meal is balanced, colorful and packed with flavor. Ready in about 30 minutes, it’s a dish you’ll want to make again and again.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until golden brown, 20-25 minutes.
2. Halve, peel and mince the shallot. Strip rosemary leaves from sprigs and chop until you have 1 teaspoon. Halve the lemon.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry and season with salt and pepper. Cook until no longer pink in the center, about 5 minutes per side. Remove from pan and let rest.
4. Add shallot, chopped rosemary and a drizzle of olive oil to the same pan over medium heat. Cook until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam; simmer until syrupy, about 1 minute. Add ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove from heat and swirl in butter. Season with salt and pepper.
5. Toss arugula with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
6. Thinly slice the chicken. Serve alongside arugula and roasted sweet potatoes. Drizzle with the balsamic fig sauce.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

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

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate is gluten-free.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative or omit it. The sauce will still be delicious.