Fig Balsamic Chicken with Roasted Brussels Sprouts and Mashed Potatoes

This dish brings together pan-seared chicken breasts with a luscious fig balsamic sauce that’s perfectly balanced between sweet and tangy. The sauce, made with fig jam, balsamic vinegar and rich chicken stock, coats the chicken in a glossy, flavorful finish.

On the side, creamy mashed potatoes and crisp roasted Brussels sprouts round out the meal, making it a hearty and satisfying dinner. It’s a simple yet elegant recipe that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

22 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and halve the Brussels sprouts. Place them on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender and slightly charred.
3. Meanwhile, peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with cold salted water and bring to a boil. Cook for 12-15 minutes until fork-tender. Drain and return to the pot.
4. Add sour cream to the potatoes and mash until smooth. Season with salt and pepper to taste. Keep warm.
5. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
6. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside.
7. In the same skillet, reduce heat to medium. Add balsamic vinegar, fig jam and chicken stock concentrate. Stir and scrape up any browned bits. Simmer for 1-2 minutes until the sauce thickens slightly.
8. Return the chicken to the skillet and turn to coat in the sauce. Serve the chicken with mashed potatoes and roasted Brussels sprouts, spooning any remaining sauce over the top.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

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

What can I substitute for fig jam?

You can use any fruit jam like apricot or raspberry or even honey for a different sweetness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.