Fig-Balsamic Glazed Chicken with Roasted Carrots and Thyme Brussels Sprouts

Figs are often reserved for desserts or cheese boards, but their jammy sweetness pairs beautifully with tangy balsamic vinegar to create a sauce that’s anything but ordinary. In this recipe, we’re using fig jam as the base for a quick pan sauce that coats tender chicken cutlets, adding a glossy finish and deep flavor.

Roasted carrots and Brussels sprouts, seasoned with fresh thyme, make for a colorful and hearty side. The vegetables caramelize in the oven while the chicken cooks, so everything comes together in about 30 minutes. It’s a simple yet impressive meal that’s perfect for a busy weeknight or a cozy dinner at home.

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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 Organic 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop shallot.
2. Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. Toss carrots on empty side with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. While veggies roast, pat chicken 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 next step). Transfer 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 pan used for chicken over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6. Divide Brussels sprouts, carrots and chicken between plates. Drizzle pan sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but adjust cooking time as needed. Chicken breasts may require a few extra minutes in the oven to reach an internal temperature of 165°F.

What can I substitute for fig jam?

Apricot jam or honey would work well, though the flavor will be slightly different. Adjust sweetness to taste.

Can I make this dish ahead of time?

The sauce and roasted vegetables can be prepared ahead and reheated. Cook the chicken fresh for best results.