Pan-Seared Chicken with Creamed Parmesan Spinach and Balsamic Fig Sauce

This elegant yet approachable dish brings together perfectly pan-seared chicken, crispy rosemary potatoes and a luscious creamed spinach side. The balsamic fig pan sauce adds a sweet and tangy finish that elevates every bite.

Ideal for a special dinner or a satisfying weeknight meal, this recipe delivers big flavor with minimal fuss. The creamy spinach, enriched with crème fraîche and Parmesan, pairs beautifully with the savory chicken and herby potatoes.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Halve fingerling potatoes lengthwise. Strip rosemary leaves from stems; discard stems and finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Halve, peel and finely chop shallot. Grate Parmesan onto a small plate; set aside.
2. Toss potatoes on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Pat chicken cutlets dry with paper towels. Season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook undisturbed for 1 minute per side. Reduce heat to medium and cook until golden and cooked through, 2-4 minutes more per side. Transfer to a cutting board; wipe out pan.
4. Melt 1 TBSP butter (2 TBSP for 4) in a medium pot over medium-high heat. Add half the shallot, salt and pepper. Cook, stirring, until softened, 30-60 seconds. Add spinach in handfuls, stirring until wilted. Stir in garlic powder, crème fraîche, cream cheese and 2 TBSP water (4 TBSP for 4). Cook until smooth and creamy. Turn off heat; stir in grated Parmesan. Season with salt and pepper.
5. Heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add remaining shallot and cook, stirring, until softened, 1-2 minutes. Stir in ¼ cup water (⅓ cup for 4), balsamic vinegar, fig jam and beef stock concentrate. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
6. Thinly slice chicken against the grain. Stir creamed spinach to recombine. Divide chicken, spinach and potatoes among plates. Spoon balsamic fig sauce over chicken and serve.

Recipe Tips

FAQ

Can I substitute another protein for the chicken?

Yes, boneless pork chops or thinly sliced turkey cutlets work well. Adjust cooking time as needed for thickness.

What can I use instead of fig jam?

Apricot jam or honey can replace fig jam for a similar sweet note, though the flavor will differ slightly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.