Rosemary Fig Chicken with Roasted Sweet Potatoes and Kale

This rosemary fig chicken recipe brings together the sweetness of fig jam with the earthy aroma of rosemary, creating a rich sauce that perfectly coats juicy chicken cutlets. Paired with roasted sweet potatoes and red onion, plus tender sautéed kale, this dish is a colorful and satisfying meal.

Ready in about 35 minutes, this recipe is ideal for a busy weeknight but impressive enough for company. The combination of flavors and textures will make it a new favorite in your dinner rotation.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.013 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (conventional). Dice sweet potato into ½-inch pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Remove and discard large stems from kale; chop leaves into bite-size pieces. Strip rosemary leaves from stems and finely chop until you have ½ teaspoon (1 teaspoon for 4 servings).
2. On one side of a baking sheet, toss sweet potato and onion with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes. (For 4 servings, spread veggies across the whole sheet; line with foil for easy cleanup.)
3. Meanwhile, pat chicken cutlets dry with paper towels. Season with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, turning occasionally, until browned, 4-8 minutes. Transfer to a plate; wipe out the pan.
4. After veggies have roasted 10 minutes, place chicken on the opposite side of the sheet (for 4 servings, use a second sheet on middle rack). Roast until chicken is cooked through and veggies are tender, 10-12 minutes more. If chicken finishes first, remove it and continue roasting veggies. Transfer chicken to a cutting board.
5. While chicken and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 tablespoons water and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat.
6. In the pan used for chicken, heat a drizzle of oil over medium-high heat. Add chopped rosemary and cook until fragrant, about 30 seconds. Reduce heat to medium; stir in fig jam, chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes. Remove from heat; stir in 1 tablespoon butter until combined. Season with salt and pepper. If sauce is too thick, add a splash of water.
7. Transfer roasted sweet potato and onion to the pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Season with salt and pepper.
8. Thinly slice chicken crosswise. Divide veggies between plates, top with chicken and spoon sauce over chicken. Serve.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, this recipe works well with pork tenderloin or cutlets. Adjust cooking time as needed to ensure pork is cooked through.

Can I substitute the fig jam?

You can use any fruit jam or preserves, such as apricot or raspberry, for a different flavor profile.

How do I store leftovers?

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