Rosemary Fig Glazed Chicken with Kale and Sweet Potatoes

This rosemary fig glazed chicken combines juicy, tender chicken cutlets with a sweet and savory fig jam sauce infused with fresh rosemary and butter. Paired with earthy roasted sweet potatoes, red onion and vibrant sautéed kale, it’s a balanced and colorful meal that feels special but comes together easily.

Perfect for a weeknight dinner or a cozy weekend meal, this recipe uses simple ingredients to create a restaurant-quality dish at home. The fig jam reduces into a glossy glaze that coats the chicken beautifully, while the roasted vegetables add texture and depth.

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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 Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Remove large stems from kale and chop into bite-size pieces. Strip rosemary leaves and finely chop until you have ½ tsp.
2. On a baking sheet, toss sweet potato and onion with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Pat chicken dry; season with garlic powder, salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken until browned, 4-8 minutes. Transfer to a plate; wipe pan clean.
4. After veggies have roasted 10 minutes, place chicken on the opposite side of the sheet. Roast until chicken is cooked through and veggies are tender, 10-12 more minutes. If chicken finishes early, remove it and continue roasting veggies.
5. While chicken roasts, heat oil in another pan over medium heat. Add kale, 2 tbsp water, salt and pepper. Cook until tender, 5-7 minutes. Set aside.
6. In the pan used for chicken, heat a drizzle of oil over medium-high heat. Add rosemary; cook 30 seconds. Reduce heat to medium; stir in fig jam, stock concentrate and ¼ cup water. Cook until thickened, 3-4 minutes. Remove from heat; stir in 1 tbsp butter. Season with salt and pepper.
7. Add roasted sweet potato and onion to the kale; toss and warm over medium heat, 1-2 minutes. Season to taste.
8. Slice chicken. Divide veggies among plates, top with chicken and spoon sauce over chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Adjust cooking time as needed; they may take a few extra minutes to cook through.

Can I substitute the fig jam?

You can use any fruit jam like apricot or raspberry, but the flavor will differ. Fig jam provides a unique sweetness that pairs well with rosemary.

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.