Balsamic Fig Chicken

Balsamic Fig Chicken

with Roasted Potatoes & Lemony Broccoli

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We’re big fans of pan sauces because they’re a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.

Tags:Family friendlyCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


¼ ounce


1 unit


10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

8 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon





1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber11 g
Protein37 g
Cholesterol120 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.


Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop leaves. Zest and quarter lemon. Cut broccoli florets into 1-inch pieces, if necessary; toss on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.


While broccoli roasts, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and set aside to rest.


To same pan over medium heat, add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if sauce is too thick.) Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.


Once broccoli is done, remove from oven and toss with lemon zest.


Thinly slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.