Figgy Balsamic Chicken
with Roasted Carrots & Thyme Brussels Sprouts
- Milk
You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll completely transform the juicy pork filet it’s drizzled on top of.
Ingredients
8 ounce
Brussels Sprouts
¼ ounce
Thyme
1 unit
Shallot
12 ounce
Chicken Cutlets
12 ounce
Carrots
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. 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.
• 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
• While veggies roast, pat pork 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 pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet.
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer to a cutting board to rest, then thinly slice crosswise.
• Meanwhile, heat a drizzle of olive oil in pan used for pork 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.
• Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The figgy balsamic sauce was a hit, with many praising its sweet and tangy taste 🍯.
- Ease of prep: Some found cooking challenging when chicken was substituted for pork, as recipe instructions didn't match.
- Suggestions: Consider doubling the sauce ingredients for extra flavor, and try the sauce on veggies too.
- Portions: A few felt the meal needed a starch like rice, mashed potatoes, or sweet potatoes for more substance.
- Veggies: Toss Brussels sprouts and carrots in oil with seasonings before roasting for enhanced flavor.
Reviews from our home cooks
It was a perfect meal! The balsamic fig sauce was so good; sweet and tangy!
I love Brussels and I love carrots. This fig balsamic glaze was perfect with my substitute of chicken instead of pork
Plenty of sauce for chicken. Like brussels sprouts more with balsamic on those too.
Veggies need more flavor, suggesting they should be tossed in oil oil with some seasonings before being roasted. Figgy sauce was very good.
Delish! The sauce was as good on the veggies as it was on the chicken!
My husband and son liked it a lot, or wasn't my fav, but they enjoyed it so that's good. It was a Lil too vinegar-y for me, I know you cook that down but it just kinda got stuck with me when I was cooking it so it just wasn't a fav of mine. But that being said it was still a good recipe becuz my son and husband enjoyed it.
The Brussels sprouts were frankly slimy. I had to waste a lot of them.
Once again the carrots were limp, like frozen and thawed maybe? Ugh. This almost always happens with carrots, regardless of the season. What is the problem? We will not select carrots again....
I HATE that the card is written for the pork but this was sold to me as chicken- not a pork recipe substitute chicken. The sauce was not great, not rich enough. And the chicken was tasteless and not good
We had to add veggies and rice to this meal to make it more substantial. It was very simple, no interesting flavors. Nothin special here.
