---
title: Balsamic Fig Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/balsamic-fig-chicken-5dfd01b4635fd2176b271e9f
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Easy
  - Kid Friendly
rating: 4.5
rating_count: 13900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The fig sauce was a standout, elevating the entire dish with its delicious sweet and savory profile.
  - theme: Ease of prep
    text: Well-balanced and relatively simple to prepare, this healthy meal comes together without much fuss.
image: "data/recipes/balsamic-fig-chicken.jpg"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice @yukon gold potatoes{12%oz} into ½-inch pieces. Toss on a #baking sheet{} with a drizzle of @olive oil{3%tbsp}, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ~{25%minutes}.

Meanwhile, halve, peel, and mince @shallot{1%unit}. Strip 1 tsp @rosemary{1%sprig} leaves from stems; discard stems and finely chop leaves. Halve @lemon{1%unit}.

Pat @chicken breasts{2%pieces} dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{5%minutes} per side. Remove from pan and set aside to rest. Lower heat under pan to medium.

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened ~{2%minutes}. Stir in @balsamic vinegar{2%tbsp} and @fig jam{2%tbsp}. Simmer until syrupy ~{1%minute}. Stir in @chicken stock concentrate{1%cube} and ¼ cup water. Let reduce until thick and glossy ~{2%minutes}. Turn off heat. Stir in 1 tbsp @butter{2%tbsp}. Season with salt and pepper.

While sauce simmers, in a #medium bowl{}, toss @mixed greens{4%oz} with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Thinly slice chicken; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.