Pan-Seared Chicken Breasts with Fig Sauce

Pan-Seared Chicken Breasts with Fig Sauce

Fresh figs, balsamic and lemon juice make this a sweet and sour sauce your family will love. Recipe by Laura Bashar of Family Spice



  1. Wash and pat dry with paper towels:
    • 4 chicken breast, boneless skinless
  2. Season both sides of chicken with:
    • 1 1/2 tsp thyme, fresh
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  3. In a large non-stick skillet, over medium-high heat add:
    • 1 TBS extra virgin olive oil
  4. When oil is hot, but not smoking, add chicken breasts.
  5. Cook until browned, about 5 minutes.
  6. Turn chicken over and sear other side for 5 minutes.
  7. Reduce heat to medium and continue cooking chicken, until done, about 10 more minutes.
  8. Remove chicken and transfer to serving dish, tent with foil.
  9. Add to hot skillet:
    • 1 TBS butter, unsalted
    • 2 TBS shallots , diced
  10. Cook until shallots soften, approximately 2 minutes.
  11. Stir in:
    • 2 figs, fresh , peeled & mashed with a fork
    • 2 TBS balsamic vinegar, red
    • 3 TBS chicken broth
    • 3 tsp lemon juice
  12. Scrape up any browned bits and simmer until sauce thickens, about 3 minutes.
  13. Pour sauce over chicken or serve on the side.
  14. Garnish chicken with:
    • 1 tsp thyme, fresh

Pan-Seared Chicken Breasts with Fig Sauce Detail

Prep Time: 5 min
Cook Time: 25 min

Difficulty: Easy
Servings: 4
Serving Size: 1 chicken breast

Cooking Tips: For the chicken to cook faster and more evenly, you can also flatten with a mallet to make cutlets. You can also use split chicken breasts. After searing the breasts, skin side down, for 5 minutes, put in a hot oven set at 385ºF and cook until internal temperature reads 160ºF with a meat thermometer, about 10-15 minutes. Remove from oven and continue with recipe from step 8.

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