Chicken Breasts with Fig Sauce

Browned chicken breast topped with fig sauce with a green fig next to it

Chicken Breasts with Fig Sauce

Fresh figs, balsamic and lemon juice make this sweet and sour fig sauce that pairs beautifully with chicken, fish or pork.

Course Main Course

Cuisine American

Keyword balsamic fig sauce, chicken with fig sauce, fig sauce, fresh fig sauce

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 293kcal

Author Laura Bashar | Family Spice

Ingredients

4 boneless skinless chicken breast
2 ½ teaspoon fresh thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 tablespoon diced shallots
2 fresh figs peeled and mashed with a fork
2 tablespoon balsamic vinegar
3 tablespoon chicken broth
3 teaspoon lemon juice

Get Recipe Ingredients

Instructions

Season both sides of chicken with 1 ½ teaspoon thyme, salt and pepper. In a large skillet, over medium-high heat add oil.
When oil is hot, but not smoking, add chicken breasts. Cook until browned, about 5 minutes. Turn chicken over and sear other side for 5 minutes.
Reduce heat to medium and continue cooking chicken, until done, about 10 more minutes. Remove chicken and transfer to serving dish, tent with foil.
Add butter to hot skillet and stir in shallots. Cook until shallots soften, approximately 2 minutes.
Stir in figs, vinegar, broth and lemon juice. Scrape up any browned bits and simmer until sauce thickens, about 3 minutes.
Pour sauce over chicken or serve on the side. Garnish chicken with remaining thyme.

Notes

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.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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