Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables
Family Friendly

Fig-Balsamic Chicken

with Mashed Potatoes & Roasted Vegetables

35 MIN
4 Servings
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From the Test Kitchen

In this hearty recipe, a rich, bright, and fruity pan sauce elevates our simple seared chicken and rustic mashed potatoes. A colorful duo of roasted asparagus and red onion rounds out the dish.
8 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¾ lb Asparagus
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Fig Spread
  • 1 oz Salted Butter
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Red Onion
  • ¼ cup Buttermilk
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Medium dice the potatoes.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the onion wedges and asparagus pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken
4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the sauce
5 Make the sauce

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Slice the chicken & serve your dish
6 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!

Tips from Home Chefs

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Fig-Balsamic Chicken

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Medium dice the potatoes.

2 Roast the vegetables

Line a sheet pan with foil. Place the onion wedges and asparagus pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the sauce
5 Make the sauce

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!

Slice the chicken & serve your dish
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