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

Fig-Balsamic Chicken

with Mashed Potatoes & Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

In this wholesome dish, simply seared chicken breasts and rustic mashed potatoes get a lift from a rich, bright, and fruity pan sauce made with sweet fig spread, tangy balsamic vinegar, and melted butter. A colorful duo of roasted carrots and green beans rounds out the meal.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Balsamic Vinegar
  • 6 oz Carrots
  • 6 oz Green Beans
  • ¾ lb Potatoes
  • 1 Tbsp Fig Spread
  • 1 oz Salted Butter
  • 2½ Tbsps Chicken Demi-Glace
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Place in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Medium dice the potatoes.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans in an even layer to the sheet pan of partially roasted carrots. Return to the oven and roast 10 to 12 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 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone 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 medium pan (nonstick, if you have one), 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 pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), fig spread, demi-glace, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat; whisk 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 pan sauce. Enjoy! 

Tips from Home Chefs

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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Place in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Medium dice the potatoes.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans in an even layer to the sheet pan of partially roasted carrots. Return to the oven and roast 10 to 12 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 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone 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 medium pan (nonstick, if you have one), 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 pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), fig spread, demi-glace, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat; whisk 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 pan sauce. Enjoy! 

Slice the chicken & serve your dish
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