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Rosemary and Fig Chicken

A delightful dish that marries savory chicken breasts with the aromatic flavors of rosemary and the sweetness of figs, creating a gourmet experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Use boneless, skinless chicken breasts.
  • 1 cup figs (fresh or dried) Dried figs are preferred if fresh ones are not available.
  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil For searing the chicken.
  • to taste Salt and pepper

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel to achieve a golden sear. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for about 4-5 minutes on each side until golden brown.
  3. Stir in the minced garlic and chopped rosemary once the chicken is browned. Cook for 1 minute until fragrant.
  4. Add figs and balsamic vinegar to the pan. Reduce heat to medium-low and let simmer for around 10 minutes to thicken the sauce.
  5. Check that the chicken's internal temperature reaches 165°F (75°C) using a meat thermometer.
  6. Remove from heat, plate the chicken, and drizzle with the fig sauce. Serve warm with favorite side dishes.

Notes

For added tenderness, marinate chicken in olive oil, rosemary, and garlic for an hour or two before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a skillet with a splash of water or broth.