🍗 Chicken Breast with Fig Balsamic Glaze & Roasted Shallots
(Golden crust, sweet acidity, and deep umami — no garnish needed.)
This is not your everyday chicken. It’s seared golden, finished with a sticky fig and balsamic glaze, and served over roasted shallots that practically melt into the sauce. Sweet, sharp, tender — and unapologetically bold.
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📝 Ingredients (serves 2):
For the chicken: • 2 boneless, skinless chicken breasts • Salt & pepper • 1 tbsp olive oil • 1 tbsp butter
For the glaze: • 2 tbsp fig jam (or finely chopped dried figs) • 2 tbsp balsamic vinegar • 1 tsp Dijon mustard • 1 tsp soy sauce • 1 small garlic clove, grated
For the roasted shallots: • 4–5 shallots, peeled and halved • Olive oil • Salt & pepper • Optional: splash of red wine or chicken stock
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🔥 Instructions: 1. Roast the shallots: Toss shallots with olive oil, salt, and pepper. Roast at 375°F (190°C) for 25–30 min until soft and golden. Optional: splash with red wine or stock halfway through for extra richness. 2. Cook the chicken: Season chicken well. Sear in olive oil and butter on medium-high heat, 5–6 minutes per side until golden and cooked through. Remove and rest. 3. Make the glaze: In the same pan, add fig jam, balsamic, mustard, soy sauce, and garlic. Stir over low heat until thick and sticky. Deglaze with a splash of water or wine if needed. 4. Assemble: Spoon roasted shallots onto the plate, place sliced chicken breast on top, and drizzle with the fig balsamic glaze. Let the sauce run — no need to clean the plate.
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