Chicken with Orange Fig Sauce
Chicken breasts topped with an orange fig sauce. Perfect dinner recipe to use fresh figs which are in season for fall.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 277
Orange Fig Sauce
- 1 cup ripe figs stems removed and cut in half
- 3/4 cup orange juice
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
Chicken Breasts
- 4 boneless skin on (or skinless) chicken breasts (I get my chicken from ButcherBox, which I highly recommend)
- 1 tablespoon olive oil
- salt and pepper
Preheat oven to 400 degrees with the oven rack in the middle.
Orange Fig Sauce: In a small sauce pan, combine the figs, orange juice, balsamic vinegar and salt. Bring to a boil, then reduce the heat to medium low so it simmers. Simmer for 20 minutes until the figs are soft. Mash with a potato masher (or use an immersion blender), until it is the consistency of a jam. Taste for salt and season if necessary.
Chicken: While the fig sauce is simmering, season the chicken breasts generally with salt and pepper. Heat a cast iron skillet (or heavy bottom skillet) over medium high heat. Add the olive oil. Start the chicken breasts skin side down, and cook 5 minutes until the skin is golden brown. Flip the chicken, and transfer the pan to the oven to finish cooking. Cook until the chicken breasts reach an internal temperature of 165 degrees, about 10 more minutes.
Serve the chicken warm topped with the orange fig sauce. Leftovers will keep in an airtight container for 3 days.
Calories: 277 | Total Carbs: 9.9g | Protein: 38.8g | Fat: 8.1g | Fiber: 0.6g | Net Carbs: 9g