Chicken Breasts With Feta and Figs Recipe

Name: Chicken Breasts With Feta and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5- to 6-ounce boneless, skinless chicken breasts; Salt and pepper; 2 teaspoons chopped fresh rosemary; 2 garlic cloves, peeled and crushed; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 2 ounces feta, crumbled (about 1/2 cup); 1 1/4 teaspoons fresh thyme leaves; 1/2 cup red wine; 8 fresh figs, cut in small dice; 1 tablespoon honey; Rosemary sprigs for garnish (optional)

Servings: persons

4 5- to 6-ounce boneless, skinless chicken breasts
Salt and pepper
2 teaspoons chopped fresh rosemary
2 garlic cloves, peeled and crushed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 1/4 teaspoons fresh thyme leaves
1/2 cup red wine
8 fresh figs, cut in small dice
1 tablespoon honey
Rosemary sprigs for garnish (optional)

1
One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick.
2
Chicken breasts should be of uniform thickness.
3
Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil.
4
Cover bowl and refrigerate for 30 minutes to an hour.
5
Place oven on lowest setting, around 200 degrees.
6
Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes.
7
Add remaining olive oil to pan and reduce heat to medium-high.
8
Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down.
9
Cook for 4 to 5 minutes on one side, until cooked halfway through.
10
Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts.
11
Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast.
12
Cook 4 to 5 minutes, until breasts are cooked through.
13
Feta will warm but will not melt.
14
Transfer to a baking sheet and keep in warm oven while you cook the figs.
15
Add wine to pan and scrape with a wooden spoon to deglaze the bottom.
16
Boil wine until it has reduced by half, then add figs, honey and remaining thyme.
17
Cook, stirring, until figs break down and begin to look jammy, about 3 minutes.
18
Remove from heat.
19
Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 5- to 6-ounce boneless, skinless chicken breasts, Salt and pepper, 2 teaspoons chopped fresh rosemary, 2 garlic cloves, peeled and crushed, and more.

Yes, Chicken Breasts With Feta and Figs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Feta and Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions