Chicken with Dried Figs, Honey and Lemon
This Chicken with Figs, Honey and Lemon is an easy Mediterranean-inspired dinner with tender chicken breast, sweet dried figs and a glossy white wine, honey and lemon sauce. It’s ready in about 40 minutes, feels a little special, and is absolutely made for spooning over couscous.
I’ve always loved figs. The best I’ve ever eaten were in Italy, picked straight from the tree — warm from the sun, incredibly sweet and nothing like the ones that have travelled halfway across Europe. Then, I spotted some beautiful dried figs at my favourite Turkish market. I stuffed them with Gorgonzola, wrapped them in Parma ham and baked them until everything was salty, sweet and melty. So good. Which naturally got me thinking: what else can I make with dried figs?
Enter this chicken.
The combination of dried figs, honey and lemon turned out to be exactly what I was craving. The figs soften into the white wine sauce, the lemon keeps all that sweetness bright, and a little butter makes the sauce rich and silky. Served with couscous to soak up every last bit? A definite success. Even with kids.
What You’ll Need for Chicken with Figs
The ingredients for this Mediterranean chicken with figs are simple, but together they make a seriously flavourful pan sauce.
- Chicken breast: I prefer organic chicken for both quality and flavour.
- Olive oil and butter: Olive oil for cooking and a little butter for richness. I don’t cook with butter often, but here it really earns its place.
- Garlic: For plenty of savoury flavour in the sauce.
- White wine: I like Riesling here. It makes a lovely base for the sweet-tangy sauce.
- Red wine vinegar: Adds acidity and balances the honey and figs.
- Honey: Use a runny honey that will easily melt into the sauce.
- Dried figs: They become wonderfully soft and plump as they simmer and add natural sweetness.
- Lemon: Use an organic, unwaxed lemon since it cooks directly in the pan.
- Parsley, sea salt and black pepper: Simple finishing touches to keep everything fresh and balanced.
How to Make Chicken with Figs, Honey and Lemon
This chicken with figs recipe comes together in one pan in about 40 minutes. Simply brown the seasoned chicken in olive oil and butter, then add garlic, white wine, vinegar and honey to create the sauce. Add the dried figs and lemon and simmer until the chicken is cooked through and the figs are soft and juicy. Finish with a squeeze of the cooked lemon and fresh parsley. Voila! So easy.
What to Serve with Chicken and Figs
My favourite side for this Mediterranean chicken with figs is Zucchini Lemon Couscous as It’s quick, fresh and perfect for soaking up that delicious sauce. Rice also works beautifully, as does pasta or simply some crusty bread. But couscous is my first choice as it keeps the whole meal light and gives it even more of that Mediterranean feel.
5 Reasons You’ll Love This Chicken with Figs
- Easy: Everything comes together in one pan with minimal fuss.
- Full of flavour: Sweet figs, honey, lemon and white wine make an irresistible sauce.
- Quick: Dinner is on the table in about 40 minutes.
- Dinner-party worthy: Simple to make, but special enough for guests.
- Something different: A delicious way to turn chicken and dried figs into a Mediterranean-inspired meal.
More Fig and Chicken Recipes
If figs are your thing, try my Arugula Salad with Figs and Goat’s Cheese or try my Blackberry and Fig Crumble if you are carving something a little more sweet.
And for more chicken inspiration, go creamy with Chicken in Parmesan Cream Sauce, keep things Italian with Pollo alla Cacciatora or try my Tuscan Chicken Skillet. For something a little more exotic, there’s also Chicken Curry with Coconut and Tomatoes.
Braised Chicken with Dried Figs, Honey and Lemon
Ingredients
- 4 chicken breast halves (skinless, boneless, preferably organic)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 4 tablespoons red wine vinegar
- 1-1 1/2 tablespoon liquid honey
- 10 dried figs, sliced in half
- 1 organic lemon, quartered
- sea salt and freshly ground black pepper, to taste
- fresh chopped flat-leaf parsley, garnish
Instructions
- Pat the chicken breasts dry and season well with salt and pepper on all sides. Heat 2 tablespoons olive oil and the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until golden brown, about 2–3 minutes per side.
- Add the garlic to the skillet and cook, stirring, for about 30 seconds. Add the wine, vinegar, olive oil and honey, and bring to a gentle simmer. Reduce the heat, then add the figs and lemon. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes depending on the thickness of the chicken breasts.
- Using kitchen tongs, gently squeeze the lemon quarters to release their juices into the sauce. Transfer the chicken to a serving platter and spoon the figs and sauce over the top. Garnish with the lemon quarters or slices and chopped parsley, and serve immediately.
- This dish pairs perfectly with zucchini lemon couscous. Enjoy!
Nutrition
Notes
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