Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A really easy dish that has an exciting flavor combination and is sure to impress your friends and family.


Recipe Summary

20 mins
10 mins
40 mins
10 mins
4 chicken breasts


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.

  • Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.

  • Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

Cook's Notes:

Make sure to use an oven-safe pan. No plastic or wax in a hot oven. Trust me.

Take chicken out of the refrigerator 30 minutes before starting to bring chicken to room temperature.

The oil should be hot enough that your chicken should sizzle upon hitting the pan. Don't move chicken around, because the skin is becoming crispy and browned.

Use a generous amount of mix on each piece of chicken.

Nutrition Facts

205 calories; protein 24.5g; carbohydrates 2.6g; fat 9.8g; cholesterol 67.2mg; sodium 342.2mg. Full Nutrition