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chicken in shallot fig butter sauce plated with napkin

Chicken with Shallot Fig Butter Sauce

Ana | Claudia's Table
For a change, try a slightly fancy feeling Chicken in Shallot Fig Butter Sauce made so tasty with the sweetness of Fig preserves and the touch of Dijon mustard.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American, French
Servings 4
Calories 476 kcal


  • skillet or shallow dutch oven with lid


  • 2 lbs chicken thighs or breast or combination boneless, skinless cut in halves
  • 2 tbsp olive oil extra virgin, divided
  • 2 tbsp butter unsalted, divided
  • 1 tbsp rosemary fresh, finely chopped
  • 2 whole shallots (about 1 cup) sliced and roughly chopped
  • 3 tbsp balsamic vinegar
  • 2 tsp chicken concentrate see notes
  • 1/2 cup water
  • 4 tbsp fig preserves
  • 1 tbsp Dijon mustard


Preparing ingredients:

  • Pat dry the chicken pieces and sprinkle salt and pepper on both sides. Set aside.
  • Peel and slice shallots. About 1 cup.
  • Remove fresh rosemary leaves from the stem. Chop the leaves finely.

Brown the chicken:

  • Over medium heat, heat 1 tbsp of extra virgin olive oil in the pan until hot.
  • Add butter and as soon as it’s melted, add the chicken pieces. Do not crowd the pan, you may have to brown them in two batches.
  • Brown each side about 3 minutes or so. Then the next batch. Chicken should be browned in about 10 minutes.
  • Have the remainder of your ingredients measured and ready as the recipe moves fast after the chicken is browned.

For the sauce:

  • Remove the chicken from the pan. While the pan is hot, add shallots and rosemary.If you need to, you can add 1 tbsp of extra virgin olive oil.
  • Sauté the shallots and rosemary until they are soft, about 5 minutes. 
  • Add water, chicken concentrate. Whisk until the concentrate in completely melted and incorporated.
  • Add vinegar, stir. Add 1 tbsp of butter, Fig preserves, Dijon mustard and whisk until completely combined. NOTE: If you wish, you can add two tablespoons of Fig preserves, taste and add the addtional 1 tablespoon at a time.
  • Return chicken to the pan, and spoon some of the sauce over chicken. Place lid on skillet/dutch oven, and turn heat to low.
  • Cook for an additional 10 minutes. Check for doneness. Temperature for chicken should be 165 degrees. Add additional salt and pepper if needed.



Serving: 1pcCalories: 476kcal
Keyword 30 minute dinner, chicken, chicken dinner, chicken recipes, french mustard chicken

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