Recipe – Roasted Chicken Breast with Figs & Thyme

I am always looking for a flavourful way to serve chicken and a cooking method that keeps it moist and succulent.  I need quick meals on weeknights since time is not plentiful.  In this recipe, I decided to stuff, pan-fry, and then roast chicken breasts.  It kept the hands-on time to a minimum and the flavour high.

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Searing the outside first on the stovetop kept them juicy whilst the oven heated.  Another entry for Herbs on Saturday which I am hosting this month for Karen Burns Booth of Lavender and Lovage.


2 chicken breasts

4-5 dried figs, chopped

4-5 sprigs thyme, leaves removed

Olive Oil

Kitchen twine

Preheat oven to 180 degrees Celcius.  Mix figs, thyme leaves, 1 tbsp olive oil, salt and pepper in a small bowl.  Stuff chicken breasts with mixture, using a knife to make a slit, if required.  Tie each breast with kitchen twine.  Season with a bit of olive oil, salt and pepper.

Heat a skillet over medium heat. 

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Cook chicken breast for 4-5 minutes on each side.  Place in the preheated oven for 25-30 minutes.  Allow to rest before serving.

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The sweetness of the figs and the earthiness of the thyme will pair perfectly with the juicy chicken.  Serve with Thyme Courgettes with Leeks and Feta or Caramelized Fennel.  Enjoy with a crisp white wine, perhaps a Pinot Bianco. 



1 Comment

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One response to “Recipe – Roasted Chicken Breast with Figs & Thyme

  1. Pingback: Herbs on Saturday | London Busy Body

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