Chicken Breasts with Feta and Figs

Chicken Breasts with Feta and Figs
Recipe Date:
September 1, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 4 5-6 oz. boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 tsps chopped fresh rosemary
  • 2 garlic cloves, peeled and crushed
  • 2 tbsps extra-virgin olive oil (plus 2 additional tsp)
  • 2 ozs feta
  • 1 1/4 tsps fresh thyme leaves
  • 1/2 cup red wine
  • 8 fresh figs, cut in small dice
  • 1 tbsp honey
  • rosemary sprigs for garnish (optional)

Tasting notes: We love pairing figs with Pinot because the sweetness of the fig is such a great contrast to the fruit and acidity in the Pinot.

Serena's tips: I make the fig compote (step 5) first so that I can skip transferring the chicken to a baking sheet to keep warm in the oven. You can also decrease the quantity of figs in order to decrease the sweetness level.


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Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of the New York Times.