Chicken with White Wine, Figs and Rosemary

Tender chicken with figs and white wine is a comforting yet elegant skillet dish made with juicy chicken breast, sweet dried figs, aromatic rosemary, and a light wine-infused pan sauce. This tender and flavourful chicken comes together quickly, making it ideal for both weeknight dinners and relaxed entertaining.

Hello, folks – I hope you all are doing well.

I have something extra delicious for you today. While the recipe’s name may sound a tad sophisticated, there is nothing complicated in this recipe. And you can enjoy it during the busy week. Needless to say, it will be particularly good on the weekend night, with a glass of white wine. So let’s dive into this Chicken with White Wine and Figs.

Why You’ll Love This Chicken with Figs and Wine

• Balanced sweet and savoury flavours.
  The natural sweetness of figs pairs beautifully with dry white wine and rosemary, creating a rich but well-rounded sauce.
• Quick yet elegant.
  This dish comes together in about 30 minutes, but feels special enough for a dinner party.
• One-pan simplicity.
  Everything is cooked in a single skillet, making cleanup easy and flavours more concentrated.
• Versatile pairing.
  Serve it with crusty bread, mashed potatoes, rice, or a simple green salad.

Flavour and Texture Profile

This chicken with figs and white wine is savoury, lightly sweet, and aromatic. The chicken stays tender and juicy, while the figs soften and partially melt into the sauce, adding body and gentle sweetness. Rosemary brings a woodsy herbal note, and the white wine keeps the sauce bright rather than heavy.

Ingredients You’ll Need for This Chicken with Figs and Wine

For this chicken with figs and white wine, you’ll need a short list of simple but well-chosen ingredients:

• Extra virgin olive oil and unsalted butter. This combination adds richness while preventing the butter from burning.
• Skinless boneless chicken breasts. Cut into long pieces so they cook quickly and evenly while staying tender.
• Onion. Sliced onion forms the flavour base and adds natural sweetness to the sauce.
• Dried figs. Turkish figs work especially well here; soaking them briefly helps if they’re very firm.
• Dry white wine. Choose something crisp and dry to deglaze the pan and balance the sweetness of the figs.
• Fresh rosemary. Minced rosemary adds warmth and herbal depth without overpowering the dish.
• Salt and black pepper. Season gradually to keep the flavours balanced.
• Broth or water (optional). Useful if the sauce reduces too much during simmering.

Possible Additions and Variations

• Swap the dried fruit: If you don’t have figs, dried prunes or dried apricots work beautifully and offer a similar balance of sweetness and texture.
• Change the wine profile: For a richer, slightly sweeter sauce, try using Marsala instead of dry white wine.
• Add a splash of brandy: A small amount of brandy adds warmth and depth; simply reduce the quantity of wine to keep the sauce balanced.
• Skip the wine entirely: If you prefer not to cook with alcohol, replace the wine with chicken broth for a lighter, more savoury result.

More Recipes with Dried Fruit

Do you like sweet and savoury combination with dried fruit? Check out the recipes below.

• Apricot Pine Nuts Chicken Skillet
• Creamy Chicken Breasts with Prunes
• Braised Cabbage with Wine and Prunes

I hope you like this Chicken with White Wine, Figs and Rosemary, and you will give it a try. If you make it, please let me know in this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Chicken with White Wine, Figs and Rosemary

Recipe by Ben | Havocinthekitchen

Tender chicken simmered in white wine with fresh figs and rosemary – an elegant yet easy skillet dinner ready in about 30 minutes.

Course: Mains and Comfort DishesDifficulty: Easy

5.0 from 1 vote

Print

Servings

4-6

servings

Prep time

5

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tbsp. (15 ml) extra virgin olive oil

• 1 tbsp. (15 g) unsalted butter

• 2-3 large (~450-500 g) skinless boneless chicken breasts, cut into long, pieces about 2 cm thick

• 1 large onion, sliced

• 80-100 g dried figs (about 6-8 large Turkish figs), roughly chopped – soak for 20 minutes if they are super firm

• 2/3 cup (160 ml.) dry white wine

• few rosemary sprigs, leaves removed and roughly minced

• 1/2 tsp. salt or to taste

• black pepper, to taste

• you may need a little (few spoons) of broth or water

Directions

• Heat the olive oil and butter in a large, heavy skillet over medium-high heat. Add the chicken pieces, season lightly with salt and black pepper, and cook, stirring occasionally, until the chicken is no longer pink and begins to develop a light golden colour, about 4–5 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
• Reduce the heat to medium-low. Add the sliced onion to the same pan and cook until soft and translucent, about 5 minutes, scraping up any browned bits from the bottom. Stir in the rosemary and cook for another 1–2 minutes, until fragrant.
• Pour in the white wine to deglaze the pan and let it simmer briefly, allowing the alcohol to cook off and the flavours to concentrate.
• Return the chicken to the pan and add the chopped figs. Season with additional salt and pepper, to taste. Cover and simmer over medium-low heat for 10–12 minutes, or until the chicken is tender and fully cooked and the figs soften and meld into the sauce. If the sauce reduces too much, add a small splash of broth or water to loosen it.
• Serve warm with your favourite side dish or a simple vegetable salad.