Balsamic Fig Chicken is a tender, savory dish elevated by a luscious glaze made from balsamic vinegar and sweet figs. The result is a flavorful blend of tang, sweetness, and richness—perfect for a cozy weeknight meal or a dinner party entrée.
Why You’ll Love This Recipe
Sweet and tangy glaze clings beautifully to juicy chicken
Simple ingredients create a gourmet-quality dish
Can be made with fresh or dried figs depending on the season
Ready in under an hour with minimal prep
Perfect balance of sweet, savory, and herby notes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken thighs (or bone‑in for extra flavor)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 (12 oz.) jar fig preserves (or fig jam)
2 tbsp honey
¼ cup balsamic vinegar
Sprigs fresh thyme (plus extra for garnish)
Optional garnish: chopped walnuts and crumbled Gorgonzola cheese
Directions
Preheat the oven to 375°F if you plan to finish the dish in the oven.
Pat the chicken dry and season generously with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden and crisp, then flip and sear the other side. Remove from the pan and set aside.
In the same pan, sauté the shallots and garlic until softened. Stir in the chopped figs and cook for a few minutes until fragrant.
Add balsamic vinegar, fig jam (if using), honey or maple syrup, and Dijon mustard. Stir well to combine, then pour in the broth. Let it simmer for 2–3 minutes.
Return the chicken to the pan, skin-side up. Spoon some of the sauce over the top.
Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through and the sauce is thickened.
Garnish with fresh herbs and serve warm with a spoonful of the fig-balsamic glaze.
Stovetop only: Simmer the chicken in the sauce on low heat until fully cooked.
Fresh or dried figs: Use either depending on availability—fresh figs offer a juicier texture, while dried provide deeper sweetness.
Spicy twist: Add red pepper flakes to the glaze for subtle heat.
Jam substitute: Use all fresh or dried figs and adjust the sweetener as needed if you’re not using fig jam.
Breast option: Swap thighs for boneless chicken breasts—reduce baking time to prevent overcooking.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop or in a 300°F oven until heated through.
Freeze: Not recommended, as the fig glaze can separate upon thawing. Best enjoyed fresh or within a few days refrigerated.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well—just reduce the cook time slightly.
2. Can I make this dish with only dried figs?
Absolutely. Just soak them in warm water for 10 minutes to soften before adding to the sauce.
3. What sides go well with Balsamic Fig Chicken?
Serve it with mashed potatoes, wild rice, couscous, or roasted vegetables.
4. Is the sauce supposed to be thick?
Yes—the glaze should reduce and become syrupy enough to coat the chicken.
5. Can I make this dish ahead of time?
Yes. Cook fully and reheat gently with a splash of broth to loosen the sauce.
6. Do I need to use fig jam?
No, but it enhances the fig flavor. You can use fresh or dried figs alone and adjust the sweetness with honey or maple syrup.
7. Can I cook it all on the stovetop?
Yes—just keep the heat low and cover partially while simmering until the chicken is cooked through.
8. What herbs work best?
Fresh rosemary or thyme pair beautifully with the fig and balsamic flavors.
9. Will this recipe work with pork or tofu?
Yes—it pairs well with pork chops or pan-seared tofu for a plant-based option.
10. How do I prevent the chicken from drying out?
Don’t overcook—use a meat thermometer and pull the chicken once it hits 165°F internally.
Conclusion
Balsamic Fig Chicken is a stunning yet simple dish that combines bold, rich flavors in a way that’s both rustic and refined. Whether you’re serving it on a quiet evening or as the centerpiece of a dinner party, the balance of tangy balsamic and sweet figs creates a dish that’s sure to impress. It’s a must-try for anyone who loves comforting meals with a gourmet twist.
Sweet and tangy balsamic‑fig glazed chicken—tender, succulent, and beautifully caramelized with rich fig preserves and herbs.
Ingredients
1 lb boneless, skinless chicken thighs (or bone‑in for extra flavor)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 (12 oz.) jar fig preserves (or fig jam)
2 tbsp honey
¼ cup balsamic vinegar
Sprigs fresh thyme (plus extra for garnish)
Optional garnish: chopped walnuts and crumbled Gorgonzola cheese
Instructions
Preheat oven to **425 °F (≈220 °C)**. Lightly grease a baking dish. :contentReference[oaicite:0]{index=0}
Make the fig‑balsamic glaze: In a small saucepan over medium heat, melt butter or heat oil, then sauté shallots until soft (~3–4 min). Add garlic; cook until fragrant (~30 sec–1 min). Stir in fig preserves, honey, balsamic vinegar, and thyme. Bring to a boil, then reduce to a simmer and cook until thickened and reduced by half (~10–12 min). Remove thyme sprig. :contentReference[oaicite:1]{index=1}
Meanwhile, pat chicken dry and season with salt and pepper. Place in the prepared baking dish snugly. Spoon the glaze over each piece, coating well. Add additional thyme sprigs around. :contentReference[oaicite:2]{index=2}
Bake for **35–40 min**, basting once halfway, until chicken reaches an internal temperature of 165 °F. For a golden finish, optionally broil for the last 3–4 min—watch carefully to avoid burning. :contentReference[oaicite:3]{index=3}
Remove from oven; let rest ~5 min. Garnish with fresh thyme, chopped walnuts, and crumbled Gorgonzola if desired. :contentReference[oaicite:4]{index=4}
Notes
The glaze is versatile and can be made ahead—stores and reheats well. :contentReference[oaicite:5]{index=5}
You can adjust sauce texture: leave it slightly chunky or blend smooth using an immersion blender. :contentReference[oaicite:6]{index=6}
Bone‑in chicken may require 20 min longer baking. :contentReference[oaicite:7]{index=7}
Fig preserves can be substituted with fig jam, or even apricot preserves or marmalade for a different twist. :contentReference[oaicite:8]{index=8}
Serve with green salad, roasted vegetables, mashed potatoes, polenta, rice or quinoa to let the glaze shine. :contentReference[oaicite:9]{index=9}
