Name: Tender Balsamic Fig Chicken
Prep time: 18 min
Cook time: 37 min
Total time: 55 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; Kosher salt, to taste; Ground black pepper, to taste; 1 tbsp unsalted butter; 1 medium shallot (about 3 tbsp finely diced); 2 garlic cloves, minced; 1 jar (12 oz) fig preserves; 2 tbsp honey; 3 tbsp balsamic vinegar; 5 sprigs fresh thyme, divided; 1/2 cup chopped walnuts; 1/2 cup crumbled gorgonzola cheese; Additional fresh thyme

Why You’ll Love This Recipe

Sweet and savory: The fig glaze combines perfectly with balsamic vinegar and honey for a balanced, flavorful coating on tender chicken.
Simple to make: With easy-to-follow instructions and a few key ingredients, you’ll have a restaurant-quality meal at home.
Perfectly cooked chicken: Roasted to perfection with crispy edges and juicy, tender meat.
Flavorful glaze: The fig preserves add sweetness, while the balsamic vinegar and thyme bring depth and complexity.
Customizable toppings: Garnish with walnuts and gorgonzola cheese for extra texture and a tangy finish.
One-pan meal: Cook everything in one baking dish for easy cleanup!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken

6 boneless, skinless chicken thighs
Kosher salt, to taste
Ground black pepper, to taste

For the fig glaze

1 tbsp unsalted butter
1 medium shallot (about 3 tbsp finely diced)
2 garlic cloves, minced
1 jar (12 oz) fig preserves
2 tbsp honey
3 tbsp balsamic vinegar
5 sprigs fresh thyme, divided

For serving (optional)

1/2 cup chopped walnuts
1/2 cup crumbled gorgonzola cheese
Additional fresh thyme

directions

Preheat oven: Heat your oven to 425°F (220°C). Spray an 8×8-inch baking dish with non-stick cooking spray and set aside.
Make the fig glaze:
- Melt the butter in a small saucepan over medium heat.
- Add the finely diced shallot, season with 1/4 teaspoon kosher salt, and sauté until soft and translucent (about 3-4 minutes).
- Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
- Stir in the fig preserves, honey, balsamic vinegar, and 1 sprig of fresh thyme. Bring the mixture to a boil, then reduce to a simmer. Let the glaze simmer, stirring occasionally, until it thickens and reduces by half (about 10-12 minutes).
- Once thickened, remove the thyme sprig and, for a smoother glaze, use an immersion blender or transfer to a stand blender to puree until smooth.
Prepare the chicken:
- While the glaze simmers, pat the chicken thighs dry with paper towels and season both sides with kosher salt and ground black pepper.
- Arrange the seasoned chicken thighs snugly in the prepared baking dish.
Glaze the chicken:
- Spoon the fig glaze over the chicken, using the back of a spoon to evenly coat each piece.
- Add the remaining 4 sprigs of fresh thyme to the pan for additional flavor.
Roast the chicken:
- Transfer the baking dish to the preheated oven and roast for 35-40 minutes.
- Baste the chicken halfway through with the pan juices and glaze.
- The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. For a golden-brown finish, switch the oven to broil for the last 3-4 minutes, but keep a close eye to avoid burning.
Rest and serve:
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with additional fresh thyme, a sprinkle of chopped walnuts, and crumbled gorgonzola cheese, if desired.

Servings and timing

Servings: 4
Prep Time: 18 minutes
Cook Time: 37 minutes
Total Time: 55 minutes

Variations

Add fruits: Consider adding sliced apples or pears to the pan during the last 10 minutes of roasting for a fruity twist that complements the fig glaze.
Swap chicken cuts: Use boneless, skinless chicken breasts or drumsticks if you prefer, but adjust cooking times accordingly (breasts cook quicker, while drumsticks may take longer).
Vegan option: Use portobello mushrooms or tofu as a substitute for chicken and follow the same glazing process.
Add vegetables: Add vegetables like Brussels sprouts, carrots, or sweet potatoes to the pan to roast alongside the chicken for a complete meal.
Use different nuts: Swap walnuts with pecans or almonds for a different texture and flavor.
Herb variation: Experiment with rosemary or sage in place of thyme for a unique flavor profile.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat in a microwave for quicker results, but the texture may not be as crisp.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, but they cook faster, so reduce the roasting time to around 25-30 minutes. Check the internal temperature to ensure it reaches 165°F (74°C).

How do I make this dish spicier?

Add a pinch of red pepper flakes to the glaze for a subtle heat that balances the sweetness of the figs.

Can I use dried figs instead of fig preserves?

Yes, but you’ll need to soften them by soaking in warm water for about 30 minutes before blending them into a puree. Add some extra honey and balsamic vinegar to achieve the glaze’s desired consistency.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and fig glaze together for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

What can I serve with this dish?

Serve with mashed potatoes, roasted vegetables, or a simple salad. The sweet and savory glaze pairs beautifully with starches like rice or quinoa.

Conclusion

Tender Balsamic Fig Chicken is a delectable and easy-to-make dish that combines savory chicken with a rich, fig-based glaze. With minimal prep and a simple glaze that comes together quickly, this recipe is perfect for both weeknight dinners and special occasions. The added crunch of walnuts and creamy gorgonzola provides an irresistible contrast to the sweet and tangy chicken, making every bite a delight.