If you've been here for a while, you probably know how much we love a good one skillet meal! This time of year is one of the best, in our opinion. It's that sweet spot between summer and fall, and man does it make for some good meals.
We know you guys are going to enjoy this one, especially if you have fresh figs on hand!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it.
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Ingredients:
- Extra virgin olive oil - To sear the chicken thighs on medium high heat.
- Chicken thighs - We used bone-in, skin on for a really delicious crispy texture, and succulent, juicy inside. Feel free to use chicken breasts or boneless skinless thighs if you prefer here.
- Fresh figs - You could use some dried figs or any fig preserves you want to make this sweet and savory fig sauce, but since it's the time of year where figs are easily found, use them if you can your hands on some!
- Shallots & garlic - You could use onion in place of shallots, but you're going to love the body these savory additions add to the fig glaze.
- Fresh thyme & sage - A great addition of savory herbs. Feel free to add in things like rosemary and parsley if you like as well. You could also use dried herbs if you prefer.
- Balsamic vinegar - The key component! Use your favorite variety here, although we do recommend a thinner variety so it can simmer down and reduce.
- Dijon mustard & honey - To add depth and sweetness to the fig sauce!
- Kosher salt & black pepper - To taste.
How to Make Fig Balsamic Chicken:
Season both sides of the chicken thighs really well with salt and pepper.
Heat a cast iron over medium heat. Once hot, add half of the olive oil to the skillet, then the chicken thighs skin side down. Sear until hot and golden brown, about 6-8 minutes per side or until the internal temperature reaches at least 165°F.
In a bowl, combine balsamic vinegar, dijon mustard and honey. Set aside.
Add the remaining olive oil and shallots to the pan with sage, thyme and pinch of salt, then add in the figs. Cook to soften, about 7-10 minutes.
Once figs have softened, add in garlic and cook until fragrant, about 30 seconds.
Pour in the balsamic, honey and dijon sauce and simmer. Place the chicken thighs back in the pan to warm through for about 5-7 minutes.
Top with fresh thyme and figs and serve hot.
Tips For The Best Fig Chicken:
- If you're using dried figs or fig preserves, you will need to add a bit more liquid to simmer. Add about ½ - ¾ cup of water and skip the honey if using either preserves or dried, since they are much sweeter than fresh figs.
- If you have leftovers, store in the fridge for up to 4 days in an airtight container.
- Gently reheat in the microwave at around 60% power, or on the stovetop by gently simmering with a lid over top.
More Recipes To Try:
- Chicken and Butternut Squash Skillet with Parmesan Sauce
- Apple & Cucumber Salad
- Burrata and Prosciutto Salad with Arugula
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Until Next Time,
Briana & Chamere
Balsamic Fig Glaze Chicken Skillet
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs, bone-in, skin on
- 1 tablespoon kosher salt, divided (to taste)
- 1 teaspoon black pepper (to taste)
- 1 large shallot, diced
- 2 tablespoons fresh thyme
- 1 tablespoon fresh sage
- 1 pound fresh figs, stems removed and halved
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons honey (or to taste)
- fresh figs & honey for garnish
Instructions
- Season both sides of the chicken thighs really well with salt and pepper. Heat a cast iron over medium heat. Once hot, add 1 tablespoon of olive oil to the skillet, then the chicken thighs skin side down. Sear until hot and golden brown, about 6-8 minutes per side or until the internal temperature reaches at least 165°F.
- In a bowl, combine balsamic vinegar, dijon mustard and honey. Set aside. Add the remaining olive oil and shallots to the pan with sage, thyme and pinch of salt, then add in the figs. Cook to soften, about 7-10 minutes.
- Once figs have softened, add in garlic and cook until fragrant, about 30 seconds. Pour in the balsamic, honey and dijon sauce and simmer. Season with salt and pepper to taste. Place the chicken thighs back in the pan to warm through for about 5-7 minutes.
- Top with fresh thyme and figs and serve hot.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- If you’re using dried figs or fig preserves, you will need to add a bit more liquid to simmer. Add about ½ – ¾ cup of water and skip the honey if using either preserves or dried, since they are much sweeter than fresh figs.
- If you have leftovers, store in the fridge for up to 4 days in an airtight container.
- Gently reheat in the microwave at around 60% power, or on the stovetop by gently simmering with a lid over top.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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