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balsamic fig glazed chicken skillet dinner with fresh figs, and thyme
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5 from 1 vote

Balsamic Fig Glaze Chicken Skillet

This Fig Glazed Chicken Skillet is the perfect end of summer, early fall dinner! Made with deliciously ripe fresh figs, balsamic vinegar, fresh herbs, a little bit of honey and crispy chicken thighs. You won’t be able to get enough of this easy, sweet and savory one skillet meal.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 473kcal
Author: Briana


  • 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


  • 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.


  • 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.


Calories: 473kcal | Carbohydrates: 25g | Protein: 26g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1341mg | Potassium: 553mg | Fiber: 3g | Sugar: 20g | Vitamin A: 342IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg