There’s something magical about the way balsamic vinegar and figs come together — sweet, tangy, and just a little luxurious. This Balsamic Fig Glazed Chicken is the kind of dish that makes any weeknight feel like a special occasion. It’s cozy enough for a chilly winter evening yet elegant enough for a dinner party. Best of all? You only need 7 ingredients and 15 minutes of prep.
Whether you’re making it for family or impressing guests, this recipe delivers restaurant-worthy flavor without the fuss.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dinner | 15 mins | 25 mins | 4 | ~320 |
*Calories are approximate and will vary based on exact ingredients used.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup chicken broth
- ¼ cup balsamic vinegar
- 3 tablespoons fig jam (or fresh figs, mashed)
- 2 teaspoons Dijon mustard
Step-By-Step Instructions
- Prep the chicken
Pat chicken thighs dry with a paper towel for the crispiest skin. Season both sides generously with salt and pepper. - Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5–6 minutes, until skin is golden and crisp. Flip and cook another 3 minutes. - Make the glaze
In a small bowl, whisk together chicken broth, balsamic vinegar, fig jam, and Dijon mustard. - Deglaze & simmer
Pour the glaze mixture into the skillet. Use a wooden spoon to scrape up any browned bits (that’s pure flavor!). - Finish cooking
Reduce heat to medium-low, cover, and let chicken simmer in the glaze for 15–18 minutes, until cooked through (internal temp 165°F). - Thicken the sauce
Remove the chicken to a plate. Increase heat to medium-high and simmer the glaze for 2–3 minutes, until slightly thickened. Spoon over chicken before serving.
Helpful Notes & Tips
- Crispier skin: Keep chicken skin-side up while simmering to maintain crispness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the glaze glossy.
- Spice control: Add a pinch of red pepper flakes for a gentle kick.
Recipe Variations
- Protein swap: Try boneless chicken breasts, pork tenderloin, or even salmon (reduce cooking time for seafood).
- Fresh fig version: Replace jam with 3–4 fresh figs, chopped and lightly mashed for a chunkier texture.
- Lighter option: Use skinless chicken thighs and a splash of apple cider vinegar for a brighter tang.
Serving Suggestions
- Serve over creamy mashed potatoes or buttery polenta to soak up the glaze.
- Pair with roasted Brussels sprouts or green beans for a balanced plate.
- Garnish with fresh thyme or rosemary for a fragrant finish.
Conclusion
This Balsamic Fig Glazed Chicken proves that you don’t need complicated techniques or a mile-long ingredient list to make something truly special. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your table with happy faces. So pour yourself a glass of wine, plate up this beauty, and enjoy every sweet-savory bite.