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This Balsamic Fig Glazed Chicken is a breeze to make and undeniably delicious! Perfectly sticky with a slightly fruity, sweet, and savory flavor, don’t be surprised when this fig chicken becomes your family’s favorite weeknight dinner. Garnish with a quick sprinkle of crunchy walnuts and freshly grated parmesan or gorgonzola cheese and you’re set to impress!
Featured comment: This was absolutely delicious. Don’t skimp on the addition of gorgonzola at the end of the roasting-it makes the dish. Served this with wild rice (tip for grains–after you think they’re done, turn off the heat and put a tea towel over the pot underneath the cover for about 5 minutes). Really wonderful dinner. I could spoon that glaze over EVERYTHING!” – J.R.R.
Update: This recipe was originally published in February 2016. I’ve updated the article below to include new photos and more information about fig chicken. Plus, I’ve included step-by-step photos to show you how quick and easy this balsamic fig glaze and chicken dinner is to make!
Table of Contents
About this balsamic fig glaze chicken
Finger-licking good chicken is taken to the next level with this quick and easy balsamic fig glaze recipe! Tender chicken thighs are seasoned and coated with a homemade sweet and tangy fig sauce and baked until fork tender.
The balsamic fig glaze with sauteed shallots, honey, balsamic vinegar, fig preserves, and fresh thyme infuses into every inch of the meat, creating an ultra-succulent and flavorful dish with little effort!
Enjoy this balsamic fig chicken with freshly chopped salted walnuts, thyme, and crumbled Gorgonzola, served with roasted vegetables, rice, or salad.
Why this fig chicken works
Besides being ridiculously delicious, this chicken fig recipe is:
- A breeze to make. Follow the simple recipe steps of making the fig balsamic sauce and baking the tender chicken thighs, and you suddenly have a mouth-watering meal ready to be served!
- Made with pantry-staple ingredients! Those you don’t have are easy to find in any grocery store!
- Incredibly versatile! You can easily adapt this recipe to serve the thick and sticky fig sauce with other meats or poultry.
- Perfect for making ahead. Reduce the recipe time by making the balsamic fig sauce a day or two in advance. It stores and reheats excellently!
What is fig sauce?
Fig sauce is a thick and sticky condiment made from fig preserves or jam with slightly tart notes and a semi-sweet honey-like flavor. It’s often used as a flavoring sauce or glaze for meat or poultry, and it’s great for making in advance and reheating just before serving!
Ingredients for this dinner recipe
These budget-friendly ingredients are likely already in your pantry. Here’s exactly what you’ll need to get started making this chicken with fig sauce:
Fig balsamic glaze
- Butter – Unsalted.
- Substitution: Extra-virgin olive oil or coconut oil.
- Garlic cloves – Minced. This provides the right amount of aromatic bite to this balsamic fig chicken.
- Substitution: Jarred minced garlic, frozen garlic paste, or bottled garlic powder can be used instead.
- Shallot – Finely diced.
- Substitution: Red or white onions or a combination of shallots and onions can be used.
- Fig preserves – I’ve used 1 (12 oz.) jar.
- Substitution: Fig jam can be used instead of fig preserves. Apricot preserves or orange marmalade are good substitutes for a subtle change.
- Honey – For a touch of natural sweetness.
- Balsamic vinegar – Provides a lovely tang to the figgy sauce!
- Substitution: Red wine vinegar.
- Sprigs of thyme – Divided. You’ll need more for garnish.
- Substitution: Rosemary is also delicious.
- Walnuts – Chopped for garnish. Omit if you are allergic to nuts. Salted or unsalted works!
- Gorgonzola – Crumbled for garnish just before serving. Can omit.
- Substitution: Goat cheese or feta. Freshly grated parmesan is also delicious.
For the chicken
- Chicken – Boneless skinless chicken thighs.
- Substitution: Bone-in skin-on chicken thighs or legs can also be used in this chicken and fig recipe, but you must increase the baking time by an extra 20 minutes. For those who prefer white meat, use chicken breasts!
- Kosher salt and black pepper – Popular savory dish staples!
- Substitution: Flaky sea salt works great too!
Chicken with fig sauce variations
- Smoother glaze. If you prefer a smoother fig jam sauce, use an immersion blender or a stand blender and puree the mixture until it reaches your desired consistency.
- Chicken. Bone-in, skin-on chicken legs and thighs can be used in this recipe. Always increase the cooking time by 20 minutes or so for bone-in meat.
- Broil. For golden brown chicken, switch the oven to the broil setting for the last 3-4 minutes of roasting. It’s important to watch closely so the chicken doesn’t burn during this time.
- Garnish. I love to garnish this chicken fig dish with fresh thyme, crumbled Gorgonzola, and chopped walnuts. This garnish is totally optional and can be changed to suit your taste or dietary preferences. Crumbled goat cheese or feta and fresh rosemary are also great!
- Fig preserves. Apricot preserves or orange marmalade make easy substitutions in this recipe.
- Easy ingredient swaps. Red or white onions instead of shallots, red wine vinegar instead of balsamic vinegar, extra-virgin olive oil instead of butter, and fig jam instead of preserves are easy ingredient swaps for this fig chicken recipe.
How to make fig glaze with chicken?
Not only is this chicken ridiculously delicious, it is also a breeze to put together!
- Preheat oven to 425 degrees F. Spray a baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard. Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during las 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Tips for making chicken with figs
- Bone-in. Bone-in meat requires additional cooking time. Consider this if you decide to use bone-in chicken for this dish.
- Consistency. You can dictate the consistency of the fig sauce by leaving it slightly chunky or blending it for a smoother texture.
- Make ahead. This fig glaze recipe is great for making ahead since it stores and reheats well.
- Garnish: While the cheese and chopped nuts are completely optional, I highly recommend adding them for depth of texture and flavor!
- Fig preserves. Choose a jar of fig preserves with actual chunks of fig in it for more flavor and a better presentation!
Step-by-step photos: Making fig glazed chicken
(Please scroll down for printable recipe card with detailed measurements and instructions.)
FAQ: fig sauce for chicken
What is balsamic fig glaze made of?
This fig balsamic glaze recipe consists of fig preserves, honey, buttery sauteed shallots, balsamic vinegar, garlic, salt, and thyme. Some recipes call for red or white onions, oil, rosemary, red wine vinegar, and sugar.
What is fig balsamic vinegar good for?
Balsamic fig sauce is great as a topping for meat and poultry, for drizzling over roasted vegetables, as a sweet and sticky condiment with cheese and crackers, or as an ingredient for rich and hearty soups and stews.
What does fig balsamic taste like?
Fig balsamic sauce is thick and sticky with a sweet and tangy flavor. It’s rich with a subtle honey-like flavor.
Serving balsamic fig chicken
Fig balsamic glaze will soon become one of your favorite condiments to make. Not only because of how easy it is to make but also due to its sheer versatility! The ways in which you can serve and enjoy this fig sauce are exciting!
How to serve fig glaze?
You’re spoiled for choice when it comes to using this sweet and sticky balsamic fig glaze. It’s the perfect sauce to coat meat, such as chicken pieces, gamey meat (quail or duck), pork, lamb, or holiday ham for roasting.
Toss your favorite vegetables in this fig sauce to sauté in a pan or roast in the oven!
What to serve with fig jam chicken?
I’ve topped this dish with fresh thyme, chopped walnuts, and crumbled cheese! When it comes to pairing sides with this delicious fig dinner, consider the following:
- Green salad, like this fig salad, or shaved brussels sprouts salad
- Soup, like this creamy cauliflower soup recipe or soup recipe with roasted sweet potatoes.
- Roasted seasonal vegetables
- Potatoes – mashed potatoes, roasted potatoes, baked potatoes, potatoes au gratin, or potato salad
- Mashed Cauliflower – Great as a low-carb option!
- Polenta
- Grains – rice or quinoa
- Couscous
Storing leftovers
How to store fig balsamic chicken?
- Store leftover chicken with fig jam in an airtight container in the refrigerator for up to 4 days.
- The balsamic fig glaze can be stored separately (great when making ahead) and stored in an airtight container or jar in the refrigerator for 1-2 months! Bring it to room temperature when ready to use.
Can you freeze it?
Chicken with fig sauce can be stored in an airtight container in the freezer for 1-2 months. Thaw it overnight in the fridge, and reheat it in the microwave or oven.
While you could also freeze the balsamic fig sauce, there’s no need to since it will last quite some time in the fridge.
Reheating instructions
Reheat leftover fig chicken in the microwave or oven until heated through. Balsamic fig sauce, stored separately from other foods and ingredients, should be brought to room temperature before use.
If you’re looking for a flavor-packed dinner that’s fast to get on the table and finger-licking good, this balsamic fig glazed chicken is the answer!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More easy oven baked chicken dinners!
- Chicken Pomegranate (chicken thighs with a tangy-sweet pomegranate sauce)
- Balsamic Chicken with Brussels Sprouts (easy sheet pan dinner!)
- Creamy Sun Dried Tomato Chicken (7 ingredients + 30 minutes!)
- Baked Spicy Chicken Meatballs (Saucy baked meatballs!)
- Cranberry Baked Chicken and Rice (Easy casserole-style!)
The best Balsamic Fig Glazed Chicken Recipe👇
Balsamic Fig Glaze Chicken
Equipment
- 1 Small Saucepan (for making the balsamic fig glaze)
- 1 Baking Dish (for baking fig glazed chicken)
Ingredients
- 6 whole Boneless Skinless Chicken Thighs
- Kosher Salt & Pepper - to taste
- 1 TBS Unsalted Butter
- 1 medium Shallot – finely diced (about 3 heaping TBS)
- 2 cloves Garlic – minced
- 1 (12 oz) Jar Fig Preserves
- 2 tablespoon Honey
- 3 TBS Balsamic Vinegar
- 5 Sprigs Thyme -DIVIDED, plus more for garnish
- ½ Cup Walnuts – chopped; OPTIONAL for garnish
- ½ Cup Gorgonzola – crumbled; OPTIONAL for garnish
Instructions
- Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Notes
- Storage: Store leftover Balsamic Fig Chicken in an airtight container in the refrigerator for up to 4 days.
Nutrition
Did you make this recipe?
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Amy McKnight
Thoughts on using this recipe to make a crock pot pulled chicken???
Cheyanne Holzworth
Hi Amy,
I’ve never considered that, but you are more than welcome to try! If you do try it, I’d love to hear how it turns out.
Cheers and warmest wishes for a lovely day,
Cheyanne
Corinne
This is a great recipe. Very easy and delicious. Definitely a keeper.
Cheyanne Holzworth
Hi Corinne,
I’m honored you decided to give this recipe a go and absolutely delighted you found it to be both easy and delicious! Thank you so very much for taking the time to come back and leave a comment – I appreciate it greatly!!
Cheers to you and warmest wishes for a lovely week,
Cheyanne
Lisa Gordon Ahrens
oh my gosh !! This was amazing!!
Cheyanne Holzworth
Hi Lisa,
I’m honored you tried this balsamic fig chicken recipe and absolutely thrilled you enjoyed it! Thank you so much for coming back and leaving a comment – and such a lovely one at that. 🙂
Cheers and warmest wishes for a wonderful week!
Best,
Cheyanne
Kathie Browne
Do you ever make this with fresh figs also in the pan around the chicken? Im making this dish in a couple days for a dinner party. I had a roasted chicken in Greece made with fig marmalade and was to die for good!
Cheyanne Holzworth
Hi Kathie,
Excellent question! Unfortunately, figs have been extremely hard to source in my area, so I have not had the chance to make this with fresh figs – although I would absolutely love to. If you try making this chicken with fresh figs, I’d love to hear how it turns out.
Do let me know if you have any additional questions, as I’m always happy to help when I can! 🙂
Cheers and warmest wishes for a wonderful day,
Cheyanne
Martha
I made this with chicken breasts. 2 breast pieces, each cut in half lengthwise. I cut the baking time down to 30 minutes and they were perfect. The gorgonzola is the “icing on the cake.” Yum! Will definitely be making this again. And it’s so easy and attractive – would be perfect to serve to guests. My only complaints are that it definitely took longer than stated in the recipe to reduce the sauce by half (allow at least double the time stated) and the slow, awkwardness of the website – the page would refresh on my iPad (taking forever to do so) and I’d lose my place within the recipe. I finally took screenshots of the recipe and worked off those. Even typing this comment is a slow, jerky process. Maybe too many ads trying to load?
JRR
This was absolutely delicious. Don’t skimp on the addition of gorgonzola at the end of the roasting-it makes the dish. Served this with wild rice (tip for grains–after you think they’re done, turn off the heat and put a tea towel over the pot underneath the cover for about 5 minutes). Really wonderful dinner. I could spoon that glaze over EVERYTHING!
Pj
Wasn’t sure how this would taste, but I’m very happy I tried it. I had homemade fig jam to use thanks to my fig tree and this sounded interesting. The dish was delicious and it wasn’t overly sweet. Great recipe, the fact that it’s so easy yet delicious is what’s really impressive.
Shirley A
This was delicious! I have made it multiple times since finding this recipe. Thank you! Sometimes I do like to add bacon to it as well. Delicious!
Cheyanne
Hi Shirley,
I’m so thrilled to hear you enjoy the recipe and have made it more than once! Your addition of bacon sounds absolutely wonderful – I’m definitely going to try that next time I make this chicken! Thank you so much for coming back and leaving a review! Cheers! 🙂
Renee
We loved this dish! I changed nothing about it, except left off the walnuts. I can’t imagine it being better with them, but maybe I’ll throw those on next time. Give this dish a try. You won’t be disappointed.
dottie gregor
I have fresh Figs – how do i adjust the recipe?
Cheyanne
Hi Dottie,
Great question! Unfortunately, I have only tested and made the recipe as directed. You could either make fig preserves with your fresh figs and use them in the recipe, or you could roast the figs alongside the chicken. If you are interested in roasting figs (and making it work with the flavors and oven temperature for this recipe), here’s how I do it.
1 pound Figs – stems removed and halved lengthwise
4 sprigs fresh thyme
2 TBS Balsamic Vinegar
1 TBS Light Brown Sugar
2 TBS Honey
Butter a large baking dish and add the figs. Toss them with the other ingredients. Arrange figs cut side down. Roast at 425 for 15-20 minutes or until figs are caramelized to your liking.
I hope that helps! Cheers! 🙂
Really needed
Love the concept and might try rolling the chicken thighs with some blue cheese inside, then doing a breadcrumb rollabout on them, to pan sauté before the fig glaze and the oven, but just the inspiration I needed for an upcoming dinner with figs (I’ll put some in the pan too, since I’ll have some fresh). Thanks!
Cheyanne
Hi there! Your idea sounds delicious! I’m thrilled to hear I provided inspiration. Just a quick note, depending on how much you stuff the chicken thighs or how tightly you roll them, you may need to bake the chicken for a longer amount of time than stated in this recipe.. or you can increase the oven temperature to 450 fahrenheit. Cheers and warm wishes for a wonderful weekend!
Kelly | Foodtasia
Chey, these glazed chicken thighs are absolutely glorious! I love sticky sweet sauces on chicken and figs are so yummy! Combined with the balsamic it must be wonderful. As always, you photos are stunning, my friend!
Mary Ann | The Beach House Kitchen
Nothing beats a chicken thigh dinner Chey! Always so juicy. And these look absolutely mouthwatering! It’s only breakfast here and I wish I was enjoying one! Getting these on our dinner menu ASAP! Pinned and excited to serve at our house!
Kelsie | itsy-bitsy kitchen
Figs and blue cheese AND this is easy to make? Count me in! You always make me so hungry. This looks fabulous, Chey!
Marissa
Hello sticky goodness! This chicken looks incredible, Cheyanne. I can always count on you for big flavor meals. So excited to try this!!
Cheyenne
Loved this recipe! Was quick and easy, and it tasted delicious! I only had 10 oz of fig spread, instead of 12 oz of preserves, but it worked very well. I added a smidge more balsamic because my family And myself prefer more of a tang than sweet. Also broiled for 3 min at the end to make the glaze a little sticky and bubbly. Overall- great recipe!
Cheyanne
Hi Cheyenne,
I’m thrilled you and your family enjoyed this chicken! Your adjustments sound absolutely delicious!!! Cheers and thank you so much for stopping by! BTW – I love your name! 😉
All the best,
Cheyanne
Elizabeth
I made this for dinner tonight and we loved it. Served it with Perfect Rice recipe courtesy of the Neely’s. Definitely on our menu rotation.
Cheyanne Bany
Hi Elizabeth,
I am so thrilled you loved this chicken! Serving it with the Neely’s rice sounds like a delicious combination!! Thank you so much for coming back and letting me know how it went over! I hope you are having a wonderful New Year! Cheers!
Miranda
I would have never thought to combine the flavor profile of figs with chicken…. but now I need to. This recipe looks delicious!!
Carol corser
Yes please! ! The experience and thoughts of people who made the recipe is what I was looking for!
Cheyanne Bany
Hi Carol,
Unfortunately I can not force people to come back and leave a comment here after they make a recipe. However, a few people have in fact made this recipe with great results and left their comments over on Pinterest. You can see their comments on this recipe here – https://www.pinterest.com/pin/563018683813627/
I hope you find that helpful! Cheers and thank you so much for stopping by!
kay
May I be the Debbie Downer here? What I would really like to see is actual reviews of people who have TRIED the recipe. That would carry a lot of weight for me to try the recipe or not.
Cheyanne Bany
Hi Kay,
Unfortunately I can not force people to come back and leave a comment here after they make a recipe. However, a few people have in fact made this recipe with great results and left their comments over on Pinterest. You can see their comments on this recipe here – https://www.pinterest.com/pin/563018683813627/
I hope you find that helpful! Cheers and thank you so much for stopping by!
Tess
Can I make the glaze earlier in the day and refrigerate it until I put the chicken in the oven at night?
Cheyanne Bany
Hi Tess! Honestly, I’ve never tried making the glaze in advance, but I don’t see why you can’t. I would let the glaze sit out at room temperature at least while the oven is pre-heating, if not a little longer. You will just want to remove the chill from the glaze. Thanks so much for stopping by, and let me know if you have any other questions! Cheers! 🙂
Jan
I made this recipe last night for my family. We all thought they were delicious. Instead of sprinkling gorgonzola over the chicken, I added it to my polenta and served the chicken on the polenta. Total yumminess!
Cheyanne Bany
So glad you and your family enjoyed this chicken, Jan!! Using the gorgonzola in polenta sounds like a delicious idea! Thank you so much for coming back and letting me know how it went! Cheers!
Beeta @ Mon Petit Four
These chicken thighs looks SO amazing, girl! This is totally up my alley with that flavor profile. A little sweet, a little salty….YUM! I’m always looking for new ways to enjoy chicken, and this is definitely on my list to make next. I will be sure to share the results! Thanks for this <3 XO
Kathleen | Hapa Nom Nom
Yes, this year is just flying by! What gives?! Every year goes by faster and faster…. scary 😛 So these glazed chicken thighs are bomb diggity fo sho! They looks so incredibly tender and juicy and that glaze…. oh my, that glaze! I think I could just spoon that directly into my mouth!
Ami@NaiveCookCooks
I so agree with you girl!! It’s already almost March – can you believe it?! And these chicken thighs looks so flavorful!
Shashi at RunninSrilankan
HAHAHA!
I <3 EVERYTHING about this : "But for real, I’m starting to fear that I might fall asleep and wake up 10 years older… the way time is flying by anything is possible. I’ve always had FOMO, but now I have hypnophobia on top of that. I need a shrink. Or a dozen cookies so I can eat my feelings"!
I'm dying here!
Though can I sub 6 of the cookies for 6 of these thighs – I mean look at that there fig-honey-balsamic glaze! Oohlala!
Deb@glutenfreefarina
I feel like this was created for me. I love every one of these ingredients. Looks beautiful!! On my list for dinner next week Thanks.
Manali @ CookWithManali
I know time is just flying!! Can’t believe Easter is just around the corner! Crazy! I love balsamic vinegar so this sounds delish!
Thao @ In Good Flavor
Haha!…I had to look up FOMO! I’m sorry you are also having trouble with sleeping—it is frustrating! I have recurring bouts of insomnia…my mind races all night and I can’t shut it off. Time does not fly by on those nights…it stands still. 🙁 Those chicken thighs are amazing!! They are definitely not boring or bland. I’m loving how easy they are to make, yet kicked up a notch. I’ll need extra helpings of that finger licking good, sticky, sweet fig and balsamic glaze! Wishing you sweet dreams tonight!!
Stacey @ The Sugar Coated Cotted
The dozen cookies and eating my feelings away works for me, lol. I love everything about this recipe and I mean everything. It is so hard for me to eat chicken breasts once I went to the dark (meat) side, so much more flavor. Great recipe! Take care.
marcie
Fig jam is one of the BEST things on the planet, and pairing it with balsamic, blue cheese, and walnuts must make this chicken beyond delicious! I love the sound of this, and YES — the year is going by way too fast already!
Jennifer @ Seasons and Suppers
Wow! These are a flavour party! Love the fig and balsamic combo and gorgonzola, too?!! Perfect 🙂
Kevin | Keviniscooking
Winner winner chicken dinner indeed. I have only in the last 2 years been getting into dark chicken meat. Thighs especially are perfect for wonderful, low and slow roasting, like there. I love, like Boy, the white meat best. Yeah for chicken breasts! Ha!
I had my mind set on polenta today and this might have to happen. It seems fig recipes are everywhere and this is exceptional with all your toppings. 🙂
Harriet Emily
Wow this dish has so many incredible flavours Cheyanne! It’s making me soooo hungry right now! I really love the sound of the glaze, yuuuummy! Such beautiful photos too 🙂 pinned!
Amanda
Wow. I know just how that feels. I go to sleep feeling like that a lot. Some days it feels like I was 18 twenty minutes ago. Yikes!
All the flavors you’ve got going on here makes me want to do a jazzy dance. Ah, Gorgonzola cheese! Fig preserves! Yum!
Annie
Wow! Just wow! I have this kind of unnatural love of gorgonzola in any form or fashion so I have got to make this!
Kim | Low Carb Maven
I’m sorry you’re having sleep issues. I, too, am so shocked that Feb. is almost over and my kid’s Spring break will be here in a month – shock! I hope you find the reason for your troubles and solve them.
This recipe has all of the classic food combos and combines them with CHICKEN THIGHS! Seriously, so good! Thanks for a great recipe!
Anu – My Ginger Garlic Kitchen
Yeah! It’s so surprising how fast this year is going.And this look absolutely delicious. I bet fig and balsamic would make an awesome pairing.
Mir
You gotta sleep, Chey. It’s key. Can you see someone about that? Or do a sleep study? Or have the boy conk you over the head?
Seriously, hope things get better soon.
The good news is, lack of sleep is not affecting your cooking. This looks INCREDIBLE. I saw it on my IG feed yesterday and wanted it so badly for dinner!
Claudia | The Brick kitchen
Ohh such an awesome chicken glaze! I have only just discovered the wonders of figs (with a caramelised fig gelato haha!) and love the sound of using them in a savoury recipe. Don’t worry, I think we are all going a bit crazy about the fact that it is almost Easter (doesn’t help that it is almost a month earlier than usual this year!). I still accidentally write the date as 2013 sometimes… x
Lauren Gaskill | Making Life Sweet
This year is going particularly fast and I don’t know why either! It makes me feel very anxious about the rest of the year now that the weather is getting nice …. I don’t want things to just pass me by! As for this recipe, ohhhhh girl you had me at FIG! These are beyond amazing!! <3 <3 <3 I am going to the store tomorrow and buying the ingredients I don't already have because this SO NEEDS TO HAPPEN! 🙂
Dawn @ Girl Heart Food
This dish looks wicked! I absolutely love salty/sweet combos so this is totally my jam (or, er, preserves, lol)! Can’t wait to try this one out! I can’t say that I have a fear of sleep, cause I love my sleep, but I totally hear what you’re saying, girl. Time flies just too darn fast. Have a great week, girlie, and get some rest!!
Muna Kenny
The combination sounds interesting and the clicks are beautiful!
Adri
This year is going quickly. No doubt about ti. Wow, but this dish sounds divine. I adore gorgonzola, and I bet the balsamic and fig combo is delicious. This one is a winner, and it is going on my to do list!
Keri @ Fashionable Foods
OMG I completely forgot about Easter! Ah! I’m totally with you on time flying. I literally have 7,649 things going on in my life right now and could cry at how fast time is going! I need it to slow the heck down! Anyway, I’m drooling over these chicken thighs. I’ve gotta try ’em ASAP. Pinned!
Melanie @ Melanie Cooks
I love the fig jam and cheese combo! Figs are always so good in savory dishes. This chicken looks divine!
Rahul @ samosastreet.com
glaze on that chicken sound so good!! looks so yummy, and I bet it would taste even better!
Meghan | Fox and Briar
Yes, chicken thighs FTW! I cook with them pretty much exclusively. So I’m glad we are on the thigh team together. And FIG GLAZE? How do you always know the way to my heart?? Pinning!
Geraldine | Green Valley Kitchen
TIme is definitely flying by, Cheyanne – I think it speeds up more and more as we get older. And you’re a much better blogger than me – you’re planning ahead for Easter – I always tend to realize too late that a holiday is looming – I totally missed doing recipes for both Valentine’s day and the Super Bowl!
annie@ciaochowbambina
This is clucking good chicken! It was not until I became an adult that I had chicken thighs…my mom wanted to have nothing to do with them but I love them! They are tender, juicy and succulent! Who doesn’t want that in their life? That glaze? Forget about it! You hit a home run with this one, sweets! Now go take a nap – you’ve earned it! zzzzzzzzz (xo)
karrie @ Tasty Ever After
Oh hells yeah to these flavors!!! And chicken thighs!! When I make this, I’m putting extra Gorgonzola all over it (cause I really really like Gorgonzola…a lot) and I’m leaving off the walnuts for J (cause he doesn’t like walnuts…#hedontknowwhatsgood). That’s okay because more walnuts for me! Woooohoooooo! Did you really develop a fear of sleeping? If yes, I hate that but you can always take down a good ol’ shot (or two) of bourbon each night before you go to sleep #problemsolved 😉
Adina
I am planning and cooking Easter posts as well, only one month left…. The time really goes by too fast. Your chicken thighs sound amazing and they are even better with mashed potatoes.
Denise | Sweet Peas & Saffron
Oh my gosh, these look SO good…that glaze (sigh!) Hope you can get a really good sleep tonight 😀
Ashley
Get some sleep lady!! haha But I know the feeling … I am slightly freaking out over the fact that it is almost March already … I can’t even.
But this chicken! That glaze! Making me sooo hungry for lunch!
Rachelle @ Beer Girl Cooks
Love the chicken twinning today too! And mashed potatoes! 🙂 Seriously, dude, this chicken is totally the diggity bomb. This year is really moving super fast. I have zero idea where the time is going. I’m sorry your are afflicted with FOMO and Hypnophobia! You need to chill out and chow down on those cookies!
Alice @ Hip Foodie Mom
Fig balsamic glazed chicken thighs?!! oh my gawd, love this flavor combo!!!! and I hope you can catch up on sleep this week. . I can’t sleep when I’m stressed . . but sleep is so important for us!!!
Shelby @ Go Eat and Repeat
Wow your chicken looks amazing! I love you telling us about your FOMO! That is just too funny! Plus you taught me a whole new word about fear of sleep!
demeter | beaming baker
FOMO and Hypnophobia?! Girl, you gotta let yourself breathe. For real. You are kicking so much butt at life, you deserve at least a good night’s rest AND at least two dozen cookies. 😉 Anyway, Easter is ages from now! In any case, loving how the photos for this dish came out. Also, totally digging the fig & balsamic combo. Love, it Cheyanne! 🙂 P.S. Sleep, girl, sleep! <3
Jess @ whatjessicabakednext
It definitely feels like time is flying by! 🙂 This chicken looks absolutely fantastic, Cheyanne! Love the glaze and the fig and balsamic sounds like an incredible flavour combo!
Stephanie | The Foodie and The Fix
Aaaah!! Cheyanne!! Your recipes always look amazing, but you’ve COMPLETELY outdone yourself with this one! This is full-frontal food porn. Love the ingredient combination you used here, gorgonzola + fig (and all of the other absolutely perfect things that you added), I mean, seriously! Anyway, I’m pinning this. And I’m using chicken thighs, just sayin’. 🙂
Dannii @ Hungry Healthy Happy
I honestly have no idea where this year is going, but I am sure that I say that every year. How is it nearly Spring already? Not that I am complaining about that!
I love the combination of fig and balsamic together – nice and sweet!
Kate @ Framed Cooks
Okay, so we are seriously psychically connected, because I just posted my own gorgonzola infused recipe (and it was for shrimp, not chicken, but STILL)…and I have some leftover cheese that you know I will be using for THIS! Gorgeous, pinned, happy Monday!!! xoxo
Gayle @ Pumpkin ‘N Spice
I can’t believe how fast this year is going so far, either! I swear it was just last summer, and now spring is almost here! And I feel you on your sleeping fear…I think it’s quite possible that that may happen to me, too! But onto this chicken…wow! I absolutely love the glaze on here, Cheyanne! So pretty, not to mention sounds SO delish! Such a great idea to use fig preserves. I’ve never tried that before, so I definitely need to. Sounds like such a delicious meal! Pinned, of course!
Ben Maclain
I don’t afraid to get asleep (it may be my favorite activity, haha), but sometimes you feel that you’re wasting your time while sleeping, eh? May I remember my favorite book character Karlsson-on-the-Roof? He was saying he didn’t have issues to sleep in the mornings before breakfast and especially after it. Then he easily took his nap after his lunch (and just a little before dinner). But every day he struggled to fell asleep at nights – he needed to count sheep etc. This is I call a sleep disorder!:) And now let’s talk about this fantastic recipe. It’s fantastic! Do you need more words? You may remember I was experiencing with sweet glazes last year, but I never figured out to incorporate figs! That sounds and looks fantastic (wow, I’m so eloquent today haha). This is something I’ve got to try really soon. Great job, buddy! And happy Monday (If you believe in happy Mondays – I am not):)
Mary Ann | The Beach House Kitchen
Yes Cheyanne, cheers to clucking good chicken! Ha! LOVE that glaze, and that sprinkling of walnuts and gorgonzola…perfect! This chicken dish looks so easy and so incredibly flavorful. I totally agree, the chicken thighs are a total must! So much juicier! What are Tom and Boy thinking? Have a great week!
Angie@Angie’s Recipes
wow that glaze is just like icing on the cake! These chicken thighs look utterly delicious.
Kathryn @ Family Food on the Table
That glistening glaze! I love figs and balsamic together and I love an easy chicken dinner 🙂 Plus, toppings? Gorgonzola and walnuts? Oh yes, please! Serious deliciousness is coming to our dinner table soon. Also, I hear you on the sleeping thing… and the time flying by. Every time I flip to a new month on the calendar I stand there and think, “How did that happen?” Don’t get me started on when a birthday comes around for one of my kids 😉 Cheers and happy Monday girl!