This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and downright delicious! Finished with a quick sprinkling of crunchy walnuts and freshly grated parmesan or gorgonzola, this sticky chicken will become a weeknight favorite!
*Updated*
This post was originally published in February 2016. I’ve updated the post 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 baked balsamic glazed chicken is to make!
Hey, friends! How is it going?
If you are a fan of quick and easy weeknight meals, I have the perfect recipe for you!
Balsamic Fig Glazed Chicken
This fig chicken is fall-off-the-bone tender, deliciously juicy and finger-lickin’ good, my friends! This easy baked chicken is coated in a sticky, sweet, slightly fruity and seriously scrumptious glaze with delicious notes of succulent figs and tart balsamic vinegar.
Made with 9 simple ingredients, this sticky chicken is the perfect easy dinner option that your entire family will love!
I used boneless, skinless chicken thighs, because they are full of tender, juicy flavor. However, if you want an even richer, more succulent chicken, feel free to use bone-in, skin-on chicken thighs. Or, if you are one of those people who prefers white meat, by all means, use chicken breasts.
To finish everything off this fig and chicken dish is garnished with pungent gorgonzola (or freshly grated parmesan); crunchy, salty walnuts, and earthy fresh thyme. While the cheese and nuts are completely optional, I don’t recommend you skip them as they add a depth of texture and flavor!
If you are looking for a chicken dish that isn’t dry, boring or bland – look no further, because this is it!
What is fig sauce?
Fig sauce is a condiment that can be used as a flavoring sauce, glaze or topping for poultry or meat. Fig sauce can be made of either fig preserves, jam or fresh figs.
What does fig sauce taste like?
Fig sauce is thick and sticky in texture with a rich, slightly tart and somewhat sweet, honey-like flavor.
What to do with fig sauce?
Rich fig sauce is rather versatile and the perfect accompaniment to a variety of dishes! It can also be made in advance and warmed up before serving. If you are looking to add flavor to plain protein, it is the perfect sauce to have on hand in the refrigerator!
Ways to use fig sauce:
- Pour fig balsamic sauce over chicken and bake.
- Spread sauce over any gamey meat (quail or duck) and roast.
- Brush fig sauce on top of lamb and cook as desired.
- Rub pork with sauce and bake in the oven.
- Warm up fig sauce on the stove top and serve alongside a holiday ham.
- Toss vegetables in fig sauce and roast in the oven or cook them in a saute pan.
How to make Balsamic Fig Glazed 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!
How to make Balsamic Glazed Chicken step by step in photos:
What to serve with Fig and Balsamic Glazed Chicken?
This chicken recipe is extremely versatile and pairs well with a variety of side dishes!
- Potatoes – mashed potatoes, roasted potatoes, baked potatoes, potatoes au gratin
- Mashed Cauliflower (faux mashed potatoes)
- Polenta
- Grains – rice or quinoa
- Roasted Seasonal Vegetables
- Simple Green Salad
- Soup – I highly recommend French Onion Soup!
Fast and flavorful, this fig chicken is finger-licking good!!
Until Thursday, internet friends, Cheers – to clucking good chicken. 😉
XOXO
Cheyanne
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The best Balsamic Fig Glazed Chicken Recipe👇
This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!
- 6 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 for garnish
- ½ Cup Gorgonzola – crumbled
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!
- Store leftover Balsamic Fig Chicken in an airtight container in the refrigerator for up to 4 days.
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Really needed says
March 6, 2020 at 5:36 pmLove 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 says
March 7, 2020 at 4:39 pmHi 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 says
November 22, 2019 at 9:13 amChey, 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 says
November 18, 2019 at 10:58 amNothing 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 says
November 17, 2019 at 6:21 pmFigs and blue cheese AND this is easy to make? Count me in! You always make me so hungry. This looks fabulous, Chey!