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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.

Overhead photo of six balsamic fig chicken thighs with garnished with lemon slices in a baking pan.

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!

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!

Overhead photo of fig balsamic glaze cooked in a small saucepan.

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.

Overhead photo of six raw chicken thighs seasoned with salt and pepper on a wood cutting board.

How to make fig glaze with chicken?

Not only is this chicken ridiculously delicious, it is also a breeze to put together!

  1. Preheat oven to 425 degrees F. Spray a baking dish with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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!!
  5. 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.)

Step by step photo collage illustrating how to make fig balsamic chicken recipe.

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. 

Overhead photo of six raw chicken thighs smothered with fig sauce in a baking dish.

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: 

Close-up photo of a perfectly cooked fig jam chicken thigh.

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. 

Close-up photo of a cooked and sliced chicken thigh with fig sauce.

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! 

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More easy oven baked chicken dinners!

The best Balsamic Fig Glazed Chicken Recipe👇

Overhead photo of baked chicken thighs with balsamic fig glaze and slices of lemon in a baking dish.

Balsamic Fig Glaze Chicken

4.96 from 25 votes
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 servings
This Balsamic Fig Glazed Chicken is a breeze to make and undeniably delicious! Sticky with a slightly fruity, sweet, and savory flavor, don’t be surprised when this fig chicken becomes your weeknight staple. Once garnished with a quick sprinkle of crunchy walnuts and freshly grated parmesan or gorgonzola cheese - you’re set to impress!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

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

  1. Storage: Store leftover Balsamic Fig Chicken in an airtight container in the refrigerator for up to 4 days.  
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 401kcal    Carbohydrates: 9g    Protein: 38g    Fat: 23g    Saturated Fat: 7g    Cholesterol: 179mg    Sodium: 351mg    Potassium: 529mg    Sugar: 6g    Vitamin A: 235IU    Vitamin C: 0.7mg    Calcium: 107mg    Iron: 1.9mg

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Fig & Balsamic Glazed Chicken Thighs- long pin1