4.95 from 19 votes
Overhead photo of Balsamic Fig Glazed Chicken garnished with lemon slices and fresh thyme in a round baking dish with a serving spoon resting under one of the chicken thighs and a ramekin of chopped walnuts next to the dish.
Balsamic Fig Glazed Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!

Course: entree, Main Course
Cuisine: American
Keyword: balsamic, chicken, fig, glaze
Servings: 4
Calories: 401 kcal
  • 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
  1. Preheat oven to 425 degrees F. Spray an 8x8’’ 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!

Recipe Notes
  1. Store leftover Balsamic Fig Chicken in an airtight container in the refrigerator for up to 4 days.  
Nutrition Facts
Balsamic Fig Glazed Chicken
Amount Per Serving
Calories 401 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 179mg60%
Sodium 351mg15%
Potassium 529mg15%
Carbohydrates 9g3%
Sugar 6g7%
Protein 38g76%
Vitamin A 235IU5%
Vitamin C 0.7mg1%
Calcium 107mg11%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.