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–+ servings

Fig Chicken

Overhead photo of fig chicken thighs garnished with lemon slices and fresh thyme in a baking dish.
Effortlessly elegant and undeniably delicious, this fig chicken is about to steal the spot from your culinary recipe repertoire! Tender, juicy chicken thighs are nestled in a rich and glossy balsamic fig glaze that bursts with tangy, sweet, and savory goodness in every bite. Made with simple ingredient and minimal fuss, it's easy and approachable enough for weeknights yet impressive enough for your next gathering.
Author: Cheyanne Holzworth
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 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
  • to taste Kosher Salt & Pepper
  • 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 Toasted Walnuts – chopped; OPTIONAL for garnish
  • ½ Cup Gorgonzola OR Goat Cheese – crumbled; OPTIONAL for garnish

Instructions

  • Preheat Oven: Arrange the oven rack to the center position and then preheat the oven to 425 degrees F.
    Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
  • Prepare Glaze: Melt the butter in a small saucepan over medium heat.
    Once melted, add the 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.
    Overhead action photo of fig glaze simmering in a saucepan.
  • Meanwhile, Season chicken: Place the 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.
    Overhead photo of six raw chicken thighs seasoned with salt and pepper on a clean work surface.
  • Oven Bake Chicken with Fig Sauce: Transfer the baking dish to the preheated oven and 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.
    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!!
    Remove from oven and let chicken rest 5 minutes.
    Overhead photo of six raw chicken breasts covered with fig sauce in a casserole baking dish.
  • Serve Fig Chicken: Garnish chicken with fresh thyme leaves, toasted walnuts, and crumbled cheese if using. Enjoy immediately!
    Overhead photo of oven baked fig chicken in a casserole dish.

Notes

  • Storage: Store leftover Balsamic Fig Chicken in an airtight container in the refrigerator for up to 4 days.  
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are 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
Course: entree, Main Course
Cuisine: American