Balsamic Fig Glazed Chicken
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Juicy and tender chicken thighs in a sweet, fruity, and savory balsamic glaze. The caramelized onions add a special touch. Easy to put together and a surprising dish for the family and friends.
Balsamic Fig Glazed Chicken is a delightful blend of savory and sweet. Indulge your taste buds in a culinary adventure with this exquisite recipe. It’s a mouthwatering dish that perfectly balances savory flavors with a touch of sweetness, creating a delightful harmony of tastes.
Another quick and delicious chicken recipe is the Chicken Burrito Casserole.
Balsamic Fig Glazed Chicken
The succulent chicken thighs, seared to golden perfection, are seasoned with a harmonious blend of sea salt and ground black pepper. As they sizzle in the pan with olive oil and
The addition of chopped yellow onions, minced garlic, and fragrant thyme sprigs infuses the dish with aromatic depth, enhancing its overall flavor profile.
What truly elevates this dish to gourmet heights is the glaze: a luscious combination of balsamic vinegar, white wine, honey (optional), and the star ingredient – fig jam. The glaze coats each piece of chicken, forming a glossy, caramelized finish that encapsulates the essence of sweet figs and tangy balsamic vinegar.
The result? A symphony of flavors that dance on your palate – the savory juiciness of the chicken complemented by the rich sweetness of figs, all accented by the subtle tartness of balsamic vinegar. It’s a culinary masterpiece that’s both sophisticated and comforting.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken thighs or breasts, skin on but boneless. Pork tenderloin would be good too!
- Sea salt
- Ground black pepper
- Olive oil or avocado oil
- Unsalted
butter - Yellow onions, chopped
- Garlic cloves, minced
- Sprigs thyme
- Balsamic vinegar
- White wine
- Honey, optional
- Fig jam
Balsamic Fig Glazed Chicken FAQs
While chicken thighs are recommended for their tenderness and juiciness, chicken breasts can be used as an alternative. However, be mindful of adjusting the cooking time to prevent them from drying out.
The honey adds an extra layer of sweetness to the glaze. If you prefer a less sweet flavor, feel free to omit it. The fig jam already contributes sweetness to the dish.
The fig jam provides a concentrated sweetness and thickness to the glaze. Fresh figs might not yield the same consistency or intensity of flavor. However, if you prefer using fresh figs, consider cooking them down with sugar to create a jam-like consistency.
Use a meat thermometer to check for doneness. Chicken thighs should reach an internal temperature of 165°F (74°C) when properly cooked.
Yes, you can prepare the glaze ahead of time and store it separately. When ready to cook, sear the chicken and then coat it with the pre-made glaze before finishing in the oven.
Delight your family and guests with this sophisticated yet comforting Balsamic Fig Glazed Chicken. Its complex flavors and tender texture are sure to make it a favorite meal that leaves everyone craving more!
Store in the refrigerator in an airtight container for up to 5 days.
Allow to cool down and freeze in an airtight container for 1 month.
Reheat in the microwave until heated through.
Balsamic Fig Glazed Chicken
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Save To Your Recipe BoxIngredients
- 6 (1.76 lb | 800 g) chicken thighs skin on, boneless or breasts
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 2 small yellow onions chopped
- 2 medium garlic cloves minced
- 6 sprigs thyme
- ¼ cup (2.02 fl.oz | 60 ml) balsamic vinegar
- ¼ cup (2.02 fl.oz | 60 ml) white wine
- 2 tablespoons honey optional
- 1 jar 12 oz | 340 g fig jam
Instructions
- Pat dry chicken. Season with salt and pepper on both sides.6 (1.76 lb | 800 g) chicken thighs, ¾ teaspoon sea salt, ¾ teaspoon ground black pepper
- Heat oil in a nonstick skillet over medium high heat. Sear chicken first on the skin side for 2 minutes, flip and seat the other side for 2 minutes. Remove and set aside on a plate.1 tablespoon olive oil
- Melt butter in the same skillet with the pan juice. Add onion, garlic and thyme. Cook on medium low heat for 7 minutes. Pour balsamic vinegar and wine. Cook for 3 minutes.1 tablespoon butter, 2 small yellow onions, 2 medium garlic cloves, 6 sprigs thyme, ¼ cup (2.02 fl.oz | 60 ml) balsamic vinegar, ¼ cup (2.02 fl.oz | 60 ml) white wine
- Stir in honey and fig jam. Switch off as soon as it starts to simmer.2 tablespoons honey, 1 jar 12 oz | 340 g fig jam
- Remove and garnish with more thyme and parsley.
- Serve with mashed potato.
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