Balsamic Fig Glazed Chicken

If you’re craving a dish that’s both elegant and effortless, this Balsamic Fig Glazed Chicken is your answer. Juicy, tender chicken breasts or thighs get a sticky, sweet-tangy glaze that’s rich with the flavor of ripe figs and tangy balsamic vinegar. In just under 40 minutes, you can serve a dish that tastes like it took hours to prepare.

This recipe is perfect for weeknight dinners when you want something special without a lot of fuss, or for a dinner party where you want to impress guests with minimal effort. The balsamic fig glaze adds a layer of flavor that’s complex yet approachable, pairing beautifully with roasted vegetables, mashed potatoes, or a simple salad.

With simple ingredients and easy-to-follow steps, anyone can make this dish. Plus, it’s versatile enough for substitutions or seasonal tweaks. Whether you’re cooking for family or entertaining friends, this Balsamic Fig Glazed Chicken will quickly become a favorite in your recipe rotation. (Pro tip: Make a little extra glaze—it’s perfect drizzled over roasted veggies or even warm bread.)

What Makes This Balsamic Fig Glazed Chicken Special?

• Sweet and Tangy Flavor – The combination of figs and balsamic vinegar creates a sticky, rich glaze that perfectly balances savory chicken.

• Quick and Easy – From start to finish, this dish takes less than 40 minutes. Ideal for busy weeknights.

• Elegant Presentation – The glossy glaze and deep color make it look restaurant-quality with minimal effort.

• Versatile Ingredients – Works with chicken breasts or thighs, fresh or dried figs, and pairs well with multiple sides.

• Make-Ahead Friendly – The glaze can be prepared in advance for stress-free cooking.

Ingredient Notes

• Chicken: Use boneless, skinless chicken breasts or thighs. Thighs are juicier and more forgiving if slightly overcooked.

• Figs: Fresh figs provide natural sweetness, but dried figs rehydrated in warm water or balsamic vinegar also work well.

• Balsamic Vinegar: Adds tanginess and depth. A high-quality aged balsamic will enhance the glaze’s complexity.

• Honey or Maple Syrup: Balances the tangy vinegar with natural sweetness and creates a glossy finish.

• Garlic: Fresh minced garlic adds aromatic flavor that complements the sweet-tangy glaze.

• Olive Oil: Helps sear the chicken evenly and adds richness.

• Salt and Pepper: Essential for seasoning; adjust to taste.

• Optional Equipment: Non-stick skillet or ovenproof pan for finishing in the oven, silicone spatula for stirring glaze.

How To Make Balsamic Fig Glazed Chicken

1. Prepare the Chicken:

   • Pat 4 chicken breasts (or thighs) dry with paper towels.

   • Season generously with salt and pepper on both sides.

   • Tip: Dry chicken ensures a better sear.

2. Make the Glaze:

   • In a small saucepan, combine 1/2 cup chopped figs, 1/4 cup balsamic vinegar, 2 tablespoons honey, and 1 minced garlic clove.

   • Simmer on medium heat for 8-10 minutes, stirring occasionally, until figs soften and the mixture thickens.

   • Tip: If you want a smoother glaze, mash figs slightly with the back of a spoon or use a hand blender.

3. Sear the Chicken:

   • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

   • Add chicken and sear 3-4 minutes per side until golden brown.

   • Tip: Don’t overcrowd the pan—work in batches if needed.

4. Glaze and Cook:

   • Reduce heat to medium. Pour glaze over chicken.

   • Spoon the glaze continuously over chicken for 2-3 minutes to coat evenly.

5. Finish in Oven (Optional but Recommended for Even Cooking):

   • Preheat oven to 375°F (190°C).

   • Transfer skillet to oven and bake 10-12 minutes, or until internal temperature reaches 165°F (74°C).

   • Tip: Let chicken rest 5 minutes before slicing to retain juices.

6. Serve:

   • Drizzle extra glaze over chicken.

   • Pair with roasted vegetables, mashed potatoes, or a simple salad.

Storage Options

• Room Temperature: Serve immediately. Do not leave chicken at room temperature longer than 2 hours.

• Refrigeration: Store in airtight container for 3-4 days. Reheat gently in skillet or oven to prevent drying.

• Freezing: Freeze cooked chicken in glaze for up to 2 months. Thaw overnight in fridge before reheating.

• Reheating Tips: Warm gently in a skillet over low heat or cover with foil in 325°F (160°C) oven to prevent the glaze from burning.

Variations and Substitutions

• Fruit Twist: Substitute figs with apricots or dates for a different sweetness profile.

• Spicy Kick: Add red pepper flakes to the glaze for mild heat.

• Low-Sugar Option: Reduce honey or maple syrup or use a sugar-free alternative.

• Chicken Alternatives: Use bone-in chicken or even pork tenderloin for a change of protein.

• Seasonal Flavors: Add fresh rosemary or thyme for a fragrant twist.

Frequently Asked Questions

1. Can I use dried figs instead of fresh?

   • Yes, rehydrate in warm water or balsamic vinegar for 5-10 minutes before using.

2. Can I make the glaze ahead of time?

   • Absolutely. Store in a jar in the fridge for up to a week.

3. Can this recipe be cooked entirely in the oven?

   • Yes, sear briefly on stovetop, then bake at 375°F (190°C) for 20-25 minutes until chicken reaches 165°F.

4. How do I know when the chicken is done?

   • Use a meat thermometer; 165°F (74°C) is safe for poultry. Chicken should be slightly firm but juicy.

5. Can I use chicken thighs instead of breasts?

   • Yes, thighs stay juicier and are more forgiving if slightly overcooked. Adjust cooking time slightly longer.

6. What sides pair best with this dish?

   • Roasted vegetables, mashed potatoes, rice, or a crisp green salad all complement the sweet-tangy glaze beautifully.

Balsamic Fig Glazed Chicken

Print Recipe

• Author: Elvaya Creston
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 chicken breasts (or thighs)

• 1/2 cup fresh or dried figs, chopped

• 1/4 cup balsamic vinegar

• 2 tablespoons honey or maple syrup

• 1 clove garlic, minced

• 2 tablespoons olive oil

• Salt and pepper, to taste

Instructions

• Pat chicken dry and season with salt and pepper.

• Simmer figs, balsamic vinegar, honey, and garlic in a small saucepan 8-10 min until thickened.

• Heat olive oil in skillet; sear chicken 3-4 min per side.

• Pour glaze over chicken; spoon to coat.

• Bake 10-12 min at 375°F (190°C) until 165°F internal temp.

• Rest 5 min, serve with extra glaze.

Notes

• Use dried figs if fresh are unavailable; rehydrate first.

• Make extra glaze to drizzle on vegetables or bread.

Nutrition

• Calories: 320
• Fat: 14g
• Carbohydrates: 14g
• Protein: 32g