Tender Balsamic Fig Chicken: A Sweet & Savory Dinner (Print Version)

This Tender Balsamic Fig Chicken brings sweet figs and tangy balsamic together for a surprisingly easy, deeply flavorful dinner you'll adore.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Chicken & Base

01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste

→ Sauce Stars

04 - 1 cup fresh figs, halved
05 - 1/2 cup balsamic vinegar (good quality)
06 - 1/2 cup chicken broth
07 - 1 tablespoon honey

→ Flavor Boosters

08 - 3 cloves garlic, minced
09 - 1 sprig fresh rosemary, leaves finely chopped

→ Finishing Touches

10 - 1 tablespoon fresh thyme leaves, for garnish

# Instructions:

01 - Okay, first things first: pat those chicken thighs super dry with paper towels. This is where I always forget to really get them dry, and then they don't get that beautiful sear. Season them generously with salt and pepper. Get a large skillet, preferably oven-safe, screaming hot over medium-high heat with a good glug of olive oil. Once it's shimmering, carefully place the chicken thighs skin-side down (if they have skin, otherwise just one side). Don't overcrowd the pan; you want a nice, crispy brown, not a sad steam. Let them sear for about 5-7 minutes per side until they're golden brown. Seriously, don't touch them too much! Once browned, take them out and set aside on a plate; they’re not cooked through yet, and that’s totally okay.
02 - Reduce the heat to medium and toss in your minced garlic and fresh rosemary. Oh, the smell at this point! It's just heavenly, honestly. Sauté for about a minute, until fragrant, being super careful not to burn the garlic – burnt garlic is a tragedy, trust me. Pour in the balsamic vinegar and chicken broth. Scrape up all those delicious brown bits from the bottom of the pan; that's where all the flavor lives, people! Bring it to a simmer and let it cook for a few minutes, reducing slightly.
03 - Now for the star of our Tender Balsamic Fig Chicken – those beautiful fresh figs! Halve them and gently add them to the simmering sauce. Stir in the honey. Let the sauce continue to simmer for about 5-7 minutes, or until it starts to thicken slightly and the figs begin to soften and release their sweetness. You want that sauce to coat the back of a spoon, you know? This is where the magic really starts to happen, transforming into that rich, glossy goodness.
04 - Carefully place the seared chicken thighs back into the skillet, nestled among the figs and coated in that amazing sauce. If your skillet isn't oven-safe, transfer everything to an oven-safe dish. Pop it into a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). I've definitely pulled it out too early before, so a meat thermometer is your best friend here!
05 - Once the chicken is done, take the skillet out of the oven. This is the hardest part: let it rest for about 5 minutes before serving. Seriously, it makes a difference! This lets all those juices redistribute, keeping your chicken moist and tender. While it's resting, give the sauce a final taste and adjust seasonings if needed. Sometimes I add a tiny splash more balsamic if it needs a little kick. Then, a generous sprinkle of fresh thyme over everything. It just adds that pop of color and freshness, making the Tender Balsamic Fig Chicken look extra appealing.
06 - Spoon that glorious sauce and those soft, sweet figs over the chicken. What you're looking for is glistening, deeply flavored chicken with a beautiful, slightly sticky sauce. The figs should be tender, almost melting. The smell is intoxicating—sweet, tangy, and savory all at once. Serve this Tender Balsamic Fig Chicken with your favorite sides and prepare for compliments. This dish just feels like a celebration, even on a Tuesday!

# Notes:

01 - Don't overcrowd the pan for browning the chicken; it steams instead of searing.
02 - This chicken keeps beautifully in the fridge for up to 3 days, perfect for lunch.
03 - No fresh figs? Dried figs rehydrated in a little warm water work in a pinch, I've done it!
04 - A sprinkle of fresh thyme at the end adds such a bright, earthy pop.

# Equipment Needed:

01 - Large oven-safe skillet
02 - Tongs
03 - Meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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