Fig Balsamic Glazed Chicken

Fig Balsamic Glazed Chicken is an impressive chicken dinner recipe fit for weeknights and gatherings alike. Chicken thighs are baked in a sweet and tangy fig balsamic glaze with herbs, resulting in tender, flavorful meat that falls off the bone.

Balsamic glazed chicken is flavor-packed chicken recipe that takes less than an hour to make and is easily scalable for large groups. This fig balsamic glazed chicken is made with balsamic vinegar, fig preserves, shallots, garlic, rosemary, thyme, and seasoning. The glazed chicken locks in moisture, resulting in tender, flavorful meat.

Use bone-in, skin-on chicken thighs for flavor-rich results. Boneless skinless chicken is also fine to use for balsamic chicken. Chicken breasts are a decent substitute, but will be drier than thighs.

Make this easy recipe all year round, including weeknight dinners and holidays! Serve it with Miso Mashed Potatoes or with a light pasta, and with a pitcher of Fall Sangria with Apple and Pumpkin Spice.

Jump to:

• Ingredients for Balsamic Glazed Chicken
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Fig Balsamic Glazed Chicken
• Food safety

Ingredients for Balsamic Glazed Chicken

• Chicken thighs - Skin-on bone-in chicken thighs yield the most flavorful glazed chicken.
• Butter - butter brings the shallot, garlic, and herbs together. It's the base for the balsamic glaze.
• Shallot - shallots add a fragrant, aromatic flavor. They have a mild bite compared to standard onions.
• Garlic - garlic adds a hint of spice and aroma to the glaze.
• Herbs - rosemary and thyme are fragrant, perennial evergreen herbs that add an herbaceous flavor to the fig balsamic glaze.
• Fig preserves - fig preserves are a thick fruit spread made from whole figs. Preserves are less syrupy and chunkier than jam.
• Balsamic vinegar - balsamic vinegar is a rich, flavorful vinegar originating in Italy. It has a velvety, glossy texture and a dark, bold flavor.
• Kosher salt - kosher salt is a coarse grain salt that adds a savory flavor to the dish.
• Black pepper - freshly cracked black pepper adds an earthy, bold spice.

See recipe card for quantities.

Instructions

• Heat oven - Heat the oven to 425°F.
• Make fig balsamic glaze - In a saucepan, melt butter over medium heat. Add shallot and cook until translucent, about 4-5 minutes. Add garlic, rosemary, thyme, and cook for 1 minute. Then stir in fig preserves and balsamic vinegar and turn up to medium heat. Cook until the mixture boils, then turn down the heat. Let the mixture simmer and occasionally stir.

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• Season and glaze chicken thighs - While the sauce cooks, place the chicken in a large baking dish. Season with kosher salt and black pepper. Remove the glaze from the heat and give it one more stir. Add a spoonful of glaze on each chicken thigh and smooth over with the back of the spoon.
• Cook the chicken in the oven - Place in the oven on the middle rack and cook for 35-40 minutes, or until the internal temperature is 165°F and the juices run clear.

Hint: allow chicken to temper (or reach a lower temperature) for 15 minutes. Tempered chicken cooks more evenly and cooks faster than cold chicken.

Substitutions

• Chicken breast - instead of chicken thighs, use skin-on, bone-in chicken breast. Adjust the cooking time and make sure the internal temperature is 165°F and the juices run clear.
• Boneless skinless chicken - Use boneless skinless chicken thighs or breast.
• Herbs - use other dried herbs, including herbs de provence or Italian seasoning.
• Olive oil - use olive oil instead of butter to cook the shallot and garlic.

Variations

• Apricot preserves - use apricot preserves instead of fig preserves for a brighter, sweeter flavor.
• Fresh figs - add sliced fresh or dried figs on top of the chicken for additional garnish and flare.
• Honey balsamic - add a tablespoon of honey for a sweeter, thicker glaze.
• Brown sugar - add a half tablespoon of brown sugar for a molasses flavor.
• Stovetop or grilled - This chicken recipe can be cooked on the stovetop in a skillet or grilled as well. Cook the chicken in a skillet over medium heat. Alternatively, make grilled chicken over a grill. In both cases, cook until the internal temperature is 165°F and the juices run clear.

See this Roast Chicken Thighs and Vegetables version on our site too!

Equipment

Fig balsamic glazed chicken requires a few kitchen essentials. You will need a knife, cutting board, sauce pan, and baking dish. You can also use a braiser or skillet. These are all kitchen items that are commonly used in other recipes.

Storage

Store the cooked chicken in an air-tight container for up to 2 days. To reheat, allow the chicken to temper for 15 minutes. Place on a sheet pan or in a baking sheet and warm at 350 degrees Fahrenheit for 10 minutes or until warmed.

Top tip

• Use preserves with minimal sugar for true fig flavor with minimal processing. This is our favorite brand of fig preserves, which is compromised of minimal ingredients.
• For tender chicken, let the chicken temper for 15 minutes before cooking. This will allow the chicken to cook evenly and quickly.
• For a holiday dinner or centerpiece, serve on a platter with Maple Roasted Brussel Sprouts and Carrots to add more color and interest to the plate.

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.