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Balsamic Fig Glazed Chicken Thighs plated and ready to eat are showcased in this featured image.

Best Balsamic Fig Glazed Chicken Thighs

These balsamic fig glazed chicken thighs offer a delightful balance of sweet, savory, and tangy flavors. The recipe uses high-quality balsamic vinegar, fig jam or dried figs, and juicy chicken thighs to create a delicious and easy-to-prepare meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs about 1.5 pounds
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup fig jam or 6 dried figs, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/4 cup chicken broth
  • 1 tablespoon butter optional
  • Fresh parsley, chopped for garnish

Equipment

  • large skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • paper towels
  • Spoon
  • Thermometer

Method
 

  1. Pat the chicken thighs dry with paper towels. Season with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the balsamic vinegar, fig jam (or chopped dried figs), minced garlic, Dijon mustard, and dried thyme to the skillet.
  5. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Add the chicken broth to the skillet.
  7. Return the chicken thighs to the skillet. Spoon the balsamic fig glaze over the chicken.
  8. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  9. Remove the chicken from the skillet. If desired, add the butter to the skillet and simmer the glaze for a few minutes to thicken it further.
  10. Spoon the balsamic fig glaze over the chicken thighs. Garnish with fresh parsley.
  11. Serve immediately with your favorite sides.

Notes

For best results, use a high-quality balsamic vinegar. Fresh figs can be used when in season. If using dried figs, chop them finely. Overcooking the chicken will result in dry, tough meat. Store leftovers in an airtight container in the refrigerator for up to 3 days.