Description
This Balsamic Fig Glaze Chicken Skillet recipe features juicy, seared chicken thighs cooked in a flavorful balsamic glaze infused with fresh figs, garlic, thyme, and sage. The combination of sweet honey and tangy mustard perfectly complements the savory chicken, making for a deliciously rich and comforting one-pan meal ideal for family dinners or entertaining guests.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 2 pounds chicken thighs, bone-in, skin on
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper
Fig Glaze
- 1 large shallot, diced
- 2 tablespoons fresh thyme
- 1 tablespoon fresh sage
- 1 pound fresh figs, stems removed and halved
- 4 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons honey (or to taste)
Garnish
- Fresh figs
- Honey
Instructions
- Season and Sear the Chicken: Season both sides of the chicken thighs generously with kosher salt and black pepper. Heat a cast-iron skillet over medium heat until hot. Add 1 tablespoon of olive oil, then place the chicken thighs skin side down. Sear the chicken for about 6-8 minutes per side until hot and golden brown, ensuring the internal temperature reaches at least 165°F.
- Prepare the Fig Glaze Base: In a bowl, whisk together balsamic vinegar, Dijon mustard, and honey; set aside. Add the remaining olive oil and diced shallots to the skillet along with fresh sage, thyme, and a pinch of salt. Add the halved fresh figs and cook until softened, approximately 7-10 minutes.
- Add Garlic and Simmer Sauce: Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the prepared balsamic glaze mixture and gently simmer. Season with additional salt and pepper to taste. Return the chicken thighs to the skillet and warm through for 5-7 minutes, allowing the flavors to meld.
- Serve and Garnish: Top the finished dish with extra fresh thyme sprigs and fresh figs for garnish. Serve the chicken hot, drizzled with extra honey if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust honey quantity based on desired sweetness.
- Fresh figs can be substituted with dried figs but adjust cooking time accordingly.
- A cast iron skillet is preferred for even heat and excellent searing.
- Ensure chicken reaches a safe internal temperature of 165°F to prevent undercooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
