Balsamic Fig Glazed Chicken

Picture this: it’s 6 p.m., your stomach is growling, and you want something that tastes like you spent hours in the kitchen—but you don’t have hours. That’s exactly where this Balsamic Fig Glazed Chicken swoops in to save the day. It’s sweet, tangy, savory, and just fancy enough to make you feel like you totally have it together (even if you’re still in yesterday’s leggings—no judgment here!).

This dish has been a weeknight lifesaver in my house. The glaze is ridiculously easy but tastes like it came straight off a restaurant menu. And the best part? The ingredients are budget-friendly and, honestly, probably already in your pantry.

Why You’ll Love This Balsamic Fig Glazed Chicken

• Quick prep, big flavor: Most of the work happens in the oven while you kick back (or, let’s be real, wrangle the kids or answer a few more work emails).
• Crowd-pleaser: The sweet fig preserves mixed with tangy balsamic vinegar gives you that perfect sweet-savory balance everyone loves.
• Pantry-friendly: You don’t need a fancy grocery run—this recipe works with swaps you likely already have at home.

Ingredients You’ll Need

For the Fig Balsamic Glaze:

• 2 tbsp butter (unsalted)
  Swap for olive oil or coconut oil if you prefer.
• 2 garlic cloves, minced
  Jarred minced garlic or even garlic powder works in a pinch.
• 1 shallot, finely diced
  Red or white onion works too!
• 1 (12 oz) jar fig preserves
  Fig jam, apricot preserves, or orange marmalade all make great substitutes.
• 2 tbsp honey
• 3 tbsp balsamic vinegar
  Red wine vinegar can be used for a slightly different tang.
• 5 sprigs of thyme, divided
  Rosemary is also delicious here!
• 1/4 cup chopped walnuts (optional)
• 1/4 cup crumbled Gorgonzola (optional)
  Goat cheese, feta, or even Parmesan work beautifully.

For the Chicken:

• 6 boneless skinless chicken thighs
  Bone-in thighs or chicken breasts work too—just adjust cooking time.
• Kosher salt and black pepper

How to Make Balsamic Fig Glazed Chicken

Making this dish is easier than you think, but it feels like a special occasion every single time. Here’s a more detailed guide so you can follow along without second-guessing any step.

1. Preheat Your Oven

Start by setting your oven to 425°F. While it heats up, lightly grease a baking dish with non-stick spray or brush with a bit of olive oil. A ceramic or glass baking dish works beautifully here, but a metal pan will also do the trick.

2. Prepare the Glaze

Melt the butter in a small saucepan over medium heat. Once melted, toss in the finely diced shallots and a pinch of salt. Let them cook until they turn soft and translucent—about 3 to 4 minutes. This step builds that delicious base flavor, so don’t rush it!

Next, add the garlic and cook for another 30 seconds to a minute until fragrant. Be careful not to burn it (burnt garlic can turn bitter fast). Stir in the fig preserves, honey, balsamic vinegar, and one sprig of thyme. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10-12 minutes. The glaze should reduce by about half and have a syrupy consistency. Remove the thyme sprig once it’s done.

Optional: For a smoother glaze, use an immersion blender right in the pot, or carefully transfer it to a stand blender to puree until silky.

3. Season the Chicken

While the glaze is simmering, pat the chicken thighs dry with paper towels. This step helps the glaze stick better and gives you a nicer golden finish. Season both sides generously with kosher salt and black pepper. Arrange the chicken snugly in the baking dish—no need to leave too much space between pieces.

4. Coat and Roast

Spoon the reduced glaze evenly over the chicken, making sure every piece is well coated. Tuck in the remaining thyme sprigs around the chicken for extra flavor as it cooks.

Place the dish in the oven and roast for 35-40 minutes, basting the chicken with the glaze halfway through cooking. If you want those gorgeous crispy edges, switch your oven to broil for the last 3-4 minutes—but keep a close eye on it to avoid burning!

5. Rest and Garnish

Once fully cooked (internal temp should hit 165°F), remove the chicken from the oven and let it rest for about 5 minutes. This short rest keeps it extra juicy. Before serving, sprinkle on chopped walnuts, crumbled cheese, and extra thyme leaves if you’d like. It’s optional but adds a restaurant-worthy finish.

Tips for the Perfect Balsamic Fig Glazed Chicken

• Want a smoother sauce? Grab your immersion blender—it’ll make your glaze silky smooth.
• Bone-in chicken? Just add about 20 more minutes to the bake time.
• Going nut-free? Skip the walnuts—this chicken is just as amazing without them.
• Make it your own: Swap Gorgonzola for goat cheese or Parmesan if you’re not a blue cheese fan.

I first made this recipe for a family dinner, and let’s just say… no leftovers survived that night. My kids even asked for seconds (which is the ultimate parenting win, right?).

FAQs About Balsamic Fig Glazed Chicken

The Sweetest Way to End Your Day

This Balsamic Fig Glazed Chicken is the kind of meal that makes your house smell amazing and your family ask, “When are you making this again?” It’s simple, budget-friendly, and just fancy enough to impress—without requiring you to channel your inner Michelin-star chef. Pour yourself a glass of wine, plate up this beauty, and enjoy a dinner that feels like pure magic on a weeknight.

More Delicious Recipes to Try Next

If you loved this dish, you’ll definitely enjoy these other flavorful chicken recipes that are perfect for weeknights. Each of these recipes is simple, packed with flavor, and sure to bring smiles to the table. They are great options when you want variety without spending hours in the kitchen.

• Try these oven baked Greek chicken thighs for a Mediterranean twist packed with herbs and bright flavors. Pair them with a fresh salad or roasted veggies for a light but satisfying dinner.
• Fire up the grill and make BBQ chicken bacon pineapple kabobs for a sweet and smoky summer dinner. They’re perfect for cookouts, parties, or even a fun family meal on the weekend.
• For an easy one-pan dinner, check out this flavorful one-pot shawarma chicken and rice. It’s a hearty, all-in-one dish with bold spices that everyone will love.
• If you want something crunchy and kid-friendly, whip up some crispy mustard chicken tenders—a guaranteed family favorite that works for quick lunches or weeknight dinners.

Looking for more inspiration? Explore other reader favorites like sheet-pan chicken dinners, creamy pasta bakes, and flavorful grilled chicken recipes to mix up your weekly meal plan. With so many options on Chicken Magic Recipes, you’ll never run out of ideas for delicious chicken dinners!

Balsamic Fig Glazed Chicken

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• Author: Aneta
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Sweet, tangy, and savory, this Balsamic Fig Glazed Chicken is an easy weeknight dinner that tastes gourmet. Juicy chicken thighs are coated in a luscious fig-balsamic sauce with garlic, lemon, and herbs.

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Ingredients

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For the glaze:

• 2 tbsp unsalted butter

• 2 garlic cloves, minced

• 1 shallot, finely diced

• 1 (12 oz) jar fig preserves

• 2 tbsp honey

• 3 tbsp balsamic vinegar

• 5 sprigs fresh thyme (divided)

• 1/4 cup chopped walnuts (optional)

• 1/4 cup crumbled Gorgonzola (optional)

For the chicken:

• 6 boneless, skinless chicken thighs

• Kosher salt and black pepper

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Instructions

1. Preheat oven to 425°F and grease a baking dish.

2. Melt butter in a saucepan. Add shallots and salt, cook 3–4 minutes until soft. Stir in garlic and cook 1 minute.

3. Add fig preserves, honey, balsamic vinegar, and 1 thyme sprig. Boil, then reduce heat; simmer 10–12 minutes until thickened. Remove thyme sprig.

4. Pat chicken dry and season with salt and pepper. Place in the baking dish.

5. Spoon glaze over chicken and add remaining thyme sprigs.

6. Roast 35–40 minutes, basting once halfway. Optional: broil for 3–4 minutes at the end for crispy edges.

7. Rest chicken 5 minutes, garnish with walnuts, cheese, and fresh thyme.

Notes

Use goat cheese or feta instead of Gorgonzola.
For bone-in thighs, increase cook time by 20 minutes.
Apricot preserves or orange marmalade can replace fig preserves

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: American/European fusion

Nutrition

• Serving Size: 1 chicken thigh with glaze
• Calories: 310 kcal
• Sugar: 13 g
• Sodium: 420 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 105 mg