Go Back
–+ servings
Balsamic Fig Glazed Chicken

Balsamic Fig Glazed Chicken: Your New Favorite Weeknight Treat

Balsamic Fig Glazed Chicken is a health-conscious, gluten-free dish that combines tangy sweetness with savory notes, perfect for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Thighs Substitute with chicken breasts if preferred.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1 tsp Black Pepper Adjust to taste.
For the Glaze
  • 2 tbsp Unsalted Butter Can be replaced with olive oil for dairy-free.
  • 1 medium Shallot Red or white onions make suitable substitutes.
  • 2 cloves Garlic Use fresh minced garlic or garlic powder.
  • 1 cup Fig Preserves Fig jam can be used as an alternative.
  • 1 tbsp Honey Maple syrup can be used for a different flavor.
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be an alternative.
  • 2 sprigs Fresh Thyme Dried thyme can be used, fresh is recommended.
For the Toppings (Optional)
  • 1/2 cup Chopped Walnuts Can be omitted or swapped with pecans.
  • 1/4 cup Crumbled Gorgonzola Feta or Parmesan can be used as substitutes.

Equipment

  • medium saucepan
  • Baking dish
  • meat thermometer

Method
 

Step-by-Step Instructions for Balsamic Fig Glazed Chicken
  1. Preheat your oven to 425°F (220°C) and prepare a baking dish with non-stick spray.
  2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat, add shallots and salt, sauté until translucent, add minced garlic, then fig preserves, honey, balsamic vinegar, and thyme; boil then simmer for 10-12 minutes.
  3. Pat the chicken thighs dry and season both sides with kosher salt and pepper, then arrange in the prepared baking dish.
  4. Pour the glaze over the chicken thighs, ensuring each piece is coated, and add extra thyme sprigs if desired.
  5. Roast in the oven for 35-40 minutes until cooked to an internal temperature of 165°F (75°C), basting halfway through.
  6. Let the chicken rest for 5 minutes, then garnish with fresh thyme, walnuts, and Gorgonzola before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

This dish is gluten-free and low-carb, making it a healthy choice for dinner. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!