Tender Balsamic Fig Chicken: A Simple Weeknight Meal (Print Version)

Discover tender balsamic fig chicken, a simple weeknight meal with sweet and savory notes. My family loves this easy, flavorful chicken dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Chicken & Aromatics

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 2 sprigs fresh rosemary

→ Sauce Essentials

05 - 1/2 cup balsamic vinegar
06 - 1 cup low-sodium chicken broth
07 - 8 fresh figs, quartered

→ Flavor Boosters

08 - 1 tbsp unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. Honestly, this is where I always mess up if I'm rushing! Dry chicken means a beautiful sear, and a beautiful sear means more flavor. Season them generously with salt and pepper on both sides. You want that seasoning to really get into the meat, trust me on this. It’s the base for our flavorful tender balsamic fig chicken.
02 - Heat a good glug of olive oil in a large skillet over medium-high heat. Once it's shimmering, carefully place the chicken thighs skin-side down (if they have skin, otherwise just one side). Don't overcrowd the pan; you might need to do this in batches. Let them sear undisturbed for about 5-7 minutes until they’re beautifully golden brown and crispy. This step creates so much depth for our tender balsamic fig chicken.
03 - Flip the chicken over and sear for another 3-5 minutes on the other side. This isn't about cooking them through yet, it's about building that gorgeous caramelized crust. While they're searing, you'll start smelling that amazing aroma filling your kitchen – honestly, it's the best part! Remove the chicken from the skillet and set aside. Don't worry if it's not cooked through; it'll finish in the sauce.
04 - Reduce the heat to medium. Add a little more olive oil if needed, then toss in the minced garlic and fresh rosemary. Sauté for about a minute until fragrant, being super careful not to burn the garlic – that's a mistake I've made too many times! Pour in the balsamic vinegar and chicken broth, scraping up all those delicious browned bits from the bottom of the pan. This is where the magic really starts for our tender balsamic fig chicken.
05 - Bring the sauce to a gentle simmer, then add the sliced fresh figs. Let it bubble away for 5-7 minutes, allowing the sauce to reduce and thicken slightly. The figs will start to soften and release their sweetness into the tangy balsamic. This step smells absolutely heavenly, a mix of sweet, savory, and herbaceous. It’s truly the heart of this tender balsamic fig chicken dish.
06 - Nestle the seared chicken thighs back into the skillet, spooning some of that incredible fig and balsamic sauce over them. Cover the pan and let it simmer for another 10-15 minutes, or until the chicken is cooked through and super tender. Stir in a pat of butter at the very end to make the sauce glossy and rich. Taste and adjust seasoning. You’ll have the most glorious tender balsamic fig chicken!

# Notes:

01 - Don't overcrowd the pan for searing; it steams the chicken instead of browning it.
02 - This sauce gets better the next day, honestly! Make extra for drizzling.
03 - No fresh figs? Dried figs rehydrated in a little warm water work in a pinch.
04 - Serve it over creamy polenta for a truly comforting meal.

# Equipment Needed:

01 - Large skillet
02 - tongs
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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