Description

This Fig Glazed Skillet Chicken recipe combines juicy, tender chicken thighs or breasts with a sweet and savory fig glaze made from fig preserves, balsamic vinegar, and Dijon mustard. Cooked in a skillet, this dish offers a quick, flavorful main course perfect for weeknight dinners or entertaining. The sauce is thickened with butter and infused with garlic, thyme, and a hint of crushed red pepper flakes for a subtle kick. Garnished with fresh parsley, it pairs wonderfully with rice, mashed potatoes, or roasted vegetables.

Ingredients

Scale

Chicken

4 boneless skinless chicken thighs or breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Fig Glaze Sauce

2 cloves garlic, minced
1/2 cup fig preserves
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup chicken broth
1 tablespoon butter

Garnish

1 tablespoon chopped fresh parsley

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Instructions

Season the chicken: Pat the chicken dry with paper towels to ensure even browning. Season both sides evenly with salt and black pepper.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
Prepare the glaze base: Lower the heat to medium-low. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Make the fig glaze: Stir in fig preserves, balsamic vinegar, Dijon mustard, thyme, crushed red pepper flakes (if using), and chicken broth. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
Finish the sauce: Add butter to the skillet and stir continuously until it melts and the sauce becomes smooth and glossy.
Combine chicken and glaze: Return the chicken to the skillet and spoon the fig glaze over each piece. Simmer together for 2 to 3 minutes to coat the chicken evenly and allow flavors to meld.
Garnish and serve: Remove skillet from heat. Sprinkle with chopped fresh parsley before serving. Enjoy with your choice of side like rice, mashed potatoes, or roasted vegetables.

Notes

Serve with rice, mashed potatoes, or roasted vegetables for a complete meal.
You can substitute apricot preserves for fig preserves to create a different but equally delicious flavor profile.
If using bone-in chicken thighs or breasts, increase the cooking time and be sure to check that the internal temperature reaches 165°F to ensure doneness.