Description
Fig Glazed Skillet Chicken is a flavorful, sweet, and savory dish that pairs tender chicken breasts with a rich fig glaze. The combination of figs, balsamic vinegar, honey, and fresh herbs creates a deliciously unique sauce that coats the chicken perfectly. Ready in just 30 minutes, this easy one-pan recipe is perfect for both weeknight dinners and special occasions.
Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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Salt and pepper, to taste
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1/2 cup figs, chopped (fresh or dried)
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1/4 cup balsamic vinegar
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1/4 cup chicken broth
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1 tablespoon honey (or maple syrup for a vegan option)
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1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
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1 tablespoon fresh rosemary, chopped (optional)
- 1 tablespoon butter (optional, for added richness)
Instructions
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Prepare the Chicken:
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Season both sides of the chicken breasts with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken and set it aside.
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Make the Fig Glaze:
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In the same skillet, add chopped figs, balsamic vinegar, chicken broth, honey, and thyme. Stir to combine and bring the mixture to a simmer. Cook for about 5 minutes, until the sauce thickens and the figs break down.
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Finish the Sauce:
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Add butter (optional) and stir until melted and incorporated, making the sauce smoother and richer. Taste and adjust seasoning with salt, pepper, or honey if needed.
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Combine the Chicken and Glaze:
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Return the chicken to the skillet, spooning the glaze over the top. Let the chicken simmer in the sauce for an additional 2-3 minutes for the flavors to meld.
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Serve:
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Garnish with fresh rosemary (optional) and serve with your choice of sides. Drizzle the extra glaze from the skillet over the chicken before serving.
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Notes
Add Nuts: Top the chicken with toasted walnuts, pecans, or almonds for extra texture.Spicy Kick: Add red pepper flakes to the glaze for a bit of heat.Fruit Swap: Replace figs with peaches, apricots, or plums for a similar glaze.Chicken Thighs: Use bone-in, skin-on chicken thighs for more flavor and juiciness.Storage: Store leftover chicken and fig glaze in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat in a skillet over low heat, adding chicken broth or water to loosen the glaze.
