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Fig Glazed Skillet Chicken

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A sweet and savory skillet dish featuring tender chicken thighs glazed with a rich, slightly tangy fig sauce, perfect for an easy yet elegant weeknight meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (≈1 lb / 450 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dried figs, chopped (≈80 g)
  • ½ cup chicken broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 2 tbsp unsalted butter
  • Fresh parsley or thyme sprigs, for garnish

Instructions

  1. Pat chicken thighs dry and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Place chicken skin-side down and sear until golden brown, about 6–7 minutes. Flip and cook another 3–4 minutes. Remove chicken and set aside.
  4. Reduce heat to medium and add shallot; sauté until softened, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Add chopped figs, chicken broth, balsamic vinegar, honey, and thyme. Stir to combine and bring to a simmer.
  6. Return chicken to the skillet, skin-side up, spoon sauce over thighs.
  7. Reduce heat to low, cover, and simmer for 10–12 minutes, until chicken reaches 165°F (74 °C) internally.
  8. Remove chicken to a plate; stir butter into sauce to enrich and thicken slightly.
  9. Return chicken to skillet, spoon glaze over pieces. Garnish with fresh parsley or thyme.
  10. Let rest 5 minutes, then serve, drizzling remaining sauce over chicken.

Notes

  • Soak dried figs in warm water for 10 minutes if too firm to chop.
  • Add a splash of cream at the end for a richer sauce.
  • Substitute fresh figs (halved) when in season—add during sauce step.
  • Pairs beautifully with mashed potatoes, rice, or roasted vegetables.

Nutrition

Find it online: https://ukfinda.com/fig-glazed-skillet-chicken/