Fig Glazed Chicken Recipe

Introduction

This Fig Glazed Chicken is a delightful blend of savory and sweet flavors that transforms a simple chicken breast into an elegant dish. The rich balsamic vinegar combined with figs and honey creates a luscious glaze that’s perfect for dinner any night of the week.

Ingredients

• 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs total)
• 1 cup balsamic vinegar
• 1 cup figs, sliced or chopped (fresh or dried)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh rosemary or thyme, to taste (optional, for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt and black pepper on both sides.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Step 4: Pour the balsamic vinegar into the skillet and bring it to a simmer. Add the chopped figs and honey, stirring to combine. Cook for 5-7 minutes, allowing the mixture to reduce and thicken slightly.
5. Step 5: Return the chicken breasts to the skillet, turning them to coat thoroughly in the balsamic fig glaze. Cook for an additional 2-3 minutes until heated through.
6. Step 6: Remove from heat and let the chicken rest for a couple of minutes. Serve on a platter garnished with fresh rosemary or thyme, if desired.
7. Step 7: For a thicker glaze, simmer the balsamic mixture longer until it reaches your desired consistency before adding the chicken back to the skillet.

Tips & Variations

• Use dried figs if fresh ones are unavailable, but soak them briefly in warm water to soften before chopping.
• Add a splash of chicken broth to the balsamic mixture for a slightly lighter glaze.
• Try garnishing with toasted nuts, like walnuts or pecans, for added texture and flavor.
• Substitute fresh rosemary or thyme with sage for a different herbal note.

Storage

Store leftover Fig Glazed Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To maintain the glaze’s texture, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken can be used, but adjust the cooking time accordingly to ensure it’s fully cooked. Bone-in pieces may take longer to reach the safe internal temperature.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients used are naturally gluten-free, so this recipe is safe for a gluten-free diet as long as your balsamic vinegar does not contain any additives with gluten.

Fig Glazed Chicken Recipe

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★★★★★

4.7 from 132 reviews

Deliciously tender boneless chicken breasts glazed with a sweet and tangy balsamic fig sauce, enhanced with honey and garlic. This skillet-cooked dish is quick to prepare and perfect for a flavorful weeknight dinner, garnished elegantly with fresh rosemary or thyme.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 4 pieces boneless, skinless chicken breasts (Approximately 1.5 lbs total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Fig Glaze

• 1 cup balsamic vinegar
• 1 cup figs, sliced or chopped (Fresh or dried)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced

Garnish

• Fresh rosemary or thyme (to taste, optional)

Instructions

1. Season the chicken: Season both sides of the boneless chicken breasts evenly with salt and black pepper to enhance flavor before cooking.
2. Sear the chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken breasts in the skillet. Cook each side for 5 to 6 minutes until they develop a golden brown crust and are fully cooked inside, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
3. Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful to avoid burning it for a perfect aroma and flavor base.
4. Prepare the fig glaze: Pour in the balsamic vinegar and bring it to a simmer. Add the chopped figs and honey, stirring to combine. Let the mixture cook for 5 to 7 minutes so it reduces and thickens slightly, intensifying the glaze flavor.
5. Glaze the chicken: Return the chicken breasts to the skillet, turning them to coat thoroughly with the balsamic fig glaze. Cook for an additional 2 to 3 minutes until the chicken is heated through and well glazed.
6. Rest and serve: Remove the skillet from heat and allow the chicken to rest for a couple of minutes. Serve on a platter, garnished with fresh rosemary or thyme if desired for an aromatic finish.
7. Optional glaze adjustment: If you prefer a thicker glaze, continue simmering the balsamic fig mixture longer until it reaches your desired consistency before glazing the chicken.

Notes

• Use fresh figs when in season for a juicier, vibrant flavor, or dried figs for a more concentrated sweetness.
• Ensure chicken is cooked to the safe internal temperature of 165°F (75°C) for optimal safety and juiciness.
• For extra depth, add a splash of chicken broth or water to the glaze if it reduces too much while simmering.
• Serve with roasted vegetables or a fresh salad for a balanced meal.
• If you like a sweeter glaze, increase the honey by one tablespoon.
• Fresh herbs like rosemary and thyme add a lovely fragrance but can be omitted or substituted based on preference.

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