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Balsamic Chicken Thighs With Fig Jam

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This Balsamic Chicken dish is a delicious comfort entree! The tangy flavor of the balsamic vinegar complements the sweet taste of the fig jam beautifully. It’s fast and simple to prepare using just one skillet and readily available ingredients.

Chicken thighs cooked in a balsamic reduction in a skillet.

This balsamic chicken thighs recipe makes a great entree for busy weeknights. Juicy chicken is simmered in a blend of balsamic vinegar and fig jam creating a balsamic reduction and the dish is seasoned with a touch of fresh thyme. [If you don’t have chicken thighs, then I recommend you check out the Olive Garden Chicken Marsala recipe at Adventures Of a Nurse which uses chicken breasts.]

Ingredients

For this delicious chicken dinner, you need the following:

  • 2 pounds raw chicken thighs (boneless and skinless)
  • salt and pepper for seasoning
  • 3 tablespoons fig jam, divided
  • 1 tablespoon olive oil (or avocado oil)
  • 1 shallot
  • 2 cloves garlic
  • 1 cup chicken broth
  • ½ cup balsamic vinegar
  • 1 tablespoon fresh thyme plus more for garnish
Boneless chicken thighs, shallots, chicken broth, fig jam, and balsamic vinegar.

Can’t find fig jam? You can use homemade fig preserves instead. The recipe at The Cooking Bride shows you how to make it.

Instructions

Thinly slice the shallot and mince garlic. Set aside

Pat chicken thighs dry with paper towels and season with salt and pepper. Rub two tablespoons of fig jam on both sides of the chicken.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, brown the chicken for 2 minutes on each side. Transfer the chicken to a plate and set it aside.

Add the shallot to the skillet and cook for 1 minute. Add the garlic and stir often so the garlic does not burn.

Sauteeing shallots in balsamic vinegar in a cast iron skillet.

Add the remaining tablespoon of fig jam to the skillet, stir, and cook for 1 minute.

Add chicken broth, balsamic vinegar, and fresh thyme to the skillet. Stir to combine and let the mixture come to a boil.

Reduce the heat to medium and add the chicken pieces to the balsamic mixture. Make sure the chicken is in a single layer. Cover the skillet and cook until the chicken has an internal temperature of 165 degrees, about 15-18 minutes. For best results, flip the chicken halfway through cooking.

Balsamic chicken thighs in a skillet.

Transfer the chicken to a plate and spoon the sauce over it or serve it straight out of the pan.

Spoon balsamic vinegar glaze over chicken thighs.

Store leftover chicken in an airtight container in the refrigerator. You can reheat the chicken in the microwave, on the stove top, or in the oven. (Taste of Home has good directions about how to reheat chicken.) 

Safety Note

When you remove the chicken after browning it, keep in mind that the chicken is not fully cooked. That also means that the juices that are on the plate are not fully cooked as well. Once you return the chicken to the skillet, do not re-use the plate. It needs to be washed.

What to Serve With Balsamic Chicken

This dish is great with steamed rice, broccoli, or a garden salad. For dessert, I recommend Butter Cake or Lemon Cupcakes.

Chicken thighs cooked in a balsamic reduction in a skillet.

Balsamic Chicken Thighs Recipe

Balsamic vinegar and sweet fig jam create a delicious balsamic reduction that coats juicy chicken thighs in this easy recipe.
5 from 2 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 596kcal

Equipment

  • Large Skillet

Ingredients

  • 2 pounds chicken thighs
  • salt and pepper for seasoning
  • 3 tablespoons fig jam divided
  • 1 tablespoon olive oil
  • 1 shallot
  • 2 cloves garlic
  • 1 cup chicken broth
  • ½ cup balsamic vinegar
  • 1 tablespoon fresh thyme plus more for garnish

Instructions

  • Thinly slice the shallot and mince garlic. Set aside
  • Pat chicken thighs dry and season with salt and pepper. Rub two tablespoons of fig jam on both sides of chicken.
  • Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, brown the chicken for 2 minutes on each side. Transfer the chicken to a plate and set aside.
  • Add the shallot to the skillet and cook for 1 minute. Add the garlic and stir often so the garlic does not burn.
  • Add remaining tablespoon of fig jam to skillet, stir, and cook for 1 minute.
  • Add chicken broth, balsamic vinegar, and fresh thyme to the skillet. Stir to combine and let the mixture come to a boil.
  • Reduce the heat to medium and add chicken to the balsamic mixture. Cover the skillet and cook until the chicken has an internal temperature of 165 degrees, about 15-18 minutes.
  • Transfer the chicken to a plate and spoon the sauce over it.

Nutrition

Serving: 1 | Calories: 596kcal | Carbohydrates: 15g | Protein: 38g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 402mg | Potassium: 593mg | Fiber: 1g | Sugar: 10g | Vitamin A: 262IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg
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Balsamic chicken thighs in a cast iron skillet.

Don’t Forget To Come Back And Let Me Know How Your Balsamic Chicken Turned Out!

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