Balsamic Chicken Thighs With Fig Jam
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 also fast and simple to prepare using just one skillet and readily available ingredients.
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.
For this delicious chicken dinner, you need the following:
Equipment
- Large Skillet
Ingredients
- 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
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.
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.
Transfer the chicken to a plate and spoon the sauce over it or serve it straight out of the pan.
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, and/or a garden salad. For dessert, I recommend Butter Cake or Lemon Cupcakes.
Frequently Asked Questions
Balsamic glaze, which is also known as balsamic reduction, is the end result of cooking balsamic vinegar along with a sweetener of some sort. The fig jam in this recipe serves to sweeten the vinegar.
Depending on the size, the cook time is typically 15 – 20 minutes to fully cook chicken thighs.
The best way to check for doneness is to insert a meat thermometer into the thickest portion of the meat. According to the USDA, chicken thighs should be cooked until the internal temperature reaches 165° Fahrenheit.
The best way to store leftover chicken is 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.)
You can use boneless, skinless chicken breasts in place of chicken thighs.
Balsamic Chicken Thighs Recipe
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
Don’t Forget To Come Back And Let Me Know How Your Balsamic Chicken Turned Out!
