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 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. [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
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.
- 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.
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.)
If you enjoy easy, flavorful chicken dishes, you’ll also love my Honey Garlic Chicken for a sweet and savory favorite, Creamy Tuscan Chicken Soup for a cozy, comforting meal, and Keto Skillet Lasagna for another delicious skillet dinner that’s ready in no time.
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
Safety Note
When you remove the chicken after browning, keep in mind it is not fully cooked. That also means the juices on the plate are not fully cooked. Once you return the chicken to the skillet, do not reuse the plate. It needs to be washed.
Don’t like fig jam? Check out the apricot chicken recipe at Beyond The Chicken Coop.
Last Bite
Did you make this Balsamic Chicken? I’d love to know how it turned out! Leave a comment below, and don’t forget to share or pin this recipe so you can make it again the next time you need a quick and flavorful dinner.
