Description
Fig Glazed Skillet Chicken is a perfectly balanced main-course dish featuring juicy, pan-seared chicken breasts coated in a glossy, sweet-and-savory fig glaze. Ready in under 40 minutes, this recipe brings together fresh herbs, garlic, and tangy balsamic vinegar with fig preserves for a sophisticated yet approachable dinner option.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Fig Glaze
- 1 cup fig preserves or fig jam
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons water (as needed to thin the glaze)
- 1 tablespoon unsalted butter
For Garnish (Optional)
- Fresh thyme sprigs
- Chopped parsley
Instructions
- Season and Prep the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper to ensure the chicken is flavorful in every bite.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Sear for 6–7 minutes per side, turning once, until the chicken is golden-brown and almost cooked through. Transfer the chicken to a plate and cover loosely with foil while you prepare the glaze.
- Make the Fig Glaze: In the same skillet (do not wipe it out), reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant but not browned. Stir in the fig preserves, balsamic vinegar, thyme, and water. Whisk everything together and simmer for 2–3 minutes until the glaze is bubbling and slightly thickened. Stir in the butter for a glossy finish.
- Glaze and Finish the Chicken: Return the seared chicken breasts to the skillet, nestling them into the glaze. Spoon the fig mixture over the top of each piece. Simmer for another 3–5 minutes, flipping once and basting with glaze, until the chicken is cooked through (internal temperature should reach 165°F) and the sauce is sticky and coats the chicken well.
- Garnish and Serve: Transfer the fig glazed chicken to serving plates, drizzle with extra glaze from the skillet, and garnish with fresh thyme sprigs or chopped parsley if desired. Enjoy hot!
Notes
- If your fig glaze becomes too thick, stir in a splash more water to loosen it.
- This dish pairs wonderfully with creamy mashed potatoes, rice, or simple roasted vegetables.
- You can use boneless chicken thighs instead of breasts—simply adjust cooking time as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 320
- Sugar: 21g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 92mg
