Fig and Rosemary Glazed Skillet Chicken

  • A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    I don’t cook in my cast iron skillet nearly enough. I see Pioneer Woman doing it all the time on tv and I always hear that cast iron skillets give the best sear and heat distribution. Plus, who doesn’t love a skillet that you can throw in the oven to finish cooking? I use my cast iron dutch oven often but the skillet is something I could dirty up a little more often!

    In fact, I did dirty up the cast iron skillet for this fig and rosemary chicken. Let me tell you a little about it and the story behind it. Spoiler alert: is about to make all your cast iron dreams come true.

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    When you first start out blogging, it’s one of those things where you do it for fun but then sometimes it also turns into much more (i.e. a business). Additionally, when you first start out, you feel like a lone sailor on a deserted island. Enter Megan of Country Cleaver. She and I started blogging around the same time and we would talk all the time on Twitter (Twitter conversations existed, y’all!).

    She quickly became one of my very dearest friends and I even went out to Seattle to visit her. We drove to Portland, OR and ate so much food. Megan is one of those true and genuine friends you want in your life. She will kick that jerk’s ass that called you a bad name and she will be that cheerleader in your life when you’re needing it the most.

    Okay, okay. Enough sappy talk. The reason for all this background story is because Megan wrote a cookbook! A CAST IRON cookbook called Cast Iron Gourmet (affiliate link)!! If you’ve ever been intimidated to use a cast iron pan or skillet or anything — this is your book. ALL the recipes in this book from breakfast to lunch to dinner are made in a cast iron pan of some sort. After you cook through this book, it will be your new favorite and the photography — absolutely stunning!

    It certainly is my new favorite because I feel that this is SO perfect for the season. It’s getting cooler outside and a bunch of these recipes are total comfort foods. Additionally, I think this is our next cookbook for Cookbook Club!!!

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    Winston helped me choose the recipe to make! Good choice, buddy!!

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    When I saw this recipe in the cookbook, I knew I had to make it. I love the play on flavors — sweet and tangy. I also love the seasonal ingredients. Fig, rosemary, so Fall! The sauce is seriously drinkable. I could not stop slathering the chicken in it!

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

     

    A sticky sweet and tangy sauce coats this cast iron skillet chicken! This dish will be a huge hit in your house and you will love using your cast iron skillet in no time!

    Fig and Rosemary Glazed Skillet Chicken
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     

    The sticky sweet and tangy sauce of this skillet chicken is a hit on the dinner table!

    Servings: 4 -6
    Calories: 378 kcal
    Ingredients
    • 1/4 cup unsalted butter, softened
    • 3 cloves garlic, minced
    • 3 sprigs rosemary, destemmed and minced
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 fryer chicken, broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on)
    For the sauce
    • 1/2 cup balsamic glaze
    • 1/2 cup fig preserves
    Instructions
    1. Preheat oven to 425 degrees Fahrenheit.

    2. In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper. 

    3. Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.

    4. Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.

    5. Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so. 

    6. Cook until chicken has reached an internal temperature of 165 degrees Fahrenheit, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

    Recipe Notes

    Nutrition Facts
    Fig and Rosemary Glazed Skillet Chicken
    Amount Per Serving (1 serving)
    Calories 378 Calories from Fat 153
    % Daily Value*
    Total Fat 17g 26%
    Total Carbohydrates 29g 10%
    Sugars 21g
    Protein 19g 38%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There are affiliate links within this post.

  • 16 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Krysten @freshfitkitchen says:

    Oh my gosh! I love cast iron and I love this post! I am in the beginning stages of food blogging and you have been so kind to me. I enjoy our conversations so much. I literally laugh out loud ? Sometimes. Congrats to her on her cookbook. I will be buying it because I love to dirty up my cast iron!

  • Kermit Johnson says:

    In your recipe of fig and rosemary chicken what is the recipe for, or what is the balsamic glaze? Please let me know as this looks really good.

    Sincerely,
    Kermit Johnson

    • Julie says:

      Balsamic glaze is basically just reducing balsamic vinegar to half its amount. Take 1 cup of balsamic vinegar and reduce it over the stovetop over medium heat for about 25 minutes and it should thicken and get syrupy. I just buy the balsamic glaze so I don’t have to do that haha :)

  • Any says:

    It look like a great recipe. If you have a Friends dinner, which side dish would you serve. Thanks

    • Julie says:

      Any vegetable that’s in season or a side salad.

  • CM says:

    This sounds amazing! Can i use dried rosemary instead of fresh, or you think it won’t come out the same?

    • Julie says:

      You can totally use dried!!

  • Sunaina says:

    Nice…! your dish is so delicious & yummy i will tried to make it. Thanks for sharing and keep shared your new amazing recipe and idea…….!

  • Sapp Linda says:

    Was your skillet hard to clean or is it one of the newer ones that don’t stick? I have original Lodge cast iron skillets (4 or 5 including a “corn pone” one) and I loved them but don’t use them often enough. Thanks for all the wonderful recipes and advice you give us.

    • Julie says:

      I have the pre-seasoned ones so it wasn’t hard to clean at all! You’re so welcome. I hope you enjoy! :)

  • 1javieira says:

    I made this dish last night and my husband and I both loved it! I could have drank a cup of that sauce <3 I didn't have a fryer chicken (or even any thighs on hand) so I ended up using boneless, skinless breasts and they were so tender and flavorful. This is DEFINITELY one of my favorite chicken dishes I've ever made.

    • Julie says:

      That’s so great to hear! Thanks for letting me know!

  • Hilary says:

    I made this tonight with chicken breasts (I had all of the other ingredients so didn’t want to run out) and it was delicious! Husband asked for seconds. I used a regular baking dish lined with foil to make clean up even easier! Thanks for the quick, easy and tasty dinner!

    • Julie says:

      Awesome!! :)

  • Stephanie @passportsandpinots says:

    I love trying recipes from cookbooks but rarely ever do it. This was such an easy one for a weeknight meal, thanks so much for highlighting it. Tips for other readers: I paired this with white rice (my husband loved drenching it in the sauce) and a zucchini with little cheese. We paired it with a California pinot noir since the sauce is so bold.

    • Julie says:

      Sounds like a great pairing!

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