Fig Glazed Skillet Chicken

Next time you seriously want to impress your dinner guests, this fig chicken recipe is the one to turn to. The best part? It’s actually incredibly easy to toss together… but that can be our little secret! Chicken thighs and drumsticks are coated in an herb-y, garlicky butter before being roasted to succulent perfection. Then, everything gets tossed in a fig balsamic glaze so good you’ll consider eating it with a spoon.

Why You’ll Love This Fig Glazed Chicken

The list of reasons I’m obsessed with this glazed chicken recipe is pretty endless, but I’ve managed to narrow it down to these bullet points

• Easy. Yes! You’ll need approximately 15 minutes of prep and 25 minutes of cook time for this quick and easy chicken recipe. The steps are fail proof!
• Impressive. From the appearance to the flavor, everything about this recipe is practically begging you to serve it at a dinner party.
• The Glaze. Balsamic vinegar and fig preserves create the most mouthwatering sweet and tangy flavor. Honestly, the glaze might just be my favorite part of this recipe!

Ingredients for Fig Glazed Chicken

The list of ingredients needed for this dinner recipe is delightfully short and just slightly sweet! For more details about the measurements, scroll down to the recipe card.

• Butter – It needs to be unsalted and softened. Remember to let the butter sit at room temperature for about an hour prior to cooking so it has time to adjust.
• Garlic – For the very best flavor and aroma, I recommend using fresh garlic – not pre-minced.
• Rosemary – Fresh rosemary is what you’ll need! Be sure to de-stem it prior to mincing.
• Salt – You can omit this if you need this recipe to be low-sodium.
• Black Pepper – Add more or less to taste.
• Chicken – I used 6 drumsticks and 2 thighs (bone-in, skin-on).
• Balsamic vinegar – This helps with the consistency of the glaze and also adds a nice tangy flavor to balance the sweetness.
• Fig Preserves – You should be able to find a jar of this at your local grocery store in the jams/jellies section.

Fig Chicken Variations

Make this recipe your own with a few of these simple swaps:

• Use different cuts of chicken. I use a fryer chicken for this recipe. However, you can use whatever is easiest to find at your local grocery store.
• You can use dried rosemary. Note that it won’t be quite as aromatic if you use dried rosemary instead of fresh, but it’ll still be tasty.
• Mix flavors for your own glaze.

How to Make Fig Chicken Step by Step

Take a look at just how simple this chicken skillet recipe is! For more information about the step by step process, scroll down to the recipe card.

• Make the butter mixture. Combine the butter with half of the garlic, half of the rosemary, half of the salt and half of the pepper.
• Bake. Place the chicken in a cast iron skillet. Rub the butter all over the outsides of the chicken pieces. Place the skillet in the oven (preheated to 425°F) and roast.

• Make the glaze. Whisk together the balsamic vinegar, fig preserves, and the remainder of the garlic, rosemary, salt, and pepper.
• Glaze the chicken. Brush the majority of the sauce all over the chicken, then put it back in the oven. Baste the chicken with the sauce every 10 minutes or so until fully cooked.
• Enjoy! Once the chicken has reached an internal temperature of 165°F, it’s fully cooked and safe to eat. This should take about 25 minutes. Pour the remainder of the sauce on top of the chicken and let it cool before serving.

Serving Suggestions

The fig balsamic chicken flavor goes extremely well with a side of potatoes. Whether it’s traditional roasted potatoes or roasted parmesan potatoes, they both yield a hearty side dish to this fig chicken recipe. Another great option if you’re looking for something green is roasted brussels sprouts or green beans.

Storage Instructions

Wait for the chicken to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it should stay fresh for about 2-3 days. I recommend reheating your leftovers in an air fryer or right back in the oven to maintain the original texture.