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Fig and Rosemary Glazed Skillet Chicken

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES
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!

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!
5 from 5 votes
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Fig and Rosemary Glazed Skillet Chicken

The sticky sweet and tangy sauce of this skillet chicken is a hit on the dinner table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4 -6

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 378kcal
Author: Julie Chiou

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

  • Preheat oven to 425 degrees Fahrenheit.
  • In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper. 
  • Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
  • 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.
  • 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. 
  • 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.

Notes

Nutrition Facts
Fig and Rosemary Glazed Skillet Chicken
Amount Per Serving (1 serving)
Calories 378 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 29g10%
Sugar 21g23%
Protein 19g38%
* 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.

This Momofuku-inspired spicy chilled pork ramen dish is everything your tastebuds have dreamed of! The cool and spicy flavors pair perfectly with the candied cashews on top. If you can't get yourself to David Chang's Momofuku restaurant, I feel that this dish is a great runner up!
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Recipe Rating




John Weitzel

Friday 4th of September 2020

Super easy I made it in my vintage 1800 gatemark pan with fresh figs. Served over jasmine rice and a side of steam broccoli.

Pat Freeman

Monday 17th of August 2020

This recipe is AWRSOME!!! I’ll use it time and time again!

Ken

Tuesday 5th of May 2020

I made this for my parents tonight and we all thought this was phenomenal! Megan knocked it outta the park and thank you for posting this, Julie!!!! Many blessings to you and your readers.

Livia M Perez

Wednesday 8th of January 2020

I made this for dinner last night and it was delicious! My family loved it. This will be something I make often.

Bridget

Sunday 6th of October 2019

Could you use real figs?

Julie Wampler

Wednesday 9th of October 2019

yes!