Skip to Content

Fig and Rosemary Glazed Skillet Chicken

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe | Save Recipe
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!

Fig and Rosemary Glazed Skillet Chicken

The sticky sweet and tangy sauce of this skillet chicken is a hit on the dinner table!
5 from 8 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Julie Chiou
Save Rate Print

Ingredients 

  • ¼ 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

  • ½ cup balsamic glaze
  • ½ cup fig preserves

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Instructions

  • Preheat oven to 425 °F
  • 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 °F, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

NUTRITION FACTS

Serving: 1 serving | Calories: 378 kcal | Carbohydrates: 29 g | Protein: 19 g | Fat: 17 g | Sugar: 21 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: American
Keyword: chicken dinner, chicken recipe

There are affiliate links within this post.

Recipe Rating




Joy

Friday 2nd of December 2022

Can you adapt this to the grill?

Julie Chiou

Sunday 4th of December 2022

you could, i just haven't tried it so i'm not sure how it would work. if it were me, i'd rub the butter mixture on the chicken then grill it and then glaze it in the minutes of cooking while it's on the grill to give it a nice caramelized flavor.

PhotoTravelGal

Thursday 3rd of November 2022

I needed to eat some protein and require serious complex flavors. This is super fast/easy with no stovetop mess :-) I used a Le Creuset. I also added a splash of sake and Marsala and threw in some fresh shiitake mushrooms and a can of artichoke bottoms on top. It was totally delish and even better the next night. Mahalo from Maui :-).

Ginger

Thursday 30th of March 2023

@PhotoTravelGal, How long did you roast chicken before beginning glazing?

Valerie

Tuesday 21st of December 2021

Family favorite

Jennifer Geda

Tuesday 7th of December 2021

LOVE this recipe! I used a Chili Fig Preserve I had on hand which added a nice touch of heat to the dish. I really loved how quickly this recipe comes together and how easy it is to prepare. Will definitely be making this again and will keep in my list of go to’s for last minute company meals! Thank You for Sharing This!

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.

Debbie

Sunday 29th of August 2021

@John Weitzel, can you please tell me how much fresh figs you used? I have so many fresh figs I trying to put to use.