There’s something magical about the combination of sweet figs, tangy balsamic, and juicy roasted chicken.
This fig glazed chicken thighs recipe has quickly become a go-to in my kitchen when I want something that tastes restaurant-quality but is simple enough for a weeknight.
I made this on a chilly evening, and the warm aroma of caramelized shallots and thyme wrapped the whole house in cozy comfort.
It’s rich, tender, and the sweet-savory balance is spot on.
Why You’ll Love This Recipe
It’s the kind of dish that impresses without stress.
The glaze takes just minutes to make, but it tastes complex and gourmet.
The best part? The oven does most of the work.
It’s perfect for entertaining or treating yourself to a flavorful dinner at home.
What You’ll Need (Ingredient Highlights)
Boneless chicken thighs: Juicy, flavorful, and quick to cook.
Fig preserves: Sweet and sticky, they form the base of the glaze.
Shallots and garlic: Add depth and aromatic richness.
Balsamic vinegar & honey: Balance sweet and tangy perfectly.
Fresh thyme: Earthy notes that pair beautifully with figs.
Optional garnishes: Crumbled gorgonzola and chopped walnuts for texture and creaminess.
Pro Tips Before You Start
Use room-temperature chicken so it cooks more evenly.
For a silky glaze, blend the sauce after reducing.
Don’t skip the resting time—it helps the juices settle into the meat.
Broil at the end for golden perfection, but keep a close eye!
How to Make Fig Glazed Chicken Thighs
Step 1. Preheat and Prepare the Pan
Preheat oven to 425°F (218°C).
Lightly grease an 8×8-inch baking dish with cooking spray and set aside.
Step 2. Make the Fig Glaze
In a saucepan over medium heat, melt the butter.
Add the diced shallots and a pinch of salt.
Sauté until soft and translucent, about 3–4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in fig preserves, honey, balsamic vinegar, and one sprig of thyme.
Bring to a gentle boil, then reduce to a simmer.
Cook, stirring occasionally, until the glaze thickens and reduces by half—about 10–12 minutes.
Remove and discard the thyme sprig. If desired, blend for a smooth glaze.
Step 3. Season and Arrange the Chicken
Pat chicken thighs dry and season both sides generously with kosher salt and black pepper.
Arrange them snugly in the prepared baking dish.
Spoon the fig glaze over the chicken, coating each piece evenly.
Nestle the remaining thyme sprigs around the chicken.
Step 4. Roast Until Golden and Juicy
Bake for 35–40 minutes, basting once during cooking.
If you’d like a more golden, sticky top, switch to broil for the final 3–4 minutes.
Watch closely to avoid burning.
Step 5. Rest and Serve
Let the chicken rest for 5 minutes before serving.
Garnish with extra thyme, chopped walnuts, and crumbled gorgonzola if using.
Serve warm and enjoy!
What to Serve It With
This dish pairs beautifully with creamy mashed potatoes, wild rice, or roasted root vegetables.
Add a crisp green salad with vinaigrette to balance the richness.
Variations / Substitutions
No fig preserves? Use apricot jam or plum preserves instead.
No gorgonzola? Try goat cheese or feta for a creamy finish.
Make it spicy: Add a pinch of crushed red pepper to the glaze.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 325°F oven for 10–15 minutes or microwave gently.
Avoid broiling leftovers again, as the glaze may burn.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but adjust baking time to avoid drying out. Boneless breasts may cook faster.
Can I make the glaze ahead of time?
Absolutely! You can make and refrigerate the glaze up to 3 days in advance.
Is this dish freezer-friendly?
It’s best fresh, but you can freeze it without the gorgonzola or walnut garnish.
How do I know the chicken is fully cooked?
Use a meat thermometer—the internal temperature should read 165°F.
What’s the best substitute for shallots?
A small yellow onion works fine, though the flavor will be slightly stronger.
Do I have to use the blender for the glaze?
No, the glaze is delicious as-is with some texture, but blending makes it smoother.
Can I double this recipe?
Yes! Just use a larger baking dish and ensure the chicken isn’t overcrowded.
Final Thoughts
This fig glazed chicken thighs recipe is proof that simple ingredients can create restaurant-level meals.
Every bite is juicy, sticky, tangy, and comforting.
Whether you’re making a cozy dinner for two or hosting guests, this one’s sure to impress.
Fig Glazed Chicken Thighs
Ingredients
Method
- Preheat oven to 425°F. Lightly grease an 8×8-inch baking dish.
- In a saucepan, melt butter over medium heat.
- Add shallots and a pinch of salt; sauté until soft.
- Stir in garlic, then add fig preserves, honey, balsamic, and one thyme sprig.
- Simmer until reduced by half (10–12 mins).
- Discard thyme. Optional: blend for a smoother glaze.
- See full steps with tips & photos → https://theboatshedcafe.com/fig-glazed-chicken-thighs/
Notes
- Use boneless skinless thighs for easy serving and even cooking.
- Fig preserves add natural sweetness—substitute with apricot preserves if needed.
- Balsamic vinegar adds depth and tang to the glaze; choose good quality for best results.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.