Balsamic Fig Chicken
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Balsamic fig chicken feels a little indulgent but is super easy to make in one pan! Balsamic glaze and chicken stock swoop up the delicious crispy bits and drippings left over by the bacon, infusing it with smokiness. The figs soften to become jammy and honey-like, making everything delicious, sticky, slightly fruity, and savory-sweet with a little tang.
Balsamic fig chicken is an impressive and special dinner that’s super easy to make. With rich and flavorful ingredients such as figs, bacon, and balsamic glaze, this dish combines chicken, mushrooms, and figs to create a truly special taste.
The magic happens when figs and balsamic come together as a delicious duo. The contrasting flavors complement each other: the tangy acidity of the balsamic balances the natural, honey-like sweetness of the figs. The figs caramelize while the balsamic adds depth. Richness meets freshness, so it’s bright, a bit acidic, and sweet, all at the same time!
Ingredients notes
Fig is not an every day ingredient, and their short season means that cooking with them feels a bit like an extravagance. This recipe feels really special, yet it’s simple, calling for mostly kitchen staples. This is what you need:
- Figs: Grab some fresh green figs!
- Chicken stock: Make your own stock with our simple recipe, or use a store-bought one.
- Other ingredients: Bone-in chicken thighs, cremini mushrooms, marsala wine, and balsamic glaze.
- To serve: Fresh cracked pepper, figs, and fresh parsley.
Cooking with figs
Figs are not a common everyday ingredient, so cooking with them adds a touch of decadence. They maintain their natural sweetness while adding a complex flavor and offering a jammy texture. Here are some notes to keep in mind when selecting and preparing your figs:
- Fig season: Depending on where in the world you are and the climate, fig season will vary. Generally speaking, figs tend to be a late summer and fall fruit. If in doubt, check with the produce vendors at your local farmer’s market.
- Selecting figs: Check out the farmer’s market or your local supermarket for fresh figs! You’ll want green figs for this dish. So what do you look for in the perfect fig? The skin will be a light green to yellowish color, and it should look plump and free from bruises and wrinkles. If you push your thumb down, it should yield slightly but maintain its firmness.
- Preparing your fig: There is no need to skin your fig – the skins soften up in the cooking process. Just trim the stem off, cut them in half, then cut once more to quarter them.
What to serve with balsamic fig chicken
The pan sauces from balsamic fig chicken are like liquid gold, so you’re going to want to serve your chicken next to dishes that soak up the delectable savory-sweet sauce! Let the sauce ooze into some fluffy basmati rice, cauliflower rice, crispy roasted potatoes, or sour cream and chive mashed potatoes.
Serve it beside some delicious veggies or a crisp salad to round out the meal. Make some honey roasted carrots, seared brussels sprouts, or roasted broccoli. A kale salad or arugula wild rice salad with goat cheese provide a refreshing contrast to the bold flavors of the chicken.
Enjoy some coconut fig squares for dessert!
Recipe FAQs
Can I make this with another cut of chicken?
Bone in, boneless, skin on, skinless, chicken thighs, or chicken breasts – there are so many options when it comes to cooking chicken! We enjoy this recipe with bone-in, skin-on chicken thighs, but you can certainly use breasts or similar in a pinch. Just be aware that cooking times will vary depending on the meat you use. Chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit.
Can I make this balsamic fig chicken with black figs or dried figs?
Black figs are higher in sugar making them sweeter. While you can use them in a pinch, your final result will be a sweeter dish. You may want to reduce the amount of balsamic glaze, adding more gradually to taste, to compensate for the sweeter fig. The same goes for dried figs – they have a more concentrated sweetness and chewy texture. You can soften them by soaking them in warm water directly before cooking.
Can I make this with fig jam or fig preserves?
You could use fig jam in a pinch and still have a dish with fantastic flavors. After browning the mushrooms, add the fig jam to the pan along with the marsala wine and balsamic glaze. It’ll reduce to a rich, sticky sauce, but the final result will be sweeter, depending on the flavor of the jam you use. You’d want to use around a ⅓ -¼ cup of jam, but it will vary depending on the sweetness level of the fig jam you opt for.
How do I store leftover balsamic fig chicken?
You can store leftovers in an airtight container in the fridge for up to four days. You can also store it in a freezer-proof container in the freezer for up to three months. Thaw it overnight in the fridge the day before reheating.
What else can I make with figs?
If you find yourself with leftover figs, make a delicious and versatile bourbon fig jam, or whip up some coconut fig squares for a sweet treat.
Balsamic Fig Chicken Recipe
Ingredients
- 2 slices thick-cut bacon (diced)
- 8 bone-in chicken thighs
- 10 ounces crimini mushrooms (quartered – about 4 large handfuls)
- 4 fresh green figs (chopped small)
- ½ cup marsala wine
- 2 tablespoons balsamic glaze (plus extra to serve)
- 1 cup chicken stock
- Fresh cracked pepper, figs, and parsley (to serve)
Instructions
- Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove the bacon from the pan and then add the chicken, skin side down. If you're using skinless, place the chicken in the pan on the side where the skin used to be. Cook the chicken until it is medium brown, about 10 minutes. Remove the chicken from the pan and drain off all but a thin layer of the oil.2 slices thick-cut bacon, 8 bone-in chicken thighs
- Add the mushrooms to the skillet and cook, stirring occasionally, until they are brown, about 10 minutes. Add the figs to the skillet and stir constantly until they just start to soften, about 1 minute. Add the marsala and balsamic glaze and scrape all the delicious brown bits off the bottom of the skillet.10 ounces crimini mushrooms, 4 fresh green figs, ½ cup marsala wine, 2 tablespoons balsamic glaze
- Pour in the chicken stock and bacon and stir. Place the chicken back in the skillet, skin side up, and let it cook until the chicken is cooked through and the sauce thickens, about 15 minutes.1 cup chicken stock
- Serve with some fresh cracked pepper, a few fresh figs, a little sprinkle of parsley, and a drizzle of balsamic glaze.Fresh cracked pepper, figs, and parsley
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made this but was disappointed. First things first, you were not instructed to season the chicken with salt and pepper (per usual). I didn’t think about this until after I had finished making the dish and realized that it lacked real flavor. Were I to make it again, I would season the chicken generously with Kosher salt and freshly ground black pepper. Second, I used four good sized green figs but by the end of the cooking time you hardly knew they were there. Finally, I assumed (perhaps incorrectly) that the reduced balsamic vinegar was the same as balsamic glaze. I did not notice a strong balsamic flavor either. Overall, I don’t think I would make this recipe again.
Great recipe – helped to use up a rather bumper harvest of green figs in Mallorca
I’m so happy to hear you liked the recipe!
I just discovered your blog and I’m so excited to make your recipes now! This fig chicken looks to-die-for! I can’t wait to give it a try for the upcoming Jewish holiday, Rosh Hashanah!
You’re so sweet! Thank you so much!
My boyfriend made this for me tonight and it was good, but we both noticed the fact that while Balsamic is in the title and mentioned all over the blog post, you didn’t include it in the ingredients or as part of the recipe. Balsamic Fig sauce sounds amazing and he was really looking forward to that part of it, but it wasn’t until we finished dinner that he noticed it wasn’t even there. And he was maybe a little outraged, rightfully so.
I know the post itself is a few months old by now, but could you provide a quick edit to it for the people who want to make this in the future? Can’t keep missing out on that Balsamic Fig sauce, it sounds great!
I bet he was outraged! Agh … I’m so sorry for missing this. I have updated the recipe now so no one else has to be disappointed.
Please tell your boyfriend that I apologize for making him miss out on the balsamic part of the balsamic fig chicken marsala!
Wow, this is gorgeous! That crispy chicken with the sweet figs is making my mouth water. Pinning now!
Thank you so much!!! 🙂
Wowzers. I just discovered your blog this morning. Holy cowzers – everything looks so delicious! I think I could cook a recipe from your blog every night and never get bored. I’m going to start with this one, as I am obsessed with figs.
Oh Emily, you just put a big smile on my face! Thank you!!
Hi Kristen- I don’t think I’ve ever commented, but I LOVE your recipes and this one reached out and grabbed me! Just wanted to say hello. Now I have to go find some figs….
Hi Heather! I’m so happy you said hello. It’s wonderful to ‘meet’ you!
Virtually sending handing fistfuls of fresh figs your way!