Description
These balsamic fig chicken thighs are a sweet and savory one-pan dinner featuring juicy chicken, caramelized onions, and a rich balsamic fig sauce infused with thyme.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 1/2 cup chicken broth
- 1/4 cup fig preserves or jam
- 2 sprigs fresh thyme
- 1 tablespoon butter (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and cook 3 minutes more. Remove chicken and set aside.
- Add sliced onions to the skillet and cook for 5-6 minutes, stirring occasionally, until softened and starting to caramelize.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in balsamic vinegar, chicken broth, and fig preserves. Stir, scraping up browned bits from the bottom of the pan. Add fresh thyme sprigs.
- Return chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
- Transfer skillet to preheated oven and bake for 25-30 minutes, until chicken is cooked through (internal temp 165°F) and sauce is thickened.
- Optional: stir in butter for extra richness. Remove thyme sprigs before serving.
Notes
For best results, use a good quality aged balsamic vinegar and seedless fig preserves. Serve with roasted potatoes or crusty bread to soak up the sauce.
Nutrition
- Calories: 480 kcal
- Sugar: 16 g
- Fat: 28 g
- Carbohydrates: 22 g
- Protein: 34 g