Balsamic Chicken and Figs
This Balsamic Chicken and Figs is a wonderful one pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic sauce is so delicious. This dish is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Ready for a great one pan chicken dish that’s fancy enough to serve to guests but also easy enough to make for weeknight dinner? This recipes really ticks both boxes. Also is it just me or do figs seem to make any dish just a little be fancier?
I absolutely love the flavours in this Balsamic Chicken with Figs dish. Red onions, shallots, kale and figs are cooked until tender, tossed in a delicious balsamic sauce and then topped with chicken thighs. Sounds good right? The red onion and balsamic vinegar are quite acidic and I love how well the sweet figs help balance out the flavours. Figs are in season in late summer and early fall, but if you are struggling to find any in stores, they could be replaced in this recipe with red grapes which will add a similar sweetness.
I prefer using bone-in skin-on chicken thighs because I find the bones give the meat a lot more flavour and the skin gets nice and crispy, but you could also use boneless thighs or breasts instead. If using chicken without the bone I reduce the cook time in the oven to 20-25 minutes.
How to make this easy one pan dish:
- Start by searing the chicken in an oven proof pan. This will result in a crispy skin and will also give the chicken extra flavour. Don’t worry about cooking the chicken through, you are just aiming for a golden sear on both sides.
- Sauté shallots, garlic and red onion in the pan. This is the base of the sauce and helps to give it substance. After cooking for a few minutes a simple sauce of balsamic vinegar, dijon mustard and chicken stock is added in.
- Next add in chopped kale. I prefer curly kale but Tuscan kale would also work well. Alternatively you could add spinach.
- The chicken is then returned to the pan along with the sliced figs. Arrange the figs skin side down so that the juicy centers are facing upwards and will caramelize and brown when baked.
- Sauce from the bottom of the pan is spooned over the chicken before the pan is put in the oven for 35 minutes. To check if the chicken is cooked through you can slice into a thigh or alternatively use a meat thermometer which should read 165º Fahrenheit
What to serve with this Chicken and Figs:
- I recommend serving this chicken with cauliflower mash to soak up all of the yummy sauce, because you won’t want any of that to go to waste! A simple cauliflower rice would also be a good option.
- Roasted Fennel with Garlic and Herbs
- Caramelized Leek, Fennel & Onion Gratin
- Lemon Roasted Green Beans with Almonds & Shallots
- Roasted Radishes
- Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing
Here are a few more date night/fancy dinner party recipes that you might enjoy…
- Seared Scallops on Cauliflower Puree
- Coq No Vin
- Spinach Stuffed Salmon
- Braised Short Ribs in an AMAZING sauce
- Crab & Shrimp Ravioli with Lemon Tomato Sauce
- Lemon, Shrimp & Spinach Risotto
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Balsamic Chicken with Figs and Red Onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 Chicken Thighs, Bone In Skin on
- 2 tbsp balsamic vinegar
- 1/2 tbsp dijon mustard
- 1 tbsp honey *omit for Whole30
- 3 shallots finely diced
- 2 cloves garlic crushed
- 2 medium red onions thinly sliced
- 1 tsp fresh thyme
- 1 cup chicken stock
- 2 cup shredded curly kale
- 5 figs cut into halves/quarters depending on size
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
- In a bowl whisk together the mustard, honey and balsamic vinegar.
- Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
- Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.