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
- Citrus & Herb Roast Chicken
- 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.
Hi can I substitute spinach instead of kale or will it get too mushy? Thanks!
Yes you could although the spinach gets quite mushy, ideally I would recommend using kale as it holds its shape.
Made this tonight – amazing! Followed recipe except grilled the chx and added red wine as someone suggested. Added all back in pan to simmer together – so good! Thank you!
there are only dried figs around at this time of year, will that suffice?
did you get a response on this? i am making this tonight!
Yes it would work although won’t be quite the same, alternatively you could try adding red grapes
This is the most divine recipe I think I have ever seen!!!
haha thank you!! The flavour combination is so delicious 😄
Made this the other night and served with cauli mash and it was amazing!
All your recipes sound beautiful so I will definately be making more 🙂
I’ve fallen in love with your website as I’m also SCD due to Crohns and you have given me so much inspiration. But, I wonder with this dish which Balsamic vinegar you use as I’m sure it isn’t SCD legal? Thanks
Thank you Daryl! That’s so nice to hear! With regards to balsamic vinegar I have done a fair bit of research and it seems that if you use high quality aged balsamic vinegar it is approved because there is no added sugar.
this was a great recipe! I added about 1/2 cup of wine to the balsamic and dijon sauce and reduced by half before adding in the chicken stock. The figs bring a perfect, earthy, spicy sweetness to the chicken. Make sure you use high quality chicken!
Yum, the wine would really richen the flavour, love the sounds of that!
Excellent recipe! I used chicken breasts instead of thighs. The sauce was out of this world! Such a nice blend of flavors.
Yea!! So happy to hear that!
Made this today. Is so delicious.!! Next time I will use less broth. Also I use Spinach instead of Kale. Nevertheless is great!! Thank you.
Glad that you enjoyed it Bianca!
I made this a little over a week ago!! Very tasty & hubby even thought it was ok. Maybe wasn’t his favorite flavors together but I really liked!! Thank you for the recipe!
This was an excellent recipe – – Thank you! I also fixed the cauliflower mash but used buttermilk. The whole combo was just perfect. Will definitely make this again!
oops forgot to put the rating!
Delicious! I made it for a weeknight dinner because it was easy. This recipe would be perfect for guests. Loved the simplicity of the recipe and unique flavors of the dinner. Highly recommend!
So good! It’s the third time I make it. I love that it is so easy and so delicious.
Delicious, I also sprinkled the chicken with granulated garlic and threw in a bunch of whole garlic cloves and instead of kale I used kallet
Going to make this today. My friend has a fig tree and gifted me with some! I can’t wait!
My son eats gluten free, so I’m going to share the recipe with his wife!
My daughter has a fig tree and she gave me a whole bunch of figs and I was looking for recipes. This recipe was very good and easy. I served it with cauliflower mash. I will make it again.
Very yummy! Used boneless skinless thighs and was terrific!
Balsamic vinegar is not legal for SCD. Can you recommend a substitute?
In my opinion this recipe was a miss. It ended up like onion soup w some other bits in it.
There are too many onions and they over powered the other flavors.
Tasted nothing but onion. Next time I’ll add about 1/4 of what the recipe calls for.
Thank you, Carmen, for this wonderful recipe. The flavour of the sauce is so unique, which is exactly what I was looking for – something really different. I needed to sub dark maple syrup for the honey & will likely use corn starch to thicken the sauce a bit next time. I actually HAD to go back for seconds – couldn’t help myself! I can’t wait to make this again & also for my Sister & family, who I have not seen in a year because of COVID safety. This, I think, will be a delightful treat for them!
Well Ive only eaten fresh Figs which are not to my taste as it happens.. so in trying this recipe as stated, i am now a fan.
Beautiful combination of flavors here and i do agree your red onions must be well caramelized to not over power the other ingredients…..DELICIOUS.
This dish was delish!! Tender, flavorful, juicy. I wouldn’t change a thing. We didn’t use a side dish, but we’ll try the mashed cauliflower next time we have company. This one’s a keeper. Thank you so much!
Loved this recipe! It came together perfectly, as instructed, and used three things from our CSA Box! I’m adding it to our regular repertoire. I did cook the onions and shallots a little longer than suggested, to make sure they were nicely caramelized – that was a good tip. Also, while I don’t think extra shallots or onion is a bad thing here, the shallots and onions I find in the grocery store are typically huge – it would be helpful to have an estimate of how many cups you should have.
Loved it!! The smell is out of this world! What to do when figs aren’t in season??? Has anyone tried dried figs?
I live in the middle of the country where a fresh fig has never been sighted. Can I use dried figs? They’re available.
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I had made a recipe similar, but like your sauce of mustard, balsamic and honey and added ginger. This is a great do ahead recipe. The leftovers are sitting in my refrigerator waiting for dinner tomorrow!
I served this on a bed of polenta with freshly grated nutmeg. Delicious!
Wow! The taste is amazing. If it tastes this good on the first night, how much better will it taste tomorrow when the flavors have a chance to marry overnight!! If I hadn’t used leg quarters instead of thighs, there would be no leftovers for tomorrow. I used bone in and skin on chicken. I will make this one again for company. I just need to run to the store and buy more figs so that I can freeze them now for the next time.
I have not tried this yet, but I have some figs that I froze this past summer. Will those work?