Balsamic Fig Chicken Thighs


Last Updated on January 20, 2024

Sweet & tangy balsamic fig chicken thighs. This dish is loaded with flavor and is the perfect way to elevate your weeknight dinners.

balsamic fig chicken

Balsamic Fig Chicken Thighs

I’ve been experimenting more with bone-in chicken thigh recipes, mainly for Shabbat dinners or holidays. I love the sweet and tangy flavor combination of these balsamic fig chicken thighs. The glaze is easy to make, and the carrots and shallots get caramelized in the sauce while they bake.

The chicken comes out buttery soft and pairs well with a plate of rice or orzo. This dish would make for a delicious cozy weeknight meal, or holiday main course to impress your guests.

balsamic fig chicken

Since I recently starting each chicken again, I splurged on a new braiser pan that I’m absolutely obsessed with. It’s the perfect pan to serve in straight out of the oven, and makes this recipe that much simpler to make.

Ingredients in balsamic fig chicken thighs

  • Bone-in chicken thighs: the thighs I used included back portions so they were a little larger. In the recipe, I noted you can make use anywhere from 4-6 chicken thighs
  • Carrots & shallots: I love the added sweetness these veggies add. They become soft and tender while baking, and caramelize in the sauce.
  • Figs: this time of year, fresh figs are harder to find so I opted for dry figs. This dish would look even prettier with sliced fresh figs scattered around!
  • Vegetable broth: I used low-sodium vegetable broth for my liquid, but water will work as well
  • Balsamic sauce: the homemade balsamic sauce is made from balsamic vinegar, maple syrup, dijon mustard, garlic, and salt & pepper
chicken thighs

Step 1

Start by lightly seasoning your chicken with salt & pepper. Sear the chicken skin side down in a hot pan with olive oil

Step 2

Remove the chicken after 3-4 minutes and saute the chopped shallot and chopped figs

Step 3

Add in the remaining chopped veggies with a little salt & pepper, and pour in the vegetable broth. Place the chicken thighs back into the pan with the remaining sliced figs, then pour your balsamic glaze over the top

Step 4

Cover the pan and bake for about 45 minutes, then finish baking uncovered for 20 minutes

balsamic chicken thighs

The glaze cooks down in the oven, creating the most delicious tangy sauce to pour over your chicken and veggies. love to garnish the chicken with fresh herbs before serving.

Serve these with a side of za’atar roasted cauliflower and orange zested rice for the most delicious dinner combination!

What to serve with your balsamic fig chicken:

Spiced Orzo and Chickpeas

Orange Zested Rice

Mujadara (Rice and Lentils)

Balsamic Fig Chicken Thighs

5 from 1 vote
Course: Main


Prep time


Cooking time




Total time






  • 4-6 4-6 bone-in chicken thighs

  • 2 tbsp 2 olive oil

  • Salt & pepper

  • 3 large 3 carrots, peeled

  • 4 4 shallots

  • 1 cup 1 dry figs, about 8

  • 1 1 – 1.5 cups low-sodium vegetable broth or water

  • Balsamic Glaze
  • 1/3 cup 1/3 balsamic vinegar

  • 1/4 cup 1/4 pure maple syrup

  • 1 tbsp 1 dijon mustard

  • 2 cloves 2 crushed garlic

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • Fresh thyme, to top


  • Preheat the oven to 375 F
  • Prepare your ingredients: roughly chop the peeled carrots into 2″ pieces. Cut 3 of the shallots into half, and dice the 4th one. Finely dice 1/2 of the figs and slice the remaining ones in half.
  • Heat a large braiser pan or oven-safe skillet on medium heat and add in the two tbsp of olive oil.
  • Pat the chicken dry and lightly season with salt & pepper. Sear the chicken skin side down for 3-4 minutes, until brown. Remove from the pan and set aside.
  • To the pan, add in the diced shallot and diced figs. Stir together on medium heat for another 3-4 minutes.
  • Add in the chopped carrots and shallots and season lightly with salt and pepper, then pour in the vegetable broth.
  • Place the chicken thighs on top of the veggies with the remaining sliced figs
  • In a small bowl or mixing cup, prepare the balsamic glaze by whisking together the balsamic, maple syrup, mustard, garlic, and salt & pepper. Pour the sauce over the chicken and veggies.
  • Cover the pan and bake in the oven for 45 minutes. After 45 minutes, spoon the sauce over the chicken, adding another 1/2 cup of water or vegetable broth if needed. Finish baking uncovered for another 20 minutes.
  • Garnish with fresh herbs when ready to serve.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Sounds delicious. Is it okay to use chicken broth instead of veggie?

  2. made this recipe tonight and it was amazing. we paired it with quinoa so it really soaked up the delicious sauce. carrots were cooked to perfection and figs paired super well with the chicken

  3. Do you think this could be made in the slow cooker?

    • Hi Whitt! I’ve never cooked with a slow-cooker so I’m not sure how to adjust temperature and cook time for one. I’m sure it would work just fine, just use your normal chicken and veggie settings.

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