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Skillet Balsamic Chicken With California Figs

Skillet Balsamic Chicken With California Figs is a sweet-savory chicken dinner.Chicken thighs bake with fresh figs in a honey-Dijon balsamic sauce.The alcohol-free one-skillet recipe is ready in about 45 minutes.
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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 shallots peeled and finely sliced
  • 4 cloves garlic peeled and chopped
  • 1 heaping tablespoon fresh thyme leaves
  • 1 teaspoon red chili flakes
  • 3 tablespoons balsamic vinegar
  • 3/4 cup halal-certified chicken broth divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 6 –7 fresh California figs halved
  • Juice of 1/2 lemon

Instructions
 

  • Preheat the oven. Preheat your oven to 350°F (175°C).
  • Season the chicken. Pat the chicken thighs dry with paper towels, then season generously with salt and black pepper.
  • Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium heat. Place the chicken thighs skin-side down and sear for approximately 3–4 minutes per side, until nicely browned. Transfer the chicken to a plate.
  • Cook the shallots. Add the butter to the same skillet. Once melted, add the sliced shallots with a small pinch of salt and pepper. Cook for 3–4 minutes, stirring frequently, until softened.
  • Add the aromatics. Stir in the garlic, thyme, and red chili flakes. Cook for about 30 seconds, just until fragrant.
  • Make the balsamic sauce. Add the balsamic vinegar, chicken broth, Dijon mustard, and honey. Stir well, scraping up the flavorful browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for about 1 minute.
  • Add chicken and figs. Return the chicken thighs to the skillet and arrange the halved figs around them. Spoon a little sauce over the chicken.
  • Bake. Transfer the Skillet Balsamic Chicken With California Figs to the oven and cook for approximately 15–20 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C), avoiding the bone when checking.
  • Finish and serve. Carefully remove the skillet from the oven and squeeze fresh lemon juice over the chicken and figs. Spoon the balsamic sauce over each serving and enjoy warm.

Notes

Fresh California figs provide wonderful flavor and presentation, but other fresh figs can also be used when California-grown figs are unavailable.
Boneless chicken thighs can work in a variation of this recipe, although their cooking time will be shorter. Always use internal temperature rather than cooking time alone to determine doneness.
For a milder family-friendly sauce, omit the chili flakes. If you enjoy stronger herbal flavor, garnish the finished skillet with additional fresh thyme.