Fig Glazed Skillet Chicken

I’m really excited about this dish because it combines the savory richness of chicken with a beautifully sweet-and-tangy fig glaze that delivers restaurant-style flavor with minimal fuss.

Why You’ll Love This Recipe

I love how the butter-garlic-rosemary rub gives the chicken an herbaceous, comforting layer, and then the glaze made from fig preserves and balsamic vinegar transforms the whole dish into something sticky, glossy, and elegant. It’s one pan (or skillet to oven) friendly, the flavors are sophisticated yet easy to execute, and it makes a lovely weeknight dinner or a show-stopping guest dish with minimal extra work.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup (57 g) unsalted butter, softened
3 cloves garlic, minced
3 sprigs rosemary, destemmed and minced
2 teaspoons salt
1 teaspoon ground black pepper
1 fryer chicken, broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs, both with skins on)
For the sauce:
½ cup (118 g) balsamic vinegar
½ cup (112 g) fig preserves

Directions

1. I pre-heat the oven to 425 °F (≈ 218 °C).
2. In a small bowl, I mix together the softened butter, half of the minced garlic, half of the minced rosemary, half of the salt, and half of the pepper.
3. I place the chicken pieces (skin-on, bone-in) into a cast-iron skillet or oven-safe pan, and rub the butter mixture all over the outsides of the chicken pieces so they’re well coated.
4. I put the skillet into the pre-heated oven and begin roasting. Meanwhile I whisk together the balsamic vinegar, fig preserves, the remaining garlic, remaining rosemary, remaining salt and pepper to form the glaze.
5. After an initial roasting period (about 10 minutes or so), I pull the chicken out and brush the majority of the glaze all over the chicken pieces. Then I return the skillet to the oven and continue roasting the chicken, basting with the glaze every ~10 minutes, until the internal temperature of the thickest part of the chicken reaches 165 °F (74 °C).
6. Once cooked through, I pour the remainder of the glaze over the chicken, let it rest briefly, then serve. The glaze should cling to the chicken, offering that sticky, flavorful finish.

Servings and Timing

This recipe yields about 4 servings when split among 6–8 chicken pieces.

• Prep time: ~15 minutes (including mixing rub and glaze)
• Cook time: ~25–30 minutes (for bone-in pieces at 425 °F)
• Total time: ~40–45 minutes

Variations

• I sometimes swap the rosemary for fresh thyme if that’s what I have on hand — it gives a slightly different herb note.
• If I want a smoother glaze, I’ll whisk the fig preserves really well or briefly blend it so no large fig chunks remain.
• For a richer version, I might add a tablespoon of honey to the glaze for extra sweetness, or finish with a sprinkle of chopped nuts (like walnuts) for crunch.
• If I prefer white meat, I’ll substitute chicken breasts (skin-on if possible), but I adjust the cook time since breasts will cook faster.

Storage/Reheating

I let any leftover chicken cool slightly, then store in an airtight container in the fridge for up to 3 days. When reheating, I pre-heat the oven to ~350 °F (175 °C) and warm the pieces for about 10 minutes so the skin remains a bit crisp and the glaze remains sticky (not soggy). The glaze can be reheated gently in a saucepan if it has thickened too much before drizzling over the chicken. Freezing is possible: once cooled, I debone the pieces, freeze in a freezer-safe container for up to 2 months, and thaw overnight before reheating.

FAQs

What kind of chicken pieces work best?

I prefer bone-in, skin-on drumsticks and thighs because they stay juicy under the high heat and the skin crisps up nicely. The original version uses a “fryer chicken broken into pieces”.

Can I use chicken breasts instead?

Yes — you can. However, chicken breasts cook faster and may dry out if over-roasted. I reduce the roasting time accordingly and monitor internal temperature (165 °F).

Do I need to marinate the chicken ahead of time?

Not really. The rub and glaze deliver plenty of flavor without a long marinating period. The recipe is designed for ease and speed.

How sticky should the glaze be?

The glaze should be thick enough to coat the chicken and cling to it, but still flow a little when poured. If it becomes too thick from chilling in the fridge, I warm it gently on the stove with a splash of water or broth to loosen it.

Is the glaze sweet or tangy or both?

Both. The fig preserves bring sweetness and texture, while balsamic vinegar introduces tang and depth — together they create a beautifully balanced sticky coating.

Can I make this gluten-free or dairy-free?

Yes — the recipe itself uses butter (dairy) but you can substitute with dairy-free margarine or olive oil if you need dairy-free. There are no gluten ingredients here unless you serve with a side that contains gluten.

What sides pair best with this dish?

I serve this with roasted vegetables, steamed green beans, mashed potatoes, or a simple mixed salad. A grain like quinoa or couscous also works well to soak up the glaze. The original suggests roasted potatoes as an excellent side.

How do I know when the chicken is done?

Use an instant-read thermometer: for bone-in thighs and drumsticks, check for ~165 °F in the thickest spot. Many cooks go up to ~175-185 °F for thighs to ensure tenderness.

Can I make the glaze ahead of time?

Yes — the fig glaze can be prepared and stored (in the fridge) ahead of time. Warm it gently before using. This makes the dish even quicker when you’re ready to cook the chicken.

Conclusion

I truly enjoy making this Fig Glazed Skillet Chicken because it hits all the marks: it’s flavorful, elegant, yet approachable. The contrast between the savory herb butter rub and the sweet-tangy fig-balsamic glaze keeps it interesting, and it feels special enough to serve for guests, while still being straightforward for a weeknight. If I’m looking to impress without hours in the kitchen, this recipe is one I return to time and again.

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