Name: Balsamic Fig Chicken Thighs with Onions and Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 6 bone-in or boneless chicken thighs (skin-on if desired); Salt and pepper, to taste; 1 tablespoon olive oil; 1 large onion, thinly sliced; 2–3 cloves garlic, minced; 1/3 cup fig preserves; 1/4 cup balsamic vinegar; 1/2 cup chicken broth or water; 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)

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These Balsamic Fig Chicken Thighs with Onions and Thyme are one of my go-to meals when I want something elegant without the fuss. The combination of sweet fig preserves, tangy balsamic vinegar, and caramelized onions creates a rich, sticky glaze that clings to every bite of juicy chicken. It’s a simple skillet dish that feels gourmet but comes together with ease—perfect for weeknights or impressing guests.

Why You’ll Love This Recipe

I love how this recipe balances sweet and savory so perfectly. The balsamic vinegar adds depth, the fig preserves bring natural sweetness, and the fresh thyme ties everything together with a subtle earthiness. The onions caramelize as they cook with the chicken, soaking up all that flavor. It’s easy to prepare in one pan and makes my kitchen smell amazing while it simmers. Balsamic Fig Chicken Thighs with Onions and Thyme

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 bone-in or boneless chicken thighs (skin-on if desired)
Salt and pepper, to taste
1 tablespoon olive oil
1 large onion, thinly sliced
2–3 cloves garlic, minced
1/3 cup fig preserves
1/4 cup balsamic vinegar
1/2 cup chicken broth or water
4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)

Directions

Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down first, until browned on both sides (about 4–5 minutes per side). Remove and set aside.
In the same skillet, reduce heat to medium and add the sliced onions. Cook for 5–7 minutes until soft and golden.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add fig preserves, balsamic vinegar, and chicken broth. Stir to combine and let the sauce start to simmer.
Return the chicken to the skillet, nestling it into the onions and sauce. Add thyme sprigs on top.
Cover and reduce heat to low. Simmer for 15–20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Remove the lid and let the sauce reduce a bit more if desired. Spoon sauce and onions over the chicken when serving.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep, with a 30-minute cook time—so I can have it ready in about 40 minutes.

Variations

I sometimes add a splash of white wine along with the broth for extra flavor. If I want more sweetness, I stir in a touch more fig preserves. For a tangier edge, I add a teaspoon of Dijon mustard. I’ve also made this with boneless chicken breasts or thighs—just adjust the cooking time slightly to avoid overcooking.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently on the stovetop or in the microwave, spooning extra sauce over the top to keep the chicken moist. This dish also freezes well—I let it cool completely before freezing in individual portions.

FAQs

Can I use fresh figs instead of fig preserves?

Yes, I slice fresh figs and cook them down with the onions and balsamic. If I go this route, I usually add a tablespoon of honey or brown sugar for sweetness.

Is this dish gluten-free?

Yes, as long as the fig preserves and chicken broth I use are gluten-free, the entire dish is naturally gluten-free.

Can I make it in the oven instead of on the stove?

Definitely. After browning the chicken and sautéing the onions, I transfer everything to an oven-safe skillet or baking dish and roast at 375°F for about 25 minutes.

What should I serve it with?

I like to serve this with mashed potatoes, rice, or couscous to soak up that delicious sauce. Roasted vegetables or a green salad also pair well.

Can I use other herbs besides thyme?

Yes, I’ve swapped in rosemary or sage before, and both work beautifully with the fig and balsamic flavors.

Conclusion

These Balsamic Fig Chicken Thighs with Onions and Thyme are the kind of meal that looks and tastes fancy but is secretly super simple. With minimal ingredients and just one pan, I can create something that feels special any night of the week. The sweet-savory sauce is irresistible, and the tender chicken always steals the show.