Balsamic Fig Chicken
Tender pan-seared chicken breast is coated in a sweet and tangy glaze made with fig preserves and balsamic vinegar.
Ingredients
- 4 boneless skinless chicken breasts, 4-ounce / 115g
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil 15ml
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon dry white wine or chicken broth 15ml
- 2 tablespoons chicken broth 30ml
- 2 tablespoons fig preserves 40g
- 2 tablespoons balsamic vinegar 30ml
Instructions
- Pat the chicken breasts dry with paper towels. If they are unevenly thick, place them between sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan.
- Cook the chicken for 5-7 minutes on each side, until it's golden brown and cooked through. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Transfer the cooked chicken to a clean plate and let it rest while you make the sauce.
- Reduce the heat under the skillet to medium-low. Add the minced garlic and fresh thyme, and cook for about 30 seconds until fragrant, stirring continuously.
- Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom.
- Stir in the chicken broth, fig preserves, and balsamic vinegar. Whisk until the preserves have dissolved into the sauce.
- Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, or until it has thickened slightly and can coat the back of a spoon.
- Slice the rested chicken and serve with the warm balsamic fig sauce spooned over the top.
Notes
Food Safety: For safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
No Wine: If you prefer not to cook with wine, you can substitute it with an equal amount of additional chicken broth.
Fig Preserves: Any type of fig jam, preserves, or spread will work here. If your preserves are very thick, warming them a little can make them easier to stir into the sauce.
Resting is Key: Letting the chicken rest before slicing allows the juices to redistribute, resulting in more tender meat.