This restaurant-quality fig chicken is made with honey and herbs, and will simply melt in your mouth. The uncovered braising method cooks both the chicken and figs perfectly! It’s an easy recipe made with simple ingredients that's elegant enough for entertaining but simple enough for a weeknight meal.
In this article you'll learn:
- How to make a restaurant-quality honey fig chicken recipe that’s simple enough for a weeknight meal yet elegant enough for entertaining.
- Learn how the braising method, or oven cooking with liquid, creates tender, juicy chicken thighs and perfectly jammy figs.
- Use simple pantry spices, fresh herbs (or swap dried herbs in), and touch of honey to make this dish rich, balanced, and flavorful.
- Get step-by-step instructions, cooking tips, and pairing suggestions so you can serve a gourmet chicken dinner.
Generated with AI and experts from the Tara Teaspoon team.
Late summer and fall bring prime fig season. They are fresh and readily available in stores. I knew I wanted to make a comforting, savory meal with them, right at their peak!
You'll also want to make my other fig recipes like a sweet Fig Almond Cake; and preserved Balsamic figs or Figs in Syrup for wonderful snack board additions.
As a professional recipe developer I know braising both chicken thighs and figs results in perfectly cooked, jammy figs and tender chicken. The braising is done uncovered! It's technically simmering in the oven.
With the last of my summer herbs from the windowsill, spices from my pantry, and a touch of sweet honey, I made this meal in just a few easy steps.
Chicken recipes are my go-to for healthy, flavorful meals. When I'm hungry for something filling, I can't help but crave classics like Nutty Lemon and Chicken Party Kabobs and Tropical Chicken with Grilled Pineapple. So. Good!
Why this fig chicken stands out
I'm always on the lookout for new ways to jazz up chicken, and think you'll agree that this Honey Fig Chicken recipe is phenomenal. This isn't just any chicken dinner—let me tell you why:
- Restaurant-quality: You'll feel like you're being treated to a gourmet meal right in the comfort of your own home.
- Simple and easy: The chicken is seasoned with common spices and herbs for mouthwatering umami. You'll be amazed at how easily the recipe comes together in just under an hour.
- Honey and figs: The stars of the show! Honey and figs really enhance the natural flavors of the chicken and add contrast to the savory seasonings.
Jump to:
Ingredients and Substitutions
I love that this braised chicken recipe uses simple ingredients that you likely have on hand! Here's a few tips about the ingredients to help you gather everything you'll need. See recipe card for quantities.
- Bone-in chicken thighs: You'll need 4 to 6 chicken thighs. I recommend leaving the skin on. Chicken drumsticks would also work well here.
- Seasoned salt: I adore Redmond Real Salt seasoned salt (code TARATEASPOON for 15% off), but you can use your favorite brand. A common one is Lawry's.
- Ground black pepper
- Avocado oil: To sear (brown) the outside of the chicken before braising. You can also use canola oil, or an olive oil produced specifically for higher heat cooking like Cucino.
- Red onion: Make sure to peel and cut the onion into wedges from root to tip for the best texture. You can swap in shallots here too.
- Seasoning: For a sauce with great umami, use minced garlic cloves, red pepper flakes, and ground coriander.
- Chicken broth
- Red wine vinegar
- Honey
- Cornstarch
- Butter: Cut pats of butter that can be placed on top of each piece of chicken while braising.
- Fresh herbs: Add flavor and visual interest. I used fresh thyme and fresh oregano. You can use dried herbs in a pinch. See the recipe card for tips.
- Fresh figs: You can use any type of figs you like or a mix of both light and dark. It's best to halve or quarter the figs for even cooking.
How to make fig chicken
One of my favorite things about fig chicken is how simple it is to make. Take the time to familiarize yourself with the steps before getting started. See recipe card for more detailed instructions.
- Step 1: Stir together the broth, cornstarch and vinegar and set aside, then season chicken and cook it skin side down in a skillet.
- Step 2: Turn chicken when golden brown then cook 3 more minutes. Remove to a plate and add the onions and garlic.
- Step 3: Add the broth mixture and stir to deglaze the bottom of the pan.
- Step 4: Add the spices and honey and stir.
- Step 5: Nestle the chicken between the onions.
- Step 6: Add the butter, herbs, and figs and place in the oven to finish cooking.
Cooking terms defined
- Sear: to brown the outside of meat to create flavor from the Maillard reaction (caramelizing food with heat!)
- Deglaze: to add liquid to a pan that was used to sear meat so that the browned bits and seasoning lift from the pan to be used for a sauce or gravy
- Braise: to cook in an oven in a closed pan in a little fat and liquid. In this recipe we are "braising" uncovered.
Pairing
Honey Fig Chicken is delicious served over polenta or mashed potatoes. You've got to try it over Greek Yogurt Mashed Potatoes! Add a few extra sides for a full meal:
Equipment
Use an enameled cast iron braiser for best results, or a heavy duty oven-proof skillet.
Storing fig chicken
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, microwave until heated through, or slowly warm in an oven in a covered pan.
FAQ
It definitely can be! Chicken is low in fat to begin with and can be enhanced with spices, herbs, and a small amount of added fat. As always, take your personal dietary needs into consideration when determining what foods to use in your diet.
Many different types of meat can be paired with figs. The fruity sweetness of figs complements the natural savory and salty elements of chicken, pork, lamb, beef, and even cured meats.
Definitely! The sweetness of honey helps to balance out the savory notes of the chicken. They're a match made in heaven.
More delicious chicken recipes
Don't let your dinner routine go stale! Try these flavorful chicken recipes to keep your menu fresh:
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📖 Full Recipe
Honey Fig Chicken
Ingredients
- ¾ cup chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon cornstarch
- 4 to 6 bone-in chicken thighs (about 3 to 3½ pounds)
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 2 tablespoons avocado oil (or canola oil)
- 1 red onion (peeled and cut into wedges, root to tip)
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 1 teaspoon coriander
- 2 tablespoons honey
- 2 tablespoons butter (cut into pieces)
- Fresh thyme* (and/or fresh oregano)
- 8 fresh figs (halved or quartered)
Instructions
- Heat oven to 400ºF.
- Whisk together the chicken broth, red wine vinegar, and cornstarch; set aside.
- Season chicken on all sides with the seasoned salt and pepper. In a large, nonstick, oven-proof skillet over medium-high heat, add oil, then chicken thighs, skin side down.
- Cook 8 to 10 minutes, or until chicken is deep golden brown. Then turn chicken pieces and cook another 3 to 4 minutes. Remove chicken to a plate to rest.
- With the pan still on medium heat, add the red onion, and garlic and stir. Then add the reserved chicken broth mixture, whisking again just before adding to mix the cornstarch back in.
- Stir to deglaze any browned bits in the bottom of the skillet, then add the red pepper flakes, coriander, and honey.
- Add the chicken back to the pan, skin side up, nestling it between the onions.
- Top chicken with pats of the butter, sprigs of herbs and the figs. Place in oven, uncovered, and roast until chicken is cooked through (it should read 165ºF on an instant read thermometer in the thickest part), 15 to 20 minutes.
- Serve chicken with figs and onions, and some of the sauce from the pan. Delicious over polenta or mashed potatoes if you’d like.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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