Golden Pan-Seared Chicken Thighs with Fiery Fig & Balsamic Glaze and Crispy Sage Brussels Sprouts

Unleash a symphony of flavors with this show-stopping yet simple chicken dish that's quickly trending. Juicy pan-seared chicken thighs are coated in a vibrant, sweet-and-spicy fig and balsamic glaze, perfectly complemented by tender, crispy Brussels sprouts infused with fragrant sage. This recipe delivers a gourmet experience in under an hour, making it ideal for busy weeknights or impressive entertaining.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp fresh sage leaves, roughly chopped (plus extra for crisping)
• 1 tbsp unsalted butter
• For the Fiery Fig & Balsamic Glaze:
• 1/2 cup fig preserves or jam
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1-2 tsp Calabrian chili paste (adjust to preferred spice level)
• 1 clove garlic, minced

Instructions

1. Pat chicken thighs thoroughly dry with paper towels and season generously with salt and pepper on both sides. This is key for crispy skin.
2. Heat olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Place chicken thighs skin-side down and sear for 8-10 minutes until the skin is deeply golden and crispy. Do not move them during this time.
3. Flip chicken thighs and cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate, tented with foil to rest.
4. While chicken rests, add Brussels sprouts to the same skillet (add a little more oil if needed). Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred.
5. Reduce heat to medium, add butter and chopped sage to the skillet with Brussels sprouts. Cook for 2-3 minutes until sage is fragrant and butter is lightly browned, ensuring sprouts are coated. Season with salt and pepper.
6. In a small saucepan, combine fig preserves, balsamic vinegar, honey, Calabrian chili paste, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 5-7 minutes.
7. Return chicken to the skillet with the Brussels sprouts. Brush or spoon the fiery fig & balsamic glaze generously over the chicken thighs.
8. Serve immediately, ensuring each plate gets a golden chicken thigh, a generous portion of crispy sage Brussels sprouts, and a drizzle of the incredible glaze.

Chef's Note

For exceptionally crispy chicken skin, ensure your chicken is bone-dry before searing and avoid overcrowding the pan. For extra crunch, you can crisp a few whole sage leaves in a separate small pan with a touch of oil until translucent and brittle, then crumble over the finished dish.

Make-Ahead Tips

The Fiery Fig & Balsamic Glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.

Substitutions

Chicken breasts can be used, but adjust cooking time to prevent drying. For a vegetarian option, try pan-seared halloumi or firm tofu. If you can't find fig preserves, use apricot or cherry jam. Red pepper flakes can substitute Calabrian chili paste, adjusting quantity to taste. Other greens like asparagus or green beans can replace Brussels sprouts.