Chicken with Balsamic Fig Sauce

Chicken with Balsamic Fig Sauce. For this dinner, I baked the chicken breasts in the oven while making the sauce on the stove. I then added the breasts to the pan.

This was one of the recipes that came together while cooking and was a happy surprise!  I initially used it as a sauce over chicken, but it would be equally at home on turkey, mashed potatoes, rice, meatloaf or steak. Seriously, it is that good!

I used a rotisserie chicken I had purchased the day before and made the sauce while I heated the chicken pieces in the same pan on top of the stove.

First I am going to show you how to make this scrumptious glaze, then I am going to tell you how I heat precooked chicken breasts while making the sauce.

There are several brands to choose from for the Balsamic Glaze with Fig. I used Rao’s Brand.

To make the glaze, you will need:

1 Tbsp Balsamic Glaze with Fig. I use Rao’s Brand, but I noticed there is a brand at Walmart called Roland’s, and Sur La Table sells something similar as well.

1/2 cup chicken broth – low sodium

1 Tbsp unsalted butter

1 Tbsp flour

Heat the butter in a pan over medium high heat. Add the flour. Stir to combine. Heat until the flour browns, about 3 minutes.

All the ingredients starting to bubble up.

Add the chicken broth and balsamic glaze. Stir to combine. Raise the heat to high.  Continue stirring until the glaze bubbles and thickens. You have just created the best sauce in the world!  Pour it on anything savory, and you are good to go!  Enjoy!

The finished sauce.

When using a pre-cooked rotisserie chicken, I make the sauce a bit differently so that I can heat the meat at the same time.  I put the precooked breasts and pieces of chicken in a nonstick pan set on medium high.  Then drizzle the balsamic glaze over the breasts.  Then add the broth.  Heat for a few minutes on both sides, with a lid on the pan to warm the chicken.


While the chicken is still in the pan, add the butter and immediately add the flour on top.  Raise the heat to high and start stirring.  Once the sauce is bubbling, it will thicken and be ready to serve.  You do not need salt or pepper, as the sauce already has enough salt and flavoring.

This is amazing!  Seriously amazing! And the leftovers are equally as good!

This is a little bowl of leftover scrumptiousness!


Leave a Reply

Your email address will not be published. Required fields are marked *