Best 7 Fig Glazed Chicken With White Beans Recipes

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Satisfy your taste buds with our tantalizing Fig Glazed Chicken with White Beans, a delectable dish that harmonizes sweet, savory, and smoky flavors. Featuring tender chicken thighs marinated in a fragrant blend of spices and herbs, then roasted to perfection and glazed with a luscious fig and balsamic vinegar reduction. Accompanied by creamy white beans simmered in a savory broth infused with aromatic vegetables and herbs, this dish promises a delightful culinary experience.

In addition to the main recipe, we also offer variations to cater to different preferences. Indulge in the equally delectable Fig Glazed Salmon with White Beans, where succulent salmon fillets take center stage, glazed with the same irresistible fig reduction. For a vegetarian alternative, the Fig Glazed Tofu with White Beans provides a protein-packed option, with firm tofu absorbing the sweet and savory glaze, complemented by creamy white beans.

For those seeking a quick and easy weeknight meal, the Fig Glazed Chicken Sheet Pan Dinner is the perfect choice. Simply toss chicken thighs, vegetables, and white beans with the flavorful fig glaze, roast them on a sheet pan, and enjoy a hassle-free yet delicious dinner.

And for those with dietary restrictions, we've got you covered. The Gluten-Free Fig Glazed Chicken with White Beans ensures that everyone can savor this delightful dish, using gluten-free ingredients without compromising on taste.

Let's cook with our recipes!

TUSCAN CHICKEN WITH BEANS



Tuscan Chicken with Beans image

This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.

Provided by Deborah

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon dried rosemary
4 tablespoons extra-virgin olive oil
1-1/2 pounds chicken breast, cut into cubes
1/2 large onion, thinly sliced
2-3 tablespoons sun-dried tomatoes packed in oil, chopped
1-1/2 cup cannelloni beans, rinsed and drained
3 large cloves garlic, smashed and peeled
salt and freshly ground black pepper to taste
parmesan cheese or fontina cheese for serving

Steps:

  • Place all of the ingredients in a large plastic bag.
  • Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
  • Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
  • Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
  • Add the onion and garlic and sauté for 2 to 3 minutes.
  • Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON



Skillet Chicken With White Beans and Caramelized Lemon image

One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon, thinly sliced, seeds removed
1 shallot, peeled and cut into thin wedges
Kosher salt and black pepper
2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
1 tablespoon canola oil
1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
1 bunch kale, ribs removed, leaves torn into large pieces
Flaky sea salt
Olive oil, for drizzling

Steps:

  • Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
  • Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
  • Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
  • Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
  • Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
  • Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE BEAN SALAD WITH GRILLED FIGS



White Bean Salad with Grilled Figs image

Provided by Aaron McCargo Jr.

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 (15-ounce) cans cannellini beans
1/2 red onion, thinly sliced
2 cloves garlic, thinly sliced
4 plum tomatoes, seeded and diced
1 lemon, juiced
3 tablespoons olive oil, plus more for drizzling
1/2 pound pancetta, small dice
12 figs, halved
Salt and freshly ground black pepper
1 cup crumbled blue cheese
1/4 cup chopped parsley leaves
1 teaspoon chopped thyme leaves

Steps:

  • Preheat the grill to high heat.
  • In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled.
  • In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside.
  • Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
  • Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
  • Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.

BALSAMIC FIG GLAZED CHICKEN



Balsamic Fig Glazed Chicken image

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 1h15m

Number Of Ingredients 11

6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper (- to taste)
1 TBS Unsalted Butter
1 medium Shallot (- finely diced (about 3 heaping TBS))
2 cloves Garlic (- minced)
1 (12 oz) Jar Fig Preserves
2 tablespoon Honey
3 TBS Balsamic Vinegar
5 Sprigs Thyme (-DIVIDED, plus more for garnish)
½ Cup Walnuts (- chopped for garnish)
½ Cup Gorgonzola (- crumbled)

Steps:

  • Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
  • Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
  • Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
  • Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
  • Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS



Roasted Chicken Thighs with White Beans, Lemon, and Capers image

Provided by The Epicurious Test Kitchen

Categories     Bean     Chicken     Low Fat     Kid-Friendly     Dinner     Lemon     Healthy     Capers     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
  • Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
  • Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

CHICKEN WITH BALSAMIC FIG SAUCE



Chicken With Balsamic Fig Sauce image

This is a Cooking Light recipe with slight changes. I love figs for a snack, and was thrilled to find this fabulous chicken recipe using figs. It is also quick compared to cooking chicken in the oven. I'll definitely make this one again. Fancy enough for a dinner party, easy enough for everyday.

Provided by karen

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 tablespoons fresh thyme leaves, divided
1/2 teaspoon salt, divided
1/4 teaspoon olive oil
1 tablespoon butter
3/4 cup onion, chopped
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons soy sauce
1/2 cup dried fig, finely chopped

Steps:

  • Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
  • Reduce heat to medium and add butter to skillet.
  • Add onions and saute for 3 minutes.
  • Add broth, vinegar, soy sauce and figs.
  • Simmer until sauce is reduced to 1 cup (about 3 minutes).
  • Add 1 tablespoon thyme and 1/4 tsp salt.
  • Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.

Nutrition Facts : Calories 224.2, Fat 5, SaturatedFat 2.3, Cholesterol 76.1, Sodium 653.7, Carbohydrate 15.4, Fiber 2.4, Sugar 10.3, Protein 29.1

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
  • Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
  • Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cooked chicken or canned white beans.
  • For a sweeter glaze, add a tablespoon of honey or maple syrup.
  • If you don't have balsamic vinegar, you can substitute red wine vinegar or lemon juice.
  • To make the dish more flavorful, use fresh herbs like thyme, rosemary, or oregano.
  • Serve the chicken with a side of roasted vegetables or a simple green salad.

Conclusion:

Fig-glazed chicken with white beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a quick and easy meal, give this recipe a try!

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