Pan-Seared Chicken Thighs with Balsamic Fig Reduction, Charred Broccolini & Farro Pilaf

Crispy pan-seared chicken thighs pair with a glossy balsamic-fig reduction, a sweet-savory finish often linked to Italian kitchen traditions. Charred broccolini and nutty farro pilaf complete a warm, high-protein dinner plate.

Serves 3

Estimate for one serving

• 680 cal
• 38g protein
• 62g carbs
• 29g fat
• 10g fiber

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Ingredients

• 1.5 lb bone-in skin-on chicken thighs
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 5 oz dried figs
• 1/3 cup balsamic vinegar
• 1 tbsp honey
• 2 sprigs fresh rosemary
• 12 oz broccolini
• 3 cloves garlic
• 3/4 cup farro
• 2 cups low-sodium chicken broth
• 1 small shallot

Instructions

1. 1Season chicken thighs generously with salt and pepper. Heat olive oil in large skillet over medium-high; sear skin-side down 6 minutes until golden, flip and cook 5 minutes more. Transfer to plate.
2. 2While chicken cooks, combine chopped dried figs, balsamic vinegar, honey, and rosemary in small saucepan; simmer 10 minutes until reduced to glossy syrup. Remove rosemary.
3. 3In same skillet add broccolini, smashed garlic cloves, and pinch of salt; char 4 minutes, turning occasionally. Remove and keep warm.
4. 4In same pan sauté minced shallot in remaining oil 2 minutes. Add farro, toast 1 minute, then pour in chicken broth. Simmer covered 18 minutes until tender. Fluff and season.
5. 5Return chicken to skillet, spoon fig reduction over thighs, and warm through 2 minutes. Plate each portion with farro pilaf, charred broccolini, and extra balsamic-fig sauce.