Sautéed Chicken Thighs with Fig-Orange Chutney

Sauteed Chicken Thighs

Published March 11, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 15 min | Cook Time: 15 min


This dish is elegant enough to serve to guests but quick enough for any weeknight dinner. Serve with steamed rice and broccoli.

Nutrition Facts
Serving size: 2 thighs
Calories per serving: 402
% Daily Value*
Total Fat 14.6g 22%
Saturated Fat 2.1g 10%
Sodium 127mg 5%
Total Carbohydrate 38.0g 13%
Protein 29.9g 42%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2/3 cup all-purpose flour
  • Fresh cracked black pepper
  • 8 (3 to 4 oz.) boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 3/4 cup fresh-squeezed orange juice
  • 1/4 cup white balsamic vinegar
  • 2/3 cup dried whole figs, halved
  • 1 orange, peeled and roughly chopped
  • 1 teaspoon chopped rosemary

Step by Step:

  1. Place flour in a shallow dish. Pat chicken dry with paper towels and sprinkle with pepper. Dredge chicken in flour and shake off excess. Heat oil in a skillet over medium-high heat. When oil just starts to smoke, carefully add chicken and reduce heat to medium. Cook 4 to 5 minutes per side or until chicken is golden brown and cooked through. Remove chicken from pan and keep warm.
  2. Add onion to skillet and cook 2 minutes over medium heat until lightly browned. Add garlic and cook 30 seconds. Add orange juice and vinegar and bring mixture to a simmer, stirring to loosen browned bits in the pan. Add figs and cook 2 minutes or until figs start to plump. Add any accumulated chicken juice from resting chicken breasts. Remove from heat and add orange and rosemary. Spoon chutney over chicken and serve.