Fig Goat Cheese Pistachio Chicken (Print-Friendly Format)
Chicken breasts filled with chèvre, figs and pistachios, then finished with rosemary balsamic glaze in under 40 minutes.
# Ingredients You’ll Need:
→ Chicken
01 -
4 boneless skinless chicken breasts
→ Stuffing
02 -
113 g chèvre (goat cheese), softened
03 -
45 g dried mission figs, chopped
04 -
2 tablespoons pistachios, chopped
05 -
0.25 teaspoon garlic powder
06 -
0.25 teaspoon onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Coating
09 -
30 g gluten-free flour (or all-purpose flour if preferred)
→ Sauté & Sauce
10 -
2 tablespoons extra virgin olive oil
11 -
180 ml gluten-free chicken broth
12 -
120 ml gluten-free fig jam
13 -
120 ml balsamic vinegar
14 -
Pinch dried rosemary, crushed
15 -
1 tablespoon butter
16 -
Additional pistachios, chopped, for garnish
# How to Make It:
01 -
Preheat oven to 190°C. Line a half sheet pan with nonstick sprayed foil and set aside.
02 -
In a small bowl, thoroughly combine chèvre, dried figs, chopped pistachios, garlic powder, onion powder, salt, and black pepper.
03 -
Using a sharp knife, create a horizontal pocket in each chicken breast. Evenly fill each pocket with a quarter of the cheese and fig mixture. Secure with toothpicks if necessary.
04 -
In a shallow dish, mix flour with salt and black pepper. Coat both sides of each stuffed chicken breast in the flour mixture, tapping off any excess.
05 -
Heat olive oil in a large skillet over medium-high heat. Add chicken; sauté for 3–4 minutes until golden on one side. Flip and cook an additional 2–3 minutes until browned on the second side. Transfer to the prepared sheet pan.
06 -
Bake the browned chicken breasts in the oven for 10–12 minutes, until fully cooked through.
07 -
While chicken bakes, add chicken broth, fig jam, balsamic vinegar, and crushed rosemary to the skillet. Lower heat to medium and simmer, stirring occasionally, until sauce has thickened and is syrupy, about 5 minutes.
08 -
Stir in butter until sauce is smooth and emulsified. Taste and adjust seasoning with salt and black pepper if needed.
09 -
Arrange stuffed chicken breasts on plates, drizzle generously with the fig-balsamic sauce, and garnish with additional chopped pistachios.
# Extra Tips:
01 -
Stuffed chicken can be prepared up to two days in advance and refrigerated before cooking.