It’s been exactly one hot minute since I shared a recipe using chicken breasts here on IGE. Sometimes the thought of seasoning then searing one more chicken breast makes me want to run for the proverbial hills. Easy, sure, but where’s the excitement? The ingenuity? The FLAVOR?!
Well, I found it – stuffed inside the chicken breast, in the form of Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce. This is no ordinary chicken breast recipe, people!
The first time I ever had a fresh fig was on the Amalfi coast where they were literally dripping off fig trees everywhere we turned. I bit in expecting a super sweet piece of fruit, but instead experienced a very subtle sweetness that was more floral than anything else. The tiny seeds in the center snapped and popped with each bite – I’ll never forget it.
While I can’t wait to head back to the Med, I’m enjoying that yummy fig flavor by way of both dried figs and fig jam in this cheesy, sweet, and savory dish that you’ve just got to try. It’s officially going to be my new dish to entertain with. Not only is it elegant-tasting and impressive, but it’s made in just one skillet and half the dish can be be prepped a day ahead of time. Hello, easy!
Hello delicious, too. Creamy goat cheese mixed with salty pistachios and chewy dried figs is stuffed inside chicken breasts then drizzled in a sweet and tangy pan sauce made from fig jam, balsamic vinegar and chicken broth. Totally dreamy and on the table in less than 30 minutes. Like I said, this dish would be great to entertain with, or whip up for date night, but it’s easy enough to make any day of the week!
Start by mixing up the dried fig, goat cheese, and pistachio filling. In a small bowl mash together 4oz goat cheese (also called chevre,) 1/3 cup chopped dried mission figs, 2 Tablespoons pistachios that have been chopped, 1/4 teaspoon each garlic and onion powders, plus lots of salt and pepper.
You can find dried figs in the dried fruit/nut aisle of the grocery store – the figs are usually right next to the dried plums. Check out the recipe card below for the brands I used in this recipe!
Next use a sharp knife to cut a pocket into 4 chicken breasts, being careful not to slice through all the way through. Divide the fig and cheese mixture into quarters then stuff a quarter into each chicken pocket.
FYI: you can make the filling >> stuff the chicken up to a day ahead of time if you’re making this for company and want to get some of the prep work out of the way!
When it’s time to cook, heat 2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat then dredge the chicken breasts on both sides in 1/4 cup gluten-free flour (I used brown rice flour) seasoned with lots of salt and pepper.
Add the chicken to the skillet then saute until the first side is golden brown, 3-4 minutes, then flip and saute until the second side is golden brown 2-3 minutes – the chicken does not need to be fully cooked through at this point!
Transfer the seared chicken breasts to a baking sheet then bake at 375 degrees until the chicken is cooked through, 10-12 minutes.
Meanwhile, simmer the luscious Fig-Balsamic pan sauce in the same skillet – love that there’s very little clean up for this dish! Turn the heat down to medium then add 3/4 cup chicken broth, 1/2 cup each fig jam and balsamic vinegar, and a pinch of dried rosemary and let the mixture simmer until slightly thickened and syrupy, 5 minutes or so. Remove the skillet from the heat then stir in 1 Tablespoon butter.
Final step is to plate the chicken, drizzle with pan sauce, then top with extra chopped pistachios for a little crunch, if you please (it does make for an awfully nice presentation, though.) I hope you love this easy yet impressive recipe – enjoy!
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Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce
Fig, Goat Cheese and Pistachio Stuffed Chicken is luscious! This easy yet impressive dinner recipe is made in under 30 minutes and in one skillet.
- 4 chicken breasts
- 4oz chèvre (goat cheese,) softened
- 1/3 cup chopped dried mission figs
- 2 Tablespoons pistachios, roughly chopped, plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper
- 1/4 cup gluten-free or all-purpose flour (I used brown rice flour - dish will not be GF if using AP flour)
- 2 Tablespoons extra virgin olive oil
- 3/4 cup gluten-free chicken broth
- 1/2 cup gluten-free fig jam
- 1/2 cup balsamic vinegar
- Pinch dried rosemary, crushed between your fingers
- 1 Tablespoon butter
- Preheat oven to 375 degrees then get out a baking sheet and set aside. In a small bowl, mix together goat cheese, dried figs, pistachios, garlic and onion powders, salt, and pepper. Using a sharp knife, cut a pocket horizontally into each chicken breast then stuff with 1/4 of the chèvre and fig mixture. Close opening with toothpicks if desired. Can be done ahead of time.
- Combine flour, salt, and pepper in a shallow dish then dredge both sides of the chicken breasts, tapping excess flour off.
- Add extra virgin olive oil to a large skillet over medium-high heat. Add chicken then saute until golden brown on one side, 3-4 minutes, and then flip and saute until golden brown on the other side, 2-3 minutes. Transfer chicken to baking sheet then bake until cooked through, 10-12 minutes.
- Meanwhile, add chicken broth, fig jam, balsamic vinegar, and dried rosemary to skillet then turn heat down to medium and simmer until sauce is thick and syrupy, 5 minutes, stirring occasionally. Add butter then stir until smooth, and then taste and add salt and pepper if necessary. Plate chicken then drizzle with sauce and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.