Description

This elegant yet easy dinner is a perfect balance of sweet, tangy, and savory. Juicy chicken breasts are stuffed with creamy goat cheese, chopped figs, and pistachios, then pan-seared and baked to perfection. Finished with a rich balsamic-fig reduction, it’s a restaurant-quality meal you can make at home in under an hour.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

For the Stuffing:

4 oz goat cheese (chèvre), softened
⅓ cup dried mission figs, chopped
2 tablespoons chopped pistachios (plus extra for garnish)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt, to taste
Black pepper, to taste

For Coating & Cooking:

¼ cup gluten-free flour (or regular all-purpose flour)
2 tablespoons extra virgin olive oil

For the Balsamic Fig Pan Sauce:

¾ cup chicken broth (gluten-free if needed)
½ cup fig jam
½ cup balsamic vinegar
Pinch of dried rosemary, crushed
1 tablespoon butter

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease.
Make the filling:
In a small bowl, mix together goat cheese, chopped figs, pistachios, garlic powder, onion powder, salt, and black pepper until fully combined.
Stuff the chicken:
Using a sharp knife, slice a horizontal pocket in each chicken breast without cutting all the way through. Fill each pocket with ¼ of the cheese mixture. Secure with toothpicks if needed.
Dredge and sear:
Season flour with a pinch of salt and pepper. Lightly coat each stuffed chicken breast in the flour mixture, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes on one side, then 2–3 minutes on the other, until golden brown.
Bake to finish:
Transfer seared chicken to the prepared baking sheet. Bake for 10–12 minutes or until the internal temperature reaches 165°F.
Make the sauce:
In the same skillet used for the chicken, reduce heat to medium. Add chicken broth, fig jam, balsamic vinegar, and rosemary. Simmer for 5–6 minutes until slightly thickened. Stir in butter and season to taste.

Serve:
Plate the stuffed chicken, drizzle with warm pan sauce, and sprinkle with extra chopped pistachios before serving.

Notes

Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
Swap pistachios for chopped walnuts or pecans if desired.
This dish pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad.

Store leftovers in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Searing, Baking
Cuisine: Searing, Baking