Goat Cheese Chicken with Figgy Balsamic
with Garlic Roasted Carrots & Broccoli
- Milk
How are we going to make chicken special tonight? Say it with us now, all together: PAN SAUCE! When you combine luscious fig jam with tart balsamic vinegar and a little of the magic ingredient (butter), it truly becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to elevate this weeknight dinner idea.
Ingredients
⅔ teaspoon
Dried Rosemary
12 ounce
Potatoes
5 teaspoon
Balsamic Vinegar
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
10 ounce
Chicken Cutlets
9 ounce
Carrot
2 unit
Scallions
1 teaspoon
Garlic Powder
1 ounce
Goat Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
• Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks.)
Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 10 minutes, then stir. Carefully toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 12-15 minutes more. (For 4 servings, leave carrots roasting; toss broccoli on a separate baking sheet and roast on middle rack.)
• While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese; cover pan to melt cheese. • Remove pan from heat and keep covered until ready to serve.
• While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until thickened and saucy, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the figgy balsamic sauce and goat cheese combo, calling it "sublime" and "a game changer" 🍲.
- Ease of prep: Some found it quick and simple, while others noted multiple pans and veggie prep made it more time-consuming.
- Suggestions: Consider crushing or using fresh rosemary instead of dried; some preferred less balsamic vinegar for a milder sauce.
- Portions: Several mentioned small chicken portions; a few wished for more goat cheese or vegetables.
- Veggies: Roasted carrots were a hit, but some found potatoes bland or wanted more variety in vegetable sides.
Reviews from our home cooks
This worked out very well. Love the fig jam and vinegar together, plus the goat cheese. Perfect together. I would have liked a small onion or shallot to roast with the potatoes and carrots, and I added minced garlic to the pan sauce.
The figgy balsamic with goat cheese on chicken? Total game changer! I was a little nervous for how the sauce would taste, but the flavors really came together nicely.
Delicious, new to us. Loved the dollop of goat cheese. However, when the chicken is pounded, it takes even less time to cook! Suggest revising suggested cooking times for those that may not know. Also, garlic powder or fry seasoning is very difficult to spread somewhat evenly over potatoes. A granulated product would cover much more evenly.
This recipe really surprised us. We expected chicken with bland-ish carrots and potatoes. The sauce and the goat cheese combined to make this an INCREDIBLE dish!
The goat cheese and sauce were legendary. In combination with solid staples such as chicken, carrots and potatoes this was a great recipe that knocked it out of the park.
This chicken was so moist. We appreciated the variation with goat cheese in the recipe. I don't love chicken yet this I loved. The flavor was multi layered and I craved more all night.
This took me 47 minutes (not bad!). Everything was flavorful and delicious (I especially loved the goat cheese!) and the timing worked out beautifully - the chicken, sauce, and veggies all finished at the same time! The only negative was the sauce never thickened - it was watery. Please offer this one again!!
I love that this is more different than the usual menu selection. It's nice to have some variety. The flavors all paired very well and the balsamic fig sauce was amazing.
Chicken cooking time is too long on instructions and came out too dry. Enjoyed the flavor combination of goat cheese and figgy balsamic sauce more than expected though.
Holy smokes! Goat cheese never heard of her but I love it! Balsamic sauce good lord! Fabulous! Wonderful meal! Home run!
