Goat Cheese Chicken with Figgy Balsamic
with Garlic Roasted Carrots & Asparagus
- 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
6 ounce
Asparagus
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
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. (Reserve 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 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more. (For 4 servings, leave carrots roasting; toss asparagus 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 with goat cheese, calling it a delicious and unique combination 🍲.
- Ease of prep: Some found pounding the chicken tedious; a few struggled to get the sauce to thicken properly.
- Suggestions: Consider adding more goat cheese and fig jam to boost flavor; try cutting potatoes larger for even roasting.
- Leftovers: Several mentioned this dish reheats well, making great leftovers for lunch the next day.
- Veggies: Some felt the potato and carrot combo was heavy; others suggested adding a green vegetable for balance.
Reviews from our home cooks
The goat cheese added an interesting note and paired well with the balsamic glaze on the chicken. The garlic and rosemary on the veggies was divine. One of the best HF meals I've made!
Made it with my daughter. I thought the fig/balsamic sauce with the goat cheese was absolutely delicious. The salty and sweet together... Scrumptious. Be sure to cook down the balsamic... Follow the recipe and it'll be perfect.
Delicious! Little more labor than I'm used to, but worth it. Contrasting flavors combine in goat cheese, vinegar, and scallions to blend with figgy jam, chicken, carrots, and potatoes. Wow! Amazing!
This was super delicious. The pan sauce went well with everything and the goat cheese was the perfect foil for the sweetness. My super-picky daughter even liked it! We saved the potatoes for later and I roasted some broccoli instead, but that was only because we'd had mashed potatoes the night before and I like to give them variety. This is a winner though. I'd love to see some chicken thigh recipes too - not always the breast.
Every part of this dinner was delicious. Regarding the succulent blend of goat cheese and figs - what's not to love? We tremendously enjoyed the roasted carrots, but I decided we needed mashed potatoes, though the roasted potatoes are pretty good.
Everyone loved this meal! I didn't give the kids the goat cheese, but it was a perfect touch to top our chicken with, and the balsamic sauce was amazing with the goat cheese! Nicely paired with everything in this dish!
I felt like I was eating at a fancy restaurant. The creaminess of the goat cheese paired with the figgy balsamic sauce was amazing!
The goat cheese with the fig sauce was very tasty. Generous-sized piece of chicken.
The chicken/goat cheese/fig sauce was a great flavor combo, however, the veggies lacked flavor and the suggested cooking times & temperature didn't properly cook the potatoes. They were still hard, even after cooking a little longer.
Really good balance of flavors! Fig jam sauce was amazing with the tangy goat cheese. Yum!!
