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Goat Cheese and Pistachio Stuffed Chicken

Goat Cheese and Pistachio Stuffed Chicken

Evelyn
Elegant stuffed chicken breasts filled with creamy goat cheese and crunchy pistachios, served with a sweet and tangy fig balsamic pan sauce. Perfect for fall dinners and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 4 servings
Calories 485 kcal

Equipment

  • Large oven-safe skillet
  • Sharp knife
  • Baking sheet
  • Small mixing bowl
  • Meat thermometer

Ingredients
  

  • 4 large boneless skinless chicken breasts 6-7 ounces each
  • 6 ounces goat cheese softened
  • 1/2 cup shelled pistachios finely chopped
  • 1/4 cup dried figs finely chopped, optional
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt plus more for seasoning
  • 1/4 teaspoon black pepper plus more for seasoning
  • 3 tablespoons olive oil divided
  • 2 tablespoons all-purpose flour for dredging
  • 1/2 cup chicken broth
  • 3 tablespoons fig jam or preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons butter for finishing sauce

Instructions
 

  • Preheat oven to 375°F and line a baking sheet with foil. Spray lightly with nonstick cooking spray.
  • Mix the filling by combining softened goat cheese, chopped pistachios, dried figs, minced garlic, thyme, onion powder, salt, and pepper in a small bowl until well incorporated.
  • Cut pockets in chicken by slicing horizontally into the thickest side of each breast, about 3/4 of the way through. Season outside with salt and pepper.
  • Stuff the chicken by dividing the goat cheese mixture evenly among the four breasts. Secure openings with toothpicks if needed.
  • Dredge in flour by coating both sides of each stuffed chicken breast lightly, tapping off excess.
  • Sear the chicken in 2 tablespoons olive oil over medium-high heat for 3-4 minutes per side until golden brown.
  • Bake the seared chicken on the prepared baking sheet for 10-12 minutes until internal temperature reaches 165°F.
  • Make the sauce by adding chicken broth, fig jam, balsamic vinegar, and rosemary to the skillet. Simmer 5 minutes until thick and syrupy. Stir in butter until smooth.
  • Serve the stuffed chicken with the fig balsamic sauce drizzled over top. Garnish with fresh herbs if desired.

Notes

  • Let goat cheese soften completely at room temperature for easier mixing
  • Don't overstuff the pockets to prevent filling from leaking
  • Use a meat thermometer to ensure chicken reaches 165°F
  • Let chicken rest 5 minutes before slicing for juicier results
  • Sauce can be made ahead and reheated gently before serving
Keyword Goat Cheese and Pistachio Stuffed Chicken