Fig Balsamic Glazed Chicken with Goat Cheese and Roasted Potatoes &Amp; Carrots

Looking for a way to make chicken extra special tonight? The secret is a luscious pan sauce made with fig jam and balsamic vinegar, finished with a pat of butter for richness. Topped with tangy melted goat cheese and served with garlicky roasted potatoes and carrots, this dish transforms simple ingredients into a quick, elegant meal.

Perfect for busy weeknights, this recipe comes together in just 35 minutes. The roasted vegetables crisp up in the oven while you pan-sear the chicken and whip up the glossy sauce. It’s a balanced, satisfying dinner that feels like a treat.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (232°C) with the rack in the top position (for 4 servings, use top and middle racks). Wash and dry the produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces.
2. On a baking sheet, toss the potatoes and carrots with a generous drizzle of oil, garlic powder, salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisp, 20-25 minutes. (For 4 servings, divide between two baking sheets and roast on top and middle racks.)
3. While the vegetables roast, cut the goat cheese in half lengthwise. Trim and thinly slice the scallions, separating the white parts from the green tops.
4. Pat the chicken cutlets dry with paper towels. Place them between two large pieces of plastic wrap and pound with a mallet or rolling pin until about ½ inch thick. Season both sides with salt, pepper and two-thirds of the dried rosemary. Heat a drizzle of oil in a large pan over medium heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. During the last 2 minutes of cooking, top the chicken with the goat cheese and cover the pan to melt the cheese. Remove from heat and keep covered until serving.
5. While the chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add the scallion whites and the remaining rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in the chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 2-3 minutes. Remove from heat, stir in the butter until melted and season with salt and pepper.
6. Divide the chicken, roasted potatoes and carrots among plates. Spoon the fig balsamic sauce over the chicken. Sprinkle the scallion greens over the vegetables and serve. (Ensure the chicken reaches an internal temperature of 165°F for food safety.)

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thinner cutlets, then pound to ½-inch thickness for even cooking.

What can I substitute for fig jam?

You can use any fruit jam like apricot or raspberry or even honey for a different sweetness.

Can I prepare the vegetables in advance?

Absolutely, you can chop the potatoes and carrots up to a day ahead and store them in cold water in the fridge. Pat dry before roasting.