This is the kind of dinner that makes people stop talking and start eating. Tender chicken gets a glossy coat of fig jam, then melts under a layer of tangy goat cheese. A quick splash of balsamic keeps it bright, and fresh herbs bring it all together.
It tastes restaurant-worthy but uses pantry staples and takes less than an hour. If you want a reliable “wow” with low effort, this is it.
Table of Contents
What Makes This Special
This dish strikes the perfect balance of sweet and savory. The fig jam adds a fruity richness that feels special without being heavy.
Creamy goat cheese adds tang that keeps the sweetness in check. A quick bake locks in moisture, and a final broil gives the top a lightly caramelized finish. It’s elegant enough for guests but simple enough for a Tuesday night.
It’s also flexible.
You can bake it in the oven or sear on the stove and finish under the broiler. Swap herbs, tweak the glaze, or use thighs instead of breasts. It’s a recipe that meets you where you are.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil (plus extra for the pan)
- 1/3 cup fig jam (also labeled fig preserves)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard (optional but recommended)
- 4 ounces goat cheese (chèvre), softened
- 1 tablespoon honey (optional, if you like it a little sweeter)
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- Fresh thyme or rosemary, chopped (about 1 tablespoon)
- Lemon wedges, for serving
- Optional garnish: chopped toasted walnuts or pistachios
Instructions
- Preheat and prep. Heat the oven to 400°F (200°C).
Lightly oil a baking dish large enough to hold the chicken in a single layer.
- Season the chicken. Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Drizzle with olive oil and rub to coat.
- Make the fig glaze. In a small bowl, stir together fig jam, balsamic vinegar, and Dijon.
If your jam is very thick, warm it for 10–15 seconds in the microwave to loosen.
- Assemble. Place the chicken in the baking dish. Spoon the fig glaze over the top, coating each piece evenly. Dot or spread the goat cheese on top of each breast.
Sprinkle with crushed red pepper if using.
- Bake. Bake for 18–22 minutes, or until the chicken registers 165°F (74°C) at the thickest part. The cheese should be soft and just starting to brown in spots.
- Optional broil. For more color, switch to broil for 1–2 minutes. Watch closely so the cheese doesn’t scorch.
- Finish. Drizzle with honey if you want a touch more sweetness.
Sprinkle with fresh thyme or rosemary. Let the chicken rest for 5 minutes to reabsorb juices.
- Serve. Squeeze lemon over the top to brighten the flavors. Garnish with chopped toasted nuts if you like a little crunch.
Storage Instructions
Cool leftovers completely, then refrigerate in an airtight container for up to 3 days.
Reheat gently in a 300°F (150°C) oven for 10–12 minutes until warmed through, or microwave in short bursts at 50% power. If the sauce tightens, add a splash of water or chicken broth before reheating.
For freezing, slice the chicken and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
The goat cheese may change texture slightly after freezing, but the flavor remains great.
Benefits of This Recipe
- Fast prep, big payoff. Minimal chopping and a short ingredient list deliver a restaurant-style result.
- Balanced flavor. Sweet fig, tangy goat cheese, and bright balsamic create depth without complexity.
- Flexible protein. Works with breasts, thighs, or even a butterflied whole breast for a quicker bake.
- Make-ahead friendly. You can season and glaze the chicken a few hours ahead, then bake when ready.
- Pairs with many sides. It’s great with roasted vegetables, couscous, polenta, or a simple arugula salad.
Common Mistakes to Avoid
- Overbaking the chicken. Dry chicken is the fastest way to dull this dish. Use an instant-read thermometer and pull at 165°F.
- Skipping salt. Fig jam is sweet but not salty. Proper seasoning keeps the flavors balanced.
- Too much jam. It should glaze, not smother.
Excess jam can burn under the broiler and turn cloying.
- Cold goat cheese. Soften it first so it spreads easily and melts evenly.
- No acidity. Don’t skip the balsamic or lemon. A little acid keeps the dish from tasting flat.
Alternatives
- Protein swaps: Use boneless, skinless chicken thighs (bake 22–25 minutes) or pork tenderloin medallions (pan-sear, then finish in the oven 6–8 minutes).
- Cheese options: Try feta for a saltier bite, brie for extra creaminess, or blue cheese if you like bold flavors.
- Jam variations: Apricot, cherry, or pear jam all work well. For less sweetness, use a thin layer and add extra Dijon.
- Herb switches: Thyme is classic, but rosemary, sage, or a sprinkle of chopped chives also shine.
- Stovetop method: Sear chicken in a skillet 3–4 minutes per side, spoon on glaze, top with goat cheese, and cover to finish cooking over low heat.
- Grain and veg pairings: Serve with lemony couscous, wild rice, roasted carrots, sautéed green beans, or a bitter greens salad to offset the sweetness.
FAQ
Can I make this ahead?
Yes.
Season and glaze the chicken up to 8 hours in advance and refrigerate. Add the goat cheese just before baking. This keeps the cheese from drying out.
What if I don’t have fig jam?
Use apricot or cherry jam, or even a mix of honey and a spoonful of balsamic.
You can also cook down dried figs with a little water and sugar to make a quick preserve.
How do I keep the chicken juicy?
Use even-sized pieces, don’t overcook, and let it rest. If your chicken breasts are very thick, consider butterflying or pounding to 3/4 inch so they cook evenly.
Is goat cheese the only option?
No. Feta, brie, or a mild blue cheese work too.
Choose something tangy or creamy so it balances the sweetness of the jam.
Can I make this gluten-free?
Yes. All the ingredients listed are naturally gluten-free. Just confirm your jam and mustard are certified GF if needed.
What wine pairs well with this?
Go for a light to medium-bodied option with good acidity, like Pinot Noir, Grenache, or a dry rosé.
For white, try Sauvignon Blanc or an unoaked Chardonnay.
How spicy can I make it?
Add more crushed red pepper or a pinch of Aleppo pepper to the glaze. You can also drizzle with hot honey at the end for sweet heat.
Can I cook this in an air fryer?
Yes. Air fry at 375°F (190°C) for 12–15 minutes depending on thickness, adding goat cheese in the last 3–4 minutes to prevent excessive browning.
What should I do with leftovers?
Slice and tuck into warm pita with arugula, or serve over quinoa with roasted vegetables.
It also makes a great topping for a simple flatbread.
In Conclusion
Chicken with fig jam and goat cheese is simple to make, balanced in flavor, and versatile to serve. With a few smart touches—good seasoning, a little acid, and fresh herbs—you get a meal that feels special any night of the week. Keep a jar of fig jam and a log of goat cheese on hand, and you’re always just a few steps away from something impressive.
Serve it with your favorite sides, pour a glass of wine, and enjoy a dinner that tastes like more work than it is.
Chicken With Fig Jam and Goat Cheese - Sweet, Savory, and Weeknight-Friendly
Ingredients
Instructions
- Preheat and prep. Heat the oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the chicken in a single layer.
- Season the chicken. Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Drizzle with olive oil and rub to coat.
- Make the fig glaze. In a small bowl, stir together fig jam, balsamic vinegar, and Dijon. If your jam is very thick, warm it for 10–15 seconds in the microwave to loosen.
- Assemble. Place the chicken in the baking dish. Spoon the fig glaze over the top, coating each piece evenly. Dot or spread the goat cheese on top of each breast. Sprinkle with crushed red pepper if using.
- Bake. Bake for 18–22 minutes, or until the chicken registers 165°F (74°C) at the thickest part. The cheese should be soft and just starting to brown in spots.
- Optional broil. For more color, switch to broil for 1–2 minutes. Watch closely so the cheese doesn’t scorch.
- Finish. Drizzle with honey if you want a touch more sweetness. Sprinkle with fresh thyme or rosemary. Let the chicken rest for 5 minutes to reabsorb juices.
- Serve. Squeeze lemon over the top to brighten the flavors. Garnish with chopped toasted nuts if you like a little crunch.
