Sweet-tangy balsamic figs glaze tender, pan-seared chicken, finishing sticky and glossy for an elegant main. Creamy goat cheese polenta makes a silky, comforting bed that drinks up the sauce. Toasted walnuts and fresh thyme add crunch and a bright herbal note. Serve warm for a dinner party or a relaxed weekend supper with a crisp green salad and a glass of red.
Ingredients
- Boneless skinless chicken breasts (4, about 1 1/2 lb / 700 g)
- Salt and black pepper (to taste)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Shallot (1 small, minced)
- Balsamic vinegar (1/3 cup / 80 ml)
- Honey (2 tbsp)
- Chicken stock (1/2 cup / 120 ml)
- Polenta (coarse cornmeal) (3/4 cup / 150 g)
- Whole milk (2 cups / 480 ml)
- Goat cheese (4 oz / 115 g, crumbled)
- Toasted walnuts (1/3 cup, chopped)
- Fresh thyme leaves (1 tbsp) plus sprigs for garnish
- Optional: baby arugula or microgreens for serving
Instructions
- Pat the chicken dry and season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent with foil to rest while you make the sauce.
- Reduce heat to medium, add butter to the pan, then sauté the minced shallot until translucent, about 2 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
- Add the figs to the skillet and cook 2–3 minutes until they start to soften. Pour in the balsamic vinegar, honey, and chicken stock, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer and let it reduce until syrupy, about 5–7 minutes. Taste and season with a little more salt or honey if needed.
- Return the chicken to the pan and spoon the glaze over each piece. Cook 1–2 minutes more so the chicken finishes cooking and gets coated in the sauce. Remove from heat and sprinkle with fresh thyme.
- Meanwhile, whisk the polenta into the simmering milk in a medium saucepan. Cook over low heat, stirring frequently, until thick and creamy, about 15–20 minutes for coarse polenta (follow package timing for fine polenta).
- When polenta is creamy and tender, remove from heat and stir in the crumbled goat cheese until smooth. Season with salt and pepper to taste.
- To serve, spoon a generous bed of goat cheese polenta onto each plate, top with a chicken breast, and spoon extra fig-balsamic sauce over the top. Scatter toasted walnuts and thyme leaves over everything.
- Garnish with a few arugula leaves or microgreens if using and serve immediately while warm.
Tips or Variations
- For deeper flavor, marinate the chicken briefly in a tablespoon of balsamic and a pinch of thyme for 20 minutes before cooking. Use dried figs if fresh aren’t available—soak them in warm water 10 minutes first.
- Swap goat cheese for Parmesan for a nuttier polenta, or stir in a splash of cream for extra silkiness.