Hairy Bikers Balmoral Chicken Recipe
This Scottish favourite is chicken breasts stuffed with haggis, wrapped in smoky bacon and baked until golden, then served with a rich whisky cream sauce. The Hairy Bikers keep it simple yet indulgent—a perfect balance of peppery haggis and juicy chicken. It’s gluten-free friendly, ready in under an hour, and clocks in at around 550 calories per serving. Whether you’re celebrating Burns Night or just treating the family, this Balmoral chicken always delivers. I’ve lost count of how many times it’s been a dinner party hero!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Filling
- 4 large chicken breasts
- 200g haggis (ready-to-use or vegetarian version)
Bacon and Seasoning
- 8–12 rashers streaky bacon
Sauce
- 100ml whisky
- 200ml double cream
- 1 shallot, finely chopped
- 300ml chicken stock
Plus butter, salt, and pepper. Easy global swap: Use vegetarian haggis for non-meat eaters. Total cost? Usually under £10 for four servings.
Instructions
Preheat oven to 200°C/180°C fan/gas 6. Lay each chicken breast flat and make a deep pocket along the side. Season inside with salt and pepper.
Divide the haggis into 4 and stuff into each pocket. Wrap each breast with 2–3 rashers of bacon, securing with cocktail sticks if needed. This keeps everything together and adds smoky flavour.
Place on a baking tray, drizzle with a little oil and bake for 25–30 minutes until the chicken is cooked through and bacon is crisp. Juices should run clear.
While the chicken bakes, fry the shallot in butter until soft. Add whisky and let it bubble for 1 minute, then pour in stock and reduce by half. Stir in cream and simmer until thickened.
Remove cocktail sticks, slice the chicken, and spoon over the sauce. Done—restaurant-quality dinner in under 45 minutes. The first bite always makes me smile.
Find it online: https://britishrecipes.uk/hairy-bikers-balmoral-chicken-recipe/