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Dinner / Balmoral Chicken: A Delicious and Easy Recipe

Balmoral Chicken: A Delicious and Easy Recipe

July 4, 2025 by ChloeDinner

Balmoral Chicken, a dish fit for royalty, is about to become your new weeknight favorite! Imagine succulent chicken breasts, stuffed with a savory haggis filling, wrapped in crispy bacon, and drizzled with a creamy whisky sauce. Sounds divine, doesn’t it? This isn’t just a meal; it’s an experience, a taste of Scottish heritage right in your own kitchen.

While the exact origins are debated, Balmoral Chicken is widely believed to have been created at, or at least inspired by, the Balmoral Castle, the Scottish holiday home of the British Royal Family. It’s a dish that embodies the heartiness of Scottish cuisine with a touch of elegance, reflecting the castle’s grandeur and the royal family’s appreciation for local flavors. The combination of haggis, a traditional Scottish dish, with chicken and whisky sauce, creates a symphony of flavors that is both comforting and sophisticated.

People adore Balmoral Chicken for its incredible depth of flavor and satisfying texture. The tender chicken, the peppery haggis, the smoky bacon, and the rich, creamy sauce all come together in perfect harmony. It’s a dish that’s impressive enough for a special occasion, yet surprisingly easy to prepare, making it ideal for a cozy family dinner. Plus, who can resist the allure of a dish with a royal connection? Get ready to impress your family and friends with this truly unforgettable meal!

Balmoral Chicken this Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 4 slices of good quality haggis (about 1/4 inch thick)
  • 4 slices of smoked streaky bacon
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 100ml chicken stock
  • 100ml double cream
  • 50ml whisky (optional, but highly recommended!)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • Salt and freshly ground black pepper to taste
  • Optional: A knob of butter for extra richness in the sauce

Preparing the Chicken:

  1. First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear when we cook them. Season them generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it really makes a difference!
  2. Now, we need to create a pocket in each chicken breast to hold the haggis. The easiest way to do this is to use a sharp knife to carefully slice horizontally into the side of each chicken breast, creating a deep pocket without cutting all the way through. Think of it like opening a book. Be careful not to cut through the other side!
  3. Once you’ve made the pockets, gently stuff each one with a slice of haggis. Make sure the haggis is evenly distributed inside the pocket. You might need to gently press it in to make sure it fits snugly.
  4. Next, wrap each stuffed chicken breast with a slice of smoked streaky bacon. Secure the bacon with toothpicks if necessary. This will help the bacon stay in place during cooking and add a lovely smoky flavor to the chicken.

Cooking the Chicken:

  1. Heat the olive oil in a large skillet or frying pan over medium-high heat. Make sure the pan is nice and hot before adding the chicken.
  2. Carefully place the bacon-wrapped chicken breasts in the hot skillet. Sear them for about 5-7 minutes per side, or until the bacon is crispy and golden brown and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.
  3. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce. This is important because you don’t want the chicken to dry out.

Making the Whisky Cream Sauce:

  1. In the same skillet, add the chopped onion and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
  2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits are called fond, and they add a ton of flavor to the sauce.
  4. If you’re using whisky (and I highly recommend it!), now’s the time to add it. Pour in the whisky and let it simmer for a minute or two to allow the alcohol to evaporate slightly. This will leave behind a wonderful whisky flavor.
  5. Reduce the heat to low and stir in the double cream. Gently simmer the sauce for a few minutes, until it thickens slightly. Be careful not to boil the cream, as it can curdle.
  6. If you want an extra rich sauce, stir in a knob of butter at this point. This is optional, but it adds a lovely velvety texture and flavor.
  7. Season the sauce with salt and freshly ground black pepper to taste. Remember that the bacon and haggis are already quite salty, so be careful not to over-salt the sauce.
  8. Stir in the chopped fresh parsley and chives. These herbs add a fresh, vibrant flavor to the sauce.

Assembling and Serving:

  1. Place the cooked chicken breasts on a serving plate.
  2. Spoon the whisky cream sauce generously over the chicken. Make sure each chicken breast is well coated with the sauce.
  3. Garnish with extra chopped parsley and chives, if desired.
  4. Serve immediately. Balmoral Chicken is delicious served with mashed potatoes, roasted vegetables, or a side salad.

Tips and Variations:

  • Haggis Selection: The quality of the haggis really matters. Try to find a good quality haggis from a reputable butcher or supplier. Vegetarian haggis can also be used for a vegetarian version of this dish.
  • Bacon Alternatives: If you don’t like smoked streaky bacon, you can use regular bacon or even pancetta.
  • Whisky Options: Any good quality Scotch whisky will work well in this recipe. If you prefer a milder flavor, you can use a blended whisky. For a more intense flavor, try a single malt whisky. If you are not a fan of whisky, you can omit it altogether, but it does add a unique flavor to the sauce.
  • Cream Alternatives: If you’re looking for a lighter option, you can use half-and-half or crème fraîche instead of double cream. However, the sauce will be less rich and thick.
  • Vegetable Additions: Feel free to add other vegetables to the sauce, such as mushrooms, leeks, or carrots. Sauté them along with the onion and garlic.
  • Make Ahead: You can prepare the chicken breasts ahead of time and store them in the refrigerator until you’re ready to cook them. You can also make the sauce ahead of time and reheat it gently before serving.
  • Serving Suggestions: Balmoral Chicken is a great dish for a special occasion or a dinner party. It’s also delicious served as a weeknight meal. Serve it with your favorite sides and enjoy!

Troubleshooting:

  • Chicken is Dry: Make sure you don’t overcook the chicken. Use a meat thermometer to check for doneness. If the chicken is dry, you can add a little extra chicken stock to the sauce to help keep it moist.
  • Sauce is Too Thin: If the sauce is too thin, you can simmer it for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
  • Sauce is Too Thick: If the sauce is too thick, you can add a little extra chicken stock or cream to thin it out.
  • Bacon is Not Crispy: Make sure the pan is hot enough before adding the chicken. You can also cook the bacon separately in a skillet until it’s crispy, then wrap it around the chicken.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

  • Calories: Approximately 600-800 per serving
  • Fat: 40-60g
  • Protein: 50-70g
  • Carbohydrates: 10-20g

Enjoy your delicious Balmoral Chicken! I hope you love this recipe as much as I do. It’s a truly special dish that’s perfect for any occasion.

Balmoral Chicken

Conclusion:

So, there you have it! Balmoral Chicken, a dish that’s far easier to create than its regal name might suggest. But trust me, the flavor is absolutely fit for royalty. This isn’t just another chicken recipe; it’s an experience, a journey to the Scottish Highlands right in your own kitchen. The creamy, whisky-infused sauce, the tender chicken breast, and the savory haggis stuffing all come together in perfect harmony. It’s a symphony of flavors that will leave you wanting more.

Why is this a must-try? Because it’s unique, it’s delicious, and it’s surprisingly simple. It’s a fantastic way to impress your guests at a dinner party, or simply to treat yourself to something special on a weeknight. Forget boring chicken dinners – this Balmoral Chicken recipe will elevate your cooking game and introduce you to a whole new world of flavor.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. I personally love serving it with creamy mashed potatoes and roasted asparagus. The potatoes soak up that delicious whisky sauce beautifully, and the asparagus adds a touch of freshness to balance the richness of the dish. You could also try serving it with a side of buttered green beans or a simple salad.

For variations, consider using different types of whisky in the sauce. A smoky Islay whisky will add a bolder, more intense flavor, while a Speyside whisky will offer a smoother, sweeter profile. You can also experiment with different types of haggis. Some haggis are spicier than others, so choose one that suits your taste. If you’re feeling adventurous, you could even try making your own haggis from scratch! (Although, I’ll admit, that’s a project for another day!).

Another variation could be to add some mushrooms to the sauce. Sautéed mushrooms will add an earthy, umami flavor that complements the whisky and haggis perfectly. You could also add a touch of Dijon mustard to the sauce for a bit of tanginess.

And if you’re not a fan of haggis (although I highly recommend giving it a try!), you can substitute it with a sausage meat stuffing. Just make sure to choose a good quality sausage meat that’s well-seasoned.

Ultimately, the best way to enjoy this recipe is to make it your own. Don’t be afraid to experiment with different ingredients and flavors until you find the perfect combination for your taste buds.

So, what are you waiting for? Get in the kitchen and give this Balmoral Chicken recipe a try! I promise you won’t be disappointed. And when you do, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you served it. You can leave a comment below, or tag me on social media. I can’t wait to see your culinary creations!

Happy cooking, and bon appétit!


Balmoral Chicken: A Delicious and Easy Recipe

Chicken breasts stuffed with haggis, wrapped in bacon, and smothered in a creamy whisky sauce. A Scottish delight!

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 slices good quality haggis (about 1/4 inch thick)
  • 4 slices smoked streaky bacon
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 100ml (approximately 1/2 cup) chicken stock
  • 100ml (approximately 1/2 cup) double cream
  • 50ml (approximately 3 tablespoons) whisky (optional)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • Salt and freshly ground black pepper to taste
  • Optional: A knob of butter for extra richness in the sauce

Instructions

  1. Pat chicken breasts dry and season generously with salt and pepper.
  2. Slice a horizontal pocket into the side of each chicken breast.
  3. Stuff each pocket with a slice of haggis.
  4. Wrap each stuffed chicken breast with a slice of smoked streaky bacon, securing with toothpicks if needed.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Sear the bacon-wrapped chicken breasts for 5-7 minutes per side, until bacon is crispy and chicken is cooked through (internal temperature reaches 165°F/74°C).
  7. Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
  8. In the same skillet, add chopped onion and cook over medium heat until softened (5-7 minutes).
  9. Add minced garlic and cook for another minute, until fragrant.
  10. Pour in chicken stock, scraping up any browned bits from the bottom of the pan.
  11. If using whisky, add it now and let it simmer for a minute or two to allow the alcohol to evaporate slightly.
  12. Reduce heat to low and stir in double cream. Gently simmer the sauce for a few minutes, until it thickens slightly.
  13. If desired, stir in a knob of butter for extra richness.
  14. Season the sauce with salt and pepper to taste.
  15. Stir in chopped fresh parsley and chives.
  16. Place cooked chicken breasts on a serving plate.
  17. Spoon the whisky cream sauce generously over the chicken.
  18. Garnish with extra chopped parsley and chives, if desired.
  19. Serve immediately with mashed potatoes, roasted vegetables, or a side salad.

Notes

  • Haggis Selection: Use good quality haggis. Vegetarian haggis can be substituted.
  • Bacon Alternatives: Regular bacon or pancetta can be used.
  • Whisky Options: Any good quality Scotch whisky will work. Omit if preferred.
  • Cream Alternatives: Half-and-half or crème fraîche can be used for a lighter sauce.
  • Vegetable Additions: Add mushrooms, leeks, or carrots to the sauce. Sauté them along with the onion and garlic.
  • Make Ahead: Chicken breasts can be prepared ahead of time. Sauce can also be made ahead and reheated.
  • Troubleshooting:
    • Chicken is Dry: Don’t overcook. Add extra chicken stock to the sauce.
    • Sauce is Too Thin: Simmer longer or add a cornstarch slurry.
    • Sauce is Too Thick: Add extra chicken stock or cream.
    • Bacon is Not Crispy: Ensure pan is hot enough. Cook bacon separately if needed.

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