Balmoral Chicken (Recipe with Haggis) Scottish Meal
Balmoral chicken is one of the easiest, yet most impressive Scottish dishes you can make. It’s a great introduction to haggis, but be sure to serve it with the delectable whisky cream sauce!
You may have heard Balmoral in association with Queen Elizabeth II or the British royal family. This is because their Scottish summer residence, Balmoral Castle, is located in Balmoral, Scotland. I visited a few years ago. and took this photo.
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Although Balmoral chicken is a dish fit for royalty, it’s extremely simple and requires only a few ingredients. It’s perfect for Burns Night if you’re not piping in the haggis!
What is Balmoral Chicken?
Balmoral chicken, or chicken Balmoral, as it is also called, is a full chicken breast stuffed with haggis, wrapped in bacon, sautéed, baked and served with whisky sauce.
(Don’t be afraid of tinned haggis here in the US, it’s truly nothing like the real deal (not much offal), although it still tastes good.)
While Balmoral chicken would seem to be named for a dish created in Balmoral, possibly at the castle, there is nothing to confirm this. This is not a Scottish recipe that has passed down through the ages, but it is a very tasty one.
Not a big haggis fan? Try Chicken Braemar which is stuffed with black pudding, instead.
Or this delicious goat cheese stuffed chicken with mushrooms recipe.
Quality Ingredients are Key
Try to buy a lean, sugar-free and nitrate-free bacon, if possible.
Organic, free-range chicken is best, and if you’re in the US, you’ll have to rely on tinned haggis. I have tried two kinds, The Caledonian Kitchen, and Grant’s, and both are fine for this dish. The other option is making your own haggis, which isn’t out of the question for some.
If you’re into trying haggis, then you’ll want to give this haggis stack a go, too!
Can you Reheat Chicken Balmoral?
While it’s best served immediately, leftover Balmoral chicken can be reheated, although it will be more dry, and the bacon will become more crispy (some may like this).
Balmoral Chicken Recipe
Based on Simon Howie, The Scottish Butcher’s Recipe serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- whole chicken breasts
- Kosher salt
- haggis
- bacon
- olive oil or butter
- whisky sauce, to serve (recipe card below)
Preheat oven to 375 F (190 C)
How to Make Balmoral Chicken
Make a slit into the side of each chicken breast, taking care not to go through the other side.
Stuff with one third of the haggis and close the breast over the filling. Wrap each breast with 3 rashers of bacon.
Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn’t oven-safe, place the breasts into an glass or other baking dish to bake. Bake for approximately 35 minutes (internal temperature should be 165 F (74 C).
While the chicken is cooking, make the whisky sauce.
Serve the Dish
Remove the chicken from the oven when ready, and allow to rest for 5 minutes.
Cut into slices, crosswise. This is what the inside will look like.
Once sliced, divide the three breasts onto four plates, add mashed potatoes and a green vegetable, such as peas, green beans or Brussels sprouts.
Finally, pour the whisky sauce over the Balmoral chicken.
For such an easy dish to make, the results of this Balmoral chicken recipe are quite impressive. Don’t you agree?
Serve with a wee dram if you like.
Let me know if you enjoy this as much as my family does.
If you love black pudding, you can make the same recipe and switching out the haggis for black pudding. This is called chicken Braemar.
And you’ll want to end your meal with a sweet Scottish treat like typsy laird or cranachan (Sam Heughan has made and approved of my recipe!)
And lastly, what about some shortbread fingers or petticoat tails with another wee dram?
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Balmoral Chicken (Recipe with Haggis)
Ingredients
- 3 large whole chicken breasts (preferably organic)
- 2 tsp Kosher salt
- 8 oz haggis
- 9 strips bacon
- 1 tsp olive oil or butter
- 1 recipe whisky sauce to serve (recipe card below this card and in NOTES)
Instructions
How to Make Balmoral Chicken:
- Preheat oven to 375℉ (190℃)
- Make a slit into the side of each chicken breast, taking care not to go through the other side.
- Stuff with one third of the haggis and close the breast over the filling. Wrap each breast with 3 rashers of bacon.
- Repeat with the next two breasts. You can use a toothpick to secure any loose ends, if you need to.
- Heat a cast iron or non-stick pan to medium high heat. Add the oil or butter, then carefully place the wrapped chicken breasts onto the pan. Be sure the pan is hot enough so searing for a couple of minutes will brown the bacon.
- Turn the chicken breasts over and cook on the other side for 2 to 3 minutes, then place the pan into the preheated oven. If your pan isn't oven-safe, place the breasts into a glass or other baking dish to bake. Bake for approximately 35 minutes (internal temperature should be 165℉ (74℃).
- While the chicken is cooking, make the Whisky Sauce Recipe.
Serve the Dish:
- Remove the chicken from the oven when ready, and allow to rest for 5 minutes.
- Cut into slices, crosswise.
- Once sliced, divide the three breasts onto four plates, add mashed potatoes and a green vegetable, such as peas, green beans, or brussels sprouts.
- Finally, pour the whisky sauce over the Balmoral chicken.
Notes
- If you choose to use black pudding instead of haggis, this is called Chicken Braemar and is equally, if not more, delicious (in my honest opinion)!
- Whisky Sauce Recipe here
Nutrition
Whisky Sauce (for Haggis, Balmoral Chicken, and other Savory Scottish Dishes)
A simple, yet delectable, whisky cream sauce which pairs incredibly well with many meat and poultry dishes.
Ingredients
- 2 Tbsp butter
- 1 tsp olive oil
- 2 small shallots, minced (or substitute onion, in a pinch)
- salt
- 2 or 3 Tbsp single malt Scotch whisky
- 1/2 cup (120 ml) beef stock
- about 1/4 cup (60 ml) heavy cream
- white pepper
Instructions
- Sauté the minced shallots with salt and pepper in the butter and oil until translucent.
- Add the whisky and stir well.
- Stir in the beef stock and cook, stirring constantly for a few minutes.
- Lower the heat and add the cream, continuing to stir. Cook gently for a few minutes.
- Taste, then add salt and pepper as needed. Remove from heat. Serve as desired.
Notes
Use good quality ingredients for the best results.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 248mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 3g
Nutrition information is only estimated.
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Is black pudding available in the US
I am going to make Balmoral chicken for Robert Burns night. Is black pudding available in the US?
. I tried haggis a few years back and like it, but my boyfriend never has so I ll buy it online for our celebration.
Hi Dee, yes! I buy one that I really like made by Donnelly. Here is my affiliate link to Amazon.
What’s not to like?
Chicken breast? – Good
Haggis? -Good
Bacon? – Yummy!
Whisky? – ‘nough said!
A drum roll please, let’s the cooking begin
Thank you Christina
Thank you so much, Silvia!! :)
Thankyou for this recipe. I’ve made the Balmoral chicken using a good quality black pudding because it was easier to find than haggis at the time. Delicious. I have made the whiskey sauce several times to go with rumbledethumps and haggis, which is a winter favourite. Really lifts it.
Wonderful, Judith! Thank you so much. I do love it with black pudding as well, recipe coming soon: chicken Braemar!
Intriguing recipe! Believe it or not, I still haven’t had the opportunity to try haggis. This sounds like a good way to get acquainted. And yes, I definitely like the idea of a wee dram to go with! ;-)
Oh no! You would love it, Frank! Hope you give it a go before next Burns Night! :)
I do love haggis for my Robert Burns dinners, this would make a great change of pace! Love it! Thanks, Christina.
It definitely does, David, thank you!
I am delighted to get this recipe! It will make haggis a wee bit more palatable for us Yanks for a Burns Night supper.
Fun tip: Have a Scotch whisky tasting and make attendees read aloud Burn’s poems. Hilarity will ensue!
I LOVE that idea, MJ! I bet that would be hilarious, I will add this into my Burns Night post so others will see it! Thanks for sharing that, and I’m delighted you’re going to try the Balmoral chicken recipe! :) Let me know what you think!
I can’t wait to try this! My husband took me to Scotland for our 30th anniversary in 2013 and I’d love to make him this meal for our 40th! I’m going to practice before I make it for 16! I’ll let you know how it goes!
Congratulations, Sharon! That’s fantastic! Do let me know, I bet it’s a hit!