Chicken Balmoral – A Scottish Classic with Macsween Haggis and Whisky Sauce
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4 min reading time
Chicken Balmoral is a much-loved traditional Scottish dish that brings together the best of Scotland’s rich food heritage — tender chicken breast, award-winning Macsween haggis, smoky bacon, and a creamy Scotch whisky sauce. It’s the perfect centrepiece for Burns Night, St Andrew’s Day, Hogmanay, or simply a hearty Sunday dinner.
This recipe takes its name from Balmoral Castle in Aberdeenshire, the Scottish home of the Royal Family, and is often found on menus in restaurants across Scotland. But there’s no need to wait for a special trip north — with our fresh Macsween haggis delivered to your door from Buy Haggis, you can recreate this showstopping dish at home.
Ingredients
(Serves 4)
For the Chicken:
4 large boneless, skinless chicken breasts
200–250g Macsween traditional haggis (or vegetarian haggis for a twist)
8 rashers smoked streaky bacon
1 tbsp olive oil or butter
Salt & freshly ground black pepper
For the Whisky Cream Sauce:
1 small shallot or ½ onion, finely chopped
25g butter
50ml good-quality Scotch whisky
200ml double cream
150ml chicken stock
1 tsp Dijon mustard (optional)
Salt & pepper to taste
Method
1. Prepare the Chicken and Haggis
Preheat your oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
Carefully butterfly each chicken breast by slicing through the middle horizontally, leaving one side attached so it opens like a book. Season lightly with salt and pepper.
Spoon an even layer of Macsween haggis onto one side of each breast, fold over, and wrap tightly with 2 rashers of smoky bacon to seal in the filling.
2. Sear and Bake
Heat olive oil or butter in a frying pan over medium-high heat.
Sear the bacon-wrapped chicken for 2–3 minutes per side until golden.
Transfer to an ovenproof dish and bake for approximately 20–25 minutes, or until cooked through. Check the thickest part of the chicken and the centre of the filling with a clean food thermometer: both should reach 75°C for at least 30 seconds. Larger breasts may need longer.
3. Make the Whisky Cream Sauce
In the same frying pan, melt butter and gently cook the shallot until soft.
Take the pan off the heat before adding the Scotch whisky, then return it to the heat and simmer gently for 1–2 minutes before adding the stock. This brief simmer does not make the sauce alcohol-free.
Pour in the chicken stock and reduce for 3–4 minutes, then stir in the double cream and mustard. Simmer until thickened, seasoning to taste.
4. Serve and Enjoy
Place each Chicken Balmoral on a plate, drizzle generously with whisky cream sauce, and serve with creamy mashed potatoes and seasonal vegetables.
Why Make Chicken Balmoral at Home?
Chicken Balmoral is not only a Burns Night favourite, but also a dish that captures the essence of Scottish cuisine — the peppery richness of haggis, the savoury smokiness of bacon, and the indulgence of whisky cream sauce. By ordering your Macsween haggis online from Buy Haggis, you’re guaranteed freshness, quality, and authentic Scottish flavour, delivered straight to your kitchen.
Whether you’re celebrating Scotland’s national poet, hosting a Scottish-themed dinner party, or just craving a taste of the Highlands, this recipe is a delicious way to honour Scotland’s culinary heritage.
Frequently asked questions
How much haggis do I need for four Chicken Balmoral portions?
This recipe uses 200–250g of haggis across four chicken breasts, which is about 50–62.5g per breast. Divide it evenly and avoid overfilling the pockets. Choose a suitable product from our Macsween haggis range and follow its handling instructions.
How do I keep the haggis inside the chicken?
Leave one side of each butterflied breast attached so it opens like a book. Spread the filling evenly, fold the chicken back over it and wrap with the bacon. Avoid packing in extra haggis, as an overfilled breast is harder to close and cook evenly.
How do I know Chicken Balmoral is cooked through?
Check both the thickest part of the chicken and the centre of the filling with a clean food thermometer. They should reach 75°C for at least 30 seconds. Treat the recipe’s timings as a guide: larger breasts or tightly packed dishes can take longer.
Can I make the sauce without whisky?
Yes. Omit the whisky and use extra stock to adjust the consistency, then season to taste. Brief simmering does not make a whisky sauce alcohol-free. If avoiding alcohol entirely, check the stock, mustard and any ready-made sauce before adding them.
Does using vegetarian haggis make Chicken Balmoral vegetarian?
No. This recipe still contains chicken and bacon, and its sauce uses chicken stock. Vegetarian haggis is only an alternative filling here. For a separate meat-free meal, choose from our vegetarian haggis collection and check every accompaniment and cooking ingredient for suitability.
