Chicken Balmoral – A Scottish Classic with Macsween Haggis and Whisky Sauce
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 20–25 minutes until cooked through (juices run clear, internal temperature 75°C).
3. Make the Whisky Cream Sauce
In the same frying pan, melt butter and gently cook the shallot until soft.
Add the Scotch whisky — stand back if it flames — and simmer for 1–2 minutes to burn off the alcohol.
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.