Goat's cheese & thyme stuffed chicken

Goat's cheese & thyme stuffed chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(111 ratings)

Prep: 40 mins Cook: 45 mins


Serves 2

The chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

Nutrition and extra info

  • Can be frozen when uncooked
  • Easily doubled

Nutrition: per serving

  • kcal476
  • fat27g
  • saturates13g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein52g
  • salt2.03g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 skinless, boneless chicken breasts
  • 100g firm goat's cheese, such as Crottin de Chavignol
  • 1 tsp fresh thyme leaves, plus 2-3 sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 rashers streaky bacon, thinly sliced
  • 2 courgettes, thinly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1-2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g vine tomato, thinly sliced


  1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.

  2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.

  3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Nicky Coombes's picture
Nicky Coombes
10th Jan, 2019
I didn't have all the necessary ingredients when I first cooked this, so used garlic & herb Boursin as the stuffing and used baby tomatoes as the base - it was delicious!
26th Dec, 2015
I've made this a few times with soft goats cheese, but found that it did end up rather runny, and prone to leaking out. It was a revelation to me to discover that there is such as thing as HARD goats cheese, which works perfectly, and makes this dish amazing. This is one of my fave dinner party dishes - easy, tasty and impressive.
16th Dec, 2015
After reading all the reviews and comments, made this for a dinner party. Fantastic recipe, very easy to do and stress free! Prepared the chicken the day before. Used proscuitto and boursin, as suggested, but found the cheese all leaked out during cooking - but still tasted delicious. Will try goat's cheese instead next time, and cocktail sticks to secure the openings. Served with rosemary roasted potatoes and a white wine and mushroom sauce, broccoli and chantenay carrots. It was all eaten up and had lots of compliments. Made Mary Berry's lemon cheesecake for dessert, which is also excellent and very easy to make and can be prepared the day before. Excellent dinner party, inexpensive but impressive and hassle free, with loads of time to spend with guests and have a glass or two of wine! Highly recommend it, especially for those who don't want to spend hours cooking.
11th Aug, 2015
I used soft roulade cheese (like Boursin but Sainsburys own), no thyme leaves and proscuitto to wrap the ham. I prepared them a couple of hours early and put them in the fridge to try to prevent the cheese leaking out and there was only a tiny bit of leakage from one of them. I layered the courgettes and tomatoes with some thinly sliced red onion & potatoes as other have suggested on here. It was a very tasty Monday night dinner and it was filling enough without any additional sides. Next time I will try it with goats cheese & thyme.
8th Mar, 2015
I used Boursin to stuff the chicken, leaving out the thyme. It was delicious!
20th Aug, 2014
This recipe is truly five star but you must use the goats' cheese recommended in the recipe which is difficult to find in England. We found it in Selfridges, incidentally what a fabulous food hall they have there.
4th Mar, 2014
was lovely, really good with crunchy roasted new potatoes and veg. I used vine tomatoes instead.
2nd Sep, 2015
Very good! The chicken was moist and the veg tender. I would say preparation time 30-35 mins and cooking time 50-55mins and 1 courgette was sufficient. The goats cheese came from St. Helen's farm (Sainsburys)
11th Oct, 2013
This is a quick and simple dish to cook but I must say it is a little bland. However, I did discover that roasted tomatoes, courgettes and goats cheese make a delicious side dish! Trial and error is a great thing!
5th Oct, 2013
I used boneless and skinless chicken thighs as they have far more taste. Use 2 to replace each breast. I wrapped them with ordinary bacon but smoked variety......stunning !!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
22nd Sep, 2017
Add some lemon and olive oil to the filling to add some more depth to the chicken. I also added a paprika coating to the chicken before wrapping it in streaky bacon. I served this dish with some new potatoes and runner beans.
Want to receive regular food and recipe web notifications from us?