Goat's cheese & thyme stuffed chicken

Goat's cheese & thyme stuffed chicken

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(110 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
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  • 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.

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Comments, questions and tips

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5th May, 2013
Really delicious and very easy. I used one large chicken breast for 2 people. Lemon thyme and a squeeze of lemon Juice added even more flavour, Lovely.
23rd Mar, 2013
Anyone know any sauces that go well with this?
25th Feb, 2013
Was my first attempt at following a recipe, it was very quick and easy to prepare and cooked at went down a storm! my parents loved it!
22nd Feb, 2013
I didn't have bacon but used pancetta instead, it was delicious! I would definitely make it again. Great for entertaining friends as its quick and easy to make allowing you lots of time with your guests. I thought that next time I would do garlic and rosemary roasted new potatoes instead.
29th Jan, 2013
Tried this twice and both times it was a huge success. It looks stunning and tastes equally good.
9th Dec, 2012
My husband who doesn't cook so much, made this for our family and I was very pleasantly surprised - tasted gorgeous and looked very professional. He used Boursin in place of goats cheese. Definitley would make again
9th Nov, 2012
Cooked this tonight was soo yummy...don't like courgettes so added button mushrooms and used soft goats cheese and Parma ham as suggested served it with baby pearl potatoes Delish :))
4th Nov, 2012
Superb! I added a sliced red onion and two sliced garlic cloves so dropped one of the courgettes. Served with rosemary and garlic roast potatoes.
19th Sep, 2012
We make this quite regularly because it's a full evening meal with minimal effort. Pancetta works much better than bacon which doesn't cook through properly and is too thick. I scatter a few tomatoes on the vine over the courgettes rather than slicing larger ones. I also find a harder goat's cheese log, sliced, works better than one without a rind which seems to bubble out everywhere. Baby potatoes served on the side - yum.
5th Aug, 2012
Great, easy and tasty recipe. Didn't change a thing and will definitely make again for Sunday lunch with lots of veg.


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