Goat's cheese & thyme stuffed chicken

Goat's cheese & thyme stuffed chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Feb, 2012
Thumbs-up! Made this (followed the recipe, no add-ons) the other night for fussy French boyfriend, who loved it, and even raved about it to his mother the next day, prompting her to phone me and ask for the recipe! Will definitely be adding this to my repertoire!
15th Jan, 2012
This is a fantastic dish which is just SO easy to make- my husband loved it!
15th Jan, 2012
We have made something similar to this from one of Jamie Olivers books, sorry Jamie, this one's better!! Loads of flavour, easy to prep and cook, very enjoyable. We'll be making this again for sure!
2nd Dec, 2011
Vary tasty although the cheese escaped from most of the chicken but flavoured the vegies nicely. will definately do again.
27th Oct, 2011
I make this on a regular basis for guests and they are always impressed. I always use Aldi's goat's cheese (the one that comes in a cylinder shape about 6" x 1.5"), which doesn't melt so you still have loads of cheese in the centre! I always use parma ham too instead of bacon, and whatever vegetables I can find in the fridge - peppers are a particular favourite but I've used carrots, red onions and leeks as well as courgettes or squashes.
22nd Oct, 2011
Sooooo nice. And pretty easy to cook (I speak as a student who only started cooking at all 3 weeks ago). As per some of the suggestions above I didn't use courgettes but used sliced potatoes, onions and garlic which seemed to work pretty well. Had it between 3 of us and was left feeling a bit hungry so would say it serves 2 about right. Overall a really really tasty dish i'd definitely recommend.
8th Oct, 2011
made this for a dinner party, so easy to make and it went down a storm..
2nd Sep, 2011
very nice, very filling!
23rd Jul, 2011
This was delicious! I used a dill and garlic cream cheese to stuff the chicken with instead of the goat's cheese and it was beautiful!
21st May, 2011
Delicious and easy


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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.