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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19th May, 2011
Great recipe. Really tasty. I used Goats Gouda and it was fab.
17th May, 2011
Super-easy and super-yummy! Also good stuffed with a mixture of ricotta, Parmesan and basil.
2nd May, 2011
I have made this for my foodie friends and a professional chef and they have all eaten it all up enthusiastically and said that it is really moist and delicious. It is so simple to make and filling-I love this recipe! It was suggested to me that for a winter warmer version the addition of chillis in place of thyme might work well...I haven't tried it yet but might give it a go!
vikingpurplepenguin's picture
26th Apr, 2011
Made this with Olives instead of Thyme (as per "Mine"'s suggestion above. Also substituted Courgette for Aubergine, used garlic infused oil, and paired with the Rosemary Roast Potatoes. Used normal bacon to wrap (rather than streaky), and while they didn't wrap as well the effect was still the same. I loved how moist the chicken stayed, and the flavours all worked well together. The veg was moist and meant there was no need to any kind of sauce. Will make again!
17th Apr, 2011
Made this twice, the 2nd time making changes and in my opinion and my boyfriends- perfecting it! My tips are: 1. Use bacon not parma ham- tried both and the former is much tastier. I only needed one rasher for each breast. 2. Strongly recommend adding garlic to the veg (2 chopped cloves), and I also added a sliced onion and sliced potatoes- much lovlier and more filling. Very easy and great for entertaining- seems like more skill is involved!!
17th Apr, 2011
I made this twice, the 2nd time perfecting (in our opinion) the dish. My tips are: use bacon as the recipe says- not parma ham- much tastier. Add 2 cloves garlic and a sliced onion to the veg- they need more taste. I also added sliced potatoes which made for a more interesting and filling meal. I used one courgette as I had found 2 were too many, and personally I only needed one bacon rasher for each breast. After these little changes, the dish was absoultely delicious- my boyfriend agrees too! Very easy and tasty, excellent for entertaining.
13th Mar, 2011
I find it hard to imagine an easier dish to create, and it was excellent! Rather than the courgette / tomato base, I did a simple tomato sauce, full of thyme & parmesan. Accompanied by roasted new potatoes covered in thyme (again) and butter, definitely a success.
alanjns's picture
8th Mar, 2011
The chicken was delicious and moist, I used pancetta and feta cheese. I wasn't keen on the veg, I would have prefered them more roasted as opposed to steamed on account of the juices from the meat. Maybe next time I'll roast them in a separate pan.
6th Mar, 2011
made this last night for a few friends. They only had lemon thyme in Tesco so made that change - but it still worked just great! the veg that the chicken cooked on was delicious!
11th Jan, 2011
This was very good- next time I will add garlic to the veg for extra taste.


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