Chicken with oatmeal stuffing and whisky cream sauce

Modified: Dec 1, 2025 · Published: Jan 3, 2018 by Caroline

This chicken with oatmeal stuffing and whisky cream sauce is easy to prepare and with delicate, tasty flavors. It would be perfect for Burns Night and so much more.

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plate of chicken with oatmeal stuffing topped with whisky cream sauce.

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For any of you that know me even a bit, you'll know I am Scottish and you may have either seen here previously or know from elsewhere that Burns Night is rapidly coming up.

If you don't know the connection, Robert Burns is Scotland's national poet and his birthday is for many an excuse to break out the whisky and celebrate all things Scottish.

close up of pieces of chicken with oatmeal stuffing.

A traditional Burns Supper

Traditionally, a Burns Supper consists of haggis (spoiler alert - mine is more of a cheats way to make it, or for those less into some of the traditional ingredients), 'neeps' (swede/turnip) and 'tatties' (potatoes). There will definitely be a dram or two of whisky, probably some good Scottish cheese or, for example, smoked salmon pate or smoked haddock pate with oatcakes.

While technically not raspberry season, traditional favorite desserts include cranachan or Athol brose (both include whisky, oats and cream; cranachan also has raspberries).

Even from this you might have picked up that oatmeal and whisky are pretty common in a number of Scottish dishes, and both are in the recipe I am sharing today which is a variation on something my mum has made for years: chicken with oatmeal stuffing and whisky sauce.

plate of chicken tenders, bowls with onion, pinhead oatmeal/steel cut oats, and dish of tallow.

Combining classic Scottish flavors

The oatmeal stuffing is based on the stuffing my mum has used for years in various dishes (she also adds suet but it can be tricky to find apart from pre-Christmas). Having looked into it, Scottish oatmeal stuffing is sometimes called "skirlie" and often made with quick oats, but we always had it with pinhead oatmeal (steel cut).

One dish my mum makes is chicken breasts stuffed with the oatmeal stuffing, wrapped with bacon and served with a cheese and cider sauce. It's tasty but I have to say serving like I have here with whisky sauce just steps it up into something special.

The whisky sauce has the smokiness from the whisky (it's worth using a whisky with a good flavor) plus a little sweetness from the honey all within a smooth creaminess. It's a perfect accompaniment for the mellow oatmeal-stuffed chicken. I should point out that by oatmeal here I mean pinhead oatmeal which is one of the most commonly used in Scottish cooking. All together it makes a delicious dish from fairly humble ingredients.

pieces of chicken topped with skirlie, oatmeal stuffing, before rolling up.

This dish while being Scottish-influenced doesn't, of course, need you to have any Scottish roots to enjoy it. While the bites of chicken would make a great Burns Supper appetizer, using the whisky sauce for dipping, they would be just as good at any party table or even as a game day snack.

You can also have a few of them, as we did, to make them into a main. Try them with some mashed or roast potatoes, and maybe some broccoli, greens or roasted root vegetables. It's a dish that can be relatively versatile in how you serve it.

pieces of chicken with oatmeal filling in baking dish before cooking in oven.

How to make chicken with oatmeal stuffing

These little bites are really easy to make and. The stuffed chicken itself is very mellow that suit various tastes. The sauce is more distinct but has such great flavors it's something that we lapped up every last drop. Both are easy to make but one thing to point out is be VERY careful when you set fire to the whisky. The flames can get very high, so watch where you do it and don't lean over. However, it's a necessary step to burn off the alcohol and save the sauce being bitter.

While the colors might look a bit pale, don't let that put you off. This chicken with oatmeal stuffing is is a tasty dish that's also easy to make and versatile, too. It's got that comfort factor that's great for this time of year and would fit perfectly on a Burns Supper table, or for any occasion. Give it a try and enjoy.

plate of chicken with oatmeal stuffing with tartan behind plate.

Try these other bite-sized appetizers:

Sausage rolls
Thai basil pork meatballs with peanut dipping sauce
Blistered Padron peppers
Cauliflower pakora
Plus get more appetizer recipes in the archives.

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5 from 2 votes

Chicken with oatmeal stuffing and whisky cream sauce

This simple chicken dish would make a great appetizer, or enjoy a few with some sides as a main.

Prep Time4

Cook Time40

Total Time44

Course: Appetizer/Starter, Main Course

Cuisine: Scottish

Servings: or more (depending how serving)

Calories: 588kcal

Author: Caroline

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Ingredients

For oatmeal stuffing

3 tablespoon beef suet or tallow (see notes)
¾ cup onion finely diced (¾ cup is around ½ a large onion)
½ cup pinhead oatmeal steel cut oats

To make filled chicken

1 lb chicken tenders or use whole breasts and cut them into smaller long, thin strips

For whisky cream sauce

1 tablespoon whisky
¼ cup beef stock or chicken stock
½ cup heavy cream double cream
¼ teaspoon Dijon mustard
¼ teaspoon honey
½ teaspoon cornstarch cornflour, optional

Instructions

To make stuffing and chicken

In a small skillet/frying pan, melt the beef suet/tallow over a medium heat then add the onion. Cook, stirring regularly, until it has softened but is not browning (if it starts to brown then reduce the heat).
Reduce the heat to low, add the oatmeal and stir to mix. Season with a pinch of salt and pepper. Allow to cook, stirring now and then, for around 15 minutes until the oats are golden and cooked through. They will be a bit nutty and have some chew, but should taste cooked. If you want them slightly softer, add a teaspoon or two of stock but it shouldn't really be needed.
Preheat the oven to 375F/190C.
If needed, use the flat side of a mallet or a rolling pin to flatten out the chicken tenders a bit to make them relatively easy to roll. If using whole breasts, you will need to cut them probably in 4 or more pieces or, if serving as a main, you can just slit a pocket in the middle and fill it as a whole breast.
Put a spoonful of the oatmeal mixture onto each piece of chicken, pressing it together a little, and carefully roll them up and place in an oven dish, join down. If they don't seem to hold you can secure with a cocktail stick. Don't worry if it leaks a little, just try to stuff back in. Repeat with the rest of the pieces of chicken and stuffing. Drizzle a little oil over the top of the pieces of chicken.
Bake the chicken for approximately 20 - 30 minutes until cooked through.

To make sauce

Meanwhile warm the whisky in a small saucepan. If you have gas, tilt to one side to allow it to catch light. Otherwise, remove from the stove and use a long match or lighter to light. Be VERY careful as you do this as the flames can be high - definitely don't look over the pan.
Once the flames have gone out, or are at least lower, add the stock and cream, holding a little of the stock back, and put back over the heat. Warm through and add the mustard and honey and mix in. Continue to warm over medium-low heat and stir to mix. Add the cornstarch to the stock you held back and stir to make a slurry. Add this cornstarch mixture to the whisky cream sauce and cook a couple more minutes, stirring constantly, so it thickens a little more.
Serve the chicken pieces either with the sauce on the side for dipping, or poured over the top.

Notes

If you can't source suet or tallow (or prefer a vegetarian alternative), butter or shortening are the best options. You may find you need a little extra salt and pepper to give a bit more flavor, as a result.

If you use chicken tenders or cut strips of chicken breast to make small bites, as I made here, you should get around 16 or more pieces from 1lb/450g of chicken. You may have a little extra stuffing and/or sauce - you can use the stuffing for other things, or simply enjoy as it is as a side, just make sure you haven't used a spoon directly on the raw chicken that you use in the stuffing. The sauce will keep in the fridge for a day or two and can be reheated to use with other chicken dishes (like chicken Balmoral) and more.

Nutrition

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See all the other recipes with oatmeal being shared for today's Foodie Extravaganza:

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

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This chicken with oatmeal stuffing and whisky cream sauce is easy to prepare with delicate, tasty flavors. Perfect for Burns Night, as an appetizer, or pair with sides as a main.

« Cranberry smoothie

Braised lamb shanks »

A traditional Burns Supper

Combining classic Scottish flavors

How to make chicken with oatmeal stuffing

Try these other bite-sized appetizers:

Chicken with oatmeal stuffing and whisky cream sauce

Ingredients

For oatmeal stuffing

To make filled chicken

For whisky cream sauce

Instructions

To make stuffing and chicken

To make sauce

Notes

Nutrition

Remember to pin for later!

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