If you’re craving an elegant yet surprisingly simple dish to impress friends or elevate a cozy dinner, this Chicken in Puff Pastry with Mustard Cream Sauce Recipe is an absolute winner. The golden, flaky puff pastry encases tender, juicy chicken breasts combined with a luscious cheese and mustard filling, all topped off by a rich, tangy mustard cream sauce that perfectly balances every bite. It’s a beautiful harmony of textures and flavors, making this recipe a timeless favorite to keep in your culinary repertoire.
Ingredients You’ll Need
Each ingredient in this Chicken in Puff Pastry with Mustard Cream Sauce Recipe plays a specific role, from providing the flaky structure, to delivering that creamy tang, to adding hearty depth. Using straightforward but quality ingredients ensures every element shines through in the final dish.
- 2 sheets puff pastry (thawed): The buttery, flaky crust that wraps everything up beautifully and creates that irresistible golden exterior.
- 2 boneless skinless chicken breasts: Tender and juicy, these are the star proteins of the dish.
- 1 tablespoon olive oil: For searing the chicken to lock in moisture and add a slight crust.
- Salt and pepper to taste: Essential seasoning that enhances all the other flavors.
- 1 tablespoon Dijon mustard: Adds a zesty pungency, both in the filling and in the sauce.
- 4 ounces cream cheese (softened): Brings rich creaminess and a smooth texture to the filling.
- 1/2 cup shredded Swiss or Gruyère cheese: Melts wonderfully for a nutty, slightly sweet finish inside the pastry.
- 1 egg (beaten): The egg wash ensures a shiny, golden glaze on the pastry once baked.
- 1 tablespoon butter: Used in the sauce for a silky, luxurious mouthfeel.
- 1 clove garlic (minced): Adds aromatic warmth to the mustard cream sauce.
- 1/2 cup heavy cream: Forms the base for that rich, velvety sauce that brings everything together.
- 1 tablespoon Dijon mustard (for sauce): Continues the tangy thread throughout the meal.
- 1/2 teaspoon Worcestershire sauce: Adds a subtle umami depth to the sauce.
- 1 teaspoon chopped fresh thyme or parsley (optional): A fresh herbal note perfect for garnishing and finishing the dish.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Sear the Chicken
Start by seasoning your boneless chicken breasts generously with salt and pepper. In a skillet over medium heat, warm the olive oil and sear the chicken for just 3-4 minutes on each side. The goal here is a golden-brown crust without cooking the chicken fully through—you want it juicy inside once baked. After searing, set the chicken aside to cool slightly; this keeps things manageable for wrapping.
Step 2: Prepare the Puff Pastry and Filling
While the chicken cools, preheat your oven to 400°F (200°C). Take your thawed puff pastry sheets and roll them out gently, then cut each sheet in half to create four rectangles. In a bowl, combine softened cream cheese, Dijon mustard, and your shredded cheese. This mixture will add creamy, tangy, melted goodness inside each pastry parcel.
Step 3: Assemble the Chicken Parcels
Spread a generous spoonful of the cream cheese mixture right in the center of each pastry rectangle. Nestle one chicken breast atop the cheese filling. Then carefully fold the puff pastry over the chicken, sealing all edges to prevent leaks during baking. Place each wrapped parcel seam-side down on a baking sheet lined with parchment paper. Brush the tops with your beaten egg to achieve that gorgeous golden finish.
Step 4: Bake to Perfection
Slide your baking sheet into the oven and bake for 25 to 30 minutes, or until the puff pastry is beautifully puffed and golden brown. The aroma filling your kitchen as it bakes is absolutely irresistible, a sign that everything is coming together just right.
Step 5: Make the Mustard Cream Sauce
While the chicken cooks, melt butter in a small saucepan over medium heat. Add minced garlic and stir for about a minute until fragrant but not browned. Pour in the heavy cream, then whisk in the Dijon mustard, Worcestershire sauce, and season lightly with salt and pepper. Let this sauce simmer gently for 3 to 4 minutes until it thickens slightly and becomes luxuriously creamy. This sauce is the crowning complement to those flaky chicken parcels.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
Fresh herbs like thyme or parsley not only brighten the flavors but add a splash of green that makes the dish feel fresh and inviting. A light sprinkle over the plated parcels brings an elegant, polished look and a subtle burst of herbal aroma just before digging in.
Side Dishes
Pair this Chicken in Puff Pastry with Mustard Cream Sauce Recipe with simple, crisp sides like a lightly dressed green salad or steamed asparagus for balance. Roasted baby potatoes or a silky mashed potato will soak up that mustard cream sauce deliciously, rounding out the meal beautifully.
Creative Ways to Present
To take your presentation up a notch, slice the parcels diagonally and fan them on the plate with the sauce drizzled artistically around. For a dinner party, individual ramekins with a little extra sauce on the side make guests feel pampered. Even adding a colorful beet or carrot ribbon salad can create a stunning contrast of colors and textures.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is not a bad problem to have), store wrapped chicken parcels in an airtight container in the refrigerator for up to 2 days. The pastry might soften a bit, but a quick reheat will revive much of the crispness and flavor.
Freezing
You can freeze assembled but unbaked chicken parcels by placing them on a baking sheet until solid, then transferring to a freezer bag or container. They keep well for up to 1 month. Bake directly from frozen, adding a few extra minutes to the cooking time for best results.
Reheating
To reheat, place leftovers on a baking sheet and warm in a 350°F oven for about 10-15 minutes until heated through and the pastry regains some crispness. Avoid microwaving if possible, as it tends to make the pastry soggy and less enjoyable.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and richness. Just adjust the searing time slightly to ensure they are cooked through before wrapping.
What type of cheese works best in the filling?
Swiss and Gruyère are classics here because they melt beautifully and have mild, nutty flavors that complement mustard perfectly. However, you could also experiment with fontina or mozzarella for a different twist.
Is it possible to make the dish gluten-free?
To make this recipe gluten-free, look for puff pastry made with gluten-free flour blends available in specialty stores. Ensure all other ingredients, like Worcestershire sauce and mustard, are certified gluten-free as well.
Can I prepare the sauce in advance?
Yes, the mustard cream sauce can be made ahead and gently reheated on the stove before serving. Just whisk occasionally to keep it smooth and add a splash of cream if it thickens too much.
What can I substitute for cream cheese?
If you need a substitute, mascarpone cheese or ricotta are great alternatives. They will change the texture slightly but maintain that creamy richness essential to the filling.
Final Thoughts
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe is a wonderful mix of elegant flavors and approachable techniques that anyone can master. Whether it’s a special occasion or a delightful weeknight treat, I encourage you to try this dish and enjoy the cozy, comforting satisfaction it brings. You’ll love how the crispy pastry, creamy filling, and tangy sauce come together to make each bite simply unforgettable.
Print
Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Description
This elegant Chicken in Puff Pastry with Mustard Cream Sauce is a sophisticated main course featuring tender seared chicken breasts wrapped in flaky puff pastry, filled with a creamy mustard and cheese mixture. Finished with a rich, savory mustard cream sauce, this French-inspired dish is perfect for a special dinner or entertaining guests.
Ingredients
Chicken and Pastry
- 2 sheets puff pastry (thawed)
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 4 ounces cream cheese (softened)
- 1/2 cup shredded Swiss or Gruyère cheese
- 1 egg (beaten, for egg wash)
Mustard Cream Sauce
- 1 tablespoon butter
- 1 clove garlic (minced)
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 teaspoon chopped fresh thyme or parsley (optional)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 3–4 minutes on each side until golden brown but not fully cooked through. Remove from the skillet and let cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet in half to make four rectangles total.
- Make Cheese Filling: In a bowl, combine the softened cream cheese, 1 tablespoon of Dijon mustard, and shredded Swiss or Gruyère cheese. Mix until well blended.
- Assemble Pastry Parcels: Spoon a portion of the cheese mixture into the center of each puff pastry rectangle. Place one partially cooked chicken breast on top of the filling. Wrap the pastry around the chicken, sealing the edges tightly by pressing them together to prevent leaking during baking. Place each wrapped chicken breast seam-side down on a baking sheet lined with parchment paper.
- Egg Wash and Bake: Brush the tops of the pastry parcels with the beaten egg to achieve a golden, glossy finish. Bake in the preheated oven for 25 to 30 minutes, until the puff pastry is puffed, golden brown, and crisp.
- Prepare Mustard Cream Sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for about 1 minute, or until fragrant. Stir in the heavy cream, 1 tablespoon Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly. Remove from heat and stir in fresh thyme or parsley if using.
- Serve: Remove chicken parcels from the oven and allow to rest for a few minutes. Serve warm, drizzled with the mustard cream sauce. Garnish with extra fresh herbs if desired.
Notes
- You can prepare the chicken filling up to a day in advance. Assemble the pastry parcels just before baking to maintain the pastry’s texture.
- For added flavor and a savory twist, wrap each chicken breast with a slice of prosciutto before encasing it in the puff pastry.
- Ensure the chicken is not fully cooked during searing as it will finish cooking in the oven wrapped in the puff pastry.
- Use cold puff pastry and work quickly to prevent it from becoming too warm and difficult to handle.
