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
Scale
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.
