If you love elegant meals that feel fancy but come together without a fuss, this Chicken in Puff Pastry with Mustard Cream Sauce Recipe will quickly become a favorite. Imagine tender, juicy chicken breasts wrapped in golden, flaky puff pastry, oozing with rich melted cheese and tangy Dijon mustard, all perfectly complemented by a luscious mustard cream sauce. This dish turns a simple chicken dinner into a restaurant-worthy experience, perfect for impressing guests or treating yourself on any night of the week.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in creating the layers of flavor and texture that define this dish. From the buttery puff pastry to the sharp tang of Dijon mustard and creamy cheeses, everything works in harmony to deliver pure comfort on a plate.
- 2 sheets puff pastry (thawed): The key to that irresistibly flaky crust that wraps the chicken snugly and crisps up beautifully in the oven.
- 2 boneless skinless chicken breasts: The tender protein base that soaks up flavors while staying juicy inside the pastry pocket.
- 1 tablespoon olive oil: For a quick sear that locks in juices and gives the chicken a gorgeous golden color.
- Salt and pepper to taste: Essential for seasoning the chicken perfectly and enhancing all the other flavors.
- 1 tablespoon Dijon mustard: This packs a subtle tang into both the filling and sauce, balancing creamy richness beautifully.
- 4 ounces cream cheese (softened): Provides a smooth, creamy base that melds with melted cheese for decadent filling texture.
- 1/2 cup shredded Swiss or Gruyère cheese: Brings a nutty, melty richness that pairs wonderfully with the mustard’s bite.
- 1 egg (beaten, for egg wash): Helps the pastry bake to a perfect golden sheen that’s impossible to resist.
- 1 tablespoon butter: Adds flavor and richness to the sauce and helps sauté garlic to perfume the cream.
- 1 clove garlic (minced): Infuses the sauce with an aromatic depth that elevates every bite.
- 1/2 cup heavy cream: The luscious base for the mustard cream sauce that ties everything together.
- 1 tablespoon Dijon mustard (for sauce): Reinforces the tangy, savory notes in the sauce alongside the chicken.
- 1/2 teaspoon Worcestershire sauce: Adds complexity and a slight savory umami kick to the cream sauce.
- 1 teaspoon chopped fresh thyme or parsley (optional): A fresh green touch to brighten the final presentation and flavor.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Sear the Chicken
First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3 to 4 minutes on each side. You want a beautiful golden-brown exterior but not fully cooked inside. This step locks in the juices and adds flavor that shines through after baking. Remove the chicken and let it cool slightly before assembling.
Step 2: Prepare the Puff Pastry and Filling
While the chicken cools, roll out the thawed puff pastry sheets and slice each sheet in half to create four equal rectangles—these will wrap each chicken breast individually. In a small bowl, combine softened cream cheese, one tablespoon of Dijon mustard, and the shredded Swiss or Gruyère cheese. This mixture is creamy, tangy, and melty—a dreamy filling layer that makes each bite unforgettable.
Step 3: Assemble the Chicken Parcels
Spread a spoonful of the cream cheese mixture in the center of each puff pastry rectangle. Place one seared chicken breast on top of the cheese spread, then carefully fold the pastry edges over the chicken, sealing them tightly to prevent leaks. Place the sealed parcels seam-side down on a parchment-lined baking sheet for easy clean-up. Brush each package generously with beaten egg to ensure a glossy, golden crust once baked.
Step 4: Bake Until Golden and Puffed
Bake the puff pastry-wrapped chicken breasts for 25 to 30 minutes or until the pastry is beautifully golden, puffed, and crispy. The aroma filling your kitchen at this point is downright irresistible! The chicken finishes cooking inside, staying moist and tender thanks to the protective pastry shell.
Step 5: Make the Mustard Cream Sauce
While the chicken bakes, melt butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Stir in the heavy cream, one tablespoon of Dijon mustard, Worcestershire sauce, salt, and pepper. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly into a silky, tangy drizzle that will elevate your chicken parcels to another level.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
Fresh herbs like chopped thyme or parsley sprinkled over the plated chicken parcels add a burst of color and a fresh note that balances the richness. A light dusting of cracked black pepper on top also emphasizes the savory layers.
Side Dishes
This dish pairs beautifully with simple, elegant sides such as roasted asparagus, garlic mashed potatoes, or a crisp mixed green salad. The velvety mustard cream sauce and buttery puff pastry complement subtle vegetable preparations and creamy starches alike.
Creative Ways to Present
For a dinner party, serve the chicken parcels on individual plates with a swoosh of mustard cream sauce underneath and garnished with microgreens. You can also slice them open slightly to reveal the melty cheese and juicy chicken inside, showcasing the inviting layers of this beautiful Chicken in Puff Pastry with Mustard Cream Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover chicken in puff pastry can be stored in an airtight container and refrigerated for up to 3 days. Keep the mustard cream sauce separate in a sealed jar or container to maintain its fresh flavor and prevent the pastry from becoming soggy.
Freezing
If you want to make this dish in advance, you can assemble the chicken parcels without baking, wrap them tightly in plastic wrap and foil, and freeze for up to one month. When ready to enjoy, bake from frozen, adding extra time to the cooking process to ensure the chicken is cooked through.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until the pastry is crispy and the chicken is warmed through, usually about 15 minutes. Reheat the mustard cream sauce gently on the stove or in the microwave, stirring frequently to keep it smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just adjust the searing and baking time slightly to ensure they are fully cooked without drying out.
Is it possible to make this dish dairy-free?
You can substitute dairy ingredients with vegan cream cheese, plant-based heavy cream alternatives, and dairy-free cheese options. The texture might differ slightly but it will still be delicious.
What’s the best way to thaw puff pastry?
The safest method is to thaw puff pastry in the refrigerator overnight. If you’re in a hurry, leave it on the counter for about 30 minutes until it’s pliable but still cold.
Can I add other ingredients inside the pastry? For example, mushrooms or spinach?
Definitely! Sautéed mushrooms, spinach, or caramelized onions can add wonderful flavor and texture. Just be sure to squeeze out excess moisture to keep the pastry crisp.
How do I know when the chicken is fully cooked inside the pastry?
Use a meat thermometer to check the internal temperature of the chicken, which should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption. The golden, puffed pastry is also a good visual cue that the cooking is complete.
Final Thoughts
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe is one of those magical dishes that stun with flavor and texture yet feel surprisingly achievable to make at home. Whether you’re aiming to elevate a weeknight dinner or dazzle guests with your culinary skills, this recipe never disappoints. Give it a try, and watch how this combination of simple ingredients wrapped in buttery puff pastry becomes a sensational centerpiece on your table.
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 features tender seared chicken breasts wrapped in flaky puff pastry, filled with a creamy Dijon and Swiss cheese mixture, and served with a rich, tangy mustard cream sauce. Perfect for a sophisticated dinner that impresses with minimal effort.
Ingredients
For the Chicken Parcels
- 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)
For the 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, for garnish)
Instructions
- Preheat and Prepare Chicken: Preheat oven to 400°F (200°C). Season the chicken breasts evenly 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 but not fully cooked. Remove from the skillet and allow to cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet in half to create 4 equal rectangles.
- Make Cheese Mixture: In a mixing bowl, combine softened cream cheese, 1 tablespoon Dijon mustard, and shredded Swiss or Gruyère cheese. Mix until well blended.
- Assemble Parcels: Spread a spoonful of the cheese mixture in the center of each pastry rectangle. Place one chicken breast on top of the cheese mixture. Wrap the puff pastry around the chicken, sealing the edges tightly to enclose the chicken completely. Position the parcels seam-side down on a parchment-lined baking sheet.
- Egg Wash and Bake: Brush the tops of each pastry parcel with the beaten egg to encourage browning. Bake in preheated oven for 25–30 minutes until the puff pastry is golden, puffed, and cooked through.
- Prepare Mustard Cream Sauce: While the parcels bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, 1 tablespoon Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened.
- Serve: Remove chicken parcels from the oven. Plate each parcel and spoon the mustard cream sauce over or alongside. Garnish with fresh thyme or parsley if desired. Serve immediately.
Notes
- You can prepare the chicken filling in advance and assemble the parcels just before baking for convenience.
- For extra flavor and moisture, wrap each chicken breast with a slice of prosciutto before encasing in the puff pastry.
- Ensure the chicken is not fully cooked during searing so it finishes perfectly inside the oven-baked pastry.
- Use cold puff pastry when wrapping for best puff and texture.
