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
Scale
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.
