If you’re looking for something that feels a little fancy but is secretly super easy to make, you’ve just struck gold, my friend. This Chicken in Puff Pastry with Mustard Cream Sauce is one of those dishes that looks like it came from a cozy little bistro but actually comes together in your kitchen with minimal effort. Imagine tender, juicy chicken wrapped in golden, flaky pastry and smothered in a creamy, tangy mustard sauce that’ll make your taste buds dance. It’s indulgent in the best kind of way—perfect for date night, a dinner party, or just treating yourself to something a little special (because hey, you deserve it).
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
The aroma alone is enough to have everyone hovering near the oven, and trust me, the first bite is pure magic. Whether you’re new to cooking or just love adding a touch of elegance to your meals, this one’s a game-changer. So, let’s talk about why this recipe is going to earn a top spot in your regular rotation.
Why You’ll Love Chicken in Puff Pastry with Mustard Cream Sauce
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Chicken in Puff Pastry with Mustard Cream Sauce
Here’s what makes this dish so special—it’s all about the combination of flaky, buttery pastry and that velvety mustard cream sauce. Let’s break it down:
Chicken Breasts: The tender, juicy centerpiece. Wrapped in pastry and baked to perfection.
Puff Pastry Sheets: Buttery and crisp, they create that irresistible golden shell around the chicken.
Dijon Mustard: Adds a tangy sharpness that cuts through the richness. It’s the secret to that bold, crave-worthy cream sauce.
Heavy Cream: Lush and velvety, it forms the base of the sauce and gives it that rich, luxurious texture.
Garlic: For depth and warmth—because a touch of garlic makes everything better.
Shallots: Milder than onions, they bring a delicate sweetness and balance to the sauce.
Olive Oil or Butter: For sautéing and sealing in all that flavor before wrapping.
Fresh Herbs (like thyme or parsley): For a fragrant, earthy finish that lifts the whole dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 400°F. This ensures the puff pastry bakes evenly into golden, flaky perfection.
Sear the Chicken: Season your chicken breasts with salt and pepper, then sear them in olive oil or butter over medium heat until just golden on both sides. Don’t worry about cooking them through—just a nice sear to lock in flavor.
Make the Sauce: In the same pan, add a bit more oil or butter and sauté your shallots and garlic until soft and fragrant. Stir in the Dijon mustard and heavy cream, then let it simmer for a few minutes until it thickens slightly. Finish with herbs and set aside.
Wrap the Chicken: Roll out your puff pastry sheets and place a seared chicken breast in the center of each. Spoon a little mustard sauce on top (not too much—you’ll serve the rest later), then fold the pastry over, sealing the edges well.
Bake to Perfection: Place the wrapped chicken seam-side down on a lined baking sheet. Brush with egg wash if desired for that glossy finish. Bake for 25–30 minutes, or until golden and puffed.
Heat the Remaining Sauce: While the chicken bakes, gently reheat the remaining mustard cream sauce so it’s warm and ready for serving.
Serve and Enjoy: Plate the chicken and spoon over that luscious, tangy sauce. Add fresh herbs if you’re feeling fancy—and dig in!
Nutrition Facts
Servings: 4
Calories per serving: 520 (estimated)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce
This dish already feels like a celebration, but here are some ways to make it shine even brighter:
Fresh Salads: A light arugula salad with lemon vinaigrette pairs beautifully with the richness of the chicken and sauce.
Crusty Bread: For scooping up any leftover sauce—because you’re not letting that go to waste.
Creamy Accompaniments: Mashed potatoes or cauliflower puree make for an extra-luxurious combo.
Vegetable Sides: Roasted green beans, asparagus, or glazed carrots add color and balance.
As a Standalone: Honestly, this is a complete meal in itself. A sprinkle of parsley or thyme on top is all it needs to look like it came straight from a restaurant.
Additional Tips
Prep Ahead: You can sear the chicken and make the sauce a day ahead. Assemble and bake just before serving.
Spice It Up: Add a dash of cayenne or smoked paprika to the sauce for a kick.
Dietary Adjustments: Use plant-based cream and a dairy-free puff pastry to make it more inclusive.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp.
Double the Batch: This freezes beautifully—wrap the uncooked pastries in plastic wrap and freeze. Bake from frozen with a few extra minutes added.
FAQ Section
Q1: Can I substitute chicken breasts with chicken thighs?
A1: Absolutely! Just make sure they’re boneless and seared before wrapping. Thighs are juicy and flavorful, and they work great here.
Q2: Can I make this dish ahead of time?
A2: Yes! You can assemble the chicken parcels and refrigerate them for up to 24 hours before baking. Add a couple of extra minutes in the oven if baking from cold.
Q3: How do I store leftovers?
A3: Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the oven to keep that pastry crisp.
Q4: Can I freeze this dish?
A4: Definitely! Freeze before baking for best results. Wrap tightly and store for up to 2 months. Bake from frozen at 400°F for 35–40 minutes.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a 350°F oven for about 10–15 minutes. Avoid microwaving if you can—it makes the pastry soggy.
Q6: Can I double the recipe?
A6: For sure! Just make sure you have enough oven space and use multiple baking sheets if needed.
Q7: What type of mustard should I use?
A7: Dijon mustard is ideal here for its smooth texture and bold flavor, but you could try whole grain for more texture.
Q8: Is puff pastry the same as phyllo dough?
A8: Not quite. Puff pastry is buttery and thick, while phyllo is paper-thin and crisp. Stick with puff pastry for this one!
Q9: Can I make the sauce spicier?
A9: Oh yes—add a little horseradish, crushed red pepper flakes, or a dab of hot mustard for a fiery kick.
Q10: What if I don’t have shallots?
A10: A small amount of finely minced onion will work just fine. It won’t be exactly the same, but still delicious.
Conclusion
This Chicken in Puff Pastry with Mustard Cream Sauce is everything you want in a cozy dinner: it’s elegant, comforting, and surprisingly easy to make. Whether you’re serving it to impress or simply treating yourself, it’s a dish that brings joy with every bite. So go ahead—roll out that pastry, pour yourself a glass of something nice, and enjoy the magic of homemade comfort food with a touch of flair. You’ve got this.
Chicken in Puff Pastry with Mustard Cream Sauce
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Low Salt
Description
Chicken in Puff Pastry with Mustard Cream Sauce is an elegant and flavorful dish featuring tender chicken breasts filled with garlic herb cheese, wrapped in golden puff pastry, and served with a rich Dijon mustard cream sauce.
Ingredients
- 2 sheets puff pastry
- 4 small chicken breasts
- 4 ounces garlic herb cheese spread
- 1 egg (for egg wash)
- 2 tablespoons butter
- 2 tablespoons shallot, finely chopped
- 2 cups chicken broth
- 2/3 cup heavy cream
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Roll out puff pastry sheets and cut into four equal squares.
- Spread garlic herb cheese onto each chicken breast.
- Place a chicken breast in the center of each puff pastry square. Fold the pastry over the chicken, sealing the edges. Place seam-side down on the baking sheet.
- Brush the tops with beaten egg.
- Bake for 25–30 minutes, or until the pastry is golden brown and the chicken is cooked through.
- While the chicken bakes, melt butter in a saucepan over medium heat. Add shallots and sauté until soft, about 2 minutes.
- Add chicken broth and bring to a simmer. Let reduce by about half.
- Stir in heavy cream and Dijon mustard. Simmer for 5–7 minutes until slightly thickened.
- Serve the puff pastry chicken with mustard cream sauce spooned over the top.
Notes
- Thaw puff pastry in the refrigerator before using for best results.
- Use a thermometer to ensure chicken reaches 165ºF internal temperature.
- Sauce can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 chicken pastry with sauce
- Calories: 620
- Sugar: 2g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 150mg