Description
Chicken in Puff Pastry with Mustard Cream Sauce is a French-inspired yet approachable dish featuring tender chicken breasts wrapped in buttery puff pastry, paired with a silky Dijon mustard cream sauce. It’s golden, flaky, and elegant—perfect for a special dinner or a cozy weeknight meal.
Ingredients
Units
Scale
- 2 sheets puff pastry, thawed
- 4 boneless, skinless chicken breasts
- 4 tbsp garlic herb cheese spread
- 1 egg, beaten (for egg wash)
- 2 tbsp butter
- 1 shallot, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper.
- Spread garlic herb cheese over each chicken breast.
- Wrap each chicken breast in puff pastry, sealing the edges well. Place seam-side down on the baking sheet.
- Brush with beaten egg for a golden finish.
- Bake for 25–30 minutes, until the pastry is puffed and golden and the chicken is cooked through.
- While the chicken bakes, melt butter in a saucepan over medium heat and sauté shallots until soft.
- Add chicken broth and simmer until slightly reduced.
- Stir in heavy cream and Dijon mustard, whisking until smooth. Season to taste.
- Let chicken rest for a few minutes before serving. Slice or serve whole with mustard cream sauce spooned over the top.
Notes
- Keep puff pastry cold until ready to use for the best flakiness.
- Don’t overstuff with cheese—balance is key.
- Whisk sauce continuously to avoid lumps.
- Let baked chicken rest for a few minutes before cutting to prevent tearing the pastry.
Nutrition
- Serving Size: 1 chicken pastry with sauce
- Calories: 580
- Sugar: 3g
- Sodium: 590mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 155mg