There’s something truly magical about Chicken in Puff Pastry with Mustard Cream Sauce Recipe that instantly elevates any dinner occasion. Imagine tender, juicy chicken breasts wrapped in irresistibly flaky puff pastry, baked to a perfect golden crisp, all drizzled with a silky, tangy mustard cream sauce that adds just the right burst of flavor. This dish strikes the perfect balance between elegant and comforting, guaranteed to impress your guests or make a weeknight dinner feel like a gourmet celebration. Once you try this Chicken in Puff Pastry with Mustard Cream Sauce Recipe, it will quickly become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Creating this delectable Chicken in Puff Pastry with Mustard Cream Sauce Recipe is all about combining simple, quality ingredients that come together to create a symphony of flavors and textures. Each ingredient plays an essential role, from ensuring tender chicken to achieving that golden, crispy pastry and a luscious sauce that ties everything perfectly.
- 4 boneless, skinless chicken breasts: Perfectly tender and easy to cook, they’re the star protein of the dish.
- 2 tablespoons olive oil: Adds a rich flavor and ensures a beautiful golden sear on the chicken.
- Salt and pepper to taste: Essential for seasoning the chicken and sauce to bring out every nuance of flavor.
- 1 package puff pastry sheets (usually 2 sheets): Delivers the buttery, flaky exterior that makes this dish so irresistible.
- 1 egg, beaten (for egg wash): Creates a gorgeous golden shine on the baked puff pastry.
- 2 tablespoons Dijon mustard: Provides a punchy, tangy depth to the cream sauce without overpowering it.
- 1/2 cup heavy cream: Adds luxurious richness and smooth texture to the sauce.
- 1 tablespoon butter: Used for sautéing and building the sauce, adding a velvety finish.
- 1 tablespoon all-purpose flour: Thickens the sauce, creating that lovely creamy, coating consistency.
- 1/2 cup chicken broth: Adds savory depth and balances the cream’s richness.
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme): Infuses a herbaceous aroma and subtle flavor to the sauce.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Prepare and Sear the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. Then, heat olive oil in a skillet over medium-high heat. Sear the chicken for about 4 to 5 minutes on each side until it develops a beautiful golden crust. This step locks in the juices and primes the chicken for its future tender bite once baked. After searing, let the chicken rest so it’s easier to handle and keeps all those delicious juices inside.
Step 2: Cut and Wrap with Puff Pastry
While your chicken cools, roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares—these will be your cozy little parcels for the chicken. Place one chicken breast on each square, then carefully fold the pastry around it, pressing to seal the edges firmly. This wrapping creates a crisp, buttery envelope that will rise beautifully in the oven and hold in all the chicken’s moisture.
Step 3: Egg Wash and Bake
Brush each wrapped chicken breast generously with the beaten egg. This egg wash is the secret for that stunning, shiny golden puff pastry crust. Transfer the parcels onto a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes. You’ll know they’re ready when the pastry is puffed, crisp, and beautifully browned.
Step 4: Make the Mustard Cream Sauce
While the chicken bakes, use the same skillet to make your luscious mustard cream sauce. Melt butter over medium heat, then stir in flour, cooking for about a minute to form a roux—a thickening base that ensures your sauce won’t be runny. Slowly whisk in the chicken broth, followed by heavy cream and Dijon mustard. Stir constantly until the sauce thickens to a silky smooth texture, roughly 3 to 4 minutes. Finish by adding fresh thyme and adjusting salt and pepper to taste. This sauce is the crowning glory of your dish, packing flavor and creaminess into every bite.
Step 5: Rest and Serve
Once removed from the oven, let the chicken in puff pastry rest for a few minutes. This resting time allows juices to redistribute and prevents the pastry from becoming soggy. When ready, plate each pastry parcel and generously spoon the mustard cream sauce over the top, bringing everything together in a gorgeous, flavorful presentation.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
Fresh herbs like thyme or chopped parsley are perfect for adding a burst of color and a fresh, vibrant touch to your dish. A light sprinkle of these garnishes complements the richness of the mustard cream sauce and makes the presentation feel extra special.
Side Dishes
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe pairs beautifully with sides that provide texture and freshness. Roasted vegetables such as carrots, Brussels sprouts, or green beans add sweetness and color. Creamy mashed potatoes or fluffy rice soak up the delicious sauce like a dream. For a lighter option, a crisp green salad with a tangy vinaigrette balances the richness perfectly. If you want to add some greens, sautéed spinach or kale with garlic is a fantastic choice that adds both nutrition and flavor contrast.
Creative Ways to Present
For a dinner party, consider slicing the puff pastry parcels into thick rounds to showcase the tender chicken inside and drizzle the mustard cream sauce artistically around the plate. You could also serve this dish family-style by placing the whole wrapped chicken breasts on a large platter surrounded by your favorite sides and fresh herbs. For a rustic twist, serve alongside crusty bread to mop up every bit of the luscious sauce.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though this recipe is so good they may not last long), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days without losing their flavor or texture.
Freezing
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe freezes wonderfully if you wrap the unbaked puff pastry parcels individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, bake them straight from the freezer but add an extra 10 to 15 minutes to the baking time to ensure it’s heated through.
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) until the pastry is crisp and the filling is warmed through—usually about 15 to 20 minutes. This method preserves the flaky texture of the pastry much better than the microwave, which can sometimes make the crust soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs, whether boneless or bone-in, bring extra juiciness and flavor to the dish. Just make sure they are cooked through before wrapping in the puff pastry to avoid undercooking.
Can I substitute Dijon mustard with something else?
Yes, you can swap Dijon mustard for spicy brown or yellow mustard depending on your flavor preference. Dijon has a nice balance of tang and subtle heat, but the other mustards will give the sauce different kick profiles that can be just as delicious.
Is it possible to prepare this dish ahead of time?
You can definitely make this ahead. Prepare the chicken and wrap it in puff pastry, then refrigerate the parcels covered tightly. Bake them fresh the next day for a hassle-free dinner.
Can I freeze the whole prepared dish?
Yes! Freeze the wrapped, unbaked puff pastry parcels on a baking sheet first, then transfer to a freezer-safe bag or container. When ready to cook, bake directly from frozen, adding extra time as needed, and you’ll still get that fantastic flaky crust.
How do I ensure the chicken stays juicy?
Searing the chicken first locks in the juices and gives a flavorful crust, and the puff pastry wrapping keeps moisture inside while baking, so your chicken stays tender and moist every time you make this recipe.
Final Thoughts
I can’t recommend the Chicken in Puff Pastry with Mustard Cream Sauce Recipe enough—it’s one of those dishes that feels both fancy and comforting, perfect for so many occasions. The flaky puff pastry combined with juicy chicken and that dreamy mustard cream sauce creates a beautiful harmony of flavors and textures that you and your loved ones will adore. Give it a go and watch as it becomes a new family favorite that everyone asks for again and again!
Print
Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
Chicken in Puff Pastry with Mustard Cream Sauce is an elegant and savory dish featuring tender, juicy chicken breasts wrapped in flaky, buttery puff pastry, then baked to golden perfection. Served with a luscious, tangy mustard cream sauce enriched with fresh thyme, this recipe is perfect for special occasions or a luxurious weeknight dinner. The crisp pastry contrasts beautifully with the creamy sauce and succulent chicken, creating a restaurant-quality meal that’s simple to prepare at home.
Ingredients
Chicken and Pastry
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 package puff pastry sheets (usually 2 sheets)
- 1 egg, beaten (for egg wash)
Mustard Cream Sauce
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and let cool slightly to handle.
- Roll and Cut Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets and cut each sheet into 4 equal squares to accommodate each chicken breast.
- Wrap Chicken in Puff Pastry: Place one chicken breast in the center of each pastry square. Fold the edges of the pastry around the chicken breast to completely seal it. Brush the tops with beaten egg for a beautiful golden glaze after baking.
- Bake Wrapped Chicken: Arrange the wrapped chicken seam-side down on the prepared baking sheet. Bake in the oven for 20 to 25 minutes until the puff pastry is puffy, golden, and crisp.
- Make Mustard Cream Sauce: While chicken bakes, use the same skillet to melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth, then add heavy cream and Dijon mustard. Continue whisking for 3 to 4 minutes until the sauce thickens. Stir in fresh thyme and season with salt and pepper to taste.
- Rest and Serve: Remove the chicken from the oven and allow it to rest a few minutes, then serve wrapped chicken topped or drizzled with the mustard cream sauce, garnished with additional fresh thyme if desired.
Notes
- For extra flavor, add sautéed mushrooms or spinach inside the puff pastry before sealing.
- This dish pairs well with roasted vegetables, mashed potatoes, rice, or a fresh green salad to balance richness.
- Store-bought puff pastry saves time and delivers great results; thaw it overnight in the fridge before use for best texture.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally for food safety.
- You can assemble the dish ahead of time and refrigerate before baking.
- Freeze unbaked wrapped chicken on a tray, then store in freezer bags for up to 3 months; bake from frozen adding 10-15 minutes extra cooking time.
