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
Scale
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.
