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Chicken in Puff Pastry with Mustard Cream Sauce

Chicken in Puff Pastry with Mustard Cream Sauce
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Chicken in Puff Pastry with Mustard Cream Sauce is an elegant and comforting dish featuring tender, seared chicken breasts wrapped in flaky puff pastry, baked to golden perfection, and served with a rich tangy mustard cream sauce. Perfect for special occasions or a luxurious weeknight meal, this recipe balances textures and flavors effortlessly while being simple to prepare and make ahead.

Ingredients

Scale

Chicken and Puff Pastry

  • 2 boneless, skinless chicken breasts, pounded thin
  • 1 sheet frozen puff pastry, thawed
  • 1 egg (for egg wash, beaten)
  • Salt, to taste
  • Pepper, to taste
  • Olive oil or butter, for searing

Mustard Cream Sauce

  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • Fresh thyme or parsley, chopped (about 1 tablespoon)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare the Chicken: Season the boneless chicken breasts with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat, then sear the chicken on both sides until golden but not fully cooked through, about 3 minutes per side. This locks in juices and builds flavor before wrapping.
  2. Make the Mustard Cream Sauce: Using the same skillet, sauté minced garlic until fragrant. Stir in Dijon mustard and heavy cream, scraping up browned bits from the pan. Simmer on low heat until the sauce thickens slightly. Adjust salt, pepper, and stir in fresh thyme or parsley for a fragrant, velvety sauce.
  3. Assemble the Puff Pastry Wraps: Roll out the thawed puff pastry sheet on a floured surface and cut into rectangles large enough to wrap each chicken breast. Place each chicken piece in the center, spoon some mustard cream sauce on top, then fold and seal pastry edges completely to encase the chicken.
  4. Egg Wash and Bake: Brush the pastry parcels with beaten egg to ensure a golden finish. Place them on a parchment-lined baking tray and bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until pastry is puffed and deep golden brown.
  5. Serve with Extra Sauce: Warm any leftover mustard cream sauce and drizzle over the baked chicken in puff pastry before serving to enhance every bite with rich, tangy flavor.

Notes

  • Pat dry chicken before searing for a perfect golden crust.
  • Do not overfill pastry with sauce to avoid sogginess and sealing issues.
  • Refrigerate assembled pastry pouches for 15 minutes before baking to prevent shrinking.
  • Score shallow cuts in puff pastry before baking to allow steam to escape and keep crispiness.
  • Cook chicken until internal temperature reaches 165°F (74°C) for safety.

Nutrition

Keywords: chicken puff pastry, mustard cream sauce, elegant chicken recipe, baked chicken, easy dinner, dinner party recipe, savory puff pastry, comfort food, make-ahead meal

Find it online: https://tastebudtrek.com/chicken-in-puff-pastry-with-mustard-cream-sauce/