If you are searching for a dish that combines elegance with comfort, the Chicken in Puff Pastry with Mustard Cream Sauce Recipe is your ultimate go-to. Imagine tender chicken breasts wrapped in flaky golden puff pastry, enriched with a hint of cheese, all beautifully complemented by a luscious, tangy mustard cream sauce. This recipe is not only delicious but also impressively straightforward, making it perfect for cozy family dinners or when you want to wow guests without a fuss. The harmony of textures and flavors creates a dish that feels both special and satisfying, a true feast for the senses.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to bring this dish to life. Each one plays a crucial role in crafting the perfect balance of crispy pastry, savory chicken, and creamy sauce that bursts with flavor and richness.
- Chicken breasts: Use boneless, skinless cutlets for tenderness and quick cooking.
- Olive oil: For searing the chicken to a golden perfection that locks in juices.
- Puff pastry sheet: The star ingredient providing that irresistible flaky, buttery crust.
- Egg (for egg wash): Ensures a shiny, golden, and beautifully browned finish on the pastry.
- Shredded cheese: Like Gruyère or Swiss to add a rich, melty layer inside each parcel (optional but totally worth it).
- Dijon mustard: Adds a sharp, tangy note that cuts through the richness.
- Butter: Forms the silky base for the mustard cream sauce enhancing its flavor.
- Shallot and garlic: These aromatics build a fragrant and savory foundation for the sauce.
- Chicken broth: Adds a depth of flavor to the sauce with gentle umami.
- Heavy cream: Creates the luscious, creamy texture that clings beautifully to the chicken and pastry.
- Whole grain mustard (optional): Brings a subtle texture and an extra punch of mustard flavor.
- Fresh parsley: For a bright, fresh garnish that lifts the finished dish.
- Salt and pepper: To season perfectly and bring all components to life.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Prepare the chicken
Begin by seasoning the chicken breasts with salt and pepper to enhance their natural flavor. Heat olive oil in a skillet over medium-high heat and quickly sear the chicken for 2 to 3 minutes per side. This step creates a beautiful golden crust while sealing in the juices. Keep in mind the chicken does not need to cook through at this stage since it will finish baking inside the pastry. Let the pieces cool slightly before moving on.
Step 2: Assemble the pastry
Lightly flour your work surface and roll out the thawed puff pastry sheet. Cut it evenly into 4 squares, which will become the delicious parcels. Spread a thin layer of Dijon mustard on each square—this adds a lovely tang and moisture barrier. Place one piece of the seared chicken on top of each mustard-covered square, then scatter a sprinkle of shredded cheese if you’re using it. Fold the pastry carefully over the chicken, pressing the edges together to seal with beaten egg. Position the sealed parcels seam-side down on a parchment-lined baking sheet and gently brush the tops with egg wash for that perfect golden gloss.
Step 3: Bake to perfection
Preheat your oven to 400°F (200°C). Slide your baking sheet into the oven and bake the pastries for 20 to 25 minutes, or until they puff up beautifully and achieve a gorgeous golden brown color. This step is when the magic happens: the pastry crisps wonderfully while encasing the succulent chicken and cheese inside.
Step 4: Make the mustard cream sauce
While the pastries bake, melt butter in a saucepan over medium heat. Add finely chopped shallot and minced garlic, cooking for 1 to 2 minutes until soft and fragrant. Pour in the chicken broth and allow this to simmer gently for 2 to 3 minutes to concentrate the flavors. Stir in the heavy cream along with both Dijon and whole grain mustard for that signature tangy creaminess. Let the sauce simmer another 4 to 5 minutes until it thickens slightly, then season with salt and pepper according to your taste.
Step 5: Plate and serve
Once out of the oven, plate each chicken puff pastry and spoon the warm mustard cream sauce generously over or alongside. Finish with a sprinkle of freshly chopped parsley to add a hint of color and freshness that brightens every bite.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
Fresh parsley is a classic choice, adding a pop of green and a clean herbal note that balances the richness. Consider also a light dusting of freshly cracked black pepper or a few tiny mustard seeds atop the sauce for texture and visual appeal.
Side Dishes
This dish pairs perfectly with vibrant roasted vegetables, like carrots and asparagus, whose natural sweetness contrasts the savory chicken. A crisp green salad with a citrus vinaigrette also refreshes the palate, making each mouthful feel balanced and complete.
Creative Ways to Present
For a more dramatic presentation, slice the puff pastries into medallions and fan them on the plate with sauce drizzled artfully around. You can also serve each pastry on a bed of lightly sautéed spinach or mushrooms to add earthiness and extra nutrition.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. They keep well, but for best texture, try to reheat gently so the pastry stays crisp and the sauce remains luscious.
Freezing
You can freeze the assembled but unbaked chicken puffs by wrapping them tightly in plastic wrap and placing in a freezer-safe container or bag. They can stay frozen for up to 1 month. When ready to bake, thaw overnight in the fridge and then proceed with baking instructions.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 10-12 minutes to regain crispness without drying out the chicken. Warm the mustard cream sauce gently on the stovetop or in a microwave to serve alongside for a perfectly cozy meal.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would work wonderfully, offering a slightly juicier and more flavorful alternative. Just adjust the searing and baking times accordingly to ensure they’re fully cooked.
Is it necessary to use both Dijon and whole grain mustard in the sauce?
While Dijon mustard is essential for the creamy base and tang, the whole grain mustard adds lovely texture and a subtle pop of complexity. However, if you prefer a smoother sauce, using only Dijon is perfectly fine.
Can I make this recipe vegetarian or vegan?
This recipe is centered around chicken, but for a vegetarian version, you could try substituting the chicken with roasted vegetables or hearty mushrooms. For a vegan option, you’d need to replace the puff pastry with a vegan version, use plant-based cream, and skip the cheese or use a non-dairy substitute.
How can I add more vegetables inside the pastry?
Sautéed spinach, mushrooms, or finely diced bell peppers can be great additions inside the puff pastry. Just make sure to cook them beforehand to avoid excess moisture that could make the pastry soggy.
What wine pairs well with Chicken in Puff Pastry with Mustard Cream Sauce Recipe?
A crisp Chardonnay or a light Pinot Noir complements the richness of the puff pastry and cream sauce beautifully. These wines have enough acidity to cut through the creamy texture without overwhelming the delicate chicken flavors.
Final Thoughts
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe is a delightful way to transform simple ingredients into an impressive dish that feels like a celebration on a plate. Whether you’re hosting a special dinner or simply treating yourself to something extraordinary, this recipe promises rich flavors, comforting textures, and plenty of smiles around the table. Give it a try—you won’t regret bringing this classic, elegant meal into your kitchen repertoire.
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Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Description
Chicken in Puff Pastry with Mustard Cream Sauce is a sophisticated yet easy-to-make main course featuring tender chicken breasts wrapped in golden, flaky puff pastry. Coupled with a creamy, tangy mustard sauce, this elegant French-inspired dish is perfect for entertaining or a special family dinner.
Ingredients
For the Chicken Pastry:
- 2 boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- ½ cup shredded cheese (Gruyère, Swiss, or mozzarella, optional)
- 1 tablespoon Dijon mustard
For the Mustard Cream Sauce:
- 1 tablespoon butter
- 1 small shallot (finely chopped)
- 1 clove garlic (minced)
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden brown but not fully cooked. Remove from skillet and let cool slightly.
- Assemble the pastry: Roll out puff pastry on a lightly floured surface and cut into 4 equal squares. Spread a small amount of Dijon mustard on each square. Place a seared chicken piece on each square and top with shredded cheese if using. Fold the pastry over the chicken pieces to enclose them completely and seal the edges with beaten egg wash. Place each parcel seam-side down on a parchment-lined baking sheet and brush the tops with additional egg wash for a golden finish.
- Bake: Preheat the oven to 400°F (200°C). Bake the pastries for 20–25 minutes, or until the puff pastry is golden brown, puffed up, and cooked through.
- Make the mustard cream sauce: While the pastries bake, melt butter in a saucepan over medium heat. Add finely chopped shallot and minced garlic, cooking for 1–2 minutes until softened but not browned. Stir in chicken broth and let it simmer for 2–3 minutes to reduce slightly. Add heavy cream, Dijon mustard, and whole grain mustard (if using). Continue simmering for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Plate each baked chicken puff pastry with a generous spoonful of mustard cream sauce. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- You can add sautéed spinach or mushrooms inside the pastry for additional flavor and texture.
- This dish pairs wonderfully with roasted vegetables or a fresh, light salad to balance the richness.
- Ensure chicken breasts are thinly sliced so they cook evenly inside the pastry.
- You can prepare the chicken and assemble the pastries ahead of time and bake just before serving for convenience.
