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
Scale
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.
