Description
Golden, flaky puff pastry wrapped around tender chicken and finished with a silky Dijon mustard cream sauce. Elegant, comforting, and weeknight-friendly.
Ingredients
Scale
- 4 boneless skinless chicken breasts, patted dry
- 2 sheets puff pastry, thawed and kept cold
- 1 large egg yolk, beaten with 1 tablespoon water
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 2 tablespoons finely chopped fresh parsley, for garnish
Instructions
- Preheat oven to 200°C, 400°F. Line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 2 to 3 minutes per side until golden, not cooked through. Transfer to a plate to cool slightly.
- On a lightly floured surface, unfold puff pastry and cut each sheet into 2 rectangles. Keep pastry chilled until assembling.
- Place one chicken breast in the center of each rectangle. Fold pastry over to encase, seal edges well, and place seam side down on the prepared sheet. Brush tops with egg wash and lightly score for decoration.
- Bake 20 to 25 minutes until pastry is deeply golden and chicken reaches 74°C, 165°F.
- While baking, make the sauce. Melt butter in a saucepan over medium heat. Add shallot and cook 1 to 2 minutes until softened, then stir in garlic for 30 seconds.
- Whisk in Dijon mustard, heavy cream, and chicken stock. Simmer 3 to 5 minutes until slightly thickened and silky. Season to taste with a pinch of salt and pepper if needed.
- Rest pastries 5 minutes. Spoon warm mustard cream sauce over each and garnish with parsley. Serve immediately.
Notes
- Keep puff pastry cold for maximum lift and flakiness.
- Resting the baked parcels helps keep juices inside the chicken.
- Reheat leftovers in a hot oven to re-crisp pastry, avoid microwaving.
- For extra aroma, tuck a small sprig of thyme under the chicken before wrapping.
Nutrition
- Serving Size: 1 pastry with about 2 tablespoons sauce
- Calories: 540
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 150 mg
Keywords: chicken in puff pastry, chicken en croute, Dijon mustard cream sauce, easy elegant dinner, puff pastry chicken