If you’re on the hunt for a dish that feels fancy yet comes together with ease, this Chicken in Puff Pastry with Mustard Cream Sauce Recipe is your new go-to. Imagine tender, juicy chicken breasts wrapped in golden, flaky puff pastry, baked to perfection and served with a luscious, tangy mustard cream sauce that elevates every bite. It’s comfort and elegance married in a way that’s perfect for impressing guests or treating yourself to a special weeknight dinner. This recipe is the kind of classic that delivers big on flavor with surprisingly simple steps and ingredients.
Ingredients You’ll Need
Getting this recipe on your table is easier than you might think. The ingredients list is straightforward but they each bring something unique to the party—whether it’s the crunch of the pastry, the warmth of thyme, or the creamy tang of mustard sauce, every component plays a vital role in making this dish a standout.
- 2 boneless, skinless chicken breasts: The star protein, lean and perfect for quick searing and baking.
- Salt and pepper: Simple seasoning that enhances all the other flavors.
- 1 tablespoon olive oil: Adds richness and helps sear the chicken to a beautiful golden brown.
- 1 tablespoon butter: Adds depth and a hint of silky richness during cooking.
- 1 sheet puff pastry (thawed): The flaky, buttery wrapping that turns this into a showstopper.
- 1 egg (beaten, for egg wash): Gives the pastry a beautiful golden color and glossy finish.
- 1 tablespoon Dijon mustard: Brings smooth, sharp tang to the sauce.
- 1 tablespoon whole grain mustard: Adds texture and a punch of flavor to the cream.
- 1 cup heavy cream: Creates the luscious base for the mustard cream sauce.
- 1 teaspoon lemon juice: Brightens and balances the creaminess with a zesty lift.
- 1 clove garlic (minced): Infuses the sauce with a gentle warmth and aroma.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Adds an herbaceous note that complements the chicken perfectly.
- 1 tablespoon finely chopped parsley (optional, for garnish): A fresh, colorful finishing touch that brightens the presentation.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Prepare and Sear the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. Then heat olive oil and butter in a skillet over medium-high heat. Sear each breast for about 2–3 minutes per side until they develop a golden crust but aren’t fully cooked through yet. This step locks in the juices and builds layers of flavor that will keep the chicken moist and delicious once baked inside the puff pastry. Set them aside to cool slightly before moving on.
Step 2: Wrap the Chicken in Puff Pastry
Lightly dust your surface with flour and roll out the thawed puff pastry sheet. Cut it in half so you have two equal rectangles. Place each seared chicken breast on a piece of pastry and fold the edges over, fully enclosing the chicken. Use a bit of water to seal the edges firmly so none of the buttery goodness seeps out during baking. This wrapping is key to achieving the signature flaky texture and golden crust that makes this dish irresistible.
Step 3: Bake to Golden Perfection
Transfer your pastry-wrapped chicken breasts onto a parchment-lined baking sheet, seam side down for a smooth finish. Brush the tops with the beaten egg to encourage an even, beautiful golden color as they bake. Pop the tray into your preheated oven at 400°F (200°C) and bake for about 25–30 minutes or until the pastry is puffed and golden and the chicken’s internal temperature reaches 165°F (74°C). The result is an eye-catching, irresistible dinner.
Step 4: Make the Mustard Cream Sauce
While your chicken bakes, whisk together minced garlic, heavy cream, Dijon mustard, whole grain mustard, thyme, and a splash of lemon juice in a small saucepan over medium heat. Let it gently simmer for 5 to 7 minutes, stirring often until the sauce thickens nicely. Season with salt and pepper to taste. The sauce should be rich and creamy with a zing of mustard and herbaceous breath from the thyme, perfectly complementing the flaky pastry and tender chicken.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
An easy way to elevate this dish is with a sprinkle of fresh parsley just before serving. The bright green flecks add a fresh color contrast and a mild herbal note that harmonizes perfectly with the richness of the sauce. Plus, it makes the dish look as inviting as it tastes.
Side Dishes
Pair this rich and creamy dish with something light and fresh to balance the flavors. Steamed green beans, a crisp arugula salad with lemon vinaigrette, or even roasted asparagus make excellent companions. For a heartier meal, buttery mashed potatoes or a simple wild rice pilaf soak up the mustard cream sauce beautifully.
Creative Ways to Present
Try slicing the pastry-wrapped chicken breast diagonally to reveal the layers of flaky crust and tender meat inside. Drizzle the mustard cream sauce artistically over the top or serve it on the side in a small dipping bowl to let everyone customize each bite. For a party, make mini versions using smaller chicken pieces and puff pastry squares for elegant canapé-style servings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate. The pastry will soften slightly overnight but the flavors will deepen. Consume within 2 days for the best taste and texture.
Freezing
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe freezes well before baking. Wrap each prepared pastry chicken well in plastic wrap and foil to prevent freezer burn. Freeze for up to 1 month. When ready to eat, bake directly from frozen, adding extra time as needed until cooked through and golden.
Reheating
To reheat, warm in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid the microwave to keep the pastry flaky and crisp. You can reheat the mustard cream sauce gently on the stovetop, adding a splash of cream or water to refresh its texture if needed.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and tend to stay extra juicy. Just keep the cooking time about the same and ensure they reach the safe internal temperature of 165°F (74°C).
Is it necessary to sear the chicken before wrapping in puff pastry?
Searing is highly recommended as it adds flavor and helps seal in moisture, preventing the chicken from drying out during baking. It also gives the exterior a nice golden crust before the pastry baking.
Can I make the mustard cream sauce ahead of time?
You can prepare the sauce a day in advance and gently reheat it before serving. Stir well and add a little cream or milk if it has thickened too much in the fridge.
What can I serve instead of puff pastry for a lighter option?
If you want a lighter alternative, try using phyllo dough sheets brushed with olive oil or butter. Keep in mind the texture and cooking time will differ, but you’ll still enjoy a crisp wrapping.
How do I know when the Chicken in Puff Pastry with Mustard Cream Sauce Recipe is done baking?
The best indicator is the chicken’s internal temperature of 165°F (74°C). Additionally, the puff pastry should be golden and puffed up all over, signaling it is perfectly baked.
Final Thoughts
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe blends classic ingredients and techniques into a truly memorable meal. It’s a dish that feels special without fuss, bringing warmth and a touch of elegance to any table. I can’t wait for you to try this recipe and make it a new favorite for cozy dinners or celebratory occasions. Trust me, the flaky pastry and creamy mustard sauce are utterly irresistible!
Print
Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Nut-Free
Description
This elegant Chicken in Puff Pastry with Mustard Cream Sauce recipe features tender seared chicken breasts wrapped in flaky puff pastry, baked until golden and served with a rich, tangy mustard cream sauce. Perfect for a special dinner or entertaining guests, it’s a delicious blend of French-American flavors with creamy, herby sauce enhancing every bite.
Ingredients
Chicken and Pastry
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Mustard Cream Sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 clove garlic (minced)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
Garnish
- 1 tablespoon finely chopped parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Season the chicken breasts evenly with salt and pepper on both sides to enhance flavor.
- Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Sear each chicken breast for 2 to 3 minutes per side until golden brown but not fully cooked through. Remove from heat and allow to cool slightly to avoid melting the pastry.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it in half. Place each chicken breast onto a half of the pastry.
- Wrap Chicken: Fold each puff pastry half over the chicken to fully enclose it. Seal the edges by wetting them with water and pressing firmly to prevent any openings during baking.
- Egg Wash and Bake: Place the wrapped chicken seam side down on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden finish. Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden brown and the internal chicken temperature reaches 165°F (74°C).
- Make Mustard Cream Sauce: While the chicken bakes, combine minced garlic, heavy cream, Dijon mustard, whole grain mustard, thyme, and lemon juice in a small saucepan over medium heat. Simmer gently for 5 to 7 minutes, stirring frequently until the sauce thickens. Season with salt and pepper to taste.
- Serve: Once baked, serve the pastry-wrapped chicken warm, optionally sliced, drizzled generously with the mustard cream sauce and garnished with chopped parsley if desired.
Notes
- Boneless chicken thighs can be used as a substitute for chicken breasts for a juicier texture.
- For added flavor and richness, include a thin slice of ham or cheese inside the puff pastry with the chicken before wrapping.
- If using frozen puff pastry, ensure it is fully thawed and cold before rolling to prevent tearing and sticking.
