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
Scale
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.
