Chicken in Puff Pastry with Mustard Cream Sauce Recipe
If you’re craving a dish that feels both indulgent and comforting, the Chicken in Puff Pastry with Mustard Cream Sauce Recipe is the ultimate answer. Imagine tender, juicy chicken breasts wrapped in a crisp, golden puff pastry shell, paired with a luscious mustard cream sauce that’s bursting with flavor and just enough tang to keep your taste buds singing. This recipe is a beautiful harmony of textures and tastes, combining simple ingredients into a truly impressive meal you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Chicken in Puff Pastry with Mustard Cream Sauce Recipe lies not just in how it’s made, but in the thoughtful selection of ingredients. Each one plays a crucial role—whether adding richness, a perfectly flaky crust, or a savory, creamy finish that ties everything together so perfectly.
- 4 boneless, skinless chicken breasts: The hearty, tender centerpiece that soaks up all the delicious flavors.
- 2 tablespoons olive oil: Helps achieve that beautiful golden sear on the chicken before baking.
- Salt and pepper to taste: Essential seasonings to enhance every layer of flavor.
- 1 package puff pastry sheets (usually 2 sheets): This flaky, buttery dough creates the irresistible outer shell.
- 1 egg, beaten (for egg wash): Gives the puff pastry a beautiful, glossy golden finish.
- 2 tablespoons Dijon mustard: Adds a tangy, savory punch that elevates the cream sauce.
- 1/2 cup heavy cream: Provides richness and smooth, velvety texture to the sauce.
- 1 tablespoon butter: The base for the roux that thickens the sauce perfectly.
- 1 tablespoon all-purpose flour: Combines with butter to create the roux, giving the sauce its silky consistency.
- 1/2 cup chicken broth: Adds depth and a subtle savory note to the cream sauce.
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme): Infuses the sauce with an herby freshness that brightens the dish.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Step 1: Prepare the Oven and Chicken
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper for an easy clean-up. Season your chicken breasts generously with salt and pepper on both sides to build the flavor foundation right from the start.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat, then add the chicken breasts. Searing them for about 4 to 5 minutes per side locks in moisture and creates that irresistible golden crust. Once cooked through and beautifully browned, remove the chicken and let it cool slightly so it’s easier to handle when wrapping.
Step 3: Prepare the Puff Pastry
While the chicken cools, lightly flour your work surface and roll out the puff pastry sheets. Cut each sheet into four equal squares, perfectly sized to wrap each chicken breast in its own delicate case of buttery, flaky goodness.
Step 4: Wrap the Chicken
Place each chicken breast in the center of a puff pastry square, then carefully fold the pastry around the chicken, sealing the edges snugly to keep all the juices inside while baking. Brush the tops with the beaten egg—that shiny finish is what makes this dish so visually stunning!
Step 5: Bake to Perfection
Arrange the wrapped chicken breasts on your prepared baking sheet and bake them for 20 to 25 minutes. You’re aiming for the puff pastry to become a crisp, golden shell that cracks delightfully with each bite, hiding the juicy chicken inside.
Step 6: Make the Mustard Cream Sauce
In the same skillet you used for the chicken, melt the butter over medium heat to start your sauce from those leftover pan flavors. Stir in the flour and cook for about a minute to make a roux. Slowly add the chicken broth while whisking constantly, then pour in the heavy cream and Dijon mustard. Continue whisking until your sauce thickens and becomes silky smooth, about 3 to 4 minutes. Finish it with fresh thyme and a pinch of salt and pepper, tasting to perfect the balance.
Step 7: Rest and Serve
Once the chicken in puff pastry is out of the oven, let it rest briefly so the juices settle inside. Serve each piece warm with that glorious mustard cream sauce drizzled generously over the top. Your taste buds will thank you!
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce Recipe
Garnishes
A sprinkle of fresh thyme or parsley adds a pop of color and a hint of fresh herbaceous aroma that complements the sauce beautifully. You can also add a thin lemon zest twist for a subtle brightness that lifts the richness.
Side Dishes
This dish pairs wonderfully with light, fresh sides that balance the richness of the creamy sauce and buttery pastry. Try serving it alongside roasted asparagus, garlic mashed potatoes, or a crisp garden salad with a simple vinaigrette.
Creative Ways to Present
For a truly special touch, slice the pastry-wrapped chicken and fan the pieces on the plate to showcase the flaky layers. Drizzle the mustard cream sauce artistically, and add microgreens or edible flowers to transform your dinner into a restaurant-worthy experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chicken in puff pastry with mustard cream sauce recipe stays delicious for up to 3 days, making it a perfect next-day treat.
Freezing
You can freeze the wrapped chicken before baking. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed.
Reheating
To keep that golden crispness, reheat leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes instead of the microwave. This method refreshes the puff pastry while warming the chicken and sauce perfectly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can add even more juiciness and flavor. Just be sure to adjust your cooking time slightly as thighs may take a bit longer to cook through.
Is puff pastry difficult to work with?
Not at all! Puff pastry is incredibly user-friendly, especially when thawed properly and handled on a lightly floured surface. It’s a game changer for adding an elegant touch without extra fuss.
Can I make the mustard cream sauce ahead of time?
Yes! The sauce can be prepared a day ahead and gently reheated over low heat. Just give it a quick whisk before serving to bring it back to that perfect creamy consistency.
What can I substitute for Dijon mustard?
If Dijon mustard isn’t available, try using whole grain mustard for a bit more texture, or yellow mustard in a pinch. Each option gives the sauce a unique but delightful twist.
How do I know when the chicken is fully cooked inside the pastry?
The best way is to use a meat thermometer—when the internal temperature reaches 165°F (74°C), your chicken is perfectly cooked and safe to eat.
Final Thoughts
This Chicken in Puff Pastry with Mustard Cream Sauce Recipe is one of those dishes that feels special but comes together in such an effortless way. Whether it’s a weeknight dinner or a weekend celebration, it’s sure to impress and satisfy. I can’t wait for you to make it, share it, and maybe even make it a new family favorite.
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Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A delightful and elegant dish featuring tender, golden-browned chicken breasts wrapped in flaky puff pastry, baked to crisp perfection and served with a rich, creamy mustard sauce infused with fresh thyme. Perfect for a special dinner or impressive meal.
Ingredients
Chicken and Pastry
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 package puff pastry sheets (usually 2 sheets)
- 1 egg, beaten (for egg wash)
Mustard Cream Sauce
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Season chicken: Season the chicken breasts generously with salt and pepper on both sides to enhance the flavor before cooking.
- Sear chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until they develop a golden brown crust and are cooked through. Remove from the skillet and allow to cool slightly.
- Prepare puff pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares to accommodate one chicken breast each.
- Wrap chicken: Place each chicken breast on the center of a puff pastry square. Fold the pastry around the chicken, sealing the edges completely to encase the chicken. Brush the tops with the beaten egg to promote a golden, glossy finish.
- Bake: Transfer the wrapped chicken breasts to the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, or until the puff pastry is puffed up, golden, and crisp.
- Make mustard cream sauce: While the chicken bakes, use the same skillet to melt butter over medium heat. Stir in the flour and cook for 1 minute, creating a roux that will thicken the sauce.
- Add liquids and flavor: Slowly whisk in the chicken broth, followed by the heavy cream and Dijon mustard. Continue whisking until the sauce thickens smoothly, about 3–4 minutes. Stir in fresh thyme and season with salt and pepper to taste.
- Serve: Remove the baked chicken from the oven and let it rest briefly. Plate each puff pastry-wrapped chicken breast and generously spoon the mustard cream sauce over the top before serving.
Notes
- Ensure chicken breasts are patted dry before seasoning for best sear.
- Let the chicken cool slightly before wrapping to prevent the puff pastry from getting soggy.
- Use fresh thyme for a more vibrant flavor, but dried thyme works well if fresh is unavailable.
- The mustard cream sauce can be prepared ahead and gently reheated.
- Serve with a side of steamed vegetables or a fresh salad to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
