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
Scale
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
