There are few things as joyous as pulling Chicken in Puff Pastry with Mustard Cream Sauce from your oven. This dish is the epitome of comfort elevated to elegance, pairing golden, flaky pastry with tender chicken and a velvety sauce that sings with Dijon and cream. Whether you’re hosting friends for a special dinner or simply treating yourself, every bite promises layers of rich, cheesy flavor and a hit of savory decadence. If you’ve always wanted to try a French-inspired classic at home—this is your invitation!
Ingredients You’ll Need
The magic of Chicken in Puff Pastry with Mustard Cream Sauce lies in the simplicity of its ingredients. Each one brings something crucial: creamy cheese, golden pastry, perfectly seasoned chicken, and that dreamy, tangy sauce. No fancy gadgets required, just quality basics working together to create show-stopping results.
- Puff pastry (2 sheets, thawed): The star of the show, it bakes up into irresistibly crisp, buttery layers that envelop the chicken.
- Boneless skinless chicken breasts (2): Choose plump, even-sized pieces for juicy results in every parcel.
- Olive oil (1 tablespoon): For searing the chicken and building flavor right from the start.
- Salt and pepper to taste: Don’t skimp—seasoning the chicken well makes all the difference!
- Dijon mustard (2 tablespoons, divided): Adds a gentle heat and sharp tang to both the filling and the silky cream sauce.
- Cream cheese (4 ounces, softened): Melts into the chicken, keeping everything moist and rich inside the pastry.
- Shredded Swiss or Gruyère (1/2 cup): Offers a nutty, melty boost that pairs beautifully with the chicken and mustard.
- Egg (1, beaten): Essential for that gorgeous golden finish when you brush it on the pastry before baking.
- Butter (1 tablespoon): The foundation of the sauce—it brings richness and helps the flavors bloom.
- Garlic (1 clove, minced): Lends an aromatic pop to the creamy sauce.
- Heavy cream (1/2 cup): For that luscious, velvety texture we dream of in a good cream sauce.
- Worcestershire sauce (1/2 teaspoon): Delivers subtle depth and umami to the finished sauce.
- Fresh thyme or parsley (1 teaspoon, optional): A sprinkle of herbs brightens up every plate with color and freshness.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce
Step 1: Sear the Chicken
Begin by preheating your oven to 400°F (200°C). Pat the chicken breasts dry, season both sides generously with salt and pepper, and heat olive oil in a skillet over medium heat. Sear the chicken for 3–4 minutes per side until each piece is a beautiful golden brown. You’re not cooking it through here—just locking in juices and flavor so it stays perfectly tender inside its pastry blanket. After searing, let the chicken cool slightly while you prepare the pastry.
Step 2: Prepare the Cheese-Mustard Filling
In a mixing bowl, combine softened cream cheese, 1 tablespoon Dijon mustard, and shredded Swiss or Gruyère. This creamy, tangy mixture melts into the chicken as it bakes, delivering a hit of flavor in every bite. The cheese also helps keep the chicken extra moist inside the crisp pastry shell.
Step 3: Assemble the Puff Pastry Parcels
Roll out your thawed puff pastry sheets on a lightly floured surface and cut each one in half to make 4 rectangles. Dollop a generous spoonful of the cheese-mustard mixture in the center of each rectangle, smoothing it out just a bit. Lay a seared chicken breast on top of each mound. Carefully fold the pastry around the chicken, making sure to tuck in the ends and seal the edges tightly. Place each parcel seam-side down on a parchment-lined baking sheet for neater, puffier results.
Step 4: Brush and Bake
Next, use a pastry brush to coat the tops of the parcels with beaten egg. This little touch ensures the puff pastry bakes up golden, shiny, and absolutely irresistible. Slide the tray into your preheated oven and bake for 25–30 minutes until the pastry is deeply golden and deliciously puffed up around the chicken.
Step 5: Prepare the Mustard Cream Sauce
While your kitchen fills with incredible aromas, melt butter in a small saucepan over medium heat. Add the minced garlic and cook for about a minute until fragrant—just enough to take off the raw edge. Whisk in heavy cream, another tablespoon of Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Let the sauce simmer gently for 3–4 minutes until it thickens slightly. The result is a delicate, savory cream sauce that’s the perfect finishing touch for your Chicken in Puff Pastry with Mustard Cream Sauce.
Step 6: Serve and Enjoy!
When the pastry is golden and crisp, remove the chicken parcels from the oven and let them rest for a couple of minutes. Plate each one, spoon over plenty of the warm mustard cream sauce, and add a sprinkle of fresh herbs if you like. Your guests’ eyes will light up before they ever take a bite!
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce
Garnishes
A scattering of fresh thyme or parsley over each parcel adds a pop of color and a hint of herbal fragrance. If you want to get fancy, a few microgreens or even edible flowers bring a restaurant-worthy flourish to the plate.
Side Dishes
Chicken in Puff Pastry with Mustard Cream Sauce shines alongside light, fresh sides. I recommend sautéed green beans, roasted asparagus, or a vibrant mixed salad tossed with lemon vinaigrette. Creamy mashed potatoes or buttered baby carrots also soak up any extra sauce, making every mouthful even more satisfying.
Creative Ways to Present
For an elegant dinner party vibe, serve whole parcels on individual plates with the sauce poured just before serving. For a casual gathering, slice the parcels into medallions (revealing that beautiful swirl of cheese and chicken inside) and arrange them on a platter with a bowl of sauce for dipping. You can even make mini versions for appetizer bites!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the parcels cool completely, then store them in an airtight container in the refrigerator for up to three days. The puff pastry may soften a little, but you’ll still enjoy incredible flavor—even for lunch the next day!
Freezing
To freeze Chicken in Puff Pastry with Mustard Cream Sauce, assemble the unbaked parcels (without the egg wash) and lay them out on a tray to freeze solid. Once frozen, wrap them individually in plastic wrap and foil. They’ll keep beautifully for up to a month. Bake straight from frozen, adding a few minutes to the baking time and brushing with egg just before they go into the oven.
Reheating
For best results, reheat leftovers in a 350°F (175°C) oven for 15–20 minutes, or until heated through and the pastry is crisp again. Microwaving works in a pinch, though the pastry loses its signature crunch, so the oven is always preferred for bringing back that magic.
FAQs
Can I use store-bought puff pastry for Chicken in Puff Pastry with Mustard Cream Sauce?
Absolutely! Good-quality store-bought puff pastry is a true time-saver and works perfectly here. Just make sure it’s fully thawed (but still cold) for easy rolling and crisp, flaky results.
What’s the best way to ensure my chicken breasts cook through?
Searing them first gives you a head start, but make sure the parcels bake until the pastry is deeply golden—the chicken will finish cooking inside. If your breasts are very thick, you can gently pound them to even thickness for more reliable results.
Can I make this recipe ahead for a party?
Definitely! You can sear the chicken and assemble the filling a day in advance, then build and bake the parcels just before guests arrive. You can also freeze the unbaked parcels and bake from frozen for make-ahead convenience.
What can I substitute for Swiss or Gruyère cheese?
Fontina, provolone, or even mozzarella work well if you’re after a mild, stretchy melt, while sharp cheddar adds a cozy sharpness. Choose your favorite semi-firm, meltable cheese!
Is there a way to make the Chicken in Puff Pastry with Mustard Cream Sauce gluten-free?
You can find gluten-free puff pastry in some specialty stores or online, and the other ingredients are naturally gluten-free. Just double-check labels—then assemble and bake as usual.
Final Thoughts
If you’re looking for a dish that dazzles but feels deeply comforting, Chicken in Puff Pastry with Mustard Cream Sauce is your perfect match. Every element—from the crackle of the pastry to that luscious, tangy sauce—makes this recipe a keeper. Give it a try: your kitchen will smell amazing, your table will feel special, and you’ll have everyone asking for seconds!
Print
Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this elegant and flavorful dish of Chicken in Puff Pastry with a delectable Mustard Cream Sauce. Encased in flaky puff pastry, the tender chicken breast is filled with a creamy cheese mixture and baked to golden perfection. Drizzle with a luscious mustard cream sauce for a truly impressive meal.
Ingredients
For the Chicken Parcels:
- 2 sheets puff pastry (thawed)
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 4 ounces cream cheese (softened)
- 1/2 cup shredded Swiss or Gruyère cheese
- 1 egg (beaten, for egg wash)
For the Mustard Cream Sauce:
- 1 tablespoon butter
- 1 clove garlic (minced)
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme or parsley (optional)
Instructions
- Preheat oven and prepare chicken: Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper. Sear in a skillet until golden but not fully cooked. Let cool.
- Prepare pastry: Roll out puff pastry, cut into rectangles. Mix cream cheese, Dijon, and shredded cheese. Spread mixture on pastry, place chicken, wrap, and seal. Brush with egg wash.
- Bake: Bake for 25–30 minutes until golden and puffed.
- Make the sauce: Melt butter, sauté garlic, add cream, Dijon, Worcestershire, salt, and pepper. Simmer until thickened.
- Serve: Drizzle sauce over chicken parcels, garnish with herbs.
Notes
- You can prepare the chicken filling a day ahead.
- For extra flavor, wrap chicken in prosciutto before encasing in pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 wrapped chicken breast
- Calories: 560
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 135 mg
