There are few dishes as elegant yet weeknight-friendly as Chicken in Puff Pastry with Mustard Cream Sauce. Imagine tender, juicy chicken wrapped in golden, flaky puff pastry, all swimming in a silky sauce with hints of Dijon and garlic. This is the recipe I turn to whenever I want to impress without breaking a sweat. Whether it’s a special Sunday supper or a cozy date night, this Chicken in Puff Pastry with Mustard Cream Sauce is a centerpiece-worthy dish you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this dish is just how simple and accessible its ingredients are — each one playing a starring role to create incredible flavor, dreamy texture, and eye-catching color. Let’s walk through what you’ll need and how each ingredient makes all the difference.
- Chicken breasts: Look for boneless, skinless chicken breasts for quick prep and super tender results.
- Olive oil: A small amount gives an irresistible golden sear to the chicken without overpowering its flavor.
- Salt and black pepper: Essential for seasoning at every step, ensuring the chicken tastes just right.
- Garlic powder: Adds a mild, savory depth to the chicken before it meets the pastry.
- Puff pastry sheet: Store-bought frozen puff pastry keeps things easy and turns crispy and flaky in the oven.
- Egg: An egg wash guarantees a golden, shiny crust — don’t skip this step!
- Water: Mixing water with your egg gives a silky-smooth wash for perfect browning.
- Butter (unsalted): The backbone of your silky, rich mustard cream sauce.
- Fresh garlic: Just a clove, but it brings a major punch of aromatic flavor to the sauce.
- Chicken broth: Adds savory depth and makes the sauce extra luscious.
- Heavy cream: For extra richness and that velvety texture everyone loves in a cream sauce.
- Dijon mustard: Classic French tang gives the sauce its signature zing and complexity.
- Whole grain mustard (optional): Adds little bursts of texture and a nuanced flavor if you like a little extra character.
- Additional salt and black pepper: Don’t forget to taste and adjust the sauce for seasoning perfection.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce
Step 1: Prep and Season the Chicken
Start by patting your chicken breasts dry with a paper towel — this helps the seasonings stick and gives a nice sear later. Sprinkle both sides generously with salt, black pepper, and a dusting of garlic powder for lots of savory flavor.
Step 2: Sear the Chicken
Heat the olive oil in a skillet over medium heat. When nice and hot, sear the chicken breasts for about 2 to 3 minutes on each side. This isn’t about cooking them through (the oven will handle that), but about creating a little golden color and locking in those delicious juices.
Step 3: Wrap in Puff Pastry
Roll out your puff pastry sheet on a lightly floured surface and divide it into four squares. Place each slightly cooled chicken breast in the center of each square. If you want to sneak in a little cheese or spinach for a surprise, this is the moment! Fold the pastry corners up and around the chicken, pinching gently to seal. No need for perfection — the puffs will look beautiful once baked.
Step 4: Glaze and Bake
Whisk the beaten egg with a tablespoon of water to make a glossy egg wash. Brush each pastry-wrapped chicken all over — this makes the crust extra shiny and deeply golden. Set them seam side down on a parchment-lined baking sheet and pop into a preheated 400°F (200°C) oven. Bake for 25 to 30 minutes until the pastry is puffed and deeply golden brown.
Step 5: Make the Mustard Cream Sauce
While the chicken bakes, melt butter in a small saucepan over medium heat. Sauté the minced garlic until just fragrant (about a minute). Pour in chicken broth and bring to a gentle simmer before whisking in the heavy cream, Dijon, and whole grain mustard. Let the sauce bubble softly for about 5 to 7 minutes so it thickens slightly. Taste and adjust with more salt and pepper if needed.
Step 6: Serve and Enjoy
Serve up each golden pastry parcel hot from the oven, slicing open to reveal steamy chicken and a waft of buttery pastry. Spoon a generous amount of mustard cream sauce over the top and savor every bite — this is the magic of Chicken in Puff Pastry with Mustard Cream Sauce.
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce
Garnishes
A flourish of fresh herbs like chopped chives, parsley, or even a bit of tarragon takes presentation to the next level. You can also add a sprinkle of flaky sea salt or a crack of black pepper over the finished dish to enhance the colors and flavors.
Side Dishes
The richness of Chicken in Puff Pastry with Mustard Cream Sauce pairs beautifully with crisp-tender green vegetables like roasted asparagus or sautéed green beans. Fluffy mashed potatoes or simply buttered baby potatoes make dreamy accompaniments, soaking up every drop of that sauce.
Creative Ways to Present
Consider slicing each puff pastry parcel on a diagonal and fanning on a platter for a dramatic, bistro-style look. For parties, make smaller parcels using chicken tenders and cut smaller squares of pastry — instant elegant finger food! Drizzle the mustard cream sauce on the plate first, then set the pastry-wrapped chicken on top for restaurant-worthy plating.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap any remaining Chicken in Puff Pastry with Mustard Cream Sauce tightly in foil or place in an airtight container. Refrigerate for up to 2 days. The pastry will soften slightly but remains delicious.
Freezing
For longer-term storage, you can freeze the unbaked, assembled chicken parcels: wrap each one securely in plastic wrap and then foil. Freeze for up to one month. Bake directly from frozen, adding an extra 10 to 15 minutes to the baking time. The mustard cream sauce is best made fresh, but you can also freeze it in a separate airtight container, then reheat gently.
Reheating
To reheat, place the chicken parcel on a baking sheet in a 350°F (175°C) oven until heated through and the pastry crisps back up (about 12 to 15 minutes). Gently warm the mustard cream sauce on the stove, whisking as it heats to restore its smooth consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are extra juicy and flavorful. Just be sure to use boneless, skinless thighs and adjust the searing time by a minute or two if they’re on the larger side.
Is there a good substitute for puff pastry?
If you’re feeling adventurous, phyllo dough can be used for a crispier, flakier parcel, though it requires a few extra layers brushed with butter. Crescent roll dough is another shortcut option for a slightly different, more bread-like texture.
Can I make the sauce in advance?
Yes! Prepare the mustard cream sauce up to two days ahead and refrigerate. Warm it gently over low heat before serving, whisking frequently to keep it smooth and creamy.
What are some ways to add extra flavor to the chicken?
You can stuff each chicken breast with a slice of Gruyère or Swiss cheese, a spoonful of sautéed onions and mushrooms, or even some fresh spinach. This takes Chicken in Puff Pastry with Mustard Cream Sauce to the next level!
What wine pairs well with Chicken in Puff Pastry with Mustard Cream Sauce?
A crisp, unoaked Chardonnay or a bright Sauvignon Blanc cuts beautifully through the richness of the sauce and pastry. For red wine lovers, a light Pinot Noir works well too.
Final Thoughts
If you’re searching for a dish that’s easy to master, delightfully impressive, and downright comforting, Chicken in Puff Pastry with Mustard Cream Sauce truly delivers. It’s a recipe to tuck into your favorites list, perfect for special occasions or when you’re craving a little kitchen magic. Give it a try — you’ll love seeing just how wow-worthy home cooking can be!
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Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a French-inspired delight with this Chicken in Puff Pastry recipe featuring succulent chicken breasts wrapped in golden puff pastry and served with a luscious mustard cream sauce. A perfect dish for a special dinner or gathering.
Ingredients
Chicken in Puff Pastry:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
For the Mustard Cream Sauce:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare Chicken: Season chicken breasts with salt, pepper, and garlic powder. Sear in a skillet until lightly golden. Let cool.
- Wrap Chicken: Roll out puff pastry, cut into squares, place chicken in the center, fold corners to seal. Brush with egg wash.
- Bake: Bake for 25–30 minutes until golden and puffed.
- Make Sauce: Melt butter, sauté garlic, add broth, cream, mustards, cook until thickened. Season.
- Serve: Drizzle mustard cream sauce over hot chicken parcels.
Notes
- You can stuff the chicken with cheese or sautéed spinach for added flavor.
- Mustard sauce pairs well with roasted vegetables or potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 puff pastry-wrapped chicken breast with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 470mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 125mg
