If you’re searching for a show-stopping main dish that’s actually easy to pull off, look no further than Chicken in Puff Pastry with Mustard Cream Sauce. Imagine perfectly seasoned chicken wrapped in flaky, golden pastry, draped in a velvety mustard-infused sauce that’s equal parts tangy and luxurious. Whether you’re planning a cozy date night or want to impress dinner guests, this French-inspired recipe delivers big flavor and restaurant-worthy elegance without complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
One of the beautiful things about Chicken in Puff Pastry with Mustard Cream Sauce is how a handful of simple ingredients come together for a result that feels gourmet. Each item plays a key role, from creating layers of crunch and creaminess to packing a flavorful punch you won’t forget.
- Chicken breasts: Boneless, skinless, and ready to soak up all the flavor while staying incredibly moist inside the pastry.
- Salt and pepper: Just the basics, but essential for seasoning and bringing out the natural taste of the chicken.
- Olive oil: The foundation for searing, adding a subtle richness and helping to crisp up the outside of the chicken.
- Puff pastry sheet: Flaky, buttery, and dramatic—this is what transforms the chicken into something truly special.
- Egg: Just one, beaten for a golden egg wash that gives the pastry its irresistible sheen.
- Butter: Adds luxurious body to the mustard cream sauce and infuses the garlic with warmth.
- Garlic cloves: Fresh and aromatic, they bring the whole sauce together with depth and a gentle bite.
- Chicken broth: The flavorful backbone of your sauce, enhancing every other ingredient.
- Heavy cream: Makes the sauce undeniably silky and indulgent—don’t skip this one!
- Dijon mustard: Delivers that unmistakable French flair and tang, tying together the sauce’s personality.
- Whole grain mustard (optional): For bursts of texture and even more vibrant, rounded mustard flavor.
- Fresh thyme leaves or dried thyme: A subtle herbal pop that brightens up the sauce beautifully.
How to Make Chicken in Puff Pastry with Mustard Cream Sauce
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for stress-free clean-up later. This way, you’ll be ready to go as soon as your chicken parcels are assembled.
Step 2: Season and Sear the Chicken
Pat the chicken breasts dry and generously season both sides with salt and pepper. Heat the olive oil in a skillet over medium heat. Sear the chicken for 2 to 3 minutes per side until they develop a beautiful golden crust—they don’t need to be cooked through at this point. Set aside on a plate to cool for a few minutes while you prep your pastry.
Step 3: Wrap with Puff Pastry
Roll out the puff pastry on a lightly floured surface if needed and slice it into two equal rectangles. Place a chicken breast in the center of each piece. Fold the pastry up and over the chicken, press to seal the edges, and make sure the seams are tight so none of that glorious juice escapes. Brush all over with the beaten egg for that golden, bakery-shop finish and lay seam-side down on your lined baking sheet.
Step 4: Bake the Pastries
Bake your assembled chicken parcels in the oven for 25–30 minutes. The pastry will puff up dramatically and turn a rich golden brown. When you tap the sides, you should hear a crisp, flaky sound—that’s your cue they’re ready!
Step 5: Make the Mustard Cream Sauce
While the chicken bakes, create your sauce. Melt the butter over medium heat in a small saucepan. Toss in the minced garlic and sauté for a minute until aromatic. Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream, Dijon mustard, and whole grain mustard if you’re using it. Add the thyme and let the sauce bubble gently for 5–7 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. Season with salt and pepper to taste.
Step 6: Plate and Serve
Once the chicken in puff pastry is out of the oven, let it cool slightly for a few minutes. Slice each pastry on the bias for a dramatic reveal of that juicy chicken inside. Spoon the warm mustard cream sauce generously over each or serve it in a small pitcher for guests to help themselves. Savor every bite!
How to Serve Chicken in Puff Pastry with Mustard Cream Sauce
Garnishes
A little flourish goes a long way: scatter fresh thyme leaves or chopped parsley over the top for a splash of color. Thinly sliced scallions or a handful of microgreens also bring brightness and a restaurant-worthy finishing touch to Chicken in Puff Pastry with Mustard Cream Sauce.
Side Dishes
This dish is crave-worthy on its own, but sides make it a meal! It pairs beautifully with roasted seasonal vegetables—think asparagus, carrots, or Brussels sprouts—or a crisp green salad dressed simply with vinaigrette to contrast that creamy sauce. Fluffy mashed potatoes or buttered green beans are also delightful alongside.
Creative Ways to Present
For an extra pop of drama, serve each pastry whole and let guests slice in for the reveal. Or for a more elegant dinner party vibe, slice the chicken parcels before serving, fanning the pieces across the plate and artfully spooning the sauce over. Individual mini pastries made with chicken tenders or torn pastry as dippers for the mustard cream sauce also make a fun twist for parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (honestly, it’s rare!), cool to room temperature, then wrap tightly or store in an airtight container in the fridge. The pastry may soften a bit, but the flavors of Chicken in Puff Pastry with Mustard Cream Sauce will deepen and become even more delicious the next day.
Freezing
You can freeze assembled, unbaked chicken parcels for up to one month—just wrap them well in plastic-wrap and then foil. When you’re ready, bake straight from frozen, adding an extra 10–12 minutes to the baking time. It’s best to make the mustard cream sauce fresh, as it doesn’t freeze well due to the cream.
Reheating
To reheat, place leftovers on a baking sheet and cover loosely with foil to prevent over-browning. Warm in a 325°F (165°C) oven until the center is hot—about 15 minutes. Reheat any leftover sauce gently in a saucepan over low heat, stirring to bring it back to its creamy glory without separating.
FAQs
Can I use a different kind of mustard for the sauce?
Absolutely! While Dijon and whole grain mustard bring classic French flavor, you can substitute spicy brown or even honey mustard for a slightly different kick. Just adjust to taste so the sauce doesn’t get overpoweringly sharp or sweet.
What other proteins can be used in place of chicken?
Pork tenderloin and even salmon fillets both work beautifully in puff pastry with a creamy sauce. Adjust your searing and baking time accordingly, and make sure your protein is fresh and well-seasoned before wrapping.
How can I keep the puff pastry from getting soggy?
Searing the chicken first is key—it creates a protective barrier so juices don’t soak the pastry. Also, make sure to let the chicken cool briefly before wrapping, and always bake on a parchment-lined sheet so air circulates underneath.
Can I prepare Chicken in Puff Pastry with Mustard Cream Sauce ahead of time?
Definitely! You can assemble the chicken parcels up to a day ahead and refrigerate them, covered, until you’re ready to bake. For the best results, wait to brush on the egg wash until right before baking.
Is Chicken in Puff Pastry with Mustard Cream Sauce gluten-free?
As written, the recipe contains gluten due to the puff pastry. However, if you use a gluten-free pastry dough, you can adapt it with excellent results—the mustard cream sauce itself is naturally gluten-free!
Final Thoughts
Once you taste Chicken in Puff Pastry with Mustard Cream Sauce, you’ll understand why it’s become one of my go-to recipes for making any dinner feel truly special. Don’t be surprised if your family or guests ask for it again and again—so go ahead, give it a try and enjoy every flaky, saucy, perfectly delicious bite.
Print
Chicken in Puff Pastry with Mustard Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a delightful meal with this Chicken in Puff Pastry with Mustard Cream Sauce recipe. Tender chicken breasts enveloped in flaky puff pastry, served with a luscious mustard cream sauce, create a luxurious dining experience for any occasion.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Puff Pastry:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
Mustard Cream Sauce:
- 1 tablespoon butter
- 2 garlic cloves (minced)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sear the chicken: Season chicken breasts with salt and pepper. Sear in olive oil over medium heat until golden brown. Remove and let cool.
- Prepare the pastry: Roll out puff pastry, cut into rectangles. Wrap each chicken breast, seal edges, brush with egg wash, and bake for 25–30 minutes.
- Make the sauce: In a saucepan, melt butter, sauté garlic, add chicken broth, cream, mustards, and thyme. Simmer until thickened.
- Serve: Drizzle mustard cream sauce over the chicken pastries and enjoy!
Notes
- You can customize by stuffing the chicken with cheese or mushrooms.
- Pair with roasted vegetables or a green salad.
- Double the sauce for extra servings or leftovers.
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