Chicken in Puff Pastry with Mustard Cream Sauce

If you’re looking to impress at your next dinner gathering or craving a restaurant-quality dish that’s deceptively easy to make, Chicken in Puff Pastry with Mustard Cream Sauce is your answer. Picture this: tender chicken breasts, wrapped in golden, flaky puff pastry, all topped with a velvety mustard cream sauce that has just the right balance of tang and richness. It’s elegant, comforting, and absolutely mouthwatering. Trust me, you’ll want to add this one to your dinner rotation—it’s guaranteed to wow your guests or make your family feel like royalty.

Why You’ll Love Chicken in Puff Pastry with Mustard Cream Sauce

Here’s why this dish is an absolute winner:

Impressive Yet Simple: You’ll feel like a top-tier chef, but the recipe is easy to follow. It’s a foolproof way to make an elegant meal without a ton of effort.

Perfectly Crispy Puff Pastry: The puff pastry puffs up beautifully in the oven, creating a crispy, buttery exterior that complements the tender chicken inside.

Lush Mustard Cream Sauce: The sauce is silky, tangy, and rich, taking the dish to the next level. The mustard adds a subtle kick without being overpowering.

Make-Ahead Option: You can prep everything ahead of time, making it an ideal option for dinner parties or busy nights.

Versatile: It pairs wonderfully with sides like roasted vegetables, mashed potatoes, or a simple green salad.

Ingredients in Chicken in Puff Pastry with Mustard Cream Sauce

Let’s break down what you need to create this delicious dish:

Chicken Breasts: Boneless, skinless chicken breasts are perfect here—tender and easy to cook through without drying out.

Puff Pastry: The star of the show! You’ll want to use store-bought puff pastry for convenience, but feel free to make your own if you’re up for it.

Dijon Mustard: Provides a tangy and zesty base for the sauce. It’s the perfect compliment to the rich cream.

Heavy Cream: To make the sauce luxurious and creamy. You can substitute with half-and-half for a lighter version, but heavy cream gives the best texture.

Chicken Broth: Adds depth to the sauce and helps balance out the cream and mustard.

Shallots: A milder, sweeter version of onions, they add subtle flavor to the sauce without overpowering it.

Butter & Olive Oil: For cooking the chicken and sautéing the shallots. The butter adds richness, and the olive oil ensures the chicken doesn’t stick to the pan.

Salt & Pepper: Always essential for seasoning the chicken and the sauce.

Fresh Herbs (optional): Fresh thyme or parsley for garnish to add a little brightness to the dish.

Instructions

Prep the Chicken

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper on both sides.

Sear the Chicken

In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Add the chicken breasts and sear them for 3–4 minutes per side, or until golden brown. The chicken doesn’t need to be fully cooked yet, just browned on the outside. Remove from the skillet and set aside.

Prepare the Mustard Cream Sauce

In the same skillet, add a little more butter, and sauté finely chopped shallots over medium heat for 2-3 minutes until softened. Stir in Dijon mustard and cook for another minute. Add chicken broth and bring to a simmer. Let it cook for 3–4 minutes to reduce slightly. Stir in heavy cream and cook until the sauce thickens, about 5–7 minutes. Season with salt and pepper to taste.

Wrap the Chicken in Puff Pastry

Roll out the puff pastry on a lightly floured surface. Lay the browned chicken breasts in the center of each puff pastry sheet. Spoon some of the mustard cream sauce over the chicken, then fold the puff pastry around the chicken to seal it.

Bake

Place the wrapped chicken seam-side down on a baking sheet lined with parchment paper. Brush the top with an egg wash (whisked egg with a splash of water) for that golden, glossy finish. Bake in the oven for 20-25 minutes, or until the puff pastry is golden and the chicken reaches an internal temperature of 165°F (74°C).

Serve

Once out of the oven, drizzle with any leftover mustard cream sauce and garnish with fresh herbs, if desired. Serve warm and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes

How to Serve Chicken in Puff Pastry with Mustard Cream Sauce

This dish is a showstopper all on its own, but here are a few sides that would complement it perfectly:

Roasted Vegetables: Carrots, Brussels sprouts, or green beans make a lovely addition, adding color and freshness.

Mashed Potatoes or Rice: Creamy mashed potatoes or a side of fluffy rice will help soak up that indulgent mustard cream sauce.

Simple Salad: A crisp green salad with a tangy vinaigrette will balance out the richness of the puff pastry and sauce.

Sautéed Greens: Spinach, kale, or chard sautéed with garlic and olive oil would add a nutritious, slightly bitter contrast.

Additional Tips

Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer to ensure the chicken reaches 165°F (74°C).

Don’t Overcook the Chicken: Since you’re searing the chicken first, it doesn’t need to be fully cooked at that stage. The puff pastry will bake the chicken through.

Make Ahead: You can prep everything up to the point of wrapping the chicken in puff pastry. Just refrigerate the assembled pastry packets and bake them the day of.

For Extra Flaky Puff Pastry: Let the pastry thaw in the fridge overnight for the best texture. Always work with chilled puff pastry for a crispier result.

Customizations: If you prefer a spicier sauce, add a pinch of cayenne pepper or swap Dijon mustard for spicy brown mustard.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Bone-in or boneless chicken thighs work great here. They’ll add a little extra richness and moisture to the dish.

Q2: Can I use something other than Dijon mustard?
A2: Yes, you can use yellow mustard or spicy brown mustard if you prefer a different flavor profile, but Dijon mustard gives the best tangy kick.

Q3: Can I make this ahead of time?
A3: Yes, you can assemble the dish the day before, cover, and refrigerate. Just bake it the next day when you’re ready to serve.

Q4: Can I freeze the dish?
A4: Yes, you can freeze the unbaked puff pastry-wrapped chicken. Freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 10–15 minutes to the cook time.

Q5: How can I store leftovers?
A5: Store leftover Chicken in Puff Pastry in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture, or microwave if you’re short on time.

Q6: Can I use store-bought puff pastry?
A6: Absolutely! Store-bought puff pastry is super convenient and works perfectly for this recipe.

Conclusion

Chicken in Puff Pastry with Mustard Cream Sauce is a dish that feels fancy without being fussy. The crispy, flaky pastry, paired with juicy chicken and a rich, tangy mustard sauce, creates a meal that’s comforting and elegant all at once. Whether you’re hosting a dinner party or just craving something indulgent, this recipe will become a favorite in no time. So go ahead—treat yourself and your loved ones to a deliciously unforgettable meal.

Print