Alright, let’s talk about a dish that feels fancy without the fuss Chicken in Puff Pastry with Mustard Cream Sauce. This is one of those recipes that makes you feel like you’ve stepped into a French bistro, but guess what? You made it right in your own cozy kitchen.

Golden, flaky pastry wrapped around juicy, seasoned chicken breasts, all smothered in a dreamy, velvety mustard cream sauce… It’s the kind of comfort food that feels a little indulgent and a lot impressive. Serve it up for date night, a family dinner, or whenever you want to wow your taste buds. Trust me, this one’s a game-changer.

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

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Serve it with roasted veggies, a light salad, or buttery mashed potatoes this dish fits any vibe.

Budget-Friendly: Uses simple staples like puff pastry and chicken nothing fancy, but oh-so-fancy-feeling.

Quick and Easy: Despite its elegant look, it comes together with minimal effort and basic steps.

Customizable: Add a layer of cheese, spinach, or even mushrooms inside the pastry for extra flavor.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Chicken in Puff Pastry with Mustard Cream Sauce

Here’s where the magic begins. Just a handful of ingredients come together to make something truly unforgettable.

Chicken Breasts: Boneless and skinless, they cook up tender and juicy inside the pastry shell.

Puff Pastry Sheets: Store-bought and thawed these make the dish feel luxurious with hardly any effort.

Dijon Mustard: Sharp and tangy, it gives the chicken a flavorful kick and forms the base of the sauce.

Heavy Cream: Adds rich, silky texture to the mustard sauce.

Garlic: Infuses both the chicken and the sauce with warm, savory depth.

Butter: For sautéing and adding that luxurious finish to the sauce.

Egg Yolk: Brushed over the pastry to give it that beautiful, golden-brown shine.

Salt & Pepper: Essential for bringing out every delicious note.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 400°F (200°C). This ensures the puff pastry gets that irresistible golden crisp.

Combine Ingredients: Lightly season your chicken breasts with salt and pepper. Spread a thin layer of Dijon mustard over each breast.

Prepare Your Cooking Vessel: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Assemble the Dish: Place each chicken breast on a square of puff pastry. Fold the pastry over the chicken and pinch to seal. Brush the top with egg yolk for that glossy, golden finish.

Cook to Perfection: Bake for 25–30 minutes, or until the pastry is puffed and deeply golden and the chicken is fully cooked inside.

Finishing Touches: While the chicken bakes, prepare the mustard cream sauce. Sauté garlic in butter until fragrant, then stir in Dijon mustard and heavy cream. Simmer until thickened and velvety.

Serve and Enjoy: Spoon that luscious sauce over your golden pastry parcels and serve hot. Prepare to impress yourself (and everyone else at the table)!

Nutrition Facts:
Servings: 4
Calories per serving: 520

Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Chicken in Puff Pastry with Mustard Cream Sauce

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Roasted asparagus or green beans with lemon zest
– Creamy mashed potatoes or buttery herbed rice
– A crisp side salad with vinaigrette for contrast
– A glass of chilled white wine (think Chardonnay or Pinot Grigio)
– Crusty bread to mop up every last drop of that sauce

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Make sure the puff pastry is fully thawed but still cold when working with it
– Don’t skip the egg wash it makes all the difference in color and finish
– Add a slice of cheese or sautéed mushrooms inside the pastry for a twist
– Let the baked chicken rest for 5 minutes before cutting to keep juices in
– Sauce can be made ahead and gently reheated before serving
– For extra flavor, marinate the chicken in garlic and mustard for an hour
– You can use chicken thighs if preferred just adjust cooking time
– Swap heavy cream for half-and-half for a lighter sauce
– Keep puff pastry sealed tightly or the filling may escape during baking
– Freeze unbaked parcels and cook from frozen (add 10–15 minutes)

FAQ’s

1. Can I make this ahead of time?
Yes! Assemble the pastry-wrapped chicken and refrigerate until ready to bake. Add a few extra minutes in the oven.

2. Can I freeze this dish?
Absolutely freeze before baking. Bake from frozen at 375°F, adding extra time until golden and cooked through.

3. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great. Adjust baking time to ensure they’re fully cooked.

4. What can I use instead of puff pastry?
Pie dough or phyllo dough can work, but puff pastry gives the best flaky result.

5. Can I make the mustard sauce dairy-free?
Try using coconut cream or a plant-based cream alternative it’ll still be tasty!

6. What kind of mustard is best?
Dijon gives a nice tang, but you can mix it with whole grain or spicy brown for variety.

7. How do I know when the chicken is cooked through?
Use a meat thermometer internal temp should reach 165°F (75°C).

8. Can I add veggies inside the pastry?
Sure! Sautéed spinach, mushrooms, or onions work well. Just avoid anything too watery.

9. How long does the sauce keep?
Store leftovers in the fridge up to 3 days and reheat gently on the stove.

10. Can I serve the sauce on the side?
Of course. Pour it over just before serving, or let guests add their own.

Conclusion

Chicken in Puff Pastry with Mustard Cream Sauce is everything you want in a dinner: elegant, comforting, and surprisingly easy to pull off. It’s perfect for when you want something a little extra without breaking a sweat. Each bite is flaky, flavorful, and soaked in rich, tangy sauce basically, edible happiness. So go ahead, make it once and you’ll find yourself craving it again and again.

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