Chicken in Puff Pastry

Imagine the aroma of golden puff pastry wafting through your home and drawing family members to the dinner table. This recipe, with its flaky layers cradling tender chicken and oozing with cheese will do just that. Chicken in puff pastry isn’t just a mealtime show-stopper, it’s the edible equivalent of slipping into a cashmere sweater—cozy, indulgent and oh-so-satisfying. Once you’ve made this your family will immediately start begging you to make it again.

Chicken in Puff Pastry Ingredients

• Chicken tenderloins: These provide a tender and flavorful protein that forms the hearty base of the dish.
• Salt: Salt enhances the natural flavors of the chicken and all the other ingredients.
• Pepper: A touch of pepper adds a subtle heat and depth to the seasoning, complementing the other ingredients.
• Puff pastry: The puff pastry envelops the filling to create a light and flaky outer layer that contrasts with the creamy interior. Use store-bought or make it from scratch.
• Spinach and artichoke cream cheese: This spread adds a savory and tangy creaminess that pairs well with the chicken and cheese to enhance the overall flavor.
• Muenster cheese: Muenster cheese is a terrific melting cheese that adds a mild, buttery richness to the dish.
• Egg: The egg wash gives the puff pastry a golden and shiny finish while also helping to seal the edges of the pastry. Learn how to perfectly crack an egg.
• Water: Water is mixed with the egg to thin it slightly and make it easier to brush onto the pastry without overwhelming it.

Directions

Step 1: Season the chicken

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Sprinkle the chicken tenderloins evenly with the salt and pepper on all sides. Set the seasoned chicken aside while you prepare the puff pastry.

Step 2: Prepare the puff pastry

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On a lightly floured surface, roll out the thawed puff pastry sheet into a 14-inch square. Using a sharp knife or a pizza cutter, divide the pastry into four equal squares. Place the squares onto a clean surface.

Step 3: Assemble the pastry bundles

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Spoon 2 tablespoons of spinach and artichoke cream cheese into the center of each pastry square. Place two half slices of Muenster cheese on top of the cream cheese followed by a chicken tenderloin. In a small bowl, whisk together the egg and water. Lightly brush the edges of each pastry square with the egg wash. Fold the opposite corners of each square over the chicken, pinching the seams together to seal. Place the bundles seam-side down on a greased baking sheet.

Step 4: Bake the bundles

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Preheat the oven to 400°F. Brush the tops of the pastry bundles with the remaining egg wash. Bake for 18 to 22 minutes, or until the puff pastry is golden brown and crisp. Remove from the oven and let cool for a few minutes before serving.

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Chicken in Puff Pastry Variations

• Swap the filling: Replace the spinach and artichoke cream cheese with garlic and herb cream cheese for a different flavor profile.
• Add vegetables: Include a few sautéed mushrooms or spinach leaves in each bundle for an extra layer of texture and flavor.
• Try a different cheese: Try substituting Muenster cheese with Swiss, provolone or mozzarella for a variation in taste.
• Use herbs: Sprinkle fresh herbs like thyme or rosemary over the chicken before wrapping it in the pastry for an aromatic twist.

How to Store Chicken in Puff Pastry

To store these chicken puff pastry bundles, allow them to cool completely before placing them in an airtight container. They can be refrigerated for up to three days. When you’re ready to enjoy them again simply reheat in a 350°oven for about 10 minutes to restore the crispness of the pastry.

Can you freeze chicken in puff pastry?

Yes. If freezing, wrap each bundle tightly in plastic wrap and then foil. Store them in the freezer for up to two months; reheat directly from frozen at 375° for 25 to 30 minutes.

Can you make chicken in puff pastry ahead of time?

Yes, you can make chicken in puff pastry ahead of time. Prepare the bundles as instructed but instead of baking them place them on a baking sheet and freeze until firm. Once frozen, transfer the bundles to an airtight container or freezer bag and store them in the freezer for up to two months. There’s no need to thaw when you’re ready to bake. Just bake them straight from the freezer at 375° for 25 to 30 minutes or until the pastry is golden brown and the chicken is cooked through.

Chicken in Puff Pastry Tips

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What other dishes go well with chicken in puff pastry?

A simple mixed green salad with a light vinaigrette adds a refreshing contrast to the rich pastry. Roasted vegetables can also complement this dish.

How do I know when the chicken in puff pastry is fully cooked?

The chicken is fully cooked when the internal temperature reaches 165°. You can check this using an instant-read thermometer and inserting it into the thickest part of the chicken through the pastry.

Can I substitute another protein for the chicken?

Yes, you can substitute chicken with other proteins like turkey tenderloins or pork. Just trim the cut to chicken tenderloin size and adjust the cooking time as needed to reach a safe temperature, especially if the alternative protein has a different thickness.