Chicken in Blanket with Mushroom Sauce
Indulge in the ultimate comfort food with this Chicken in Blanket with Mushroom Sauce recipe, a delightful combination of flaky puff pastry-wrapped chicken and creamy, savory mushroom sauce. Perfectly seasoned chicken breasts are seared to golden perfection and then enveloped in buttery puff pastry, brushed with Dijon mustard for a subtle tangy kick. Baked to crispy, golden-brown perfection, this dish is elevated by a rich mushroom sauce made with cremini mushrooms, garlic, cream, and a touch of thyme. Ready in under an hour, this elegant yet approachable recipe is perfect for holiday gatherings, dinner parties, or a cozy weeknight meal for the family. Serve it hot and garnished with a sprig of fresh thyme for a show-stopping dish that’s as delicious as it is beautiful. Optimize your dining experience with this flavorful, easy-to-make recipe!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 sheets puff pastry sheets
- 3 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 cups cremini or button mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 piece egg, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 teaspoons dijon mustard
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken breasts with salt, pepper, and thyme on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown but not fully cooked. Set aside to cool slightly.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to form 4 equal pieces.
Brush a thin layer of dijon mustard on each piece of puff pastry. Place a chicken breast on top, then wrap the pastry around the chicken, sealing the edges tightly by pinching them together.
Place the wrapped chicken breasts seam-side down on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden crust.
Bake for 25 minutes or until the puff pastry is golden brown and puffed, and the chicken is cooked through.
While the chicken is baking, prepare the mushroom sauce. Melt the butter in a medium skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Then add the sliced mushrooms and cook for 5-7 minutes until softened and lightly browned.
Pour in the chicken broth and simmer for 3 minutes to reduce slightly. Stir in the heavy cream and cook for an additional 5 minutes, stirring occasionally, until the sauce thickens.
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Serve the chicken in blanket hot, drizzled generously with the warm mushroom sauce. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
