Creamy Chicken and Mushroom Phyllo Packets
Indulge in the delightful combination of flavors and textures with these Creamy Chicken and Mushroom Phyllo Packets! These golden, flaky phyllo packets are filled with a rich, savory mixture of tender chicken, earthy mushrooms, and a velvety parmesan cream sauce, all enhanced with hints of garlic and fresh thyme. Each packet is lovingly wrapped for a show-stopping presentation that makes them perfect for entertaining or elevating a cozy weeknight dinner. With a balance of crispy phyllo and luxurious filling, this recipe is as comforting as it is elegant. Serve warm with a sprinkle of fresh parsley for a dish that's sure to impress your family or guests. Ready in just under an hour, this recipe is an irresistible fusion of simple ingredients and sophisticated flavors!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, diced
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Button mushrooms, sliced
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 8 sheets Phyllo dough sheets
- 1 large Egg, beaten
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced chicken to the skillet and cook until it is no longer pink, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the garlic and sliced mushrooms, and cook until the mushrooms are golden and their moisture has evaporated, about 5 minutes.
Return the chicken to the skillet. Lower the heat to medium-low, then pour in the heavy cream and stir to combine. Simmer for 2-3 minutes until slightly thickened.
Add the Parmesan cheese, salt, black pepper, and thyme leaves. Stir until the cheese is melted and incorporated into the filling. Remove the skillet from heat and let the mixture cool slightly.
On a clean work surface, lay out one sheet of phyllo dough. Brush it lightly with the beaten egg, then layer another sheet on top. Brush the top sheet lightly with egg as well.
Place a generous spoonful of the filling onto the center of the phyllo sheet stack. Fold the edges up to create a packet, ensuring the filling is fully enclosed. Repeat with the remaining phyllo sheets and filling.
Place the phyllo packets onto the prepared baking sheet, seam side down. Brush the tops with more of the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the phyllo packets are golden brown and crispy.
Remove from the oven, let cool slightly, and garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 563 mg | 12% | |
*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.
