Herbed Chicken in Pastry
Elevate your dinner table with this irresistible Herbed Chicken in Pastry, a show-stopping recipe that combines tender, seasoned chicken breasts with the flaky decadence of golden puff pastry. Packed with creamy garlic and herb-infused cream cheese, each chicken bundle is wrapped in buttery pastry and baked to perfection, resulting in a crispy exterior and flavorful, juicy interior. Featuring fresh parsley and thyme for a vibrant herbal kick, this dish is perfect for impressing guests or treating yourself to a gourmet meal at home. Ready in under an hour and easy to make, this dish pairs beautifully with a crisp side salad or roasted vegetables, offering an elegant yet approachable main course for any occasion.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 sheets Puff pastry sheets
- 4 tablespoons Cream cheese
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken breasts with salt and black pepper on both sides.
Heat a skillet over medium heat and melt the butter. Sear the chicken breasts for 2–3 minutes on each side until lightly golden. Remove from heat and let them cool slightly.
In a small bowl, mix together the cream cheese, minced garlic, chopped parsley, and thyme leaves until well combined.
Lightly flour your work surface and roll out each puff pastry sheet to roughly 12 x 12 inches. Cut each sheet in half to create 4 rectangular pieces in total.
Spread 1 tablespoon of the cream cheese mixture onto the center of each pastry rectangle. Place one seared chicken breast on top of the mixture.
Fold the pastry over the chicken, tucking in the edges to seal it completely. Place the wrapped chicken seam-side down on the prepared baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over each pastry-wrapped chicken to give it a golden finish.
Bake in the preheated oven for 30–35 minutes, or until the pastry is golden brown and puffed, and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove from the oven and let rest for 5 minutes before serving. Pair with a side salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 365 mg | 8% | |
*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.
