Description
Tender chicken breasts stuffed with a rich, creamy mushroom filling, wrapped in golden, flaky puff pastry for an elegant and comforting meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 sheet puff pastry, thawed
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté onions and mushrooms until softened and liquid evaporates, about 8 minutes. Add garlic and cook 1 minute more. Remove from heat and stir in cream cheese, Parmesan, thyme, salt, and pepper. Let cool slightly.
- Pound chicken breasts to an even 1/2-inch thickness. Spoon mushroom mixture onto the center of each breast, roll up tightly, and secure with toothpicks if needed.
- Roll out puff pastry and cut into four squares. Wrap each chicken breast in a pastry square, sealing edges by pressing with a fork. Place seam-side down on baking sheet.
- Brush pastry with beaten egg. Bake for 25-30 minutes until pastry is golden and chicken reaches 165°F internally. Rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.