The first time I made Chicken en Croute, I was trying to impress someone — and I won’t lie, I slightly overdid the puff pastry and undercooked the chicken. It was chaos. But even then, it still looked good and tasted pretty lush. That’s the magic of this dish: it forgives your little mess-ups, and still comes out looking like it belongs on a table next to a candle and a glass of wine.
This recipe has since become my go-to when I want something that feels fancy without being a nightmare to make. It’s got that flaky, buttery crust, juicy chicken, and a creamy filling that sneaks in just enough tang from chimichurri to wake up your tastebuds. It’s simple enough for a midweek dinner, but you could absolutely serve it to guests and pretend you slaved over it.
Why You’ll Love It
- The pastry turns golden, puffed, and buttery — pure joy.
- Great for picky eaters — it’s basically posh chicken wrapped in pastry.
- That filling? Creamy, herby, and kind of addictive.
- It reheats surprisingly well for something in puff pastry.
- Looks impressive but takes under an hour, start to finish.
- Perfect excuse to use up a rogue sheet of puff pastry lurking in your freezer.
Ingredients
- 4 boneless chicken breast halves
- ¼ tsp salt (or more to taste)
- ¼ tsp ground pepper
- 2 tbsp unsalted butter
- 2 tbsp chimichurri sauce
- 4 oz cream cheese, softened
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
How to Make It
Sear the chicken and let it chill:
Season your chicken generously with salt and pepper. In a pan over medium heat, melt the butter and sear the chicken on both sides until just golden — about 3–4 minutes per side. You’re not cooking it through here, just getting a bit of colour. Take it off the heat and let it cool while you prep the rest.
Mix up the creamy filling:
In a small bowl, stir together the chimichurri and cream cheese until it’s smooth. It’ll look a bit messy but taste incredible — like herby whipped cream cheese with a kick.
Roll out your pastry like a pro:
Flour your counter and roll the puff pastry into a rough square, about 14 inches. No need for perfection. Cut into four even-ish squares — about 7 inches each.
Assemble with confidence:
Spoon a big dollop (about 2 tbsp) of the cream cheese mix into the centre of each pastry square. Place a cooled chicken breast right on top. Brush the edges with beaten egg, then fold the pastry up and over the chicken like a little parcel. Pinch the edges shut and flip seam-side down onto a lined baking tray.
Bake till golden and smug-worthy:
Preheat your oven to 400°F (200°C). Brush the tops of each parcel with the remaining egg. Bake for 20–25 minutes or until the pastry is puffed and golden, and the chicken’s cooked through. Let them sit for 5 minutes before serving — the filling is molten.
Common Mistakes and How to Dodge Them
Why did my pastry go soggy underneath?
Your chicken might’ve been too hot when you wrapped it. Cool it down first so it doesn’t steam the pastry from inside.
The edges didn’t seal properly!
Make sure you use egg wash on the seams — and press them closed firmly. A little patience here saves you from cheesy leaks.
My chicken’s dry, help!
You might’ve overcooked it before baking. Sear just for colour — the oven will do the rest.
The pastry’s too thick in places.
Roll it out evenly — about the thickness of a £1 coin (or two stacked credit cards if you’re not in the UK).
Storage and Reheating
- Fridge: Wrap tightly and store for up to 3 days.
- Freezer: Freeze wrapped parcels before baking — they’ll keep for 2–3 months.
- Reheat (oven): 180°C (350°F) for 15–20 mins until heated through. Cover with foil to avoid over-browning.
- Air fryer: Brilliant for leftovers — 5–8 mins at 180°C and it’s crisp again.
Frequently Asked Questions
Can I use chicken thighs?
Sure! Just trim and flatten them a bit. They’re juicier but take a touch longer to cook.
No chimichurri — what else can I use?
Pesto works a treat. Even a bit of garlic, chopped herbs, and lemon zest stirred into cream cheese does the job.
Can I skip the egg wash?
Yes — brush with milk or cream instead. It won’t be as shiny, but still golden.
Can I make these ahead of time?
Totally. Assemble, cover, and chill for up to a day. Bake straight from the fridge — maybe add 5 minutes to the cook time.
Nutrition Facts (Per Serving)
- Calories: 425 kcal
- Fat: 23g saturated
- Carbs: 88g
- Sugar: 6g
- Protein: 71g
- Sodium: 1189mg
- Cholesterol: 225mg
Try More Recipes:
Chicken En Croute Recipe
Description
A flaky puff pastry-wrapped chicken breast with a creamy chimichurri filling — comforting, crisp, and just fancy enough.
Ingredients
Instructions
- Season and sear chicken in butter until golden, then cool.
- Mix chimichurri with cream cheese.
- Roll pastry to 14-inch square, cut into four.
- Spoon filling on pastry, top with chicken.
- Seal edges with egg, fold over, and flip seam-side down.
- Brush tops with egg and bake at 400°F for 20–25 mins.
- Rest 5 mins before serving.
Notes
- Chill chicken before wrapping — it keeps the pastry crisp.
- Puff pastry must be fully thawed but still cold for best results.
- Try a different filling — herby butter, pesto, or even sautéed mushrooms.
- Don’t skip the resting — hot filling can burn your tongue!