I made this one chilly Saturday afternoon, barefoot in the kitchen, with the smell of roasted garlic and mushrooms curling into every corner of the house. You know those recipes that look a bit posh but feel easy the second time around? This is one of them. The kind of thing that makes people think you really know what you’re doing — but you didn’t even have to turn the oven on.
It’s got buttery pastry, juicy stuffed chicken, and a mustardy cream sauce that makes you want to lick the plate. The best part? It’s all done in the air fryer. I know. Feels a bit illegal, doesn’t it?
Why You’ll Love It
- Air fryer does the heavy lifting — no oven juggling
- Golden puff pastry = flaky happiness
- Garlic mushrooms tucked inside the chicken? YES please
- Mustard-wine-cream sauce you’ll make on repeat
- Easy to prep ahead for a date night or fancy-ish lunch
- Feels cheffy, but cooks like a weeknight dinner
Ingredients
- 125g mixed mushrooms
- Olive oil
- 1 clove garlic (don’t bother peeling yet)
- 4 sprigs fresh flat-leaf parsley
- Small knob unsalted butter (soft-ish)
- ½ a lemon
- 2 x 150g free-range skinless chicken breasts
- ½ sheet ready-rolled puff pastry (about 160g)
- 1 free-range egg
- 2 tsp wholegrain mustard
- 75ml white wine (Sauvignon works)
- 75ml single cream
- Optional: drizzle of extra virgin olive oil
How to Make It
Roast the mushrooms and garlic first:
Tear any big mushrooms, toss ’em with a good splash of olive oil and a whole unpeeled garlic clove. Chuck it all in the air fryer at 200ºC for 15 mins. You want golden, roasty, kind of chewy edges.
Make your garlicky mushroom filling:
Squeeze the soft garlic out of its skin (like magic), chop it with the mushrooms and parsley. Add butter, lemon juice, a little salt and pepper. Let that cool — stuffing hot filling into raw chicken? Nope.
Butterfly and stuff the chicken:
Slice each breast carefully down the side, like opening a little book. Spoon the mushroom mixture inside, then gently press them back together like nothing happened. Doesn’t need to be perfect.
Wrap in puff pastry:
Cut your pastry into two strips and stretch slightly. Wrap each chicken breast snugly like a blanket, seam-side down. Brush with beaten egg like you’re giving it a little glow-up.
Cook it up in the air fryer:
Place both parcels into the basket. Cook at 200ºC for about 20 mins until golden, crispy, and cooked through. If they look a bit pale, give it 2 more mins.
Make the sauce on the side:
In a pan, bubble the mustard and wine until it smells incredible and reduces by half. Stir in the cream and simmer ’til it coats a spoon. Season — maybe a squeeze of lemon too.
Slice, sauce, and serve:
Cut each pastry parcel in thick slices, plate over a pool of sauce, and spoon over any chickeny juices from the air fryer drawer. Optional: drizzle with olive oil, pretend you’re on a cooking show.
Common Mistakes and How to Dodge Them
My pastry didn’t crisp properly — help!
Probably too much moisture. Let that filling fully cool and don’t overstuff.
Chicken dry as a biscuit?
Overcooked, or too lean. Use breasts with a bit of thickness, and don’t skimp on the filling.
My sauce split!
Boiled it too hard. Keep it gentle and whisk often — it’s a sauce, not soup.
Pastry unravelling like a sweater?
Seal edges well and keep the seam underneath. Egg wash works like edible glue.
Storage and Reheating
- Fridge: Store cooked parcels up to 3 days in an airtight container.
- Freezer: Wrap uncooked parcels in parchment and foil, freeze flat. Air fry from frozen, adding 5–8 mins.
- Reheat: Pop leftovers in the air fryer for 5–6 mins at 180ºC. Avoid the microwave — it’s a pastry killer.
Frequently Asked Questions
Can I use chicken thighs instead?
You can, but they’re trickier to stuff. Pound them flat first or stick with breasts.
Do I need the wine for the sauce?
Nah. Chicken stock with a splash of vinegar works too — it won’t be the same, but still lovely.
Can I prep these ahead?
Absolutely. Stuff, wrap, and chill them earlier in the day. Air fry when ready to serve.
What else can I serve this with?
Roasted carrots, a peppery salad like watercress, or just a pile of buttery mash. Go where your mood takes you.
Nutrition Facts (Per Serving)
- Calories: ~520
- Fat: 33g
- Carbs: 26g
- Protein: 31g
- Sodium: 610mg
- Sugar: 2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Jalfrezi
- Jamie Oliver Chicken In White Wine And Mushroom Sauce
- Jamie Oliver Chicken Basque
Jamie Oliver Air Fryer Chicken In Pastry
Description
Golden puff pastry stuffed with garlicky mushrooms and juicy chicken, served over a dreamy mustard cream sauce — all done in the air fryer.
Ingredients
Instructions
- Air fry mushrooms + garlic at 200ºC for 15 mins.
- Chop with parsley, butter, lemon. Let cool.
- Butterfly chicken and stuff with mix.
- Wrap in pastry, seal, and egg wash.
- Air fry 20 mins at 200ºC till golden.
- Simmer mustard + wine, add cream.
- Slice chicken, plate over sauce, drizzle juices.
Notes
- Let mushroom mix cool before stuffing.
- Stretch pastry slightly so it wraps snugly.
- Keep sauce heat low to avoid splitting.
- Freeze raw parcels if making ahead — they cook beautifully from frozen.