This easy Jamie Oliver Air Fryer Chicken In Pastry is a quick, creamy, and delicious dinner that’s perfect for any night. Tender chicken stuffed with savory mushrooms, wrapped in crispy puff pastry and served with a rich mustard sauce. It’s simple to make, using common ingredients with plenty of flexibility.
Ingredients Needed
- 400g (14 oz) baby carrots
- 1 tbsp olive oil
- 250g (9 oz) mixed mushrooms
- 2 cloves garlic
- ½ a bunch (15g/0.5 oz) flat-leaf parsley
- 1 knob (approx. 15g/1 tbsp) unsalted butter
- ½ a lemon
- 4 x 150g (5.3 oz) skinless free-range chicken breasts
- 1 x 320g (11.3 oz) sheet of puff pastry
- 1 free-range egg
- 1 heaped tbsp wholegrain mustard
- 150ml (5 fl oz) white wine
- 150ml (5 fl oz) single cream
- Optional: extra virgin olive oil
- 80g (2.8 oz) watercress
How To Make Air Fryer Chicken In Pastry
- Roast the Carrots: Scrub, trim, and halve the carrots. Toss with 1 tablespoon olive oil and a pinch of sea salt and black pepper. Roast in the smaller air-fryer drawer for 35 minutes at 200ºC (400ºF), shaking halfway.
- Cook the Mushrooms and Garlic: Roughly tear the larger mushrooms, leaving the smaller ones whole. Toss with 1 tablespoon olive oil and place in the larger air-fryer drawer with the unpeeled garlic cloves. Cook for 15 minutes at 200ºC (400ºF) or until golden.
- Prepare the Mushroom Mixture: Once the mushrooms and garlic are done, transfer them to a chopping board, squeeze the garlic from its skin, then finely chop. Add to the mushrooms along with the finely chopped parsley, butter, and a squeeze of lemon juice. Season with salt and pepper, then leave to cool completely.
- Stuff the Chicken: Use a sharp knife to create pockets in the thickest part of each chicken breast. Divide and stuff the mushroom mixture into each chicken breast, then reshape the breasts and seal the stuffing inside.
- Wrap the Chicken in Pastry: Unroll the puff pastry and cut it lengthways into 4 strips. Stretch the pastry slightly to lengthen it, then wrap each chicken breast with the pastry, pressing lightly to secure. Brush with beaten egg.
- Cook the Chicken in the Air Fryer: Place the wrapped chicken in the large drawer of the air fryer. Cook for 20 minutes at 200ºC (400ºF), or until golden and cooked through. You may need to work in batches depending on the size of your air fryer.
- Make the Mustard Sauce: While the chicken cooks, heat a non-stick frying pan over medium-high heat. Add the wholegrain mustard and white wine, allowing it to bubble and reduce by half. Pour in the cream and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and season to taste.
- Serve: Divide the mustard sauce between serving plates. Slice each chicken breast into 3 pieces and arrange on top of the sauce. Drizzle with extra virgin olive oil if desired. Serve with the roasted carrots and a handful of watercress.
Recipe Tips
- Cool the Mushroom Mixture: Make sure the mushroom filling cools completely before stuffing the chicken. This helps prevent the pastry from getting soggy and keeps the chicken juicy.
- Seal the Chicken Well: After stuffing the chicken, press the edges of the chicken to seal them tightly. This prevents the filling from spilling out during cooking.
- Stretch the Pastry: Gently stretch the puff pastry to ensure it fits snugly around the chicken. This will help it cook evenly and give you that golden, crispy texture.
- Brush with Egg Wash: Don’t skip the egg wash! It gives the pastry a beautiful golden color and helps it crisp up in the air fryer.
- Check the Chicken’s Internal Temperature: Use a meat thermometer to check the chicken. It should reach 75ºC (165ºF) to ensure it’s fully cooked and safe to eat.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature, then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 2 days.
- Freeze: After cooling, wrap the chicken in plastic wrap and then foil, or place it in a freezer-safe container. Store in the freezer for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180ºC (350ºF). Place the chicken in the basket and heat for 5-7 minutes, until hot and crispy.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings total)
- Calories: 412
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 54mg
- Sodium: 4mg
- Potassium: 68mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Coronation Chicken Recipe
- Jamie Oliver Chicken And Chorizo Pasta
- Jamie Oliver Tagine Chicken
- Jamie Oliver Chicken And Leek Pie With Puff Pastry
Jamie Oliver Air Fryer Chicken In Pastry
Description
This easy Jamie Oliver Air Fryer Chicken In Pastry is a quick, creamy, and delicious dinner that’s perfect for any night. Tender chicken stuffed with savory mushrooms, wrapped in crispy puff pastry and served with a rich mustard sauce. It’s simple to make, using common ingredients with plenty of flexibility.
Ingredients
Instructions
- Roast the Carrots: Scrub, trim, and halve the carrots. Toss with 1 tablespoon olive oil and a pinch of sea salt and black pepper. Roast in the smaller air-fryer drawer for 35 minutes at 200ºC (400ºF), shaking halfway.
- Cook the Mushrooms and Garlic: Roughly tear the larger mushrooms, leaving the smaller ones whole. Toss with 1 tablespoon olive oil and place in the larger air-fryer drawer with the unpeeled garlic cloves. Cook for 15 minutes at 200ºC (400ºF) or until golden.
- Prepare the Mushroom Mixture: Once the mushrooms and garlic are done, transfer them to a chopping board, squeeze the garlic from its skin, then finely chop. Add to the mushrooms along with the finely chopped parsley, butter, and a squeeze of lemon juice. Season with salt and pepper, then leave to cool completely.
- Stuff the Chicken: Use a sharp knife to create pockets in the thickest part of each chicken breast. Divide and stuff the mushroom mixture into each chicken breast, then reshape the breasts and seal the stuffing inside.
- Wrap the Chicken in Pastry: Unroll the puff pastry and cut it lengthways into 4 strips. Stretch the pastry slightly to lengthen it, then wrap each chicken breast with the pastry, pressing lightly to secure. Brush with beaten egg.
- Cook the Chicken in the Air Fryer: Place the wrapped chicken in the large drawer of the air fryer. Cook for 20 minutes at 200ºC (400ºF), or until golden and cooked through. You may need to work in batches depending on the size of your air fryer.
- Make the Mustard Sauce: While the chicken cooks, heat a non-stick frying pan over medium-high heat. Add the wholegrain mustard and white wine, allowing it to bubble and reduce by half. Pour in the cream and simmer until the sauce thickens and coats the back of a spoon. Remove from heat and season to taste.
- Serve: Divide the mustard sauce between serving plates. Slice each chicken breast into 3 pieces and arrange on top of the sauce. Drizzle with extra virgin olive oil if desired. Serve with the roasted carrots and a handful of watercress.
Notes
- Cool the Mushroom Mixture: Make sure the mushroom filling cools completely before stuffing the chicken. This helps prevent the pastry from getting soggy and keeps the chicken juicy.
- Seal the Chicken Well: After stuffing the chicken, press the edges of the chicken to seal them tightly. This prevents the filling from spilling out during cooking.
- Stretch the Pastry: Gently stretch the puff pastry to ensure it fits snugly around the chicken. This will help it cook evenly and give you that golden, crispy texture.
- Brush with Egg Wash: Don’t skip the egg wash! It gives the pastry a beautiful golden color and helps it crisp up in the air fryer.
- Check the Chicken’s Internal Temperature: Use a meat thermometer to check the chicken. It should reach 75ºC (165ºF) to ensure it’s fully cooked and safe to eat.
Jamie Oliver Air Fryer Chicken In Pastry