Garlic chicken in puff pastry

    50 min

    Chicken breast stuffed with a delicious garlic butter, wrapped in puff pastry and served on top of a mouth watering creamy garlic sauce. Not suggested as a dinner for first dates!!

    92 people made this

    Serves: 2 

    • 2 chicken breast fillets
    • 2 ready prepared frozen puff pastry sheets
    • For the garlic butter
    • 80g (3 oz) butter
    • 2½ teaspoons fresh minced garlic
    • 1 teaspoon of freshly chopped parsley
    • For the creamy garlic sauce
    • 1 tablespoon butter
    • 1 teaspoon fresh minced garlic (or more if you like)
    • 2 tablespoons plain flour
    • 300ml of milk
    • 1 teaspoon freshly chopped parsley

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C / gas mark 6.
    2. Mix all the garlic butter ingredients together into a smooth consistency.
    3. Spoon evenly onto each chicken breast and fold end of chicken over to cover.
    4. Wrap the chicken breast in puff pastry and cook in preheated oven for 40 mins.
    5. About 10 minutes before chicken is cooked, prepare the garlic sauce.
    6. Melt the butter and garlic on a low heat in a saucepan. Remove from heat and stir in the flour until it forms a paste. Return to a medium/high heat and add milk and parsley. Stir continuously until thick.
    7. When chicken is cooked and the sauce has thickened, poor the sauce onto a plate and place the chicken puff on top of it.

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    Reviews in English (35)


    Very nice, I added mushrooms, leek and grated cheese to the sauce as suggested, and baked in oven on a raised wire grill  -  14 Sep 2011


    This recipe was easy to make and delicious clean plates came back. I was especially surprised that my fussy son scoffed the lot and actually asked me to make it again the following night. Served it with crispy chipped potatoes and a rocket salad :D  -  24 Jul 2012


    Something else. Was very nice. To the white sauce I added some cooked mushrooms and a handful of grated cheese, just to give it a bit of extra flavour. The whole family loved it all, thanks.  -  08 May 2010