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This Chicken Alouette will add a touch of fancy to your chicken dinner tonight. Chicken breasts are wrapped decoratively in cheesy, mustardy puff pastry dough and baked until golden brown, making for a tasty and impressive meal.
Chicken in a Puff Pastry
You ever hear the saying ‘good things come in small packages’? Well, that’s certainly the case for this Chicken Alouette recipe! Not only is it beautiful to look at, but it tastes fantastic.
Chicken is wrapped in puff pastry, coated in dijon mustard and garlic & herb Alouette cheese. It’s melty, crispy, and absolutely delicious.
Why You’ll Love this Creamy Alouette Chicken Recipe:
- Impressive: With chicken that’s adorned in beautifully braided pastry, you’ll wow anybody who gets a look at this pretty dish.
- Great Taste: This recipe combines juicy chicken and crusty pastry with dijon mustard and Alouette spreadable cheese for a flavor profile that’s out of this world.
- Simple to Make: This Alouette chicken may look intimidating to make, but it’s actually super easy! It requires a few steps and very basic ingredients.
These lil’ chicken bundles of joy are so pretty, you won’t want to eat them! But please do, because they taste even better than they look! It’s an easy weeknight meal that looks (and tastes) as good as gourmet!
How to Make Chicken Alouette
Be sure to see the recipe card below for full ingredients & instructions!
- Cut the pastry into rectangles, then spread the cheese and mustard onto each one.
- Place a chicken breast in each large pastry rectangle, and wrap. Then finish covering each one with a smaller rectangle of pastry dough. Use an egg wash to seal them, and place on a baking tray.
- Use remaining pastry dough to create braids of dough to decorate each one, then let them chill in the fridge.
- Bake until browned and fully cooked through.
Chicken Alouette is a delicious puff pastry pocket filled with chicken breasts smothered with Alouette cheese and Dijon mustard.
Yes and no. Alouette and Boursin are both creamy cheese spreads with herbs, but they have different flavor profiles. Depending on your taste preferences, you could use either in this recipe.
Sure! They may take longer to bake, though!
Recipe Variations
- You can use a different flavor of Alouette or Boursin cheese if you prefer.
- You can use boneless, skinless chicken thighs instead of breasts, but keep in mind they may take longer to cook.
- Feel free to top your chicken Alouette with a garnish of your favorite herbs for an even fancier-looking dish!
Storage Instructions
Store leftover chicken Alouette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through.
Freezing Instructions
Freeze chicken Alouette in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use a different flavor of Alouette or Boursin cheese if you prefer.
- You can use boneless, skinless chicken thighs instead of breasts, but they may take longer to cook.
Serving Suggestions
Tip for the Best Chicken Alouette
- If your chicken breasts are large/thick, you may want to pound them to an even thickness to ensure even cooking.
We hope you’ve enjoyed making and savoring this delicious chicken Aouelette recipe. Once you try it, you can never go back! Let us know how your recipe turned out in the comments below!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Alouette Recipe
This Chicken Alouette will add a touch of fancy to your chicken dinner tonight. Chicken breasts are wrapped decoratively in cheesy, mustardy puff pastry dough and baked until golden brown, making for a tasty and impressive meal.
Prep: 45 minutes
Cook: 25 minutes
Total Time : 3 hours 10 minutes
Chill Time: 2 hours
Servings: 4 pastries
Instructions
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Line a baking sheet with parchment paper. Set aside.
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Whisk the egg and water together in a small bowl and set it aside.
1 large egg, 1 tablespoon water
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Unfold the pastry sheets, and roll each sheet into a 14×12-inch rectangle on a lightly floured surface.
17.25 ounces frozen puff pastry sheets
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Cut one sheet into four 7×6-inch rectangles.
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Cut the second sheet in half and set one half aside, then cut the other half into four even rectangles.
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Spread each 7×6 rectangle evenly with 1 ounce of cheese and a bit of mustard.
4 ounces garlic & herb Alouette cheese, 1 tablespoon Dijon mustard
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Pat the chicken breasts dry with paper towels, sprinkle them with salt and pepper, and place each one face down in the center of each pastry.
24 ounces boneless, skinless chicken breasts, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
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Place one of the smaller rectangles of pastry over the empty part of the chicken. Lightly brush the edges with the egg wash, then fold the corners of the larger pastry up over the chicken and press them against the smaller pastry. Fold the sides up and over, and press to seal, creating a package around the chicken. Place each bundle, pretty side up, on the prepared baking sheet. Brush them with egg wash.
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Cut the remaining pastry rectangle into several skinny strips. Take 3 strips and braid them together, using them to decorate the chicken packages as desired with other shorter pieces of pastry, tucking the excess ends under. Repeat with all the chicken packages, brushing the decorative strips with egg wash.
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Place the baking sheet in the refrigerator and chill for at least 2 hours, and up to 24.
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When ready to bake, preheat oven to 400°F. Bake on the lower oven rack for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through to 165°F internally.
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Allow to cool slightly, then serve as desired.
Notes
- You can use a different flavor of Alouette or Boursin cheese if you prefer.
- You can use boneless, skinless chicken thighs instead of breasts, but they may take longer to cook.
- If your chicken breasts are large/thick, you may want to pound them to an even thickness to ensure even cooking.
Storage: Store chicken Alouette in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Alouette Recipe
Amount Per Serving (1 pastry)
Calories 986
Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 19g119%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 186mg62%
Sodium 1006mg44%
Potassium 728mg21%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 1g1%
Protein 48g96%
Vitamin A 123IU2%
Vitamin C 2mg2%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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