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Chicken in Puff Pastry is the dinner that makes everyone think you spent hours in the kitchen, juicy seasoned chicken stuffed with bacon, avocado, and melty pepper jack, all wrapped in flaky golden pastry. I first made it for a Saturday date night in and we have been hooked ever since. If you love our cheesy fried chicken, this stuffed, pastry wrapped version is the dressed up, impressive cousin.
It looks restaurant fancy, but store bought puff pastry does all the hard work for you.
Chicken in Puff Pastry Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 65 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 1075kcal
- 🌶️ Flavor Profile: Crispy golden pastry around juicy chicken, smoky bacon, and creamy avocado
- ✋ Difficulty: Intermediate but doable, a fun step up from our air fryer chicken tenders
Quick Answer
Pound chicken breasts thin and season them, then top with pepper jack cheese and a filling of mashed avocado, crispy bacon, garlic, and onion. Roll each chicken breast tight, wrap it in a sheet of puff pastry, and seal the edges. Brush with egg wash, sprinkle with everything bagel seasoning, and bake at 375 degrees F for about 45 minutes until golden and cooked to 165 degrees F.
Jump to:
- Chicken in Puff Pastry Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chicken in Puff Pastry
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chicken in Puff Pastry FAQs
- Other Recommended Easy Chicken Dinner Recipes
- Chicken in Puff Pastry
Why This Recipe Works
Click to see the technique science
- Puff pastry does the hard work. Store bought puff pastry bakes up impossibly flaky and golden, giving you a bakery worthy crust with zero effort and no dough making.
- Pounding the chicken cooks it evenly. Flattening the chicken breasts to an even thickness means they roll up neatly and cook through at the same rate as the pastry browns.
- The filling is packed with flavor. Smoky bacon, creamy avocado, garlic, onion, and pepper jack cheese turn plain chicken into something rich and crave worthy inside every bite.
- Rolling tight keeps it neat. Wrapping the stuffed chicken in plastic wrap and twisting the ends firms it into a tight log, so it stays sealed and slices beautifully.
- A wire rack crisps the bottom. Baking on a wire rack lets air circulate underneath so the bottom of the pastry crisps up instead of going soggy.
Why You’ll Love This Recipe
- It looks like a restaurant dish but comes together with simple store bought puff pastry.
- Every slice is juicy chicken, smoky bacon, and creamy avocado wrapped in flaky crust.
- It is an impressive dinner party main, right alongside our cheesy fried chicken.
Key Ingredients
A handful of simple ingredients come together for this impressive stuffed and wrapped chicken.
- Chicken breasts: Boneless, skinless breasts pound out thin and roll up around the filling.
- Puff pastry: Store bought thawed puff pastry sheets wrap each chicken roll in a flaky golden crust.
- Bacon: Cooked crispy and crumbled into the filling for smoky, savory flavor.
- Avocado: Mashed avocado makes the filling creamy and rich without any added sauce.
- Pepper jack cheese: Melts into the chicken for a little gooey, mildly spicy kick.
See recipe card for exact quantities.
Variations and Substitutions
This recipe is easy to make your own, here are a few ideas.
- Swap the pepper jack for cheddar, Swiss, or mozzarella depending on what you have.
- Leave out the avocado and use sauteed spinach and cream cheese for a different creamy filling.
- Use a different seasoning blend on the pastry, like Italian herbs or a simple sprinkle of flaky salt.
- Serve them up with a fresh side, the way we do with our Italian lemon chicken foil packets.
How to Make Chicken in Puff Pastry
- Cook the bacon until crispy, then crumble it. Mash the avocados in a bowl and stir in the bacon, minced garlic, and diced onion.
- Pound the seasoned chicken breasts thin, lay two slices of cheese on each, and spread the avocado bacon filling over the cheese.
- Roll each chicken breast up tight, wrap in plastic wrap, twist the ends, and chill for about 10 minutes to firm up.
- Unwrap and place each chicken roll on a sheet of puff pastry, then fold the pastry over like a present and pinch the seams to seal.
- Brush the pastry with egg wash and sprinkle with everything bagel seasoning.
- Place on a wire rack lined baking sheet and bake at 375 degrees F for about 45 minutes until golden and the chicken reaches 165 degrees F.
Recipe Tips & Tricks
- Pound the chicken evenly so each piece rolls up neatly and cooks through at the same time.
- Cook the bacon nice and crispy so it stays crunchy and smoky inside the filling.
- Chill the rolled chicken before wrapping in pastry so it holds its shape and stays sealed.
- Pinch the pastry seams well and trim excess so the packages bake evenly without unwrapping.
- Bake on a wire rack so the bottom of the pastry crisps up instead of steaming.
- Check the temperature. The chicken is done at an internal temperature of 165 degrees F.
Serving Ideas and Suggestions
This chicken in puff pastry is a complete, impressive main on its own, but it loves a simple side. Serve it with a crisp green salad or roasted vegetables to balance the rich, flaky pastry.
For a dinner party plate, slice each package to show off that gorgeous filling and pair it with our Italian lemon chicken foil packets or a light pasta. It is the kind of dish that makes any weeknight feel like a special occasion.
Leftovers reheat well in the oven or air fryer, which keeps the pastry crisp. Avoid the microwave, which can make the crust soft. Reheat at 350 degrees F until warmed through.
Chicken in Puff Pastry FAQs
Yes. You can stuff, roll, and wrap the chicken in pastry, then refrigerate the assembled packages for a few hours before baking. Brush with egg wash and bake fresh when you are ready to serve.
Bake the chicken in puff pastry on a wire rack set over a baking sheet so air circulates underneath. Sealing the seams well and not overfilling also helps keep the bottom crisp.
Pepper jack adds a mild kick and melts beautifully, but cheddar, Swiss, or mozzarella all work great. Use whatever melty cheese you love or have on hand.
The pastry should be deep golden brown and the chicken should reach an internal temperature of 165 degrees F. Use an instant read thermometer in the center to be sure.
You can freeze the assembled, unbaked packages. Wrap them well and freeze, then bake from frozen, adding extra time, until golden and cooked through to 165 degrees F.
No, the avocado makes the filling creamy but you can leave it out. Try sauteed spinach with cream cheese, or just extra cheese and bacon, for a different rich filling.
Made this chicken in puff pastry? I would love to hear how it turned out, leave a comment and a star rating below and tell me what you stuffed yours with!
Chicken in Puff Pastry
Ingredients
- 8 slices bacon
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 3 small ripe avocados
- 4 garlic cloves minced
- ½ red onion small diced
- 8 slices pepper jack cheese
- 2 sheets puff pastry thawed
- 1 large egg
- 1 tablespoon water
- 1 tablespoon Everything bagel seasoning
Instructions
- Preheat the oven to 375°F.
- Cook the bacon until crispy, drain, and finely crumble, set aside.8 slices bacon
- Pound out the chicken pieces to ¼” thick and season both sides with salt, pepper, and red pepper flakes.4 boneless skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon red pepper flakes
- Mash the avocados in a bowl and combine with the crumbled bacon, minced garlic, and onion.3 small ripe avocados, 4 garlic cloves, ½ red onion
- Place 2 slices of the cheese on the pointed end of the chicken. Spread avocado mix over the cheese.8 slices pepper jack cheese
- Tightly roll the chicken from the thin end towards the opposite end. Place chicken log onto a sheet of plastic wrap and twist the ends in opposite directions. This helps tighten the chicken roll; repeat with the remaining ingredients. Refrigerate for 10 minutes.
- Lay puff pastry sheets flat onto a solid work surface.2 sheets puff pastry
- Unwrap and place the chicken into the center of the puff pastry, and fold the puff pastry sheet over the chicken as if you are wrapping a present. Pinch the seams well to seal. Cut away any excess edges of the pastry- some overlap is okay and necessary, but too much will cause these to be misshapen and can affect the cooking time.
- Make the egg wash by whisking the egg and water together. This helps to seal the pastry, helps the seasoning to adhere better, and gives a golden color to the crust.1 large egg, 1 tablespoon water
- Brush the pastry with egg wash and season with everything bagel seasoning.1 tablespoon Everything bagel seasoning
- Place chicken packages onto a wire rack-lined prepared baking sheet. This helps prevent the bottom of the pastry from getting mushy, and if any of the chicken filling makes its way out of the pastry while baking, it will be less of a mess.
- Place in the oven for 45 minutes until golden brown and an internal temperature reaches at least 165°F. Allow to cool slightly before serving.
Notes
- Use room-temperature chicken for best results.
- Make sure to pat chicken dry with a paper towel before seasoning.
- Use a rolling pin to evenly flatten your puff pastry dough.
- Always preheat your oven for a consistent cook time.
- Use a meat thermometer to ensure the internal temperature is safe.
- If your puff pastry is sticking, try rolling it out on a lightly floured surface.
Nutrition
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