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Homemade Easy Garlic Chicken Parcels (Make Ahead) photo
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Easy Garlic Chicken Parcels (Make Ahead)

Buttery garlic-and-parsley chicken wrapped in puff pastry for an easy, make-ahead main.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 shallot or 1/4 red onion
  • 4 cloves garlic
  • large handful fresh flat-leaf parsley
  • 1/2 teaspoon lemon juice
  • 1 stick unsalted butter softened (see note)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless boneless chicken breasts
  • 4 sheets puff pastry defrosted
  • 1 egg egg for egg wash

Instructions

  • Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
  • Peel the shallot (or 1/4 red onion) and the garlic cloves, then place them in a food processor with the parsley.
  • Pulse until the mixture is finely chopped, then add the lemon juice, softened butter, salt and black pepper and process until smooth and well combined.
  • Divide the butter mixture roughly into 4 equal pats using a spoon and set them aside.
  • Trim the thinner pointed end off each chicken breast to make a more even square-shaped piece; reserve the trimmings for another use.
  • Lay one sheet of defrosted puff pastry on a board (keep it on its dividing paper if easier). Place a chicken piece in the center of the pastry.
  • Spoon one pat of the garlic-parsley butter onto the top of the chicken, then gather the pastry up and pinch or gently squeeze the edges to form a sealed pouch.
  • Transfer the sealed parcel to the prepared baking tray and repeat with the remaining chicken, butter pats and pastry sheets.
  • Crack the egg into a small bowl and whisk with a fork to make an egg wash, then brush the outside of each parcel.
  • Bake the parcels for 25–30 minutes until the pastry is golden brown and the chicken is cooked through.

Equipment

  • Food processor or blender
  • Mixing Spoon
  • baking tray
  • Parchment Paper
  • rolling/chopping board
  • Pastry brush
  • Small Bowl
  • Fork

Notes

  • The butter should be soft enough that a finger pushes in easily.
  • If butter is hard, pulse longer in the food processor to help combine.
  • Trimmed chicken tips can be refrigerated or frozen for another dish.