chicken in

puff pastry

This spinach artichoke chicken in puff pastry are little pockets of heaven with creamy Boursin cheese, spinach, and artichokes and tender chicken breast. Although this recipe looks fancy, it's incredibly simple and the perfect dinner for company or a holiday meal.

KEY Ingredients

Chicken Breasts | Puff Pastry Artichoke Hearts | Fresh Spinach Boursin Garlic & Herb Cheese Eggs | Vegetable Broth

Defrost puff pastry. Add chicken chunks to a hot pan with oil, cook for 5-6 min, until golden brown in spots.  Add drained artichoke hearts and spinach.


Turn heat to low, add in Boursin cheese, combine with the chicken. If it seems dry, add a little broth. You want the sauce to coat the vegetables and chicken but not be watery.

Then cut the pastry into 8 squares. Fill with the chicken artichoke filling.  Carefully fold opposite edges till they connect and press together. Then do the same with the other edges. Secure with toothpicks.

Place onto a sheet pan. Brush the tops with egg. Bake at 400° F for about 20 min until just golden brown and crispy.


My family LOVED it! It was an easy dish to make and it will look like you are a true chef if you make it for dinner guests! I give it 5 stars.


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Chicken Wellington