Chicken in Puff Pastry

5 from 9 votes

Crispy and buttery chicken is mixed with a cheesy Boursin spinach and artichoke filling for a simple yet elegant dinner that's perfect for company or holidays.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, Christmas, Holiday

Diet: Gluten Free, Low Lactose, Low Salt

Servings: pockets

Author: Alicia

Equipment

1 rolling pin or wine bottle
toothpicks

Ingredients

1 box puff pastry sheets, thawed
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 3/4 pound total)
1 cup rinsed, squeezed dry, and chopped artichoke hearts (about 1/2-3/4 of a 15oz can)
2 cups fresh spinach leaves
3 oz Boursin Garlic and Herb cheese (about 1/2 package)
2 tablespoons vegetable broth (optional)
1 large egg, whisked
Kosher salt and pepper to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit and make sure the puff pastry has been defrosted overnight in the fridge or at room temperature for 2-3 hours. In a large sauté pan, add olive oil and turn to medium high heat. Add in chicken breast cut into bite-sized pieces and cook for 5-6 minutes, flipping as they cook through and turn golden brown in spots. If there's any extra moisture in the pan from the chicken, wipe it with a paper towel.
Add the drained artichoke hearts, making sure you've squeezed out ALL moisture with a paper towel, and the spinach. Stir for 2-3 minutes until spinach has wilted. Turn the heat to low and add in Boursin cheese, stirring to combine with the chicken and artichoke filling. If it seems dry, add a little bit of broth. You want the sauce to coat the vegetables and chicken but not be watery.
Lay one puff pastry sheet on a floured work surface and roll out with a rolling pin till a little larger in size (doesn't need to be super thin). Then cut into 4 squares. Fill each square with the chicken artichoke filling. Repeat with other puff pastry sheet for 8 squares total.
Carefully fold opposite edges of the puff pastry till they connect and press the ends together. Then do the same with the other edges, forming a pocket/envelope. Secure both connections with toothpicks (this isn't necessary if you don't care about the overall look, but it does keep the pieces together better than pressing with fingers), then place the pocket onto a sheet pan covered with parchment. Brush the tops with the whisked egg.
Bake at 400 degrees F for about 20-23 minutes, or until the tops and underneath the puff pastry are golden brown and crispy. Serve warm or allow to cool completely and place in the fridge to serve later.

Notes

This makes 8 puff pastry pockets, but a serving can be 1-2 pockets depending on how hungry you are.
Gluten free puff pastry tends to break apart so instead of creating the pockets, just do boats, folding up the edges of the square around the sides.
For dairy free, use dairy free Boursin or just omit the cheese from the recipe.
You can also substitute the Boursin cheese with other flavors. If using cream cheese or goat cheese, I recommend one that's a garlic herb flavor or adding garlic and herbs.

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