These Garlic Chicken Parcels are super easy and super impressive. Individual parcels, filled with juicy chicken and oozing with garlic butter. They are perfect for entertaining as they can be prepared ahead of time and then just popped in the oven to cook when you sit down for appetisers.
That, in my book, makes them perfect for the Christmas period! When you are running around all day the last thing you want to do is worry about dinner! How awesome to have something stylish, delicious and filling in the fridge ready to go! Serve it with your choice of sides, I usually go for boiled potatoes and mixed leaves as I love the way potatoes soak up the butter and you can mop up any remaining garlic butter with the lettuce leaves.
But it is also delicious with roasted broccoli (make extra butter and add a knob to the broccoli before serving!!! – YUM!!) If you want to be super garlicky and super decadent then add a side of my cheesy garlic butter potatoes!
I said these were super simple, honestly the hardest part of this recipe is remembering to get the butter out of the fridge! Ideally you want the butter to be soft. (‘push a finger into it without any resistance’ soft) Get the butter out the night before you want to prep these. (Or if like me you are battling the high 30’s remove it from the fridge for about an hour!!!) Don’t be tempted to use the microwave. You get liquid butter quicker than you can say, “where’s the garlic?” and once you have liquid butter, it never seems to taste the same. Trust me, I have forgotten to remove the butter from the fridge so many times and microwaving never gives great results. If you have forgotten better to work with cold butter than melted butter.
I use unsalted butter here and then add salt. Which I knows sound dumb, but with salted butters the salt content does vary. Which most of the time doesn’t matter as you can taste the dish and adjust your seasoning. Here the butter hits raw chicken and then is sealed away until your guests cut into it. You don’t want it to be under/over seasoned.
To ensure I get an nice parcel and perfectly cooked chicken, I like to cut the thin pointy end off the chicken, to create a chicken square. I stash these pointy ends in the freezer for making popcorn chicken (Recipe coming soon!!) or a stir fry.
Don’t worry too much about how you gather the pastry up around the chicken. As long as there are no holes it will work perfectly. Holes are bad as you lose butter! BAD!!!! But the floppy top and slightly thick join is okay. Then you get crispy pastry and that yummy soft pastry in one bite. GOOD!!!!!
If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
Also find me on:
Let’s share the food love and make the world a tastier place 🙂
- 1 shallot or 1/4 red onion
- 3 garlic cloves
- large handful fresh flat leaf parsley
- 1/2 tsp lemon juice
- 150 g unsalted butter - softened - see notes
- 1 tsp salt
- 1/4 tsp black pepper
- 4 skinless boneless chicken breasts
- 4 sheets of puff pastry defrosted
- 1 egg
Peel the shallot and the garlic and place them in a food processor along with the parsley. Whizz until you have quite a finely chopped mixture.
Add in the lemon juice, butter, salt and pepper, then whizz well to combine. (If you forget to soften the butter then this will still work but you will need to leave it to whizz for a longer time.
Use a spoon to roughly divide the butter into 4 pats and set aside.
Line a baking tray with cooking paper and pre-heat the oven to 200ºC/390ºF.
Take each chicken breast and cut off the thinner pointed end, to create a sort of square shape of chicken (see pictures below) Refrigerate/freeze these pieces for another dish (I have a few suggestions above)
Lay a sheet of puff pastry out on the chopping board. I find it easiest if I keep it sat on the plastic that is used to divide them.
Place a chicken square in the centre of the pastry. Spoon over a pat of the butter mixture and then gather up the pastry to enclose the chicken and create a pouch. Gently squeeze the pastry closed.
Carefully slide the chicken parcel onto a prepared baking sheet.
Repeat with the remaining chicken pieces.
Crack the egg into the bowl you used for the butter and whisk with a fork.
Brush the parcels with egg wash and then bake for 25-30 minutes until golden brown.
I use unsalted butter here and then add salt as the salt content of salt butter does vary.
Ideally you want the butter to be soft. ('push a finger into it without any resistance' soft) If you forget don't be tempted to use the microwave. Just follow the instructions and whizz for a little longer.