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Garlic Chicken Parcels

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.
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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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!!!!!


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5 from 2 votes
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.
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Garlic Chicken Parcels
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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.
Servings: 4
Author: Claire | Sprinkles and Sprouts
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Use a spoon to roughly divide the butter into 4 pats and set aside.
  4. Line a baking tray with cooking paper and pre-heat the oven to 200ºC/390ºF.
  5. 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)
  6. 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.
  7. 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.
  8. Carefully slide the chicken parcel onto a prepared baking sheet.
  9. Repeat with the remaining chicken pieces.
  10. Crack the egg into the bowl you used for the butter and whisk with a fork.
  11. Brush the parcels with egg wash and then bake for 25-30 minutes until golden brown.
Recipe Notes

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.

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. 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. 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.

 

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    • Linda Nesbitt
    • October 5, 2017
    Reply

    How far ahead can these be made? And can they be frozen before they are cooked ?
    Thanks

    1. Reply

      I have made them 24hours in advance with no noticeable difference in the texture of the pastry.

      I haven’t tried freezing them, but I think as long as the chicken hadn’t been frozen before, they would be fine in the freezer. They would probably be better defrosted before cooking as I think if they were cooked from frozen the pastry would burn before the chicken cooked through.

      Hope that helps 😀

    • JP
    • January 21, 2017
    Reply

    I just wanted to confirm that you bake these at 200 as opposed to a higher temperature?

    1. Reply

      Hi JP,
      Yes 200ºC is correct but if you are using Fahrenheit it will be 390ºF. (I will add Fahrenheit temperature to the recipe)
      Hope that helps 😀

    • Jeri
    • October 6, 2016
    Reply

    So I’m going to have to redo my meal plan to incorporate this for Sunday dinner

    1. Reply

      Oops, sorry!
      You won’t be disappointed though, this is one of my favourite meals!

  1. Pingback: 21 Elegant fuss free mother's day lunch ideas

    • Diana
    • April 7, 2016
    Reply

    I love this! My Mom and I used to make chicken bundle as an appetizer at Christmas but it was very vinegary tasting (I was one of the few that liked it!) but this one is wonderful and big enough for a meal! I’m going to try and make the bite (2 bite) size for this Christmas. About your butter problem, just stick it in a zip lock bag (water proof) and put in a bowl of warm water, just like you would warm eggs when you forget to get them out.Thanks again for the great recipes.

    1. Reply

      I bet these would be great as two mouthful canapés. Do let me know how they turn out 🙂

      Great tip with the butter!

  2. Reply

    These look so delicious ! Will be making these for lunch on Sunday for the family 🙂

    1. Reply

      I hope your family love them as much as mine does 🙂

  3. How beautiful does this look Claire?!! You had me at Puff pastry. And Chicken, and garlic! Uggh! Everything about this is delicious!

    1. Reply

      Hehe thank you Dini, you can rarely go wrong when there is garlic and butter involved 🙂

  4. These would be perfect for a cocktail party! I love that you included the step-by-step instructions for sealing up the packets. Pinned!

    1. Reply

      Thank you, I felt I had to include the step-by-steps as I didn’t want anyone to lose garlic butter! That would be too tragic 😉

  5. Reply

    I love your step by step pics of making the parcels….. That is so helpful… Pinned this for later!!

    1. Reply

      Thank you Michele. I usually don’t take mid-cook shots as my kitchen is always a mess 😉 But I wanted to make sure the parcels were sealed up or people would lose all their butter and that would just make everyone sad!
      Hope you enjoy them 🙂

  6. Reply

    These sound wonderful. Love the little packet idea and all basted in that lovely butter! Thanks 🙂

    1. Reply

      Thank you 🙂
      Butter makes nearly everything better 😉

  7. Reply

    These look gorgeous and really really tasty. Pinning so I remember to make them asap.

    1. Reply

      Thank you for the pin.
      They are so simple and so yummy, hope you enjoy them 🙂

  8. OK, these are totally happening very soon!! Delicious photos!

    1. Reply

      Thank you 🙂
      Hope you love them

    • Emme
    • January 2, 2016
    Reply

    These are just beautiful! Great photography, by the way. I have never thought about making dough parcels, I want to try it now! Thank you!

    1. Reply

      I love making parcels, it makes portions easy to serve and you can get everything oven ready earlier in the day 🙂
      I hope you enjoy them

  9. I’m always looking for new chicken recipes! This sounds like great date night food! Thanks for sharing!

    1. Reply

      Perfect date night food as long as you are both eating the garlic butter 😉

  10. These look and sound delicious! Great photos, and I agree with you about using unsalted butter; the salt content really does vary across brands.

    1. Reply

      Thank you Amanda.
      There are so many brands and the taste of each one is so different.

  11. Reply

    Wow, this is simply awesome. I just cant seem to take my eyes off it.

    1. Reply

      Hehe, Thank you 🙂

  12. Reply

    You had me in the description with, “oozing with garlic butter.” Yum! I love serving meals that are deceptively easy. You get all the kudos without the hard work! I’m definitely going to have to try these the next time I have guests.

    1. Reply

      Ha! That would have ‘had me’ too. I find most recipes are better if they are oozing with butter 😉
      And I completely agree, impressive dishes that haven’t taken all day and every pan are the best for entertaining 🙂

    • Ange
    • January 1, 2016
    Reply

    What a great way to jazz up chicken breasts! The pastry would protect them from drying out as well as being delicous! Clever!

    1. Reply

      I so rarely use chicken breasts, but you are so right, the pastry protects the chicken. And you have the added bonus that the breast soaks up butter like a sponge 🙂

    • Judy
    • November 27, 2015
    Reply

    There is no lemon juice listed in the ingredients but I see it in the instructions?

    1. Reply

      Thank you for spotting that Judy. I have updated the recipe 😀

    • Shelly
    • November 25, 2015
    Reply

    Would this work with chicken thighs?

    1. Reply

      Hi Shelly,

      Although I haven’t tried this specific recipe with chicken thighs, I do something similar with a tomato filling and that works with chicken thighs.
      You might find the bottom of the pastry is a little wet/buttery as thighs won’t absorb the butter like a chicken breast does.

      If you try it out please come back and let me know, I am sure plenty of people would be interested to know too.

      Have a great day x

  13. Reply

    I love it – puff pastry, garlic butter and the non-pointy end of the chicken breast 🙂 perfect for any time of the year but especially coming up to the crazy season.

    1. Reply

      Hehe. Very important to remove the pointy bit 😉

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