If your Christmas dinner feels like a high-wire act, you’re not alone. That’s where this Christmas Chicken in Puff Pastry swoops in like a culinary life vest.
Juicy chicken, creamy filling, and a flaky pastry crown—all in one impressive, not-too-scary bake.
The best part? It bakes in the oven while you wrangle family drama or finally drink the hot chocolate you deserve.
Ready to wow without chaos? Let’s gather the gear and ingredients.
Contents
Equipment
Must-haves
- Rimmed baking sheet or shallow roasting pan, lined with parchment
- Rolling pin (or a sturdy bottle, because you’re fancy like that)
- Sharp knife for trimming and slicing
- Instant-read meat thermometer
- Pastry brush for egg wash
Nice-to-haves
- Parchment paper or a silicone mat for non-stick magic
- Kitchen twine (optional, to secure an extra-tidy roll)
- A small bowl for mixing the filling
Ingredients
- 2 large boneless chicken breasts (about 1.5 lb/680 g), pounded to 1/4-inch thickness
- 1/3 cup cream cheese, softened
- 2 tbsp cranberry sauce or relish
- 1/2 cup mushrooms, finely chopped
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: 1/4 cup chopped dried cranberries
Tip: If you can’t find puff pastry, croissant dough or a playful grocery-store substitute works too.
Tip: Let the cream cheese soften fully for easier spreading—you’re not auditioning for a spread-commercial.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- In a skillet, heat the olive oil over medium. Sauté onion and mushrooms until soft, about 5 minutes. Add garlic; cook 1 minute more. Season with a pinch of salt and pepper.
- Place the chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness. Season with salt and pepper.
- In a small bowl, beat together the cream cheese, cranberry sauce, and thyme. Fold in the cooled onion–mushroom mixture until well combined.
- Spread the filling evenly over the pounded chicken. If you’re using optional cranberries, sprinkle them over the filling.
- Roll up the chicken tightly from the short end, like a jelly roll. Place the roll seam-side down on a lightly floured surface.
- Roll the puff pastry out to a rectangle large enough to wrap around the chicken. Place the chicken roll on the pastry, wrap it completely, and seal the edges with a bit of beaten egg. Trim excess pastry and seal any gaps. Place seam-side down on the prepared sheet.
- Brush the pastry with egg wash. You can score a decorative pattern if you’re feeling fancy. Bake 25–30 minutes, or until the pastry is golden and the internal temperature of the chicken reaches 165°F (74°C).
- Let rest 5–10 minutes before slicing into thick rounds. Serve warm and gaze at your own culinary brilliance.
Good to Know
The puff pastry loves a calm, not-mushy filling. If your filling seems too wet, pat the chicken dry and let the veg mix cool a moment longer before spreading.
Tip: This dish scales beautifully for a crowd—trim the pastry to fit a longer roast or make two smaller rolls for even baking.
Tips
Here are quick, practical tips to nail this Christmas centerpiece.
- Make-ahead option: assemble, wrap, and refrigerate up to 2 hours before baking (or freeze for later).
- If the pastry browns too fast, tent with foil or lower the oven temperature by 25°F/15°C and finish cooking.
- Let the roll rest after baking to keep the juices in and the pastry crisp.
Variations
Festive twists you can try to keep the holiday cheer rolling.
- Brie and cranberry: swap in small cubes of brie with the cranberry sauce for a melty, decadent center.
- Spinach, mushroom, and feta: lighten the filling with greens and a tangy cheese.
- Chestnut crunch: fold in chopped toasted chestnuts for a holiday nutty bite.
Serving Suggestions
Pair this puff pastry magic with simple, festive sides so the star stays the focus.
- Roasted root vegetables and a green salad for color and balance
- Mashed potatoes or soft polenta to soak up any extra sauce
- Cranberry gravy or a drizzle of cranberry sauce for a tangy finish
Serve slices with a quick green salad, a dollop of gravy, and a mug of Christmas spirit—I mean cocoa with a splash of peppermint schnapps, if that’s your vibe.
