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Chicken in Puff Pastry

You’ll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. —Gina Hobbs, Tifton, Georgia
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings


  • 4 chicken tenderloins
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup spreadable spinach and artichoke cream cheese
  • 4 slices Muenster cheese, halved
  • 1 egg
  • 1 tablespoon water


  • Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares.
  • Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken.
  • Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture.
  • Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts
1 each: 496 calories, 30g fat (12g saturated fat), 115mg cholesterol, 571mg sodium, 36g carbohydrate (1g sugars, 5g fiber), 19g protein.
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Average Rating:
  • joycerm53
    Dec 15, 2019

    Very good! Very easy! Very impressive! Do not be afraid of the puff pastry! Joyce Moynihan, Volunteer Field Editor.

  • Becky
    Jun 26, 2019

    This was my first time using puff pastry! The recipe was a hit. (I couldn't find the cream cheese with spinach and artichoke so I used a spinach and artichoke dip with a little dollop of cream cheese. Turned out great!)

  • pinkbuddy
    Mar 28, 2018

    Everyone loves this...and NO ONE will believe me when I tell them that I made it.

  • Jake
    Mar 8, 2018

    I puff my kids

  • redhen1970
    Feb 17, 2017

    Lovely, simple recipe that 8s totally good for company!

  • rmikels
    Aug 27, 2012

    No comment left

  • IWantAPersonalChef
    May 2, 2012

    I haven't made this you cook the chicken first or put it in raw?

  • bakermother4
    Apr 20, 2012

    No comment left

  • AmyMarch
    Apr 19, 2012

    We loved this recipe! As with some of the others, I changed the filling a bit. I had some spinach dip in the fridge, so for the filling, I stirred some spinach dip into cream cheese. The crunch from the waterchestnuts in the spinach dip really gave the bundles a great texture, which was a hit with my friends. This recipe is a definite keeper that is so easy to change up, depending on what you have in your fridge.

  • srlegalsec
    Apr 19, 2012

    question? are chicken tenderloins the same as maybe cut up breasts? and can you use crescent rolls instead of puff pastry? and who makes the spinach and artichoke cream cheese spread?