Jamie Oliver Chicken Wrapped In Pastry Recipe [GUIDE]

Jamie Oliver’s Chicken Wrapped in Pastry is a delicious, comforting dish where juicy chicken breasts are seasoned, often stuffed with a few tasty ingredients (like spinach, cheese or mushrooms) and then wrapped in flaky, golden puff pastry. Think of it like a rustic, homemade chicken Wellington but with Jamie’s signature twist-easy, fresh and full of flavor. It’s a showstopper that works for weeknight dinners, dinner parties or any time you want to impress someone with minimal fuss.

Jamie Oliver Chicken Wrapped In Pastry Recipe

Ingredients Needed

You’ll need a few basic ingredients to make this dish. Here’s the rundown:

• Chicken Breasts: These are the base of the dish. You can use boneless, skinless breasts for a smooth, easy-to-eat bite.
• Puff Pastry: The golden, flaky wrap that gives the dish its texture. If you’re feeling lazy, store-bought works perfectly fine.
• Seasonings: Salt, pepper and a little bit of garlic or onion powder for the chicken.
• Herbs: A few sprigs of fresh rosemary or thyme can really elevate the flavor of the chicken.
• Cheese: Optional but a bit of creamy cheese, like goat cheese or mozzarella, adds richness and helps keep the chicken juicy.
• Spinach or Mushrooms: A handful of spinach or sautéed mushrooms are often used as a filling to add extra depth of flavor.

That’s the basic list but Jamie often suggests adding some extra ingredients depending on personal preference!

Equipment Needed

You don’t need anything too fancy here. just a couple of essentials:

• Baking Sheet: To cook the chicken wrapped in pastry.
• Rolling Pin: To roll out your puff pastry if you’re using store-bought.
• Sharp Knife: For trimming the pastry and cutting the chicken.
• Sauté Pan: If you’re prepping any fillings like spinach or mushrooms, a simple pan is all you need.
• Pastry Brush: To brush on some egg wash for that golden color on the pastry.
• Oven: Obviously! Preheat to around 200°C (400°F) so that pastry bakes perfectly.

How To Make Jamie Oliver’s Chicken Wrapped In Pastry

Alright, now let’s talk about the process! Here’s how it goes:

1. Prepare The Chicken

   • Season the chicken with salt, pepper and your choice of herbs (rosemary is a winner).
   • If you’re stuffing it, cut a pocket in each chicken breast and fill it with your choice of fillings like spinach, cheese or mushrooms.

2. Sear The Chicken

   • Heat a pan and quickly sear the chicken on both sides to lock in flavors. It doesn’t need to cook all the way through, just get a golden brown crust.

3. Roll The Pastry

   • On a lightly floured surface, roll out your puff pastry. Make sure it’s big enough to wrap around the chicken completely.

4. Wrap It Up

   • Place the seared chicken on the pastry. Fold the pastry over, sealing it tightly so no filling leaks out.

5. Bake

   • Brush the pastry with egg wash (egg mixed with a bit of water) for that golden sheen.
   • Pop it in the oven for about 20-25 minutes or until the pastry is puffed up and golden brown.

6. Serve

   • Let it rest for a few minutes before slicing so the juices don’t spill out. Serve with a fresh side salad or roasted vegetables.

What I Learnt

Making Jamie Oliver’s Chicken Wrapped in Pastry is surprisingly simple, even though it looks pretty impressive. The most important thing I learned is how to work with puff pastry. it’s easier than I thought! The key is to handle it gently so it doesn’t tear. Another thing? The filling possibilities are endless! You can get really creative here, mixing up your fillings based on what you have in the fridge. The contrast between the crispy pastry and the juicy chicken inside is truly next level.

Recipe Tweaks For Jamie Oliver’s Chicken Wrapped In Pastry

Jamie Oliver’s chicken wrapped in pastry is a crowd-pleaser but there are always ways to make it even more unique or adjust it to your taste. Here are some ideas to elevate or tweak this classic:

1. Herb And Cheese Twist

   Instead of just using spinach or basic herbs, why not add a creamy cheese like goat cheese, brie or even a bit of parmesan to the chicken filling? The cheese will melt into the chicken, creating a richer texture and a slightly tangy flavor.

2. Mushroom Layer

   Sautéing some mushrooms with garlic and thyme before wrapping them in pastry can give the dish an earthy depth. Mushrooms add moisture to the chicken and elevate the flavor profile.

3. Puff Pastry Swap

   Jamie often uses puff pastry but have you ever tried using filo pastry? It’s thinner and will give the dish a crispier, flakier texture. It’ll be lighter. If you’re in the mood for something heartier, a shortcrust pastry could work well, giving it a more biscuit-like crunch.

4. Add A Sweet Element

   A little fruit can add a surprising twist. Think dried cranberries or figs mixed in with the spinach. It creates a sweet contrast to the savory chicken and adds a pop of color inside the pastry.

5. Spicy Kick

   If you’re a fan of heat, try incorporating a bit of chili into your filling. You could blend in some chopped fresh chili or a teaspoon of chili flakes into the chicken mixture. The heat will balance out the richness of the pastry.

6. Vegetarian Version

   If you’re going meatless, swap the chicken for a hearty vegetable filling, like roasted butternut squash and a mix of beans. You could even use tofu or tempeh for extra protein. The key is to make sure the filling is packed with flavor, just like the chicken version.

Storage Tips For Leftovers

This dish is perfect for leftovers and you can enjoy it the next day with just a few simple storage tips:

1. Refrigeration

   Store any leftover chicken wrapped in pastry in an airtight container in the fridge. Ideally, eat it within 2-3 days to keep the flavor and texture fresh. If it’s not wrapped tightly, the pastry will lose its crispness.

2. Freezing For Later

   If you don’t plan on eating it all right away, freezing is a great option. You can wrap individual portions in plastic wrap and then foil to avoid freezer burn. When you’re ready to eat, just bake it directly from frozen, though it may take a little longer to cook through.

3. Reheating Tips

   To restore that crispy pastry, reheating in the oven is your best bet. Preheat your oven to around 375°F (190°C) and place the chicken on a baking sheet. Bake for 10-15 minutes until the pastry crisps back up. Avoid microwaving as it will make the pastry soggy.

4. Store The Chicken And Pastry Separately

   If you’ve got some leftover chicken filling but want to make sure the pastry doesn’t get soggy, consider storing them separately. Keep the chicken in one container and the pastry in another, then assemble it before reheating.

What To Eat With Jamie Oliver’s Chicken Wrapped In Pastry?

This dish has enough richness and flavor to be a meal on its own but pairing it with the right sides can make it even more satisfying. Here are some ideas:

1. Simple Green Salad

   A crisp, refreshing green salad works wonders against the richness of the chicken and pastry. Try a mix of arugula, baby spinach and rocket with a light vinaigrette. A bit of lemon or balsamic vinegar will cut through the creamy elements of the dish.

2. Roasted Vegetables

   Roasted root vegetables like carrots, parsnips and sweet potatoes are perfect because they bring a natural sweetness that complements the savory flavors of the chicken. The caramelization from roasting adds depth and the slight sweetness balances the rich pastry.

3. Garlic Mashed Potatoes

   If you want to go for something heartier, mashed potatoes are always a winner. Add some roasted garlic or a dollop of sour cream to make them creamy and indulgent. The mashed potatoes also soak up any drippings or sauce which is perfect if you’re serving the dish with a bit of gravy.

4. Crispy Brussels Sprouts

   If you love Brussels sprouts, roasting them until they’re crispy can add a nice contrast in texture to the soft, flaky pastry. Toss with a little balsamic vinegar or honey for an extra kick of flavor.

5. Light Soup Starter

   A light, broth-based soup (think leek and potato or a creamy cauliflower soup) would pair well as a starter. Since the main dish is quite rich, a lighter appetizer gives a balance to the meal.

6. Crisp White Wine Or Cider

   For drinks, a crisp white wine like Sauvignon Blanc or a dry cider will cut through the richness without overwhelming the flavors of the dish. The acidity in both will balance the creamy texture and savory notes.

FAQs

What Kind Of Chicken Should I Use For Jamie Oliver’s Chicken Wrapped In Pastry?

You can use boneless, skinless chicken breasts or thighs. Both work well, but thighs stay juicier.

Can I Make Jamie Oliver’s Chicken Wrapped In Pastry In Advance?

Yes! You can prepare it and refrigerate before baking. Just make sure to bake it when you’re ready to serve.

What Can I Serve With Chicken Wrapped In Pastry?

This dish pairs perfectly with a simple salad, roasted veggies, or mashed potatoes for a full meal.