Garlic and chicken puffs

An easy and delicious dinner!

Wrap anything in puff pastry and it’s bound to taste good, but these garlic and chicken puffs really take it to the next level! The chicken is brushed with a delicious garlic butter before being wrapped up in the pastry and baked in the oven until it’s golden and crispy. Meanwhile, you can whip up the creamy garlic sauce to serve with the parcels when they’re done. You can pour the sauce all over the parcels or dip your fork into it with every bite so the pastry is still crispy and you get the perfect amount of garlicky chicken and creamy sauce. It’s amazing!


  • 2 (180g) chicken breast fillets
  • 2 sheets frozen puff pastry

For the garlic butter

  • 60g butter
  • 1 clove garlic, crushed
  • 2 teaspoons finely chopped fresh parsley
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For the creamy garlic sauce

  • 10g butter
  • 1 clove garlic, crushed
  • 2 tablespoons plain flour
  • 300ml milk
  • 1 teaspoons finely chopped fresh parsley


1. Preheat oven to 200C. For the garlic butter: Mix together ingredients in a small bowl until smooth. Cut a slit along the side of each chicken breast to make a pocket. Spoon garlic butter into pockets. Wrap each chicken breast in puff pastry. Cook on an oiled tray in the oven for 40 minutes or until the pastry is puffed and golden.

2. Meanwhile, prepare the creamy garlic sauce: Melt the butter in a small saucepan over medium heat; add the garlic, cook for 1 minute. Stir in the flour and cook for 1 minute or until mixture bubbles. Gradually whisk in the milk; stir over medium heat until sauce bubbles and thickens. Stir in parsley. Serve the chicken parcels with the creamy garlic sauce.

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