Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and will be the hit of any celebration!
Are you wracking your brain trying to come up with a creative, show-stopping delight for a special occasion? I’ve got your back with these lovely Chicken, Spinach and Artichoke Puff Pastry Parcels! They’ve got spring written all over them and are the perfect way to start your celebration!
These stunning little parcels begin with puff pastry sheets that I fill with a crowd-pleasing combination of chicken, baby spinach, artichokes, two types of cheese, mayonnaise and fresh chives. Baked and baby…. Your guests will love them!
How to make Chicken Spinach and Artichoke Puff Pastry Parcels:
- After thawing the puff pastry per package directions, use a rolling pin to flatten slightly. If necessary, press gently with your fingers to fill in the seam.
- Cut into four even squares and place on a parchment paper-lined baking sheet.
- Fill with the chicken, spinach and artichoke mixture.
- Dab a small amount of egg wash on each corner of the pastry, then pull the corners up over the filling.
- Brush the Chicken Spinach and Artichoke Puff Pastry Parcel with an egg wash to enhance the pastry’s already gorgeous golden color….
- Bake… and…. friends…..
We’re talking easy, fan-say and totally Pinterest-worthy!
Besides the perfect starter for any celebration, Chicken Spinach and Artichoke Puff Pastry Parcels are very versatile. Serve with a cream of asparagus soup and salad of baby spring greens for a simple, elegant spring-inspired pre-Easter luncheon.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
For more elegant chicken recipes, be sure to try my:
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a classic French country dish that's perfect for a weeknight dinner or your most elegant dinner party. Paired with budget-friendly chicken thighs, all that garlic mellows into buttery goodness for a dish you'll fall in love with!
Chicken, Spinach and Artichoke Cannelloni
Chicken, Spinach and Artichoke Cannelloni is elegant enough for a special dinner for two. Flat, no-boil lasagna noodles work perfectly for the cannelloni and you don't even need to boil them!
Chicken Marrakesh with Jeweled Couscous
Chicken Marrakesh with Jeweled Couscous is like a quick culinary escape to Morrocco! The couscous comes together quickly while the chicken bakes. The two together make a stunning presentation!
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!
Chicken Asparagus Divan
Chicken Asparagus Divan is a spring-inspired twist on a retro dinner party favorite! It's creamy, cheesy, luxurious and perfect for a spring special occasion!
Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach
Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach is perfect for your romantic Valentine's Day dinner at home! This simply delicious romantic Tuscan-inspired meal will have you asking for amoré!
Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives
Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!
Crab Stuffed Chicken Breasts
Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!
Helpful tools and equipment to make Chicken Spinach and Artichoke Puff Pastry Parcels (Affiliate Links):
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Chicken Spinach and Artichoke Puff Pastry Parcels
Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and perfect for any celebration!
Ingredients
- 2 tablespoons olive oil
- 2 (5-ounce) packages baby spinach
- 3 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 2 boneless skinless chicken breast halves (approximately 1 pound), cooked, cooled and diced
- 1 can (15-ounce) artichoke hearts, drained, squeezed of excess moisture and chopped
- 1 container (6.5-ounce) herb and garlic cheese spread
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 1 large egg mixed with 1 tablespoon water
- 2 (17.3-ounce) packages Pepperidge Farm® Puff Pastry Sheets (4 sheets)
Instructions
- Preheat oven to 400 degrees. Thaw puff pastry per package directions.
- Heat oil in a skillet or saute pan over medium-high heat. Add the baby spinach and cook, 3-4 minutes or until wilted. Stir in garlic and cook 30 seconds more or until fragrant. Transfer baby spinach to a sieve or colander to drain. Gently press on the spinach with a wooden spoon to extract any excess moisture.
- Combine spinach, chicken, artichoke hearts, herb and garlic cheese spread, Parmesan cheese, mayonnaise and chives in a small bowl. Season to taste with salt and black pepper.
- Combine egg and water to form an egg wash. Set aside.
- Roll out and cut each sheet into four even squares. Place even amounts of the chicken filling in the center of each puff pastry square. Dab a small amount of egg wash on each corner of the puff pastry. Pull the corners up and over the filling to form a square parcel. Dab each parcel with egg wash.
- Bake for 20-22 minutes or until golden. If the pastry pulls away from the filling, gently press it back down with a spoon or spatula. Serve immediately.
Notes
Prep time does not include cooking the chicken.
Nutrition Information
Yield
16Serving Size
Per parcelAmount Per Serving Calories 131 Total Fat 10g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 7g Cholesterol 31mg Sodium 201mg Carbohydrates 3g Fiber 1g Sugar 0g Protein 8g
Mitchel Macey says
When you freeze these after having baked them, at what temperature and for how long do you reheat them? Thanks.
Carol says
Hi, Mitchel, Thanks so much for your question. Since they are already cooked and lightly browned, I would reheat them at a lower temperature like 350 degrees. Check them after 20 minutes as all ovens vary but 20-25 minutes would be enough, even from frozen. Thanks again and hope you enjoy!
Peter Prevost says
Wonderful. Turned out well although more practice is needed so I’ll make them again soon.
Carol says
Thanks, Peter! Glad these worked well for you!
Tara says
Can these be frozen before baking?
Carol says
Hi, Tara, Thanks for your great question. I’ve not done them that way; I have frozen after baking and they reheated beautifully. I don’t see why they couldn’t be frozen before being baked. However, I would try to find a brand of puff pastry that hasn’t already been frozen. Kroger sells a brand called Wewalka that you can find near the refrigerated pizza dough and pie crusts. Pepperidge Farm is frozen and if you thaw then refreeze, it may affect the quality. Thanks again, hope you enjoy and let me know how it goes!
Traci says
Carol, these beauties look so delicious, I wish I had them on my dinner table right now. The only thing is, I’m certain I would eat way too many all at once b/c I absolutely LOVE this combo! And what and easy, elegant idea!
Carol says
Thanks, Traci! These are always a hit!
Melissa B says
I found your recipe through Pinterest. I made these beauties for Mother’s Day 2018 and they were magnificent! These will now be a go-to recipe for me. Thank you so very much!
Carol says
Hi, Melissa, Thank so much! Your comment is a great way to start my day! So glad you enjoyed!
Marisa Franca @ All Our Way says
YUM!! I don’t use puff pastry enough. I’ve already pinned the recipe. It would look gorgeous at Easter. Have a wonderful week. Hope your house is back to normal again. 🙂
Carol says
Thanks, Marisa! We’re getting there.
Veronika Sykorova says
I remember my mom and grandma making something similar to this when I was a kid. Looks amazing! 🙂
Christine says
I am officially bringing these to my next holiday get-together. Delicious!
Sue Ringsdorf says
These are lovely. I love puff pastry but never make it. Must try! Thanks for sharing!
Amy says
I love Pepperidge Farm puff pastry and have some in my freezer right now! I’m definitely going to have to try these because they sound (and look!) scrumptious!
Ashley @ Big Flavors from a Tiny Kitchen says
These are so beautiful! They’d be perfect for any Easter table!