I still remember the first time I made chicken parcels. I was in my tiny college apartment, no proper baking tray, and I barely knew how to chop an onion without tearing up like I’d just watched a sad movie. A friend had passed me a Jamie Oliver cookbook, and tucked in the pages was this recipe for chicken mushroom parcels. I thought parcels? Like Christmas gifts but with food inside? It sounded too good not to try.
The beauty of this dish is how it transforms simple ingredients into something that feels fancy, almost like you’re dining in a cozy countryside inn. It’s hearty, comforting, and-let’s be honest-who doesn’t love the surprise of cutting into a golden puff pastry to find something savory and steaming inside?
That first attempt wasn’t perfect. My pastry edges burst open and the filling escaped like lava. But the flavor? Absolutely unforgettable. And ever since, it’s become a go-to dish I make when I want to impress without stressing.
Jamie Oliver’s Chicken Mushroom Parcels Recipe
This is one of those recipes where Jamie Oliver’s genius shines. He takes basic ingredients you probably already have-chicken, mushrooms, cream, and pastry-and layers them in a way that’s rustic yet elegant.
The idea is simple:
- Juicy chicken breast
- Mushrooms cooked down with garlic and herbs
- Cream or crème fraîche for richness
- All bundled in buttery puff pastry
What you get is a pocket of flavor. Each bite balances flaky pastry with creamy filling and tender chicken. It’s homely yet restaurant-worthy.
Ingredients Needed
The first time I went shopping for this recipe, I felt like I was prepping for a dinner party, even though it was just me and my roommate. But here’s the good news-everything is easy to find.
You’ll need:
- Chicken breasts (boneless, skinless)
- Mushrooms (any variety, but button or chestnut work best)
- Garlic cloves
- Fresh thyme or rosemary
- Olive oil
- Butter
- Heavy cream or crème fraîche
- Puff pastry sheets (store-bought is perfectly fine)
- Egg (for glazing)
- Salt and black pepper
Optional extras that make it even better:
- A splash of white wine for the mushrooms
- A handful of grated Parmesan
- Spinach or kale to sneak in some greens
How To Make Jamie Oliver’s Chicken Mushroom Parcels
I’ll never forget the first time I laid out that puff pastry-it felt like a blank canvas waiting for art. Here’s how you can make your own parcels without breaking a sweat:
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Prep The Filling
- Slice mushrooms and sauté them in olive oil and butter.
- Add garlic and thyme. Cook until the mushrooms release their juices.
- Stir in cream (or crème fraîche). Let it thicken slightly.
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Prepare The Chicken
- Season chicken breasts with salt and pepper.
- Quickly sear them in a hot pan. You don’t need to cook them fully, just get some color.
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Assemble The Parcels
- Roll out puff pastry. Cut into large squares.
- Place a spoonful of mushroom mixture in the center.
- Add the chicken breast on top.
- Add more mushroom cream over the chicken.
- Fold pastry over to form a neat parcel. Seal edges tightly.
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Bake
- Brush the parcels with beaten egg.
- Bake in a preheated oven (around 400°F / 200°C) for 25-30 minutes until golden and puffed.
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Serve
- Let them rest for a couple of minutes.
- Serve with a fresh salad or roasted veggies.
Ingredient Science Spotlight
Cooking isn’t just about following steps-it’s a little bit of kitchen science. Here’s what’s happening in this recipe:
- Mushrooms: They act like sponges. Cooking them slowly helps evaporate water and concentrate flavor. This is why rushing mushrooms makes them soggy instead of rich.
- Cream: The fat in cream balances the earthy mushrooms and prevents the filling from drying out. Crème fraîche works too because its tang cuts through richness.
- Puff Pastry: Layers of butter and dough expand with heat, creating that flaky golden crust. If you don’t chill the pastry before baking, it won’t puff as much.
- Searing Chicken: Browning adds the Maillard reaction-fancy words for flavor. Even a quick sear makes the chicken taste deeper and less bland.
Expert Tips
From trial and error (and a few kitchen disasters), here are my hard-earned lessons:
- Seal the parcels well or the filling will leak out. A little water brushed on the edges helps glue them shut.
- Don’t overload with filling. Less is more-it keeps the parcel intact.
- Chill the assembled parcels for 10 minutes before baking. Cold pastry puffs better.
- Use parchment paper on your baking tray to avoid sticking.
- For an extra golden shine, glaze with egg yolk mixed with a splash of milk.
Recipe Variations
I’ve experimented with this recipe in so many ways-some hits, some total misses. Here are my favorite twists:
- Vegetarian version: Skip the chicken and add spinach, ricotta, and extra mushrooms.
- Cheesy upgrade: Slip in a slice of Brie or Gruyère with the chicken before sealing the parcel.
- Mediterranean flair: Add sun-dried tomatoes, olives, and a pinch of oregano.
- Mini parcels: Make smaller versions for appetizers or party snacks.
- Spicy twist: Add a sprinkle of chili flakes or a touch of Dijon mustard to the filling.
Final Words
Every time I make Jamie Oliver’s chicken mushroom parcels, I feel like I’m treating myself to something special without actually doing anything complicated. It’s comfort food dressed up in golden pastry, and it always brings smiles to the table.
The best part? It’s forgiving. Even if your pastry doesn’t seal perfectly or your chicken isn’t seared like a TV chef’s, it still tastes incredible.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Chicken Mushroom Parcels?
You will need chicken breasts, mushrooms, garlic, thyme, butter, prosciutto, and puff pastry.
Can I Make Jamie Oliver’s Chicken Mushroom Parcels Ahead Of Time?
Yes, you can prepare them in advance and refrigerate them until ready to bake.
How Long Does It Take To Cook Jamie Oliver’s Chicken Mushroom Parcels?
It takes about 25-30 minutes to bake at 200°C (400°F).