Creamy Tuscan Chicken Pop-Tart
Creamy Tuscan Chicken Pop-Tart
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon roasted garlic and herb seasoning, or similar blend
- 1 tablespoon olive oil
For the Tuscan Sauce
- 1 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated
For Assembly & Finishing
- 2 puff pastry sheets, thawed according to package directions
- 1 cup mozzarella cheese, shredded
- 1 egg, large
- 1 tablespoon water
- 2 tablespoons garlic butter, melted, for finishing
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 380°F (195°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 380
- 2
In a large bowl, combine the cut chicken thighs with 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon roasted garlic and herb seasoning, and 1 tablespoon olive oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and sear for 8-10 minutes, turning occasionally, until cooked through and nicely charred. Remove the chicken from the pan and chop into bite-sized pieces. Set aside.
⏱️ 10 min
- 4
In the same skillet (or a clean one if preferred), add a little more olive oil if needed, then sauté the diced yellow onion over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Stir in the chopped sun-dried tomatoes, heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Bring to a gentle simmer, then add the fresh spinach. Stir until the spinach wilts and the sauce thickens slightly, about 3-4 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, or to taste.
⏱️ 8 min
- 6
Remove the skillet from the heat. Stir in the 1/2 cup freshly grated Parmesan cheese until melted and fully incorporated into the sauce. Then, add the chopped cooked chicken back into the sauce. Mix everything together until the chicken is well coated and the filling is thick and creamy.
⏱️ 3 min
- 7
Lay one sheet of thawed puff pastry on the prepared parchment-lined baking sheet. Spoon half of the creamy Tuscan chicken filling onto one half of the pastry, leaving a 1/2-inch border around the edges. Sprinkle half of the shredded mozzarella cheese over the filling.
⏱️ 5 min
- 8
Fold the other half of the puff pastry over the filling to create a sealed pocket. Gently press down around the edges to seal. Use a sharp knife or pastry wheel to trim the edges of the pastry to neaten it, then use a fork to crimp all around the edges, ensuring a tight seal.
⏱️ 5 min
- 9
In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash. Score the top of the pastry with a knife, creating a decorative pattern (like diagonal criss-cross lines). Brush the entire top surface of the pop-tart with the egg wash for a golden finish. Repeat steps 7-9 for the second puff pastry sheet and remaining filling.
⏱️ 7 min
- 10
Transfer the baking sheet with the assembled pop-tarts to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is nicely golden brown and puffed.
⏱️ 25 min•🌡️ 380
- 11
Once baked, remove the pop-tarts from the oven. Immediately brush the hot pop-tarts with melted garlic butter and sprinkle generously with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pop-Tart
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon roasted garlic and herb seasoning, or similar blend
- 1 tablespoon olive oil
For the Tuscan Sauce
- 1 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated
For Assembly & Finishing
- 2 puff pastry sheets, thawed according to package directions
- 1 cup mozzarella cheese, shredded
- 1 egg, large
- 1 tablespoon water
- 2 tablespoons garlic butter, melted, for finishing
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 380°F (195°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 380 - 2
In a large bowl, combine the cut chicken thighs with 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon roasted garlic and herb seasoning, and 1 tablespoon olive oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 3
Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and sear for 8-10 minutes, turning occasionally, until cooked through and nicely charred. Remove the chicken from the pan and chop into bite-sized pieces. Set aside.
⏱️ 10 min - 4
In the same skillet (or a clean one if preferred), add a little more olive oil if needed, then sauté the diced yellow onion over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Stir in the chopped sun-dried tomatoes, heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Bring to a gentle simmer, then add the fresh spinach. Stir until the spinach wilts and the sauce thickens slightly, about 3-4 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, or to taste.
⏱️ 8 min - 6
Remove the skillet from the heat. Stir in the 1/2 cup freshly grated Parmesan cheese until melted and fully incorporated into the sauce. Then, add the chopped cooked chicken back into the sauce. Mix everything together until the chicken is well coated and the filling is thick and creamy.
⏱️ 3 min - 7
Lay one sheet of thawed puff pastry on the prepared parchment-lined baking sheet. Spoon half of the creamy Tuscan chicken filling onto one half of the pastry, leaving a 1/2-inch border around the edges. Sprinkle half of the shredded mozzarella cheese over the filling.
⏱️ 5 min - 8
Fold the other half of the puff pastry over the filling to create a sealed pocket. Gently press down around the edges to seal. Use a sharp knife or pastry wheel to trim the edges of the pastry to neaten it, then use a fork to crimp all around the edges, ensuring a tight seal.
⏱️ 5 min - 9
In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash. Score the top of the pastry with a knife, creating a decorative pattern (like diagonal criss-cross lines). Brush the entire top surface of the pop-tart with the egg wash for a golden finish. Repeat steps 7-9 for the second puff pastry sheet and remaining filling.
⏱️ 7 min - 10
Transfer the baking sheet with the assembled pop-tarts to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is nicely golden brown and puffed.
⏱️ 25 min•🌡️ 380 - 11
Once baked, remove the pop-tarts from the oven. Immediately brush the hot pop-tarts with melted garlic butter and sprinkle generously with fresh chopped parsley before serving.
⏱️ 2 min