Creamy Tuscan Chicken Pop-Tart
Creamy Tuscan Chicken Pop-Tart
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Weber roasted garlic and herb seasoning
- 2 tablespoons olive oil
For the Creamy Tuscan Filling
- 1/2 onion, chopped
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 teaspoon paprika, for additional seasoning
- 1/2 cup Parmesan cheese, grated
For Assembly & Finishing
- 2 puff pastry sheets
- 1 cup mozzarella cheese, shredded
- 1 large egg
- 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken thighs in a large bowl. Season generously with Italian seasoning, paprika, salt, black pepper, and Weber roasted garlic and herb seasoning. Drizzle with olive oil and mix thoroughly to coat the chicken.
⏱️ 5 min
- 2
Heat a large skillet or grill pan over medium-high heat. Sear the seasoned chicken for 5-7 minutes per side, or until it is charred and cooked through. Remove from pan and set aside to cool slightly.
⏱️ 10 min
- 3
Once the chicken is cool enough to handle, chop it into bite-sized pieces.
⏱️ 5 min
- 4
In a separate pan, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 5
Add the drained and chopped sun-dried tomatoes, heavy cream, and fresh spinach to the pan. Stir until the spinach wilts, about 2-3 minutes. Stir in the additional paprika.
⏱️ 5 min
- 6
Stir in the grated Parmesan cheese until it melts and the sauce becomes thick and creamy. Add the chopped cooked chicken to the pan and mix well with the creamy sauce. The filling should be thick and rich.
⏱️ 5 min
- 7
Preheat your oven to 380°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 380
- 8
Lay out one sheet of puff pastry on the prepared baking sheet. Spoon a generous amount of the creamy Tuscan chicken filling onto one half of the puff pastry, leaving a border around the edges.
⏱️ 2 min
- 9
Sprinkle shredded mozzarella cheese evenly over the filling.
⏱️ 1 min
- 10
Carefully place the second sheet of puff pastry over the filling, aligning the edges. Trim the edges of the puff pastry to create a neat rectangle (or desired pop-tart shape). Use a fork to crimp and seal all the edges of the pastry, ensuring the filling is enclosed.
⏱️ 5 min
- 11
In a small bowl, whisk together the large egg and water to create an egg wash. Score the top of the pastry with diagonal cuts using a sharp knife. Brush the entire top surface of the assembled "pop-tart" with the egg wash.
⏱️ 2 min
- 12
Bake the "pop-tart" in the preheated oven for 20-25 minutes, or until it is golden brown and puffed up.
⏱️ 25 min•🌡️ 380
- 13
While the pop-tart bakes, melt the unsalted butter and stir in the garlic powder to make garlic butter. Once baked, remove from the oven and immediately brush the top with the garlic butter. Garnish with fresh chopped parsley.
⏱️ 3 min
- 14
Slice and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pop-Tart
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Weber roasted garlic and herb seasoning
- 2 tablespoons olive oil
For the Creamy Tuscan Filling
- 1/2 onion, chopped
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 teaspoon paprika, for additional seasoning
- 1/2 cup Parmesan cheese, grated
For Assembly & Finishing
- 2 puff pastry sheets
- 1 cup mozzarella cheese, shredded
- 1 large egg
- 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken thighs in a large bowl. Season generously with Italian seasoning, paprika, salt, black pepper, and Weber roasted garlic and herb seasoning. Drizzle with olive oil and mix thoroughly to coat the chicken.
⏱️ 5 min - 2
Heat a large skillet or grill pan over medium-high heat. Sear the seasoned chicken for 5-7 minutes per side, or until it is charred and cooked through. Remove from pan and set aside to cool slightly.
⏱️ 10 min - 3
Once the chicken is cool enough to handle, chop it into bite-sized pieces.
⏱️ 5 min - 4
In a separate pan, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 5
Add the drained and chopped sun-dried tomatoes, heavy cream, and fresh spinach to the pan. Stir until the spinach wilts, about 2-3 minutes. Stir in the additional paprika.
⏱️ 5 min - 6
Stir in the grated Parmesan cheese until it melts and the sauce becomes thick and creamy. Add the chopped cooked chicken to the pan and mix well with the creamy sauce. The filling should be thick and rich.
⏱️ 5 min - 7
Preheat your oven to 380°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 380 - 8
Lay out one sheet of puff pastry on the prepared baking sheet. Spoon a generous amount of the creamy Tuscan chicken filling onto one half of the puff pastry, leaving a border around the edges.
⏱️ 2 min - 9
Sprinkle shredded mozzarella cheese evenly over the filling.
⏱️ 1 min - 10
Carefully place the second sheet of puff pastry over the filling, aligning the edges. Trim the edges of the puff pastry to create a neat rectangle (or desired pop-tart shape). Use a fork to crimp and seal all the edges of the pastry, ensuring the filling is enclosed.
⏱️ 5 min - 11
In a small bowl, whisk together the large egg and water to create an egg wash. Score the top of the pastry with diagonal cuts using a sharp knife. Brush the entire top surface of the assembled "pop-tart" with the egg wash.
⏱️ 2 min - 12
Bake the "pop-tart" in the preheated oven for 20-25 minutes, or until it is golden brown and puffed up.
⏱️ 25 min•🌡️ 380 - 13
While the pop-tart bakes, melt the unsalted butter and stir in the garlic powder to make garlic butter. Once baked, remove from the oven and immediately brush the top with the garlic butter. Garnish with fresh chopped parsley.
⏱️ 3 min - 14
Slice and serve warm.
⏱️ 1 min