Easy Chicken Jalousie

Preheat the oven to 400°F. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper. Heat a medium skillet over medium heat and melt 2 tablespoons of butter. Add the chicken breasts and brown them on both sides until they develop a deep golden crust.

Once the chicken has browned on both sides, pour in 2 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the skillet and cook until the chicken is fully cooked through, turning it once during cooking to ensure even doneness.

In a separate large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 5–6 minutes, or until softened and lightly golden.

Add the sliced mushrooms to the skillet and sauté until they are browned and fully cooked, letting their moisture evaporate as they caramelize.

Once the chicken is cooked through, chop or shred it into small bite‑size pieces. Add the chicken to the skillet with the onions and mushrooms, then stir in 1 cup of Swiss cheese and 2 ounces of cream cheese. Cook until the cheeses melt and the mixture is creamy and fully combined.

Cut two pieces of parchment paper to roughly 12×16 inches. Place a sheet of puff pastry on each piece and roll them out into 10×14‑inch rectangles. One sheet will form the bottom of the jalousie and the other will be used for the top.

Pour the chicken filling down the center of one puff‑pastry sheet and spread it evenly, leaving a 1‑inch clean border around all edges—salt and pepper to taste.

Place the second puff‑pastry sheet over the filling, lining up the edges as neatly as possible. Use a sharp knife to trim any uneven or overhanging edges so the top and bottom layers match cleanly.

Crimp the edges of the pastry with a fork to seal, dipping the fork in water if needed to prevent sticking.

Using the parchment paper, pick up the jalousie and place it on a baking sheet. With a sharp knife, cut several slits in the top of the pastry — this creates the window‑blind effect as it puffs up. In a small bowl, whisk together 1 egg with 1 tablespoon of cold water to make an egg wash, then brush it evenly over the entire top surface of the pastry. An egg wash helps the pastry brown evenly and gives it a glossy finish.

Bake the jalousie for 20 to 25 minutes, or until the pastry is puffed and golden brown. Let it cool for 10 minutes before slicing and serving.

Enjoy!

Check out our other French recipes like our Classic Beef Bourguignon, Coq au Vin, Zucchini & Yellow Squash Sun Dried Tomato Gratin, and Potato Swiss Chard Gratin.