Flaky Chicken and Mushroom Filo Recipe

Looking for a delicious and easy meal idea? Try this Chicken and Mushroom Filo Parcel recipe! It's the perfect combination of savoury flavours wrapped in flaky filo pastry. Perfect for a cozy night in or a special dinner.

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➖ Recipe ➖

Chicken & Seasoning - 

1 Tbsp (20ml) - Olive Oil
2 - Chicken Breast
1 tsp (3g) - Smoked Paprika
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
Salt & Pepper

Mushroom & Spinach - 

2 Tbsp (28g) - Unsalted Butter
2 tsp (10ml) - Olive Oil 
350g (12.3oz) - Swiss Brown Mushrooms 
3 - Garlic Cloves, Grated
250g (8.8oz) - Baby Spinach 
Salt & Pepper 

Remaining Ingredients - 

Butter To Spread, Melted
8-10 - Filo Pastry Sheets 
4-5 - Camembert or Brie Cheese Slices or Cheese of Choice  
100g (3.5oz) Sun Dried Tomatoes, Drained
Sesame Seeds 
Salt & Pepper 

Method - 

Preheat oven to 200.c - 390.f. Line a baking tray with parchment paper. 

In a bowl, add the chicken and seasoning and mix to combine. Place a pan over medium-high heat, add olive oil, and sear the chicken breast for 3 minutes on each side. This will give the chicken a nice, golden crust. Transfer to the oven and cook for 13-14 minutes. Remove, let rest, and slice into strips. Set aside. 

Add butter and olive oil in a separate pan over medium-high and allow to melt. Add the mushrooms and sauté for 6-8 minutes or until moisture evaporates and the mushrooms begin to brown. Season to taste. Add in the garlic and cook for 1 minute. Add baby spinach and cook for 2 minutes or until wilted. Remove and set aside. 

Lay a sheet of filo pastry on a clean and dry workspace. Brush butter all over and place another sheet on top. Double layers will ensure it holds its shape and cooks correctly. 

Place down the mushrooms and spinach, sun-dried tomatoes, a slice of Camembert or brie cheese, and chicken slices. Season to taste. Wrap up the parcels as if you would a burrito, folding in the size to ensure nothing escapes. Brush with melted butter and top with sesame seeds and cracked black pepper. 

Bake in the oven for 10-12 minutes or until golden and the filo is crispy. Remove and let sit for 5 minutes. 

Serve with a salad or anything of choice. This dish's combination of flavours will surely delight your taste buds. Dig in. 

Video Uploaded By
Jack Ovens

#chickenmushroom #easyrecipes #quickrecipes

[rovertyenrab]

"or use a glove if you're scared of touching your own meat"
I love when he sneaks in these cheeky jokes.

[smitajal]

What amazing flavours and yes one can change the ingredients as per choice...I love such wraps bec it's like a wholesome meal for people who live alone... Thank you Chef Jack...your the bestest best💕💕💕💕

[joeyk]

Omg these look so good. Thank you chef Jack I love using filo. This is going to be made by me.

[amotogirlslife]

I've just made this today and it turned out amazing!! I consider myself to be a very novice cook so using fancy filo pastry intimidated me but this recipe was so easy to follow. I highly recommend it and as he stated, you can add other fillings if you want too or control the level of seasonings or salt.

I'm so inspired I'm going to try making apple strudel or something with the leftover filo!

Thank you Chef Jack!

[billyblackie]

That looks delicious. I will have to make this myself but slightly make some changes to the filling and I love the hint you give about not having the pan to hot to avoid burning the spices. Thanks Jack

[jacquiemouton]

That Brie and sun-dried tomatoes. 🥰. Looks scrumptious thanks Jack. X

[ChauPhung-rexc]

OMG, the recipes are amazing with very clear instructions and guides. ❤

[olenakopystynska]

This looks delicious! Filo dough is very light. Perfect recipe for summer. Thanks!

[darrylhollister]

Great recipe. You can switch up your meats, chesse, or veggies for so many varieties. I like the use of sun-dried tomatoes so it doesn't get soggy. Using filo always makes me nervous but you make it look so easy. Great job!! Saludos desde Montevideo, Uruguay.

[angeladelph]

Yes!! Looks yummy, Chef Jack, ha ha you have done it again another gem for the books. You make it look so effortless. Great job as always, Thank you, trying this for the weekend..😊

[nikiTricoteuse]

Yum. Will definitely make these. Frugal housewife tip: if you have some cheese that's getting a bit 'tired' bang it in the freezer. I have a container of odds and ends of cheeses that l keep in the freezer. Once l have a few different types l make an omelette or a quiche or a quattro formaggi sauce or bung it on a pizza or some such. There's always some bits of brie l haven't got around to eating which will be perfect for this. 😊

[philthy]

Thank you chef. I've been a coward when it comes to filo, but this one is going to get me using it :)

[Jo-lppx]

Your videos are great! I really appreciate the details you include. Thank you chef 😊

[kevinhickey]

Love the no this straight away and loved the

[randychadwick]

Never worked with filo before but this I will definitely make. Easy and delicious. Thank You Chef!!

[ruthallen]

All my favorite things in one bite! Can’t wait to make these

[ivansapto]

Chef that looks totally awesome as usual, definitely going to give it a try.😋😋😋

[nikkikeus]

I was actually salivating. As always a big thank you chef.

[maximianocoelho]

Loved the spinish and mushrooms filling, will definitely try that in another recipe...I wanted to ask if u have a recipe that uses a butter and wine sauce?

[Montyh]

Can you freeze these and if so at what point?