Party Panache, Chicken Baklava

Baklava is traditionally a sweet pastry, composed of many thin layers filled with nuts and honey.  I am taking a liberty here and calling this chicken dish baklava because it is made with layers of the traditional papery phyllo dough, filled with almonds and a savory chicken filling with a creamy honey mustard sauce

chicken baklava 3

Impressive enough for a dinner party, but easy enough to make.  Prep ahead, and it’s a breeze to bake right before serving


Half way through cooking time throw the asparagus on the pan with some olive oil and lemon slices, and voila, dinner is served!

chicken baklava with asparagus

Do not fear the filo! or Phyllo! The papery pastry is very forgiving~ it’s a little nerve wracking the first time, but once you realize you can repair any holes that might develop, you will be merrily on your way~


The secret is keeping all the dough covered with a damp towel, except the piece you are working on


Start by caramelizing some almonds with butter and brown sugar in a heavy skillet.  They cook fast and burn easily so pay attention!


Remove almonds to wax paper to cool and add chicken to skillet, browning on all sides over medium heat


Set chicken aside and add mushrooms and onions to skillet, adding a drizzle of olive oil if necessary


Cook and stir until veggies are happy and remove with a slotted spoon


Add two tablespoons of butter to skillet and melt.  Add cream and mustard and stir into a thick sauce.  Don’t worry if there are lingering pieces of onions and mushrooms, all the more flavor!




And the fun begins!


I used olive oil spray instead of butter for the filo dough to save calories, but either way will work


Use 2 sheets for the bottom layer and then spray or brush with melted butter and sprinkle with a scant layer of breadcrumbs and Parmesan cheese.  Repeat, using a single sheet,  3 times.  On the last layer, #6,  just brush a perimeter of melted butter around the edges


Chop or shred chicken and place 1/2 of chicken on bottom 1/3 of dough, across the short side of stack, and top with 1/2 of cooked mushrooms and onions, and a sprinkling of almonds

honey mustard gravy

Drizzle generously with the honey mustard gravy, tuck the edges in and roll up

chicken baklava roll

I couldn’t roll and photo so just picture me trying to form a perfect phyllo roll for you with 2 hands, wishing I had at least 4 or 5…You can see mine has torn along the top and the edges are a hot mess…

No worries, butter is your best friend!  Use melted butter to glue any stray pieces or torn dough


Repeat the process again, making another dough log with remaining chicken and veggies.  You should have 1/2 cup of sauce leftover.*   Wrap tightly and refrigerate baklava until baking time


When ready to bake, brush dough with beaten egg for a shiny, golden crust

chicken baklava with asparagus

Bake for 15 minutes and then add asparagus spears to the pan, drizzle with a little olive oil, season with salt and pepper and top with lemon slices

chicken baklava 2

Return to oven and bake for 15 more minutes.  Asparagus should be crisp tender and chicken pastry will be hot, crisp and golden


Cut logs into 1/2s or 1/3s.  I cut these in 1/2 to serve 4, but this is all we were having.  If you are serving appetizers, and other side dishes, you could cut these into thirds for smaller portions

chicken baklava 3

Top the rolls with a drizzle of heated sauce and caramelized almonds

chicken wellington

With asparagus along side

chicken and asparagus

Chicken Baklava with Honey Mustard Gravy

Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine American, Greek
Servings 4


  • 1 cup sliced almonds
  • 2-3 boneless chicken breasts cut into fat strips or 7-8 chicken tenders
  • 4 oz. sliced mushrooms diced
  • 1/2 onion diced
  • 12 slices filo or phyllo dough
  • 1/2 cup fine bread crumbs or panko
  • olive oil spray or melted butter
  • 1/2 cup finely grated Parmesan cheese
  • salt and pepper
  • 6 T butter divided
  • 1/2 cup honey mustard
  • 1 cup cream or 1/2 and 1/2
  • 1 egg beaten
  • 30 asparagus spears optional
  • 1 lemon sliced


  • Melt 1 T butter in heavy skillet with 1 T olive oil over medium heat. Add almonds and brown sugar and salt. Cook and stir until almonds caramelize and start to brown. Watch carefully, they burn quickly. Remove with slotted spoon and let cool on a sheet of wax paper.
  • Add chicken to same skillet and cook on one side for 3-4 minutes until golden. Turn and repeat on other side. Remove to safe cutting surface and shred/chop. Season with salt and pepper.
  • In same skillet cook onions and mushrooms, add more oil if necessary, until brown and soft. Remove vegetables with a slotted spoon.
  • Add 2 T butter to skillet with mustard and cream. Cook and stir 1-2 minutes, scraping browned bits up from bottom of pan, until you have a thick sauce. Set aside.
  • Carefully unroll filo dough into a stack and cover with a damp towel. Remove 2 sheets of dough for bottom layer. Brush top of top sheet with butter or spray with olive oil spray, sprinkle with a scant layer of bread crumbs and Parmesan. Repeat process, one sheet at a time, 3 more times. On the last and top layer, making a total of 6 layers, brush butter around edges only.
  • Place 1/2 of chopped chicken on bottom 1/3 of dough stack across the short end of dough. Top with 1/2 mushroom onion mixture. Drizzle liberally with sauce and sprinkle with almonds. Melt remaining butter. Tuck ends in and carefully roll into a log. Don’t worry if dough tears. Use melted butter to make repairs and hold dough together. Place log onto a greased baking sheet and brush liberally with butter. Cover with saran. Repeat the process to make another log with remaining ingredients. Refrigerate logs, well covered, until baking time.
  • Just before baking, brush logs with beaten egg. Bake at 400 for 30 minutes. Add asparagus during last 15 minutes to roast if desired.
  • Cut logs into halves or thirds to serve 4-6. Top with more almonds and pour heated sauce over top. Serve with asparagus spears and lemon slices.


*if you want to make more “gravy” use the proportions of 1 Tablespoon butter, 1/4 cup honey mustard, 1/2 cup cream. Melt butter in skillet and stir in mustard and cream until thickened.
Keyword chicken and mushrooms, Chicken Baklava, Chicken in pastry, honey mustard gravy

dinner party chicken

Have a lovely evening!

For a much easier recipe, that is always a hit, try Mustard Maple Pecan Chicken Thighs here

Mustard Maple Chicken thighs

served with Roasted Sweet Potato Spinach Salad with Maple Bacon here, makes a fabulous autumn meal

mustard maple chicken 2

Even easier is this 4 minute Cranberry Chicken here

cranberry chicken


I will be joining the fabulous parties and blogs on my side bar and:

Melanie Makes

Memories by the Mile

Pure Grace Farms

12 Responses to “Party Panache, Chicken Baklava”
  1. Lynn says:

    Very fancy Jenna, this sounds like a wonderful dinner! I’ve only ever played with phyllo dough once, think I’d like to try it again:@)

  2. lulu says:

    This sounds absolutely divine, Jenna. Thinking of biting into thin, crisp layers of phyllo makes me drool.

  3. Emily says:

    This looks absolutely delicious Jenna. You make it look easy too. I haven’t made a dish using phyllo for a while but your recipe has inspired me. Love the pattern on the serving plate, such a pretty presentation of this recipe.

    • Thanks Emily, this is a recipe I used to make all the time, way back when, and I dusted it off and added a few things for this updated version~ phyllo is fun for a change of pace~

  4. Mary says:

    This looks so delicious Jenna and pretty enough for company! I used to make Spanakopita triangles and freeze them for an annual Christmas party but it’s been many, many years ago. I love the idea of the chicken and almonds with your honey mustard sauce!

  5. Velva says:

    This looks so good!!! Thanks for sharing.

  6. Kitty says:

    Oh Jenna, another fabulous recipe from you to add to my files! I see that we both get our big bag of sliced almonds from Costco!
    Thank you for your visit to my blog. I don’t mind using Campbell’s cream soups either. They are great for so many things.
    Hope you have a happy rest of the week!

  7. nicolewhitfield5 says:

    I’ve only heard of baklava as being a sweet dish. I would never have thought to use chicken or other savory items in it.

  8. Amber says:

    Wow! Great idea!
    Pinning it right now!

  9. Miz Helen says:

    Jenna, I can almost taste this fantastic creation and can’t wait to try it! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

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