Best Chicken Tart Recipes

CHICKEN & BACON TART

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt., On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork., Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border., Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.

TART CRANBERRY CHICKEN

Steps:

• In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. , Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice. Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary.

CHICKEN AND BACON PUFF PASTRY TART

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels; crumble into smaller pieces. Reserve drippings in the skillet.
• Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt.
• Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet.
• Spread chicken mixture over the pastry, leaving 1 inch around the edges. Sprinkle with Cheddar cheese and black pepper. Press edges with a fork, forming a decorative border.
• Bake in the preheated oven for 10 minutes. Remove and sprinkle with bacon. Continue baking until pastry is golden brown, 5 to 10 minutes more. Sprinkle with parsley.

CHICKEN TART

Steps:

• Sift the flour and a pinch of salt into a bowl.
• Rub in the butter and lard and mix to a stiff dough with cold water.
• Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
• Prick the base, line with foil and fill with dried beans.
• Bake at 400 F for 15 minutes.
• Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
• Cut the chicken into small pieces.
• Put the cream into a small saucepan and heat gently.
• Add chicken, lemon juice and tarragon, and season well with salt and pepper.
• Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.

CREAMY CHICKEN AND MUSHROOM TART WITH NABISCO® CHICKEN IN A BISCUIT CRACKER CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crushed crackers and melted butter together in a bowl; press into the bottom and up the sides of a 9-inch springform pan.
• Bake in the preheated oven for 10 minutes. Remove crust from oven and brush egg white onto the crust, to seal. Bake 4 minutes more. Remove from oven and cool to room temperature.
• Season chicken with salt and pepper.
• Heat olive oil in a heavy large skillet over medium heat; cook and stir chicken just until brown, about 2 minutes per side. Transfer chicken to a plate.
• Reduce heat under skillet to medium-low; add 2 tablespoons butter. Cook and stir shallot in the hot butter until beginning to soften, about 2 minutes. Add mushrooms, garlic, rosemary, and 1 pinch salt; cook and stir until mushrooms are tender and juices evaporate, about 8 minutes.
• Whisk cream, eggs, 1/4 cup grated Parmesan cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Place baked crust on a baking sheet; top with chicken and mushrooms. Pour egg mixture over top. Sprinkle remaining 2 tablespoons Parmesan cheese over the top.
• Bake in the preheated oven until top is lightly golden and middle is set, 30 to 35 minutes. Let tart rest for 10 minutes. Remove outer ring. Top tart with 2 tablespoons remaining parsley.

EASY CRISPY CHICKEN AND CHEESY SPINACH TART

Steps:

• Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled.
• Heat butter in a large skillet over medium heat. Add onions, cover and cook for 10 to 15 minutes stirring often until onions are tender. Add spinach to the pan and heat for an additional 5 minutes stirring often until spinach has wilted.
• In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside.
• To assemble, lay out pie crusts on parchment lined baking sheets. Spread half of the Alfredo sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the caramelized onions and spinach, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40 to 45 minutes or until crust is golden brown.

CRISPY CHICKEN AND CHEESY SPINACH TART

Steps:

• 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food

MEXICAN CHICKEN-CHILI TART

Steps:

• Cut chicken into bite-size pieces and refrigerate while preparing tart crust.
• Preheat oven to 350ºF.
• Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball.
• Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom.
• Line tart shell with foil and fill with raw rice or dried beans to weight the shell.
• Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling.
• Heat olive oil in large skillet, add chicken and sauté until done. Stir in cumin, chili powder and salt; set aside.
• Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust.
• Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese.
• Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted.
• Let tart cool 15 minutes.
• To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired.

ENCHILADA CHICKEN TART

Steps:

• Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
• Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
• Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
• Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
• Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
• Heat remaining enchilada sauce.
• Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.

CHICKEN, ASIAGO AND PEAR TART

Steps:

• 1. Heat oven to 400^. Unfold the pastry sheet on a baking sheet.
• 2. Arrange the pear slices on the pastry to within 1/4 inch of the edge. Arrange the chicken over the pears and brush with the vinegar. Sprinkle with the cheese.
• 3. Bake for 25 minutes or until the crust is golden brown. Carefully remove the tart from the baking sheet to a wire rack and let cool for 10 before serving.

AUTUMN ESSENTIALS: CHICKEN COTTAGE POTPIE TART

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: What is it about a potpie that we love so much? Is it the yummy veggies and meat caressed in a velvety sauce? Is it that awesome flaky top? I don't know what it is, but a potpie is nothing but pure comfort food. My first attempt at this dish was to put a potpie filling inside a nice flaky butter pastry crust, but it didn't work. When you cut the pie into sections, the filling oozed out. It tasted good, but visually it was a big mess on the plate. I needed to have a thick filling that would stand up to cutting into sections, and still have that wonderful velvety sauce. My solution was to combine a cottage pie with a potpie, and separate the sauce. I think you'll like what I've come up with.
• 3. Chef's Note: You will need a recipe for a good pastry tart shell, potpie gravy, and mash potatoes. At the end of this recipe, I'll give you some ideas on what will work the best.
• 4. THE CHICKEN
• 5. Gather your ingredients.
• 6. Add the butter, and olive oil to a sauté pan over medium low heat.
• 7. Sprinkle some salt and pepper on both sides of the chicken breast. Add to the sauté pan, cover, and allow to slowly cook until the juices in the chicken run clear.
• 8. Chef's Note: Depending on the thickness of the chicken breast, this could take from 5 to 10 minutes.
• 9. Remove the chicken from the pan, allow to cool, dice, and reserve.
• 10. Chef's Note: Do not clean out the pan, leave the chicken juices, and remaining butter and oil. You will be using it to sauté the veggies.
• 11. THE VEGGIES
• 12. Gather your ingredients.
• 13. Add the veggies to the same sauté pan that you cooked the chicken, and raise the heat to medium.
• 14. Sauté them until they begin to soften, about 4 to 6 minutes.
• 15. Mix the reserved chicken with the veggies, and allow to cool.
• 16. Place a rack in the middle position, and preheat the oven to 375f ( 190c).
• 17. Mix in several tablespoons of your potpie gravy, but just enough to bring the veggies, and chicken together. Recipe suggestion at the end of this recipe.
• 18. Add the cooled veggies and chicken to the tart shell. Recipe suggestion at the end of this recipe.
• 19. Top the dish with some yummy mash potatoes, about a 1.5 cups.
• 20. Place into the preheated oven, until warmed through, and the mash potatoes begin to brown, about 30 -35 minutes.
• 21. Remove from the oven, and allow to rest for about 5 minutes.
• 22. PLATE/PRESENT
• 23. Cut out a slice, and serve with some of the potpie gravy. Enjoy
• 24. Keep the faith, and keep cooking.
• 25. ADDITIONAL ITEMS
• 26. Here is a recipe for a good pastry tart shell: https://www.justapinch.com/recipes/dessert/pie/autumn-essentials-super-flaky-pie-tart-crust.html?p=6
• 27. Here is a recipe for some yummy potpie gravy: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=4

SOUTH-OF-THE-BORDER CHICKEN PIZZA TART

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
• 4. Remove from the pan, shred and reserve.
• 5. Add the melted butter to the bottom of the tart pan.
• 6. Place in the refrigerator and allow it to cool, about 1 hour.
• 7. Place a rack in middle position, and preheat the oven to 475 (245c).
• 8. Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
• 9. Chef's Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
• 10. Add the salsa, and spread out evenly.
• 11. Add the shredded chicken.
• 12. Add the two cheeses.
• 13. Top with the black olives.
• 14. Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
• 15. PLATE/PRESENT
• 16. Cut into slices, and serve while still nice and toasty warm. Enjoy.
• 17. Keep the faith, and keep cooking.
• 18. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

CHICKEN BREAST WITH TART DRIED CHERRY SAUCE

Steps:

• Preheat oven to 200 and place dish (with sides) in to preheat. Put flour and salt in a large zip-lock bag; add chicken and shake to coat. Spray skillet with cooking spray. Add margarine and put over medium heat until margarine melts. Add chicken and cook 7 minutes on each side or until done. Remove chicken; set aside and keep warm on warmed dish. Add cranberry juice, wine, brown sugar, tarragon, dried cherries, and vinegar to skillet. Bring to boil and simmer - covered - 5 minutes. Combine cornstarch and 2T water; stir well and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.

FRENCH CHICKEN TART

Steps:

• Line a 10" tart or pie pan with unbaked pie crust. Layer cheese and chicken over pie crust. Sprinkle with flour and top with black olives - Refrigerate.
• In frying pan, melt butter over medium heat. Add onion rings, sugar, salt & pepper; cook, stirring frequently, until brown. Stir in chicken broth and lemon juice.
• Pour mixture over cheese and chicken in refrigerated pie crust. Arrange reserved onion rings over top and coat with cooking spray.
• Cover with foil and bake in 375º oven for 25 minutes. Remove foil and continue baking until golden brown, about 25 minutes.
• Let rest 15 minutes before slicing. Garnish with black olive slices and parsley.

CHICKEN PESTO TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Cut the zucchini in 0.5 cm slices. Cut the chicken breast in 2 cm cubes. Heat a frying pan and poor in the olive oil. Fry the chicken until it is lightly browned, then add the zucchini. Stir in 2 tbsp of pesto and leave to simmer until the zucchini are glossy.
• Spread the chicken-zucchini mixture evenly over the base of the flan dish.
• Mix the eggs, sour cream and 1 tbsp in a blender and add salt and pepper to taste. Poor the mixture into the flan dish and scatter the grated cheese over it.
• Lower oven to 150C/fan 130C/gas 2 and bake the tart for 30-35 mins or until just set. Remove and allow to cool for 10 mins. Serve with a salad and a glass of white wine.

BRUSCHETTA CHICKEN PESTO TART

Steps:

• Mix the tomatoes, garlic and balsamic vinegar, season with salt and pepper to taste and set aside.
• Roll out the sheet of puff pastry into the desired shape, spread on the pesto and top with the chicken, cheese and onion.
• Bake in a preheated 400F oven until the a the pastry is golden brown and the cheese is melted, about 15-25 minutes.
• Sprinkle on the pine nuts, tomato bruschetta, and basil and enjoy.

CHICKEN AND MUSHROOM TART

Steps:

• Roll out the pastry on a floured surface to make an oblong.
• Neaten the edges, brush with egg and fold in the edges (trim the corner) and score.
• Bake for 25-30 minutes at 200C/400°F The centre will rise, but will flatten when filling is added.
• Meanwhile melt the butter and fry the mushrooms until soft.
• Stir in the chicken, the soup, the wine and most of the chives.
• Season, bring to the boil and simmer for 5 minutes until hteated through.
• Pile into the pastry case, sprinkle with the remaining chives and serve.

SILKY CHICKEN LIVER PARFAIT TART

Steps:

• At least an hour before you want to make the tart, make the pastry. Tip the flour, thyme, butter and ½ tsp salt into a food processor and pulse to the texture of breadcrumbs. Add the egg yolk and milk and pulse again until it all starts to come together. Tip out and press into a ball of pastry. Wrap, then chill for at least 1 hr. Can be prepared up to 2 days ahead.
• On a lightly floured surface, roll the pastry out and line an 11 x 33cm rectangular, fluted tart tin. (The pastry may break up as you work it, so patch over any broken bits.) Keep any excess trimmings. Chill the tart case in the fridge or freezer for 20 mins.
• While the tart case is chilling, tip all the ingredients for the parfait into a clean food processor with a generous pinch of salt and a good grinding of pepper. Blitz until the mix is as smooth as it's going to get, then push through a sieve into a jug and set aside.
• Heat oven to 200C/fan 180C/gas 6. Line the tart case with greaseproof paper and baking beans, then bake on a baking tray for 15 mins. Remove from the oven and remove the paper and beans. Check for any small holes or cracks in the pastry and patch up with the reserved trimmings. Place back in the oven for 15 mins, until golden. Remove from the oven and lower the oven to 120C/fan 100C/ gas ½. When the oven has cooled suitably, slide the tart case back into it, then fill as far as you can with the parfait mix. Bake the tart for 20 mins until just set. Leave to cool, trim any untidy edges, then remove from tin.
• To serve, cut the tart into 6 slices. Place on plates, then place small blobs of caramelised onions and a scattering of hazelnuts around the tart. Neatly place a few salad leaves around and drizzle everything with oil and vinegar. Arrange 2 fig quarters on top of each slice and serve.

ENCHILADA CHICKEN TART

Steps:

• Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
• Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
• Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
• Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
• Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
• Heat remaining enchilada sauce.
• Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.

CHICKEN PESTO TART

Steps:

• Roll or hand stretch 1/2 of package of bread dough to fit a 9 inch pie plate. You may use the second half of the dough to make a second crust and freeze it for later use. In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes. Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
• Distribute mixture over bread dough; top with cheese. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.