Lavender Citrus Chicken Galette
Rustic Chicken Galette with Lemon, Orange, and Herbs
A crisp, free-form pastry wraps creamy citrus-lavender chicken, spinach, feta, and almonds in this rustic French-inspired galette.
About This Recipe
This galette brings a savory filling and a rustic pastry crust together in one generous centerpiece. Diced chicken is seasoned with lemon, orange, and a restrained amount of culinary lavender before it is tucked beneath a creamy mustard-honey sauce. Spinach, feta, almonds, thyme, and parsley add color and texture so every slice has a little softness, crunch, and freshness.
Galette is a French term for a free-form pastry, and its charm comes from the relaxed shape rather than a perfectly trimmed edge. Rustic tarts like this are well suited to home kitchens because the dough can be rolled into a rough circle and folded over the filling with its pleats left visible. The result feels generous and informal, equally at home at a weekend lunch or a relaxed dinner.
Lavender is closely associated with the herb gardens of Provence, where its floral aroma appears in sweets, drinks, and occasional savory preparations. Here it is used as a background note alongside citrus instead of taking over the plate. Orange and lemon zest keep the creamy filling bright, while Dijon mustard, honey, and feta give the chicken enough savory depth for a main course.
The chicken only needs a short turn in the skillet before assembly, which gives it a head start without cooking it dry. Letting it cool briefly keeps the pastry and sauce from becoming greasy, and it gives the flour mixture time to become a tender dough with cold butter still visible in small pieces. Work the dough just until it holds together so the baked crust stays flaky rather than tough.
Leave a clear border around the sauce and fold the dough inward in broad pleats; the uneven edge is part of the galette's appeal. A light coat of beaten egg helps the crust turn glossy and golden as it bakes, while the lower-rack position encourages the base to set before the top becomes too dark. Check the chicken in the center at 165°F (74°C), then allow the galette to rest so the creamy filling settles before slicing.
Serve warm with a crisp green salad, citrus-dressed vegetables, or a simple soup that will not compete with the floral notes. For a smoother schedule, prepare the dough and filling separately a day ahead and assemble close to baking time so the crust stays crisp. Refrigerate leftovers for 3 to 4 days, reheat them gently, and bring the center back to 165°F (74°C) before serving.
Ingredients
- 2 lb chicken breasts, diced (900g)
- 1 tablespoon olive oil (15mL)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (2g)
- 1 teaspoon culinary-grade dried lavender (1g)
- 1 tablespoon fresh lemon zest (6g)
- 1 tablespoon fresh orange zest (6g)
- 1/2 cup sour cream (120g)
- 1/4 cup mayonnaise (60g)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon honey (21g)
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon baking powder (2g)
- 1/4 teaspoon baking soda (1g)
- 1/2 teaspoon salt (2g)
- 1/4 cup cold butter, cubed (57g)
- 1/4 cup cold water (60mL)
- 1 egg, beaten (50g)
- 1 tablespoon fresh thyme leaves (15g)
- 1 cup fresh spinach (30g)
- 1/2 cup feta cheese, crumbled (75g)
- 1/4 cup sliced almonds (30g)
- 1 tablespoon fresh parsley, chopped (15g)
Step-by-Step Instructions
- Heat the oven Preheat the oven to 375°F (190°C).
- Heat the skillet Heat the olive oil in a large skillet over medium heat.
- Season the chicken Add the diced chicken and season it with the 1 teaspoon salt, black pepper, dried lavender, lemon zest, and orange zest.
- Partially cook the chicken Cook for 4 to 5 minutes, stirring, until the exterior is opaque but the centers are not yet fully cooked. Remove the skillet from the heat and cool the chicken slightly.
- Mix the creamy sauce In a mixing bowl, stir together the sour cream, mayonnaise, Dijon mustard, and honey until smooth.
- Mix the dry dough ingredients In a separate bowl, combine the flour, baking powder, baking soda, and the remaining 1/2 teaspoon salt.
- Cut in the butter Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Bring together the dough Add the cold water gradually and mix just until the dough comes together.
- Roll the dough Roll the dough into a large circle on a lightly floured surface.
- Move to the baking sheet Transfer the dough to a parchment-lined baking sheet.
- Spread the sauce Spread the sour cream mixture over the center, leaving a 2-inch border.
- Add the chicken Layer the partially cooked chicken over the sauce.
- Add the vegetables and cheese Distribute the spinach, feta, and almonds over the chicken.
- Add the herbs Sprinkle the thyme and parsley over the filling.
- Fold the galette Fold and pleat the dough border over the filling.
- Brush the crust Brush the folded crust with the beaten egg.
- Bake the galette Bake for 30 to 35 minutes, until the crust is golden and the chicken in the center reaches 165°F (74°C).
- Rest the galette Rest the galette for 10 minutes so the filling sets.
- Slice and serve Slice and serve the Lavender Citrus Chicken Galette warm.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 456 kcal | 23% |
| Protein | 32 g | 64% |
| Total Fat | 29 g | 37% |
| Saturated Fat | 8 g | 40% |
| Carbohydrates | 17 g | 6% |
| Fiber | 2 g | 7% |
| Sugars | 5 g | 10% |
| Sodium | 710 mg | 31% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Within two hours of cooking, divide leftover Lavender Citrus Chicken Galette into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheat the galette gently in a covered skillet or baking dish over low to medium-low heat with a small splash of broth or water. Warm it until the center reaches 165°F (74°C), then uncover briefly if the crust needs to regain some crispness.
Practical Cooking Notes
Cook the diced chicken only until its exterior is opaque, then let the oven finish the center. Use an instant-read thermometer rather than extending the bake by guesswork.
Prepare the dough and filling separately up to one day ahead. Keep them chilled and assemble shortly before baking so the sauce does not soak into the pastry.
Keep the butter and water cold, mix the dough briefly, and bake on the lower rack. Rest the galette for 10 minutes before slicing so steam can escape.
Troubleshooting
The bottom is soft.
Likely cause: The dough was warm or the filling sat on it too long before baking.
Fix: Chill the dough and filling separately, assemble close to bake time, and use the lower rack so the base receives steady heat.
The chicken is dry.
Likely cause: The diced pieces were small or stayed in the oven beyond the objective doneness cue.
Fix: Cook the chicken briefly in the skillet, check the center at 165°F (74°C), and let the galette rest rather than baking it longer for color.
The lavender is too strong.
Likely cause: More than the listed teaspoon was used or a strongly perfumed blend was substituted.
Fix: Measure culinary-grade lavender carefully and use lavender-free herbes de Provence if preferred. Let the citrus zest and creamy sauce provide the balance.
Frequently Asked Questions
How do I keep the chicken moist in the galette?
Cook the diced chicken only until the exterior is opaque, then let it finish in the pastry. Check the center of the galette with an instant-read thermometer and remove it when the chicken reaches 165°F (74°C).
Can I make the galette ahead?
Yes. Prepare the dough and filling separately up to one day ahead and refrigerate both. Assemble the galette shortly before baking so the creamy filling does not soften the crust.
What can I use instead of dried lavender?
Use 1 teaspoon of a lavender-free herbes de Provence blend if you prefer. Keep the lemon and orange zest at the listed amounts so the citrus brightness remains balanced.
How do I keep the crust crisp?
Keep the butter and water cold, avoid overworking the dough, and bake the galette on a preheated oven's lower rack. Rest it for 10 minutes after baking so steam can escape before you slice it.
Cook Next & Build the Technique
Equipment
- Large skillet
- Mixing bowls
- Pastry cutter
- Rolling pin
- Baking sheet
- Parchment paper
- Measuring spoons
- Measuring cups
- Spatula
- Whisk
- Chef's knife
- Cutting board
- Egg brush or pastry brush
- Sifter (optional)
- Instant-read thermometer