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Air-Fryer Chicken Piccata Pockets

Total Time

Prep: 15 min. Cook: 20 min.


4 servings

My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. —Arlene Erlbach, Morton Grove, Illinois
Air-Fryer Chicken Piccata Pockets Recipe photo by Taste of Home
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  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons capers, drained
  • 1 large shallot, finely chopped
  • 1 sheet frozen puff pastry, thawed
  • 4 chicken tenderloins, cubed
  • 1 large egg, well beaten
  • 1 tablespoon water
  • 4 thin lemon slices
  • 2 tablespoons chopped fresh parsley


  1. Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.
  2. Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken.
  3. Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent.
  4. Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.
    Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.

Nutrition Facts

1 chicken pocket: 564 calories, 38g fat (16g saturated fat), 120mg cholesterol, 669mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 18g protein.

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