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Dorothy Thomas

Chicken Mousse Recipe

A smooth, creamy, and luxurious Chicken Mousse that’s perfect as an elegant appetizer or a light main course. This airy and flavorful dish combines tender chicken with rich cream and aromatic herbs for a delicate yet satisfying experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 6
Course: Appetizer, Main Course
Cuisine: European, French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 300g  Boneless chicken breast
  • 240ml 1 cup Heavy cream
  • 30g 2 tbsp Butter (unsalted)
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh thyme (chopped)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 tbsp Lemon juice
  • 1 tsp Gelatin powder
  • 2 tbsp Cold water

Equipment

  • Food processor or blender
  • Mixing bowls
  • Whisk
  • Piping bag (optional, for serving)
  • Ramekins or serving glasses

Method
 

  1. Cook the chicken breast (boil, bake, or poach) until fully done.
  2. Shred or finely chop the chicken into small pieces.
  3. In a food processor, blend the cooked chicken, butter, garlic, thyme, salt, pepper, and lemon juice until smooth.
  4. Dissolve gelatin in cold water, then gently heat until melted.
  5. Add to the chicken mixture while blending.
  6. In a separate bowl, whip the heavy cream until soft peaks form.
  7. Gently fold the whipped cream into the chicken mixture until well incorporated.
  8. Transfer to ramekins or a serving dish.
  9. Refrigerate for at least 2 hours (or overnight) to set.
  10. Garnish with fresh herbs, a drizzle of olive oil, or toasted nuts.
  11. Serve chilled with crusty bread or crackers.

Notes

✔ For a lighter version, replace heavy cream with Greek yogurt.
✔ Make ahead: This mousse can be prepared 1 day in advance.
✔ Serving tip: Pipe the mousse into small glasses for an elegant presentation.
✔ Variation: Add chopped herbs (parsley, chives) for extra freshness.