Description
Chicken Wellington is an elegant and flavorful dish featuring juicy seared chicken breasts wrapped in buttery puff pastry with a savory mushroom and herb filling. This recipe combines tender chicken with a creamy mushroom mixture, all encased in a golden, flaky crust perfect for a special dinner or celebration.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
Mushroom Filling
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (finely chopped, white or cremini)
- 1 teaspoon thyme leaves (fresh or dried)
- 2 tablespoons dry white wine (or chicken broth)
- 2 tablespoons cream cheese (or pâté)
- 2 tablespoons fresh parsley (chopped)
Assembly
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon Dijon mustard
Instructions
- Preheat and Prepare: Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper to prevent sticking.
- Sear the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until golden brown. Remove and let cool slightly.
- Make Mushroom Filling: In the same skillet, melt butter. Add chopped onion and cook for 2 minutes. Stir in minced garlic and chopped mushrooms. Cook for 5 to 6 minutes, allowing moisture to evaporate and mushrooms to brown. Add thyme and white wine, cooking until liquid is dry. Stir in cream cheese and parsley. Season with salt and pepper, then let cool.
- Prepare Puff Pastry: Roll out puff pastry on a lightly floured surface and cut into 4 equal squares.
- Assemble the Wellington: Brush each chicken breast with Dijon mustard. Spoon mushroom mixture on top, then place chicken in the center of each pastry square. Wrap the pastry around the chicken, sealing edges tightly. Place parcels seam-side down on the baking sheet.
- Egg Wash and Vent: Brush each pastry parcel with the egg wash. Cut a small slit on top of each parcel to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes until puff pastry is golden brown and chicken reaches an internal temperature of 165 °F (74 °C).
Notes
- Use store-bought puff pastry that is fully thawed but still cold to ensure a flaky texture.
- Sear chicken just enough to develop color; it will finish cooking in the oven to keep it juicy.
- Cook mushroom filling until all liquid evaporates to keep the pastry crisp and prevent sogginess.
- Cream cheese adds creaminess while pâté offers a richer, classic flavor.
- Seal pastry seams tightly and place them seam-side down to avoid leaks during baking.
- You can assemble the Wellingtons ahead of time and refrigerate uncovered; brush with egg wash and bake when ready to serve.
- Ensure chicken reaches 165 °F (74 °C) for safe and perfect doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
