Description
Chicken Wellington is a classic dish featuring tender, seared chicken breasts wrapped in a savory mushroom and cream cheese filling, all encased in flaky puff pastry. This recipe combines rich flavors and an elegant presentation, perfect for a special dinner or celebration.
Ingredients
Scale
Chicken and Pastry
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon Dijon mustard
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)
Instructions
- Preheat Oven: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sear Chicken: Pat the chicken breasts dry and season both sides with salt and black pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken for 2 to 3 minutes on each side until golden brown, then transfer to a plate to cool slightly.
- Prepare Mushroom Filling: In the same skillet, melt 2 tablespoons butter. Add the finely chopped onion and cook for 2 minutes until softened. Stir in minced garlic and chopped mushrooms. Cook for 5 to 6 minutes until the moisture evaporates and the mushrooms start to brown. Add thyme leaves and white wine, cooking until the liquid is dry. Stir in cream cheese and parsley, then season with salt and pepper to taste. Remove from heat and let the mixture cool.
- Assemble Wellington: Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares. Brush each chicken breast with Dijon mustard, then spoon some mushroom filling on top. Place the chicken breast in the center of each pastry square and wrap the pastry around it, sealing the edges tightly. Place each parcel seam-side down on the prepared baking sheet.
- Apply Egg Wash and Vent: Brush each pastry-wrapped chicken breast with the egg wash made from beaten egg and water. Use a sharp knife to cut a small slit on top of each parcel to allow steam to escape during baking.
- Bake: Bake the parcels in the preheated oven for 30 minutes until the pastry is golden brown and the internal temperature of the chicken reaches 165 °F (74 °C).
Notes
- Use store-bought puff pastry that’s fully thawed but still cold to ensure it puffs beautifully and doesn’t tear.
- Sear the chicken just to develop color; it will finish cooking in the oven to stay juicy.
- Ensure the mushroom mixture is dry by cooking until all moisture evaporates to keep the pastry crisp.
- You can use cream cheese for a rich filling or pâté for a more classic flavor.
- Seal pastry seams thoroughly and place parcels seam-side down to prevent leakage.
- Assemble the parcels ahead of time and refrigerate uncovered; add egg wash and bake when ready to serve.
- Confirm chicken doneness with a meat thermometer to reach an internal temperature of 165 °F (74 °C).
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
