Description
Chicken Wellington is a delicious and elegant dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and herb filling. This recipe combines seared chicken with a creamy mushroom mixture, all enveloped in golden puff pastry for a perfect dinner centerpiece.
Ingredients
Scale
Chicken and Puff Pastry
- 4 boneless skinless chicken breasts (about 6 ounces each)
- salt and freshly ground black pepper (to taste)
- 1 sheet puff pastry (thawed)
- 1 tablespoon Dijon mustard
- 1 egg (beaten with 1 tablespoon water for egg wash)
Mushroom Filling
- 2 tablespoons olive oil
- 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 oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- Prepare Chicken: Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 2 to 3 minutes per side until golden. Remove and let cool slightly.
- Cook Mushroom Filling: In the same skillet, melt butter. Add chopped onion and cook for 2 minutes. Stir in minced garlic and chopped mushrooms; cook 5 to 6 minutes until moisture evaporates and mushrooms brown. Add thyme and white wine; cook until dry. Stir in cream cheese and parsley, season with salt and pepper. Let filling cool.
- Assemble Wellington: Roll out puff pastry on a lightly floured surface and cut into 4 equal squares. Brush each chicken breast with Dijon mustard and spoon some mushroom mixture on top. Place chicken in center of each puff pastry square and wrap pastry around, sealing edges tightly. Place seam-side down on prepared baking sheet.
- Apply Egg Wash and Bake: Brush each pastry parcel with the egg wash. Cut a small slit on top for steam to escape. Bake for 30 minutes until pastry is golden brown and internal chicken temperature reaches 165 °F (74 °C).
Notes
- Use fully thawed but still cold puff pastry for best puff and ease of handling.
- Sear chicken just to develop color; it will finish cooking in the oven to remain juicy.
- Cook mushrooms until all liquid evaporates to avoid soggy pastry.
- Cream cheese creates a rich and creamy filling, while pâté gives a classic restaurant-style flavor.
- Seal pastry seams well and place seam-side down to prevent leakage during baking.
- Assemble earlier in the day and refrigerate uncovered; brush with egg wash just before baking for convenience.
- Ensure chicken internal temperature reaches 165 °F (74 °C) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
