Description
Chicken Wellington is a delightful dish featuring tender seared chicken breasts wrapped in flaky puff pastry with a savory mushroom and cream cheese filling. This elegant yet approachable recipe combines rich flavors and textures, perfect for a special dinner or entertaining guests.
Ingredients
Scale
Chicken and Pastry
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon Dijon mustard
- 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)
Instructions
- Preheat Oven: Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper to prepare for baking.
- Sear Chicken: Pat the chicken breasts dry and season with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken breasts 2 to 3 minutes per side until golden brown. Remove and let cool slightly.
- Prepare Mushroom Filling: In the same skillet, melt 2 tablespoons butter. Add the finely chopped onion and cook for 2 minutes. Stir in minced garlic and chopped mushrooms. Cook for 5 to 6 minutes until moisture evaporates and mushrooms brown. Add thyme and white wine; cook until liquid dries up. Stir in cream cheese and parsley. Season with salt and pepper then set aside to cool.
- Assemble Chicken Wellington: Roll out puff pastry on a floured surface and cut into 4 squares. Brush each chicken breast with Dijon mustard. Spoon mushroom mixture on top of each chicken breast. Place the chicken in the center of each pastry square. Wrap pastry tightly around the chicken, sealing edges well. Place seam-side down on the baking sheet.
- Apply Egg Wash and Vent: Brush the assembled parcels with the egg wash. Cut a small slit on top of each pastry to allow steam to escape.
- Bake: Bake in the preheated oven for 30 minutes until pastry is golden brown and chicken internal temperature reaches 165 °F (74 °C).
Notes
- Use fully thawed but still cold puff pastry to ensure it puffs properly; warm pastry may tear and stick.
- Sear chicken breasts just enough to get color; they will finish cooking inside the oven to stay juicy.
- Cook mushrooms thoroughly until all liquid evaporates to keep pastry crisp rather than soggy.
- Cream cheese adds richness, while pâté makes a more classic, restaurant-quality filling.
- Seal the pastry seams tightly and place parcels seam-side down to prevent leakage during baking.
- You can assemble the Wellington ahead of time and refrigerate uncovered, then bake just before serving.
- Always check that the chicken reaches an internal temperature of 165 °F (74 °C) for safety and doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
