Description
Chicken Wellington is a delicious dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and cream cheese filling. This elegant yet approachable recipe combines seared chicken, a flavorful mushroom mixture, and a golden baked pastry crust, perfect for a special dinner or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 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 for classic style)
- 2 tablespoons fresh parsley (chopped)
- Salt and freshly ground black pepper (to taste)
Pastry
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prepare for baking the Wellington parcels.
- Prepare Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the chicken breasts for 2 to 3 minutes on each side until golden brown. Remove and let cool slightly.
- Make Mushroom Filling: In the same skillet, melt 2 tablespoons butter. Add the finely chopped onion and cook for 2 minutes until softened. Stir in the minced garlic and chopped mushrooms, cooking for 5 to 6 minutes until all moisture evaporates and the mushrooms begin to brown. Add thyme and white wine, cooking until liquid evaporates. Stir in cream cheese and parsley, then season with salt and pepper. Remove from heat and allow to cool.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry sheet and cut it into 4 equal squares. Brush each chicken breast with Dijon mustard, then spoon a layer of mushroom mixture over each.
- Assemble Wellingtons: Place a mustard-coated chicken breast in the center of each pastry square. Wrap the pastry around the chicken, sealing the edges tightly to enclose the filling. Place each parcel seam-side down on the prepared baking sheet.
- Apply Egg Wash and Vent: Brush each pastry-wrapped chicken breast with the beaten egg wash to achieve a golden crust. Using a sharp knife, 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 chicken reaches an internal temperature of 165 °F (74 °C), ensuring the chicken is fully cooked and juicy.
Notes
- Use store-bought puff pastry that is fully thawed but still cold to prevent tearing and sticking; cold pastry puffs best.
- Sear the chicken just enough to brown the surface but not cook through, as it will finish cooking in the oven, keeping it juicy.
- Cook mushroom mixture until all moisture evaporates for a dry filling that prevents soggy pastry.
- Cream cheese provides a creamy filling, while pâté offers a more classic, richer flavor option.
- Seal pastry seams tightly and place seam-side down on the baking sheet to prevent leaking during baking.
- You can assemble the Wellingtons ahead of time and refrigerate uncovered; brush with egg wash and bake just before serving.
- Ensure chicken internal temperature reaches 165 °F (74 °C) using a meat thermometer for safe and perfect doneness.
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: 120 mg
