Description
Chicken Wellington is a sophisticated and elegant dish featuring juicy chicken breasts wrapped in buttery puff pastry with a savory mushroom and cream cheese filling. This recipe guides you through searing the chicken, preparing a flavorful mushroom mixture, and baking it all to golden perfection for a crowd-pleasing main course.
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)
- 2 tablespoons fresh parsley (chopped)
- Salt and freshly ground black pepper (to taste)
Puff Pastry & Finish
- 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.
- Sear 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. Sear each breast for 2 to 3 minutes per side until golden brown. Remove and let cool slightly.
- Prepare Mushroom Filling: In the same skillet, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 2 minutes. Stir in minced garlic and chopped mushrooms, cooking for 5 to 6 minutes until the moisture evaporates and mushrooms brown. Add thyme and white wine, cooking until liquid is absorbed. Mix in cream cheese and parsley, then season with salt and pepper. Remove from heat and let cool.
- Assemble Wellington: Roll out the thawed puff pastry on a lightly floured surface and cut into 4 equal squares. Brush each chicken breast with Dijon mustard, then spoon a layer of mushroom filling on top. Place each chicken breast in the center of a pastry square and wrap the pastry around it, sealing the edges securely.
- Prepare for Baking: Place each wrapped parcel seam-side down on the prepared baking sheet. Brush the top of each with the egg wash and cut a small slit on top to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 30 minutes or until the pastry is golden brown and the internal temperature of the chicken reaches 165 °F (74 °C).
- Serve: Remove from the oven and let rest for a few minutes before serving to allow juices to settle.
Notes
- Use store-bought puff pastry that is fully thawed but still cold to prevent tearing and promote puffiness.
- Sear chicken just long enough to develop color; it will finish cooking in the oven to stay juicy.
- Cook mushroom filling until all liquid evaporates to keep the pastry crisp and avoid sogginess.
- Choose cream cheese for a rich, creamy filling or pâté for a more classic taste.
- Seal pastry seams well and place parcels seam-side down to prevent leaking during baking.
- You can assemble the Wellingtons ahead of time and refrigerate uncovered, then apply egg wash and bake when ready to serve.
- Ensure chicken reaches an internal temperature of 165 °F (74 °C) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
