Description
Chicken Wellington is a sophisticated yet approachable dish featuring tender, seared chicken breasts wrapped in puff pastry with a savory mushroom and cream cheese filling. This recipe delivers a golden, flaky crust with juicy, flavorful chicken inside, perfect for an impressive dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon Dijon mustard
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)
- Salt and freshly ground black pepper (to taste)
Pastry and Finish
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- Prepare Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until golden brown. Remove and set aside to cool slightly.
- Make Mushroom Filling: In the same skillet, melt butter, then add 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 leaves and white wine, cooking until liquid dries out. Stir in cream cheese and parsley, seasoning with salt and pepper to taste. Allow mixture to cool.
- Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares.
- Assemble Wellington: Brush each chicken breast with Dijon mustard. Spoon mushroom filling on top of each breast, then place in the center of each puff pastry square. Wrap the pastry around the chicken, sealing the edges tightly and placing seam-side down on the baking sheet.
- Apply Egg Wash and Vent: Brush each pastry parcel with the beaten egg wash. Use a sharp knife to cut a small slit on top to allow steam to escape during baking.
- Bake: Bake 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).
Notes
- Use store-bought puff pastry that is fully thawed but still cold to avoid tearing and ensure puffing.
- Sear chicken just long enough to develop color; finishing cooking in the oven keeps it juicy.
- Cook mushrooms until fully dry to prevent a soggy pastry crust.
- Cream cheese makes a rich, creamy filling; for a traditional touch, use pâté instead.
- Seal pastry seams carefully and bake seam-side down to prevent leaks.
- Wellingtons can be assembled ahead and refrigerated uncovered; apply egg wash and bake just before serving.
- Ensure the chicken’s internal temperature reaches 165 °F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
