Description
This Chicken Wellington recipe features tender chicken breasts wrapped in a flaky puff pastry filled with a savory mushroom and cream cheese mixture, perfectly seasoned and baked to golden perfection. It's an elegant main course that combines rich flavors with a beautiful presentation, ideal for a special dinner or gathering.
Ingredients
Scale
Chicken and Pastry
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper (to taste)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 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)
Instructions
- Preheat and Prepare: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sear the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 2 to 3 minutes on each side until golden brown, then transfer to a plate to cool slightly.
- Make the Mushroom Filling: In the same skillet, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 2 minutes. Stir in the minced garlic and chopped mushrooms, cooking for 5 to 6 minutes until the moisture evaporates and the mushrooms start to brown. Add thyme leaves and white wine, cooking until the liquid dries. Stir in cream cheese and parsley, seasoning with salt and pepper. Let the mixture cool.
- Assemble the Wellingtons: 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 some mushroom filling on top. Place a chicken breast in the center of each pastry square and wrap the pastry around it, sealing the edges tightly. Place the parcels seam-side down on the baking sheet.
- Apply Egg Wash: Brush each pastry parcel with the beaten egg wash to promote a golden crust during baking. Cut a small slit on top of each for steam to escape.
- Bake: Bake at 400 °F (200 °C) for 25 to 30 minutes until the pastry is golden brown and the chicken reaches an internal temperature of 165 °F (74 °C).
Notes
- Use fully thawed but cold store-bought puff pastry to prevent tearing and sticking; cold pastry bakes better puffiness.
- Sear chicken just enough for color; it will finish cooking in the oven and stay juicy.
- Cook mushrooms until all liquid evaporates to keep the pastry crisp, avoiding sogginess.
- Cream cheese adds a rich, creamy filling, while pâté offers a more classic restaurant-style flavor.
- Seal pastry seams tightly and bake seam-side down to prevent leakage during cooking.
- You can assemble the Wellingtons ahead of time, refrigerate uncovered, then brush with egg wash and bake when ready to serve.
- Ensure chicken reaches an internal temperature of 165 °F (74 °C) for safe and perfect doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
