Description
Chicken Wellington is a delightful dish featuring juicy seared chicken breasts wrapped in golden, flaky puff pastry with a savory mushroom and herb filling. This elegant main course combines tender chicken, creamy mushroom mixture, and buttery pastry for a restaurant-style meal perfect for special occasions or a comforting dinner.
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)
Pastry and Finishing
- 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) and line a baking sheet with parchment paper for easy cleanup.
- Sear 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 let cool slightly.
- Prepare Mushroom Filling: In the same skillet, melt butter and add the chopped onion. Cook for 2 minutes until softened. Stir in minced garlic and chopped mushrooms; cook for 5 to 6 minutes until the moisture evaporates and mushrooms start browning. Add thyme and white wine, cooking until the liquid dries up. Stir in cream cheese and parsley, season with salt and pepper, then let cool.
- Assemble Wellington: Roll out the thawed puff pastry on a lightly floured surface and cut into four equal squares. Brush each chicken breast with Dijon mustard, then spread some mushroom mixture on top. Place the chicken in the center of each pastry square and wrap the pastry around, sealing edges tightly. Place seam-side down on the baking sheet.
- Apply Egg Wash and Vent: Brush each pastry parcel with the egg wash. Use a sharp knife to cut a small slit on top for steam to escape during baking.
- Bake: Bake in the preheated oven for 30 minutes or until the pastry is golden brown and the internal chicken temperature reaches 165 °F (74 °C).
Notes
- Use fully thawed but cold puff pastry to prevent tearing and stickiness. Cold pastry yields a better puff.
- Only sear the chicken long enough to develop color; it finishes cooking in the oven to remain juicy.
- Cook mushrooms until all liquid evaporates to keep the pastry crisp and avoid sogginess.
- Cream cheese creates a creamy filling, while pâté offers a classic, restaurant-style flavor.
- Seal pastry seams well and place parcels seam-side down to prevent leaks while baking.
- You can assemble the Wellingtons ahead of time, refrigerate uncovered, and bake just before serving.
- Always check the internal temperature of the chicken to ensure it reaches 165 °F (74 °C) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
