Description
Chicken Wellington is an elegant and flavorful dish featuring tender chicken breasts wrapped in golden puff pastry with a savory mushroom and cream cheese filling. Perfectly seared chicken and a rich mushroom mixture wrapped in flaky pastry make this recipe ideal for special occasions or a comforting dinner.
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)
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.
- Season and 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 and sear the chicken breasts for 2 to 3 minutes on each side until golden brown. Remove from heat and let them cool slightly.
- Prepare 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 the moisture evaporates and the mushrooms begin to brown. Add thyme and white wine, cooking until the liquid has evaporated. Stir in cream cheese and chopped parsley, seasoning with salt and pepper. Allow the filling to cool.
- Prepare Pastry and Assemble: 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 top with a spoonful of the mushroom mixture. Place each chicken breast in the center of a pastry square and wrap the pastry around it, sealing the edges tightly. Arrange the parcels seam-side down on the prepared baking sheet.
- Apply Egg Wash and Bake: Brush the tops of each pastry parcel with the egg wash made from the beaten egg and water. Use a sharp knife to cut a small slit in the top of each parcel to allow steam to escape. Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and the internal temperature of the chicken reaches 165 °F (74 °C).
Notes
- Use store-bought puff pastry that is fully thawed but still cold to prevent it from tearing and sticking; cold pastry puffs better.
- Sear the chicken briefly to develop color; it will finish cooking in the oven to remain juicy.
- Cook mushrooms until all liquid evaporates to keep the pastry crisp rather than soggy.
- You can use cream cheese for a rich and creamy filling or pâté for a classic, restaurant-style flavor.
- Seal the pastry seams well and bake parcels seam-side down to prevent leaking during baking.
- For convenience, assemble the parcels earlier and refrigerate uncovered; brush with egg wash just before baking.
- Ensure chicken reaches an internal temperature of 165 °F (74 °C) for safe consumption.
