Description
This Chicken Wellington recipe features tender seared chicken breasts wrapped in a flavorful mushroom and cream cheese mixture, all encased in crisp, golden puff pastry. A perfect elegant yet approachable dish that combines rich textures and savory flavors, ideal for a special dinner or celebratory meal.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
Mushroom Filling
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (white or cremini), finely chopped
- 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 & Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheet: 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 chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown, then transfer to a plate to cool slightly.
- Make the Mushroom Filling: In the same skillet, melt butter and add chopped onion. Cook for 2 minutes until softened. Stir in minced garlic and chopped mushrooms; cook for 5-6 minutes until moisture evaporates and mushrooms start to brown. Add thyme and white wine (or chicken broth) and cook until the wine evaporates. Stir in cream cheese and parsley, seasoning with salt and pepper. Remove from heat and let cool.
- Assemble the Wellington: Roll out puff pastry on a lightly floured surface and cut into 4 equal squares. Brush each chicken breast with Dijon mustard. Spoon mushroom mixture on top of each breast. Place each chicken breast in the center of a pastry square, then wrap and seal the pastry tightly around the chicken. Place each wrapped parcel seam-side down on the prepared baking sheet.
- Apply Egg Wash and Vent: Brush each pastry parcel with the beaten egg wash to give a golden, glossy finish. Cut a small slit on top of each parcel to allow steam to escape during baking.
- Bake and Rest: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the chicken reaches an internal temperature of 165 °F (74 °C). Remove from oven and let rest briefly before serving.
Notes
- Ensure chicken breasts are evenly sized for even cooking.
- Cool the mushroom mixture before assembling to prevent the pastry from becoming soggy.
- The small vent cut in the pastry helps to avoid bursting during baking.
- Use a instant-read thermometer to check chicken doneness for safety and juiciness.
- Substitute cream cheese with pâté for a richer flavor.
- Serve with a simple green salad or steamed vegetables for a complete meal.
