Description

Chicken Wellington is a sophisticated yet approachable dish featuring tender chicken breasts coated with a savory mushroom duxelles and cream cheese mixture, all wrapped in flaky puff pastry and baked to golden perfection. This elegant recipe pairs juicy, flavorful chicken with a buttery crust, ideal 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

Cooking and 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)

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Instructions

Preheat Oven: Preheat your oven to 400 °F (200 °C). Prepare a baking sheet by lining it with parchment paper to ensure the pastry doesn’t stick during baking.
Sear Chicken Breasts: 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 each chicken breast for 2 to 3 minutes on each side until golden brown forms. Remove the chicken and let it cool slightly on a plate.
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 mushrooms begin to brown. Add thyme leaves and white wine, continuing to cook until the mixture is dry. Remove from heat and stir in cream cheese and fresh parsley. Season with salt and pepper to taste. Allow this mixture to cool.
Assemble the Wellington: On a lightly floured surface, roll out the puff pastry sheet and cut it into 4 equal squares. Brush each chicken breast with Dijon mustard. Spoon some of the mushroom filling on top of each chicken breast. Place the chicken in the center of each pastry square and carefully wrap the pastry around it, sealing the edges tightly to encase the chicken fully. Position the wrapped parcels seam-side down on the prepared baking sheet.
Apply Egg Wash and Vent: Brush each pastry-wrapped chicken breast with the beaten egg wash to help them brown. Use a sharp knife to make a small slit on top of each pastry to allow steam to escape during baking.
Bake: Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and an instant-read thermometer inserted into the chicken reads 165 °F (74 °C). Remove from oven and let rest briefly before serving.

Notes

You can substitute cream cheese with pâté for a more traditional flavor.
Ensure the chicken is cooled before wrapping in pastry to prevent sogginess.
The small slits on the pastry are crucial for steam release and to avoid bursting during baking.
Serve with a fresh side salad or roasted vegetables for a complete meal.
Can be prepared ahead of time by assembling and refrigerating before baking.

Nutrition

Serving Size: 1 chicken Wellington
Calories: 480 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.3 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg