Description
This Chicken Wellington recipe features tender chicken breasts wrapped in a savory mushroom duxelles and flaky puff pastry, baked to golden perfection. Ideal for an elegant dinner, it combines the rich flavors of sautéed mushrooms, garlic, and herbs with the buttery crispiness of puff pastry for a delightful, crowd-pleasing meal.
Ingredients
Scale
Chicken & Seasoning
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
Mushroom Duxelles
- 2 tablespoons olive oil
- 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
Puff Pastry & Finishing
- 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 prevent sticking and ensure easy cleanup.
- Sear Chicken: Pat chicken breasts dry and season on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, then transfer to a plate to cool slightly.
- Prepare Mushroom Mixture: 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 the moisture evaporates and mushrooms begin to brown. Add thyme and white wine; cook until wine evaporates. Stir in cream cheese and parsley, seasoning with salt and pepper. Remove from heat and let cool.
- Assemble 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 the chicken in the center of each pastry square and wrap the pastry around, sealing the edges tightly. Place each parcel seam-side down on the prepared baking sheet.
- Egg Wash and Vent: Brush each pastry parcel with the beaten egg wash to create a golden, glossy finish. Use a sharp knife to cut a small slit on top of each parcel to allow steam to escape during baking.
- Bake: 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
- Use a meat thermometer to ensure chicken is fully cooked to 165 °F for safety and juiciness.
- Substitute cream cheese with pâté for a traditional flavor twist.
- Allow the mushroom mixture and chicken to cool before assembling to prevent the puff pastry from becoming soggy.
- Ensure puff pastry is properly sealed around chicken to prevent filling leakage during baking.
- Serve with a light salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken wellington
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
