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Chicken Wellington Recipe

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3.8 from 8 reviews

Chicken Wellington is a sophisticated twist on a classic dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and herb filling. This recipe combines seared chicken, rich mushroom duxelles, and creamy cheese, all encased in golden-baked puff pastry, making it a perfect elegant yet approachable meal for any occasion.

Ingredients

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 (white or cremini), finely chopped
  • 1 teaspoon thyme leaves (fresh or dried)
  • 2 tablespoons  chicken broth
  • 2 tablespoons cream cheese (or pâté for a classic option)
  • 2 tablespoons fresh parsley, chopped

Pastry and Finishing

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Prep the oven and baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even cooking.
  2. Season and sear the chicken: Pat dry the chicken breasts and season both sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear each chicken breast for 2 to 3 minutes per side until they develop a golden crust. Remove and transfer to a plate to cool slightly.
  3. Make the mushroom filling: In the same skillet, melt 2 tablespoons of butter. Add 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 mushrooms release moisture and begin to brown. Add thyme leaves and broth, cooking until the liquid evaporates. Remove from heat and mix in cream cheese and chopped parsley. Season with salt and pepper to taste. Allow the mixture to cool.
  4. Assemble the Wellington parcels: Roll out the puff pastry sheet on a lightly floured surface and cut it into 4 equal squares. Brush each chicken breast lightly with Dijon mustard. Place a spoonful of the cooled mushroom filling on top of each chicken breast. Position the chicken in the center of each pastry square and carefully wrap the pastry around, sealing the edges securely to enclose the chicken and filling.
  5. Brush and bake: Arrange the wrapped parcels seam-side down on the prepared baking sheet. Brush each parcel with the egg wash made from beaten egg and water. Using a sharp knife, cut a small slit on top of each parcel to allow steam to escape during baking. Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and an internal temperature of 165°F (74°C) is reached, ensuring the chicken is fully cooked.

Notes

  • Allow the chicken breasts to cool slightly after searing to prevent the puff pastry from becoming soggy.
  • You can substitute cream cheese with pâté for a more traditional Chicken Wellington flavor.
  • Make sure to cut slits on top of each pastry crust to prevent it from puffing up unevenly during baking.
  • Use a meat thermometer to check internal temperature for perfectly cooked chicken.
  • If puff pastry is not thawed, thaw it overnight in the refrigerator or for 30 minutes at room temperature before using.

Find it online: https://recipefeastful.com/chicken-wellington-recipe/