Description
Chicken Wellington is a delicious and approachable twist on the classic Beef Wellington, featuring juicy chicken breasts wrapped in golden puff pastry with a savory mushroom and cream cheese filling, enhanced by a touch of Dijon mustard. Perfect for a weeknight dinner, it combines rich flavors with an elegant presentation.
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
Mushroom 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 chicken broth
- 2 tablespoons cream cheese (or pâté)
- 2 tablespoons fresh parsley (chopped)
Assembly
- 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.
- Sear Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2 to 3 minutes per side until golden brown. Remove and let them cool slightly.
- Prepare Mushroom Filling: In the same skillet, melt butter. Add chopped onion and cook for 2 minutes. Add minced garlic and chopped mushrooms, cooking for 5 to 6 minutes until moisture evaporates and mushrooms begin to brown. Stir in thyme and chicken broth, cooking until the mixture is dry. Mix in cream cheese and parsley, then season with salt and pepper to taste. Let the filling cool.
- Assemble Wellington: Roll out the puff pastry on a lightly floured surface and cut into four equal squares. Brush each chicken breast with Dijon mustard, then place some mushroom filling on top. Place each chicken breast in the center of a pastry square and wrap the pastry around it, sealing the edges tightly. Position them seam-side down on the prepared baking sheet.
- Apply Egg Wash and Vent: Brush the wrapped chicken parcels with the beaten egg wash. 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 to 30 minutes until the puff pastry is golden brown and the chicken reaches an internal temperature of 165 °F (74 °C).
Notes
- Ensure the chicken is cooled slightly after searing to prevent the puff pastry from becoming soggy.
- The cream cheese can be substituted with pâté for a more traditional flavor.
- Make sure to seal the pastry edges well to keep the filling inside during baking.
- Use a thermometer to check that chicken is fully cooked to ensure food safety.
- Allow the Wellington to rest for a few minutes after baking before slicing for best results.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
