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Chicken Wellington slices on a plate with mixed salad, highlighting crisp golden pastry and creamy mushroom duxelles filling.
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5 from 1 vote

Chicken Wellington

Chicken Wellington is the easier, weeknight friendly cousin of classic Beef Wellington. Golden puff pastry wrapped around juicy chicken breasts, a rich mushroom filling, and a swipe of Dijon that ties it all together.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: British
Keyword: chicken wellington
Servings: 4
Calories: 651kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • salt and freshly ground black pepper to taste
  • 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, if you want to go classic
  • 2 tablespoons fresh parsley chopped
  • 1 sheet puff pastry thawed
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon Dijon mustard
US Customary - Metric

Instructions

  • Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  • Pat the 4 chicken breasts dry, then season both sides with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until golden. Transfer to a plate to cool slightly.
  • In the same skillet, melt 2 tablespoons butter. Add 1 chopped onion and cook 2 minutes. Stir in 2 minced cloves garlic and 8 ounces finely chopped mushrooms. Cook 5 to 6 minutes until moisture evaporates and mushrooms start to brown. Add 1 teaspoon thyme and 2 tablespoons white wine; cook until dry. Stir in 2 tablespoons cream cheese and 2 tablespoons parsley, then season with salt and pepper. Let cool.
  • Roll out the 1 sheet puff pastry on a lightly floured surface and cut into 4 equal squares. Brush each chicken breast with Dijon mustard, then spoon some mushroom mixture on top. Place a chicken breast in the center of each square and wrap the pastry around it, sealing the edges tightly. Place seam-side down on the baking sheet.
  • Brush each parcel with the egg wash. Use a sharp knife to cut a small slit on top for steam to escape. Bake 25 to 30 minutes, until golden brown and the chicken reaches 165 °F (74 °C).

Video

Notes

  1. Puff Pastry: Use store-bought puff pastry that’s fully thawed but still cold. Warm pastry tears and sticks. Cold pastry puffs beautifully.
  2. Chicken: Sear just long enough to get color. The chicken finishes cooking in the oven, staying juicy instead of drying out.
  3. Mushroom Filling: Cook the mushrooms until the liquid fully evaporates. A dry filling is the secret to keeping the pastry crisp instead of soggy.
  4. Cream Cheese or Pâté: Either works. Cream cheese makes it rich and creamy. Pâté makes it more classic and restaurant-style.
  5. Wrapping Tip: Seal the seams well and place the parcels seam-side down so nothing leaks while baking.
  6. Make Ahead: Assemble them earlier in the day, refrigerate uncovered, then brush with egg wash and bake right before serving.
  7. Internal Temperature: The chicken should reach 165°F (74°C) for perfect doneness.

Nutrition

Serving: 1serving | Calories: 651kcal | Carbohydrates: 33g | Protein: 33g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 369mg | Potassium: 719mg | Fiber: 2g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg
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