Print

Chicken Wellington

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious twist on the classic Beef Wellington featuring tender chicken and a flavorful mushroom filling wrapped in flaky puff pastry.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon Dijon mustard
  • 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
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat chicken breasts dry and season with salt and pepper. Sear in olive oil for 2-3 minutes on each side until golden brown. Transfer to a plate to cool.
  3. In the same skillet, melt butter and add onion. Cook for 2 minutes, then add garlic and mushrooms. Cook for 5-6 minutes until mushrooms brown.
  4. Add thyme and white wine, cooking until wine evaporates. Stir in cream cheese and parsley, seasoning with salt and pepper. Let cool.
  5. Roll out puff pastry and cut into 4 squares. Brush chicken with mustard and top with mushroom mixture. Wrap pastry around chicken and seal edges.
  6. Brush packets with egg wash and cut small slits in the top for steam.
  7. Bake for 25-30 minutes until golden brown and chicken reaches 165°F (74°C). Let rest before serving.

Notes

Serve with vegetables or a fresh salad. Enhance with a creamy mushroom sauce or gravy.

Nutrition

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

Scroll to Top