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Chicken Wellington Recipe

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★★★★★

4.8 from 68 reviews

Chicken Wellington is a sophisticated yet approachable dish featuring tender chicken breasts wrapped in buttery puff pastry, layered with a savory mushroom and shallot filling, cream cheese, and Dijon mustard. This elegant entrée is perfect for special occasions and impresses with its golden, flaky crust and flavorful interior.

Ingredients

Scale

Pastry and Egg Wash

  • 1 sheet puff pastry
  • 1 large egg, beaten
  • 1 teaspoon water

Chicken and Seasoning

  • 4 skinless, boneless chicken breasts (about 6 oz each)
  • 1 1/4 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided

Mushroom Mixture

  • 1 1/2 cups cremini mushrooms, chopped
  • 2 medium shallots, finely chopped
  • 1/2 teaspoon dried thyme leaves, chopped
  • 2 teaspoons ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Cream Cheese Spread

  • 3 oz cream cheese, softened
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to ensure it is hot enough for a crispy and golden puff pastry.
  2. Thaw Puff Pastry: Allow the puff pastry sheet to thaw at room temperature for about 30 minutes, making it easier to roll out and fold without cracking.
  3. Prepare Mushroom Mixture: Heat a large skillet over high heat and add the oil. Once shimmering, add chopped mushrooms and cook until their liquid evaporates. Lower the heat to medium, then stir in shallots and thyme, cooking until shallots soften. Remove from heat, mix in parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Make Cream Cheese Spread: In a bowl, combine softened cream cheese with Dijon mustard until smooth and well blended.
  5. Prepare Egg Wash: Whisk together the beaten egg and water until smooth to create an egg wash that will help seal and glaze the pastry.
  6. Roll Puff Pastry: On a lightly floured surface, unfold the puff pastry and roll it into a 14-inch square. Cut the rolled pastry into four 7-inch squares.
  7. Assemble Wellington: Spoon a quarter of the mushroom mixture onto each pastry square. Place one chicken breast on top, seasoning it with 1 teaspoon salt and 1/4 teaspoon pepper. Spread a quarter of the cream cheese mixture evenly across each chicken breast.
  8. Fold Pastry: Brush edges of each pastry square with the egg wash. Fold corners of the pastry towards the center over the chicken, sealing the edges tightly.
  9. Prepare for Baking: Place the assembled Wellingtons seam-side down on a baking sheet. Brush the tops with the remaining egg wash for a glossy finish.
  10. 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, ensuring it is fully cooked and juicy.

Notes

  • Ensure the chicken is patted dry before seasoning to prevent soggy pastry.
  • Use a meat thermometer to verify chicken is cooked through safely.
  • Let Wellingtons rest for 5 minutes after baking before serving to retain juices.
  • This recipe can be prepared ahead by assembling and refrigerating before baking, increase baking time slightly if starting chilled.
  • For a dairy-free adaptation, substitute cream cheese with a plant-based alternative.

Keywords: Chicken Wellington, puff pastry chicken, mushroom chicken recipe, elegant chicken dinner, baked chicken pastry

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