Chicken Wellington Recipe

Introduction

Chicken Wellington is a delightful twist on a classic dish, featuring tender chicken breasts wrapped in puff pastry with a savory mushroom and cream cheese filling. It’s elegant enough for a special dinner but simple enough for a weekday treat.

Ingredients

• 1 sheet puff pastry
• 2 teaspoons ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
• 4 skinless, boneless chicken breasts (about 6 oz each)
• 1 1/2 cups cremini mushrooms, chopped
• 2 medium shallots, finely chopped
• 1/2 teaspoon dried thyme leaves, chopped
• 1 1/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon chopped fresh parsley
• 3 oz cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 large egg, beaten
• 1 teaspoon water

Instructions

1. Step 1: Preheat the oven to 400°F. Thaw the puff pastry sheet at room temperature for about 30 minutes while you make the filling.
2. Step 2: Preheat a large skillet over high heat. Add the oil and, when shimmering, add the chopped mushrooms. Cook until their liquid has released and evaporated.
3. Step 3: Reduce heat to medium and add the shallots and thyme. Cook, stirring frequently, until the shallots are soft. Remove from heat, stir in the parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Step 4: Mix the cream cheese and Dijon mustard until smooth.
5. Step 5: In a small bowl, combine the beaten egg and water. Whisk until well combined and smooth to create the egg wash.
6. Step 6: Unfold the pastry sheet on a lightly floured surface. Roll it into a 14-inch square and cut into four 7-inch squares.
7. Step 7: Spoon one-quarter of the mushroom mixture onto each pastry square. Top with a chicken breast, then season each with 1 teaspoon salt and 1/4 teaspoon black pepper. Spread one-quarter of the cream cheese mixture onto each chicken breast.
8. Step 8: Brush the edges of each square with egg wash. Fold each corner toward the center to cover the chicken and seal the edges securely.
9. Step 9: Place the Wellingtons seam-side down on a baking sheet. Brush the tops with the remaining egg wash.
10. Step 10: Bake for 25-30 minutes, or until the pastry is golden brown and the chicken registers 165°F internally. Let rest briefly before serving.

Tips & Variations

• For extra flavor, add a teaspoon of finely chopped garlic to the mushroom mixture while cooking.
• Try substituting cremini mushrooms with shiitake or portobello for a deeper taste.
• Brush the pastry with a little cream or milk before baking if you prefer a softer crust.
• Serve with a simple green salad or roasted vegetables for a balanced meal.

Storage

Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Wellington ahead of time?

Yes, you can assemble the Wellingtons and keep them wrapped in the refrigerator for a few hours before baking. Just brush with egg wash right before baking for the best golden finish.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta or mascarpone for a slightly different texture and flavor, though cream cheese provides the best balance of creaminess and tang.

Chicken Wellington Recipe

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4.6 from 125 reviews

This Chicken Wellington recipe combines tender chicken breasts wrapped in a savory mushroom and shallot filling, topped with a creamy Dijon-infused cream cheese, all encased in flaky puff pastry. Baked to golden perfection, this elegant dish is perfect for a special dinner or entertaining guests.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet puff pastry

Chicken and Filling

• 4 skinless, boneless chicken breasts (about 6 oz each)
• 1 1/2 cups cremini mushrooms, chopped
• 2 medium shallots, finely chopped
• 1/2 teaspoon dried thyme leaves, chopped
• 1 1/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon chopped fresh parsley

Dairy and Seasonings

• 3 oz cream cheese, softened
• 1 tablespoon Dijon mustard
• 2 teaspoon ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
• 1 large egg, beaten
• 1 teaspoon water

Instructions

1. Preheat Oven and Thaw Pastry: Preheat the oven to 400°F (204°C). Thaw the puff pastry sheet at room temperature for about 30 minutes while preparing the filling.
2. Cook Mushroom Filling: Heat a large skillet over high heat and add the oil. When shimmering, add the chopped mushrooms and cook until their liquid has evaporated. Reduce heat to medium, then add shallots and thyme. Cook, stirring frequently, until shallots are soft. Remove from heat and stir in fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Prepare Cream Cheese Mixture: In a bowl, mix the softened cream cheese and Dijon mustard until smooth.
4. Make Egg Wash: In a small bowl, combine the beaten egg and water. Whisk vigorously until smooth and well combined.
5. Roll and Cut Pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it into a 14-inch square and cut into four 7-inch squares.
6. Assemble Wellingtons: Spoon one-quarter of the mushroom mixture onto each pastry square, then place a seasoned chicken breast on top. Season each chicken breast with 1 teaspoon salt and 1/4 teaspoon black pepper. Spread one-quarter of the cream cheese mixture evenly over each piece of chicken.
7. Wrap and Seal Pastry: Brush the edges of each pastry square with the egg wash. Fold each corner toward the center over the chicken, sealing the edges tightly to encase the chicken and filling.
8. Prepare for Baking: Place the wrapped Wellingtons seam-side down on a sheet pan. Brush the tops with the remaining egg wash to promote browning.
9. Bake: Bake the Wellingtons for 25-30 minutes or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Notes

• Make sure to thaw the puff pastry thoroughly at room temperature for easier handling and rolling.
• Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
• You can substitute cremini mushrooms with button mushrooms if preferred.
• For a crispier crust, brush the pastry with egg wash twice before baking.
• Allow the Wellingtons to rest for 5 minutes after baking before serving to let juices redistribute.

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