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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.

Ingredients

Scale

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

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