A delicious and elegant Chicken Wellington recipe featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom filling.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 lb total)
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
1 tbsp olive oil
1 tbsp Dijon mustard
8 oz cremini or button mushrooms, finely chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
2 tbsp cream cheese, softened
2 tbsp grated Parmesan cheese
1 tsp fresh thyme leaves, or ½ tsp dried thyme
¼ tsp salt
¼ tsp ground black pepper
1 sheet frozen puff pastry (about 8–10 oz), thawed according to package directions
4 slices prosciutto or thinly sliced ham, optional
½ cup shredded mozzarella cheese, optional
1 large egg
1 tbsp water
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly golden. Transfer to a plate and let cool slightly.
In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and shallot, cooking for 7–10 minutes until the mixture becomes fairly dry.
Stir in the garlic and thyme, cooking for another 30 seconds. Remove from heat and mix in the cream cheese, Parmesan, salt, and black pepper. Allow the filling to cool completely.
Lightly flour a work surface and roll the thawed puff pastry into a rectangle large enough to wrap around the chicken breasts.
Spread a thin layer of Dijon mustard over each cooled chicken breast. Lay prosciutto or ham on the pastry if desired, then spoon the mushroom mixture over the chicken and add mozzarella if using.
Place each chicken breast in the center of its pastry portion, fold the pastry over the chicken, sealing the edges firmly. Place each parcel seam-side down on the prepared baking sheet.
Whisk the egg with 1 tablespoon of water and brush the egg wash over the pastry. Make a few small slits on top to allow steam to escape.
Bake for 25–35 minutes until the pastry is puffed and golden and the chicken reaches an internal temperature of 165°F.
Let the Chicken Wellington rest for 5–10 minutes before slicing and serve warm.
Notes
Ensure the chicken is not overcooked during the searing step as it will continue to cook in the oven.
Feel free to customize the mushroom filling with other herbs or cheeses.
For a vegetarian option, substitute the chicken with a hearty vegetable filling.