Name: Chicken Wellington Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 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 (finely chopped, white or cremini); 1 teaspoon thyme leaves (fresh or dried); 2 tablespoons dry white wine (or chicken broth); 2 tablespoons cream cheese (or pâté for classic option); 2 tablespoons fresh parsley (chopped); 1 sheet puff pastry (thawed); 1 egg (beaten with 1 tablespoon water for egg wash)

Ingredients

Chicken and Seasoning

4 boneless skinless chicken breasts (about 6 ounces each)
Salt and freshly ground black pepper (to taste)
1 tablespoon Dijon mustard

For Searing

2 tablespoons olive oil

Mushroom Filling

2 tablespoons butter
1 small onion (finely chopped)
2 cloves garlic (minced)
8 ounces mushrooms (finely chopped, white or cremini)
1 teaspoon thyme leaves (fresh or dried)
2 tablespoons dry white wine (or chicken broth)
2 tablespoons cream cheese (or pâté for classic option)
2 tablespoons fresh parsley (chopped)

Pastry and Finishing

1 sheet puff pastry (thawed)
1 egg (beaten with 1 tablespoon water for egg wash)

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Instructions

Prep the oven and baking sheet: Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prevent sticking and allow for even baking.
Season and sear the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear each breast for 2 to 3 minutes per side until golden brown. Remove from the skillet and let cool slightly.
Make the mushroom filling: In the same skillet, melt the butter, then add the chopped onion and cook for 2 minutes until softened. Add the garlic and mushrooms, cooking for 5 to 6 minutes until the moisture evaporates and the mushrooms begin to brown. Stir in the thyme and white wine, cooking until the liquid is absorbed. Mix in the cream cheese and parsley, then season with salt and pepper. Remove from heat and let the filling cool.
Assemble the Wellington parcels: Roll out the puff pastry on a lightly floured surface and cut it into 4 equal squares. Brush each chicken breast with Dijon mustard, then top with some of the mushroom mixture. Place each breast in the center of a pastry square, wrap the pastry around the chicken, sealing the edges tightly to enclose the filling, and place seam-side down on the prepared baking sheet.
Brush and bake: Brush each pastry parcel with the egg wash to achieve a shiny, golden crust. Cut a small slit on top of each parcel to allow steam to escape during baking. Bake for 25 to 30 minutes until the pastry is golden brown and the chicken reaches an internal temperature of 165 °F (74 °C). Remove from oven and let rest briefly before serving.

Notes

Ensure the puff pastry is well chilled before assembling for easier handling.
Substitute cream cheese with pâté for an authentic, richer flavor.
Use a kitchen thermometer to verify chicken is cooked through without drying out.
Let the assembled parcels rest for 5 minutes after baking to allow juices to redistribute.
This dish pairs well with roasted vegetables or a fresh green salad.

Author: Monica
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: British