Description
This Chicken Wellington recipe combines tender chicken with a rich, garlicky mushroom filling, all wrapped in flaky puff pastry. It’s an elegant dish that’s perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 2 medium boneless skinless chicken breasts
- 1 sheet puff pastry (thawed if frozen)
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon chopped fresh parsley
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season both chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of oil. Sear the chicken for 2–3 minutes on each side until it’s golden brown. Avoid overcrowding the pan, as this can lead to steaming rather than searing. Once done, set aside to cool.
- In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the finely chopped shallots. Sauté for about 3-4 minutes until they turn translucent and fragrant. Be careful not to burn them; keep stirring occasionally.
- Add the minced garlic and chopped mushrooms to the skillet. Cook for about 5-7 minutes until the mushrooms release their moisture and it evaporates. This step is crucial; you want a dry mixture to prevent soggy pastry.
- Stir in the heavy cream and chopped parsley, cooking for an additional 2 minutes. This will create a creamy filling. Turn off the heat and allow the mixture to cool completely.
- On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Spread half of the mushroom mixture in the center of the pastry, then place one chicken breast on top. Spoon the remaining mushroom mixture over the chicken.
- Carefully fold the pastry over the filling, sealing the edges well to prevent any leaks. Place the seam-side down on a baking sheet lined with parchment paper. This step is vital; ensure the pastry is tightly sealed.
- Brush the top of the pastry with the egg yolk for a beautiful golden color. You can score the top lightly with a knife for decoration, but avoid cutting too deep.
- Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the pastry is puffed and golden brown. The filling should be cooked through and the pastry flaky. Keep an eye on it to avoid burning.
- Once baked, let the Chicken Wellington rest for 5–10 minutes before slicing. This resting period allows the juices to redistribute, making each slice moist and flavorful.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Make sure to cool the mushroom filling completely before assembling your Wellington; this prevents the pastry from becoming soggy. For a richer flavor, consider adding a pinch of nutmeg or more herbs like thyme to the mushroom mixture.