Description
This Easy Chicken Wellington is a stunning, restaurant-quality dish made simple for home cooks. Juicy chicken breasts are wrapped in savory mushroom filling and flaky puff pastry — perfect for holidays, dinner parties, or whenever you want to impress!
Ingredients
For the chicken:
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4 boneless, skinless chicken breasts
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Salt and pepper to taste
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2 tbsp olive oil
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1 tbsp Dijon mustard (optional, for extra flavor)
For the mushroom filling:
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8 oz mushrooms, finely chopped
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp butter
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1 tsp fresh thyme (or ½ tsp dried thyme)
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Salt and pepper to taste
For the pastry:
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1 box (2 sheets) frozen puff pastry, thawed
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1 egg (beaten, for egg wash)
Instructions
1️⃣ Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Cook the chicken:
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken for 2-3 minutes per side until lightly browned (it will finish cooking in the oven). Remove and let cool slightly.
3️⃣ Make the mushroom filling:
In the same skillet, melt butter over medium heat. Add chopped onions and cook for 2-3 minutes until softened. Stir in garlic and mushrooms, cooking until the mixture is dry and caramelized, about 8-10 minutes. Season with thyme, salt, and pepper. Let cool completely.
4️⃣ Assemble the Wellingtons:
Roll out the puff pastry sheets slightly on a floured surface. Spread a thin layer of Dijon mustard (if using) on each sheet. Divide the mushroom mixture evenly and place in the center of each piece of pastry. Top with a chicken breast.
5️⃣ Wrap and seal:
Fold the pastry over the chicken, sealing the edges tightly and trimming any excess. Place seam-side down on the prepared baking sheet.
6️⃣ Egg wash:
Brush each Wellington with beaten egg for a golden finish.
7️⃣ Bake:
Bake for 25-30 minutes, or until the pastry is puffed and golden brown and the chicken reaches 165°F (74°C).
8️⃣ Rest and serve:
Let cool for 5 minutes before slicing. Serve with your favorite sides or a light salad.
Notes
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You can add a layer of thin prosciutto or spinach on top of the mushroom filling for extra flavor.
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Make sure the mushroom filling is well-cooked and dry to avoid soggy pastry.
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Leftovers reheat best in the oven to keep the pastry crisp.
- Prep Time: 25 min
- Cook Time: 30 min