Description
Chicken Wellington is an elegant and flavorful dish featuring tender seared chicken breasts wrapped in a crispy puff pastry with a savory mushroom duxelles filling. Finished with a rich Dijon cream sauce, this recipe brings classic flavors together in a stunning presentation perfect for special occasions or a comforting gourmet meal.
Ingredients
Scale
For the Chicken Wellington
- 8 oz button mushrooms, trimmed and quartered
- 1¼ pounds boneless, skinless chicken breasts, thick (not thin-sliced), air-chilled recommended
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 small shallot, minced (about 1/4 cup)
- 1 teaspoon dried thyme leaves
- 1 pound 9×9 puff pastry sheets, thawed (2 sheets per box)
- 3 tablespoons Dijon mustard
- 1 large egg, lightly beaten
For the Dijon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon minced shallot
- 1 cup vegetable broth
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Prepare the Mushroom Duxelles: Preheat your oven to 400°F. Using a food processor, finely mince the mushrooms until very small, scraping down the bowl as needed for even texture.
- Sear the Chicken: Pat the chicken breasts dry, then slice each in half to create two roughly 4-inch pieces. Season both sides with kosher salt and black pepper. Heat 1 teaspoon olive oil and 1 tablespoon butter in a large non-stick or cast iron pan over medium-high heat. Sear chicken breasts for about 2 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Cook the Mushroom Mixture: Add the remaining teaspoon of olive oil and tablespoon of butter to the pan. Add minced mushrooms, shallot, garlic, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook while stirring often until the mixture is browned and all liquid has evaporated, about 6–8 minutes. Transfer to a bowl and let cool completely.
- Prepare the Puff Pastry: Lightly flour a clean surface and roll out the puff pastry into an 11-inch even square. Cut into 2 squares. Place the pastry squares about 2 inches apart on a parchment-lined baking sheet.
- Assemble the Wellington: Spread approximately 1/4 cup of the mushroom mixture on each pastry square, leaving an inch border. Place a chicken breast on top, then spread about 1 teaspoon Dijon mustard over the chicken. Fold one edge of the pastry over the chicken, then fold the opposite corner over it. Join the two ends on top to form a tight sealed pocket; secure with toothpicks if needed. Brush all exposed pastry surfaces with the beaten egg wash.
- Bake the Wellington: Bake in the preheated oven at 400°F for 17–20 minutes, or until the puff pastry is golden and crispy and the internal temperature of the chicken reaches 165°F. Cooking time varies depending on chicken thickness.
- Make the Dijon Cream Sauce: While the Wellington bakes, melt butter in a medium saucepan over medium heat. Add minced shallot and cook for 1 minute. Add vegetable broth and increase heat to simmer until reduced by half (about 1/2 cup remaining). Stir in heavy cream and simmer until thickened, stirring occasionally—enough to leave a line when a wooden spoon passes through the sauce. Stir in Dijon mustard and season with salt and black pepper. The sauce will thicken further as it cools.
- Serve: Remove toothpicks from the Wellington, plate individually, and drizzle with the Dijon cream sauce. Serve immediately and enjoy!
Notes
- Use air-chilled chicken for the best flavor and cooking results.
- Ensure the puff pastry edges are fully sealed to prevent leakage during baking.
- The Dijon cream sauce is optional but adds an elegant touch to the dish.
- Follow thawing instructions on your puff pastry packaging before use.
- Refer to tips for gluten-free and dairy-free adaptations if needed.
