Description
This Chicken Wellington recipe features tender, seared chicken breasts wrapped in a savory mushroom duxelles and flaky puff pastry, baked to golden perfection and served with a rich Dijon cream sauce. Perfect for an elegant yet approachable meal that impresses with its balance of textures and flavors.
Ingredients
Chicken and Mushroom Filling
- 8 oz button mushrooms, trimmed and quartered
- 1¼ pounds boneless, skinless chicken breasts, thick (not thin-sliced) and air-chilled recommended
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 2 tablespoons butter, divided
- 1 small shallot, minced (about 1/4 cup plus 1 tablespoon minced shallot)
- 1 teaspoon dried thyme leaves
- 2 garlic cloves, minced
- 3 tablespoons Dijon mustard
Puff Pastry
- 1 pound 9×9 puff pastry sheets, thawed (2 sheets per box)
- 1 large egg, lightly beaten (for egg wash)
Dijon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon minced shallot
- 1 cup vegetable broth
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prep Mushrooms: Preheat your oven to 400 degrees Fahrenheit. Place the button mushrooms into a food processor and pulse until they are finely minced. Be sure to scrape down the sides as needed to ensure even chopping.
- Sear Chicken: Pat the chicken breasts dry with a paper towel, then slice each breast in half to create two approximately 4-inch portions. Season both sides lightly with kosher salt and black pepper. Heat 1 teaspoon of olive oil and 1 tablespoon of butter in a large non-stick or cast iron skillet over medium-high heat. Sear the chicken breasts for about 2 minutes per side until golden brown but not fully cooked through. Remove from skillet and set aside on a plate.
- Cook Mushroom Mixture: Add the remaining 1 teaspoon of olive oil and 1 tablespoon of butter to the same pan. Stir in the minced mushrooms, minced shallot, garlic, dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook the mixture, stirring frequently, until browned and all moisture has evaporated, about 6 to 8 minutes. Transfer the mixture to a bowl and allow to cool completely.
- Prepare Puff Pastry: Lightly flour a clean surface or cutting board. Roll out the thawed puff pastry into an 11-inch even square. Cut the pastry into 2 squares. Place these squares on a parchment-lined baking sheet with about 2 inches of space between them.
- Assemble Wellington: Spread approximately 1/4 cup of the cooled mushroom mixture evenly over the top of each puff pastry square, leaving about a 1-inch border around the edges. Place one seared chicken breast on top of the mushroom layer, then spread about 1 teaspoon of Dijon mustard over the top of each chicken breast.
- Fold Pastry: Fold one edge of the puff pastry inward over the chicken, then fold the opposite edge over it to encase the chicken fully. Take the two ends and fold them over each other to form a tight, sealed pastry pocket with no gaps or holes. Optionally, secure with toothpicks to prevent opening during baking. Brush the top and sides of the pastry generously with the beaten egg wash.
- Bake: Place the baking sheet in the preheated oven and bake for 17 to 20 minutes, or until the puff pastry is golden brown and crisp, and the internal temperature of the chicken reaches 165 degrees Fahrenheit. Cooking times may vary based on the thickness of the chicken breasts.
- Make Dijon Cream Sauce: While the Wellington bakes, prepare the sauce. Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add 1 tablespoon minced shallot and sauté for about 1 minute until fragrant. Pour in 1 cup vegetable broth and increase the heat to bring it to a simmer. Reduce the broth until about half remains (approximately 1/2 cup). Stir in 1/3 cup heavy cream and continue to simmer until the sauce thickens enough that a wooden spoon leaves a trail when run through the sauce. Stir in 1 tablespoon Dijon mustard and season with kosher salt and freshly ground pepper to taste. The sauce will continue to thicken as it cools.
- Serve: Remove the Chicken Wellington from the oven, let it rest briefly, then serve immediately with a generous drizzle of the Dijon cream sauce. Enjoy your elegant homemade meal!
Notes
- Ensure chicken breasts are thick and not thinly sliced for best results and proper cooking.
- Cooling the mushroom mixture before assembling helps prevent the pastry from becoming soggy.
- Use an instant-read thermometer to confirm chicken reaches safe internal temperature of 165°F.
- The Dijon cream sauce can be prepared ahead of time and gently reheated before serving.
- To keep the pastry sealed, toothpicks can be used but remember to remove them before serving.
- Allow the cooked Chicken Wellington to rest for 5 minutes before slicing to retain juices.
