Chicken Wellington Puff Pastry Wrapped Chicken
Elevate your dinner table with this elegant and mouthwatering Chicken Wellington, featuring tender chicken breasts wrapped in golden, flaky puff pastry. Perfect for impressing guests or treating yourself to a gourmet delight, this recipe layers Dijon mustard-spread pastry with savory prosciutto and a rich mushroom duxelles, made from sautéed shallots, garlic, and earthy button mushrooms enhanced with fresh thyme. Seared to perfection and baked until golden, each parcel delivers a symphony of textures and flavors. Whether for a festive occasion or a luxurious weeknight meal, this puff pastry-wrapped chicken is guaranteed to be a showstopper. Serve warm with a crisp green salad or roasted vegetables for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 sheets Puff pastry sheets
- 250 grams Button mushrooms
- 2 small Shallots
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 2 tablespoons Dijon mustard
- 1 large Egg
- 1 tablespoon Water
- 8 slices Prosciutto
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Season the chicken breasts on both sides with salt and black pepper.
In a skillet over medium-high heat, add 1 tablespoon of olive oil and sear the chicken breasts for 2 minutes per side until golden brown but not fully cooked. Remove and let rest.
In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the finely chopped shallots and garlic until fragrant, about 2 minutes.
Add the finely chopped mushrooms and cook until all the moisture has evaporated, about 7-8 minutes. Stir in the fresh thyme, season with salt and pepper, and let the mixture cool slightly. This is the mushroom duxelles.
Lightly roll out the puff pastry sheets on a floured surface. Cut each sheet in half, creating 4 equal-sized rectangles.
Spread a thin layer of Dijon mustard onto each piece of puff pastry.
Lay 2 slices of prosciutto on each puff pastry rectangle, then spread a thin layer of the cooled mushroom duxelles on top of the prosciutto.
Place one seared chicken breast in the center of each prepared puff pastry rectangle.
Carefully fold the puff pastry over the chicken, sealing the edges tightly by pinching them together. If necessary, trim excess pastry to avoid bulk. Place the seam-side down on the prepared baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the puff pastry with the egg wash.
Using a sharp knife, gently score the top of the pastry with decorative patterns, being careful not to cut all the way through.
Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and puffed.
Remove from the oven and let rest for 5 minutes before serving. Slice carefully if desired and serve warm.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 5600 mg | 244% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.5 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
