Chicken Wellingtons
Elevate your dinner table with these irresistible Chicken Wellingtons—a delightful twist on the classic Beef Wellington. Tender, golden-seared chicken breasts are nestled under a layer of savory sautéed cremini mushrooms, shallots, garlic, and fresh thyme, all wrapped in a flaky puff pastry that bakes to perfection. A touch of Dijon mustard adds a tangy kick, while a glossy egg wash ensures every parcel boasts a stunning, golden hue. This recipe is surprisingly achievable, requiring just 30 minutes of prep and 35 minutes of bake time, making it perfect for impressing guests or adding a gourmet touch to a weeknight meal. Serve these elegant Chicken Wellingtons with roasted vegetables or a crisp green salad for a complete and unforgettable dining experience. Perfect search terms: "Chicken Wellington recipe," "easy puff pastry chicken dinners," "gourmet chicken recipes."
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 sheets Puff pastry sheets
- 2 cups Cremini mushrooms, finely chopped
- 1 medium Shallot, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1 large Egg yolk
- 1 tablespoon Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then sear each side until golden brown, about 2-3 minutes per side. Remove from heat and let cool.
In the same skillet, melt the butter over medium heat. Add the shallot and garlic, cooking until softened, about 2 minutes. Stir in the mushrooms, thyme, and the remaining salt and pepper, cooking until the mixture becomes dry and all the moisture has evaporated, about 8-10 minutes. Let cool.
On a lightly floured surface, roll out each puff pastry sheet and cut it in half, creating 4 rectangular pieces.
Spread a thin layer of Dijon mustard in the center of each pastry piece. Place a chicken breast on top of the mustard layer, then top the chicken with a generous spoonful of the mushroom mixture, spreading it evenly.
Fold the edges of the pastry around the chicken to create a tight seal, pinching the seams together. Place the sealed side down on a parchment-lined baking sheet.
In a small bowl, whisk together the egg yolk and heavy cream to create an egg wash. Brush the tops and sides of the pastry parcels with the egg wash.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
Let the Chicken Wellingtons rest for 5 minutes before serving. Serve warm with your choice of side dishes, such as roasted vegetables or a green salad.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.6 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3786 mg | 81% | |
*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.
