Description
This Chicken Wellington recipe features tender boneless 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 impressive dinner, it balances earthy mushroom flavors, buttery pastry, and a creamy, tangy sauce.
Ingredients
Chicken and Mushroom Wellington
- 8 oz button mushrooms, trimmed and quartered
- 1¼ pounds boneless, skinless chicken breasts, thick and air-chilled recommended
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 3 tablespoons butter (divided)
- 1 small shallot, minced (about 1/4 cup)
- 1 teaspoon dried thyme leaves
- 2 garlic cloves, minced
- 1 pound puff pastry sheets, thawed (9×9 inch sheets, 2 sheets per box)
- 3 tablespoons Dijon mustard
- 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 black pepper, to taste
Instructions
- Preheat and prepare mushrooms: Preheat your oven to 400°F (200°C). Using a food processor, pulse the button mushrooms until they are finely minced. Scrape down the sides of the bowl as needed to ensure even chopping.
- Sear the chicken: Pat chicken breasts dry and slice each into two roughly 4-inch pieces. Season both sides lightly with kosher salt and freshly ground black pepper. Heat 1 teaspoon olive oil and 1 tablespoon butter in a large non-stick or cast iron skillet over medium-high heat. Sear each chicken piece about 2 minutes per side until golden brown but not cooked through. Remove and set aside.
- Cook mushroom mixture: Add another teaspoon of olive oil and 1 tablespoon butter to the same pan. Add minced mushrooms, shallot, garlic, thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring frequently, until the mixture is browned and all liquid has evaporated, about 6-8 minutes. Transfer to a bowl and let cool completely.
- Prepare puff pastry: Lightly flour a clean surface and roll out the puff pastry into an 11-inch square. Cut into two equal squares. Place the pastry squares on a parchment-lined baking sheet about 2 inches apart.
- Assemble the Wellington: Spread about ¼ cup of the cooled mushroom mixture evenly over each pastry square, leaving a 1-inch border around the edges. Place a seared chicken breast on top of the mushroom layer. Spread about 1 teaspoon Dijon mustard over the top of the chicken evenly.
- Wrap the pastry: Fold one edge of the pastry in towards the chicken, then fold the opposite edge over it to create a neat pocket with no holes. Bring the ends together and press to seal tightly. Secure with toothpicks if needed. Brush the entire pastry package with the beaten egg wash for a golden finish.
- Bake the Wellington: Bake in the preheated oven for 17-20 minutes, or until the puff pastry is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C). Cooking time varies with breast thickness; for breasts around ¾ inch thick, 17 minutes is sufficient.
- Make the Dijon cream sauce: While the Wellington bakes, melt 1 tablespoon butter in a medium saucepan over medium heat. Add minced shallot and sauté for 1 minute. Pour in vegetable broth and increase heat, simmering until reduced by half (about ½ cup remains). Stir in heavy cream and continue simmering until the sauce thickens enough to leave a line when stirred with a wooden spoon. Remove from heat and whisk in Dijon mustard. Season with kosher salt and black pepper to taste. The sauce will thicken further as it cools.
- Serve: Remove toothpicks from the Wellington if used. Plate each Wellington and spoon generous amounts of Dijon cream sauce on top or alongside. Serve immediately and enjoy!
Notes
- Ensure chicken breasts are thick and not thin-sliced for best results.
- Cool the mushroom mixture completely before assembling to prevent pastry from becoming soggy.
- Use an instant-read thermometer to check chicken temperature for safety.
- If puff pastry gets too soft, keep it chilled until ready to assemble.
- The Dijon cream sauce can be adjusted by reducing or increasing mustard to taste.
- To make cleanup easier, use parchment paper on the baking sheet.
