Description
Chicken Wellington is an elegant main dish featuring tender chicken breast wrapped in a savory mushroom filling and flaky puff pastry, then baked until golden and crisp.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 250 g mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme or dried thyme
- 1/2 cup cream cheese
- 1 sheet puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear chicken on both sides until lightly golden. Remove and cool.
- In the same skillet, sauté onion and garlic until soft.
- Add mushrooms and thyme, cooking until moisture evaporates. Season lightly.
- Stir in cream cheese until well combined. Remove from heat and cool slightly.
- Roll out puff pastry and cut into portions large enough to wrap each chicken breast.
- Spread mushroom mixture on pastry, place chicken on top, and wrap tightly.
- Seal edges, place seam-side down, and brush with egg wash.
- Bake for 25–30 minutes until pastry is golden and chicken is cooked through.
- Rest for 5 minutes before serving.
Notes
- Ensure mushroom mixture is dry to avoid soggy pastry.
- Chicken thighs can be used for a juicier result.
- Serve with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British