Description
Chicken Wellington is an elegant main dish featuring tender seasoned chicken breasts layered with savory mushroom duxelles and wrapped in flaky golden puff pastry.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
- 4 slices turkey ham or beef prosciutto (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 200°C (400°F).
- Season chicken breasts with salt and black pepper.
- Sear chicken in a hot skillet for 2–3 minutes per side until lightly browned. Remove and cool.
- In the same pan, melt butter and sauté mushrooms, garlic, and thyme until moisture evaporates. Cool completely.
- Brush chicken with Dijon mustard.
- Lay puff pastry flat and place turkey ham or beef prosciutto slices in the center if using.
- Spread mushroom mixture evenly over the ham layer.
- Place chicken on top and wrap pastry tightly, sealing edges.
- Place seam-side down on a baking sheet and brush with egg wash.
- Score the top lightly for decoration.
- Bake for 25–30 minutes until pastry is golden and internal temperature reaches 75°C (165°F).
- Rest 5–10 minutes before slicing.
Notes
- Ensure mushroom mixture is dry to prevent soggy pastry.
- Chill wrapped chicken for 15 minutes before baking for better shape.
- Serve with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired