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Delicious Chicken Wellington cooked to perfection, served with fresh herbs.

Chicken Wellington

A comforting yet elegant dish combining seared chicken and creamy mushroom filling wrapped in golden puff pastry, perfect for cozy dinners and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Modern Comfort
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces medium boneless skinless chicken breasts Choose evenly sized breasts for uniform cooking.
  • 1 sheet puff pastry (thawed if frozen) Keep the pastry cold for best lift and flake.
  • 1 cup finely chopped mushrooms Use cremini and shiitake for deeper umami or button mushrooms for a milder profile.
  • 1 small shallot, finely chopped Shallots are softer and sweeter than onion.
  • 2 cloves garlic, minced Fresh garlic is best; avoid jarred for a cleaner flavor.
  • 1 tablespoon unsalted butter Adds richness to the filling.
  • 2 tablespoons heavy cream For creaminess; see notes for lighter options.
  • 1 tablespoon chopped fresh parsley Adds freshness to the dish.
  • 1 each egg yolk For brushing; adds shine.
  • 1 teaspoon salt Season the chicken before cooking.
  • 1/2 teaspoon black pepper Adds flavor to the chicken.

Method
 

Preparation
  1. Season chicken breasts with salt and pepper. Sear in a hot skillet with oil for 2–3 minutes per side until golden. Set aside to cool.
  2. In the same skillet, melt butter. Sauté shallots until translucent, then add garlic and chopped mushrooms. Cook until liquid evaporates.
  3. Stir in heavy cream and parsley. Cook for 2 more minutes, then remove from heat and let cool.
  4. Lightly roll out the puff pastry on a floured surface. Spread half the mushroom mixture in the center, place one chicken breast on top, and add remaining filling.
  5. Fold the pastry over, sealing the edges. Place seam-side down on a baking sheet.
  6. Brush with egg yolk and score the top if desired.
  7. Bake at 400°F (200°C) for 25–30 minutes until golden and puffed.
  8. Let rest 5–10 minutes before slicing and serving.

Notes

Chilling the wrapped parcels for 10 minutes helps the pastry hold its shape. Use a thermometer to ensure chicken reaches 165°F for safety.