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–+ servings
Chicken Wellington

Irresistible Chicken Wellington with Creamy Dijon Sauce

This Chicken Wellington combines savory chicken and mushrooms in a flaky pastry, perfect for gourmet dinners at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 300 g Button Mushrooms Substitute with cremini or portobello for a meatier taste
  • 2 pieces Boneless, Skinless Chicken Breasts Opt for air-chilled for better flavor
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil Can replace with vegetable oil
  • 2 tablespoons Butter Can substitute with non-dairy butter
  • 2 pieces Shallots Replace with finely chopped onion if unavailable
  • 1 teaspoon Dried Thyme Leaves Fresh thyme can also be used
  • 2 pieces Garlic Cloves Can substitute with garlic powder if needed
For the Pastry
  • 2 sheets Puff Pastry Ensure it's thawed before use
  • 2 tablespoons Dijon Mustard Use whole grain mustard for different texture
  • 1 piece Large Egg Used for egg wash
For the Cream Sauce
  • 1 cup Vegetable Broth Replace with chicken broth for richer flavor
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free option

Equipment

  • Oven
  • Skillet
  • Food processor
  • Baking Sheet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. Pulse the button mushrooms in a food processor until finely chopped. Sauté in a skillet with olive oil for 5-7 minutes until moisture evaporates. Let cool.
  3. Pat the chicken breasts dry and slice in half horizontally. Season with salt and pepper. Sear in the skillet for 2 minutes each side until golden brown. Remove from heat.
  4. In the same skillet, add butter, shallots, and garlic. Sauté for 3-4 minutes until softened. Stir in cooled mushrooms and thyme, and cook for an additional 2 minutes.
  5. Roll out the thawed puff pastry sheets, cut into four squares, and lay them out.
  6. On each pastry square, spread a layer of mushroom mixture, place a piece of chicken, and smear with dijon mustard. Fold and seal the pastry.
  7. Brush the tops with egg wash and bake for 17-20 minutes until golden brown.
  8. For the cream sauce, melt butter in a saucepan and sauté shallots for 2-3 minutes. Add broth, simmer until reduced by half, then stir in cream and mustard. Season and keep warm.
  9. Serve the baked Chicken Wellingtons hot, drizzled with the cream sauce.

Nutrition

Serving: 1portionCalories: 540kcalCarbohydrates: 25gProtein: 32gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Let the Chicken Wellington rest for a few minutes after baking for better slicing. Use a meat thermometer to check that chicken reaches 165°F (74°C).

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