Description

This Chicken Wellington recipe features tender boneless skinless chicken breasts coated with Dijon mustard and wrapped in a savory mushroom duxelles and flaky puff pastry. The mushroom duxelles combines finely chopped mushrooms, onion, garlic, and herbs sautéed in olive oil and butter, then enriched with cream cheese or pâté for a luxurious flavor. The wrapped chicken is brushed with egg wash to achieve a golden, crispy pastry crust upon baking. Perfect for an elegant dinner or special occasion, this dish impresses with its balance of juicy chicken, earthy mushrooms, and buttery pastry.

Ingredients

Scale

Chicken & Seasoning

4 boneless skinless chicken breasts (about 6 ounces each)
Salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard

Mushroom Duxelles

2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms (white or cremini), finely chopped
1 teaspoon thyme leaves (fresh or dried)
2 tablespoons dry white wine or chicken broth
2 tablespoons cream cheese or pâté
2 tablespoons fresh parsley, chopped

Puff Pastry & Finishing

1 sheet puff pastry, thawed
1 egg, beaten with 1 tablespoon water (for egg wash)

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Instructions

Prepare the chicken: Season the chicken breasts with salt and freshly ground black pepper. Brush each breast evenly with Dijon mustard, ensuring they are well coated. Set aside.
Make the mushroom duxelles: Heat olive oil and butter in a skillet over medium heat. Add finely chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes. Add the finely chopped mushrooms and thyme leaves, cooking until the mushroom moisture evaporates and mixture is soft, about 8-10 minutes. Stir in the white wine or chicken broth and cook until liquid dissolves. Remove from heat and mix in cream cheese or pâté and fresh parsley. Allow to cool slightly.
Assemble the Wellington: Roll out the thawed puff pastry sheet on a lightly floured surface. Spread a thin layer of the mushroom duxelles in the center of the pastry. Place one mustard-coated chicken breast on top of the duxelles. Spoon more mushroom mixture over the chicken. Carefully fold the puff pastry around the chicken, sealing the edges to encase the filling completely. Repeat for remaining breasts if making individually, or use one large sheet to wrap all together.
Apply egg wash and bake: Place the wrapped chicken seam side down on a parchment-lined baking sheet. Brush the entire pastry surface generously with the beaten egg wash to ensure a golden finish. Preheat the oven to 400°F (200°C), then bake the Wellington for 25-30 minutes or until the pastry is puffed and golden brown and chicken internal temperature reaches 165°F (74°C).
Rest and serve: Remove from oven and let the Chicken Wellington rest for 5 minutes before slicing. Serve warm with your favorite sides.

Notes

Ensure chicken breasts are patted dry before seasoning to help mustard adhere better.
Use dry white wine for depth of flavor; chicken broth works as a non-alcoholic substitute.
Keep the mushroom duxelles mixture relatively dry to prevent soggy pastry.
For extra crispiness, chill the assembled Wellington in the refrigerator for 10-15 minutes before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.