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Chicken Wellington recipe

Chicken Wellington wraps tender chicken, mushrooms, onions, and cheese in flaky puff pastry.
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Prep Time 25 minutes
Course Main Course
Cuisine British-inspired

Ingredients
  

  • For the Chicken Wellington
  • 2 large boneless skinless chicken breasts, pounded to an even thickness
  • Salt to taste
  • Black pepper to taste
  • 3 tablespoons butter divided
  • 1 medium yellow onion finely chopped
  • 6 ounces cremini button, or other mushrooms, chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1/4 cup chicken broth
  • 2 ounces Gorgonzola blue cheese, or cheese of choice
  • 2 sheets puff pastry rolled into approximately 7-inch squares
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon cooking oil
  • For the Parmesan Cream Sauce
  • 1 tablespoon butter
  • 1/2 tablespoon all-purpose flour
  • 1/2 cup heavy cream
  • 2 tablespoons reserved sautéed mushrooms
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped onion with a small pinch of salt and cook for 15–20 minutes, stirring occasionally, until soft and golden. Transfer the onions to a bowl.
  • Melt the remaining tablespoon of butter in the same skillet. Add the mushrooms and sauté for 5–6 minutes until softened.
  • Pour in the chicken broth and add the parsley and a pinch of salt. Stir well, scraping up the flavorful browned bits from the bottom of the skillet. Continue cooking until most of the liquid has evaporated.
  • Transfer the mushrooms to a bowl, reserving 2 tablespoons for the Parmesan cream sauce.
  • Add the cooking oil to the skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear briefly on both sides until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a plate.
  • Place the puff pastry sheets on a lightly floured work surface. Divide the cheese between the centers of the pastry sheets, followed by the caramelized onions and mushroom mixture.
  • Place one chicken breast over the filling on each pastry sheet.
  • Whisk the egg with 1 tablespoon of water. Brush the edges of each pastry sheet with the egg wash.
  • Fold the pastry securely around each chicken breast and press the edges to seal. Place each parcel seam-side down on the prepared baking sheet and brush the outside generously with egg wash.
  • Bake the Chicken Wellington recipe for approximately 30 minutes, or until the puff pastry is deeply golden and the chicken reaches a safe internal temperature of 165°F (74°C).
  • Meanwhile, prepare the sauce. Melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
  • Gradually whisk in the heavy cream until smooth. Cook until the sauce begins to thicken.
  • Stir in the reserved mushrooms and simmer for 2 minutes. Reduce the heat to low and whisk in the Parmesan until melted and smooth.
  • Allow the Chicken Wellington to rest for 5 minutes before slicing. Serve warm with the Parmesan cream sauce.

Notes

Chicken broth replaces the traditional dry white wine, providing savory flavor while keeping this mushroom chicken Wellington alcohol-free.