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Creamy Chicken Wellington

Golden puff pastry wrapped around tender chicken and savory mushrooms, topped with a rich herb cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 slices
Course: Dinner, Main Course
Cuisine: Continental, French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Wellington
  • 2 large chicken breasts boneless, skinless
  • 1 sheet puff pastry thawed
  • 1 cup mushrooms finely chopped
  • 1 small yellow onion minced
  • 1 tbsp Dijon mustard
  • 1 large egg for wash
The Sauce
  • 2 tbsp butter
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme chopped

Equipment

  • Skillet
  • Baking sheet
  • Pastry brush
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Sauté onions and mushrooms in a skillet until liquid evaporates. Season and cool.
  3. Sear chicken breasts for 1 minute per side to brown. Brush with mustard.
  4. Roll out pastry, place mushroom mixture in center, top with chicken.
  5. Fold pastry over chicken to seal. Score top and brush with egg wash.
  6. Bake for 25-30 minutes until golden and chicken is cooked through.
  7. Make sauce: melt butter, add flour, whisk in broth and cream. Simmer until thick.
  8. Slice Wellington and pour hot sauce over the top to serve.

Notes

Ensure the mushroom mixture is dry before assembling to prevent a soggy bottom. Let the chicken rest for 5 minutes before slicing.