Description
Flaky puff pastry wrapped around juicy chicken and finished with a silky Dijon cream drizzle.
Ingredients
Scale
- 2 large chicken breasts
- 1 sheet puff pastry, thawed
- 1 cup sliced mushrooms
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 egg (for egg wash)
- 2 cloves garlic, minced
- ½ teaspoon thyme
- Salt & black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken with salt and pepper. Sear in olive oil 3–4 minutes per side until lightly golden (not fully cooked). Set aside.
- In the same pan, sauté mushrooms, garlic, butter, and thyme until softened and lightly browned. Cool slightly.
- Roll out puff pastry and spread mushroom mixture in the center. Place chicken on top and brush with Dijon.
- Fold pastry tightly around the chicken, seal edges, and brush with egg wash.
- Bake 25–30 minutes until pastry is deep golden and internal temp reaches 165°F (74°C). Rest 5 minutes.
- For the sauce, simmer cream and remaining Dijon in a small saucepan until slightly thickened. Slice Wellington and spoon sauce generously over top.
Notes
- Ensure the chicken is not fully cooked before wrapping in pastry.
- Let the Wellington rest before slicing for easier serving.
- Adjust seasoning according to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg