Description
This Chicken & Mushroom Wellington is a sophisticated yet approachable dish featuring tender chicken breasts enveloped in a savory mushroom, garlic, and thyme filling, all wrapped in flaky puff pastry. Perfect for special occasions or a gourmet weeknight dinner, it combines rich flavors and elegant presentation with a golden, crisp exterior.
Ingredients
Scale
Chicken and Filling
- 2 boneless, skinless chicken breasts
- 1 tbsp butter
- 100g chestnut or button mushrooms, chopped
- 1 garlic clove, crushed
- 1 tsp thyme leaves
- ½ lemon, juiced
- 100g low-fat soft cheese
- 1 tsp Dijon or wholegrain mustard
Pastry and Decoration
- 320g sheet ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Prepare the Mushroom Filling: Melt the butter in a frying pan over medium heat until sizzling. Add the chopped mushrooms and fry for 8 minutes until soft and lightly browned. Add the crushed garlic, thyme leaves, and lemon juice, increase the heat to medium-high, and cook for 1 more minute until the mushroom liquid evaporates. Season to taste, remove from heat, and allow to cool completely.
- Combine the Filling: Transfer the cooled mushroom mixture to a bowl, add the low-fat soft cheese and Dijon mustard. Beat everything together with a wooden spoon until well combined. Refrigerate the filling while preparing the chicken; it can be kept covered in the fridge for up to a day.
- Prepare the Chicken: Place the chicken breasts on a board, gently open them out, and bash with a meat mallet or rolling pin until they have an even thickness. Season both sides and set aside.
- Assemble the Wellington: Unroll the puff pastry and cut out two rectangles: one 16cm and the other 18cm. Place the smaller rectangle on baking parchment and brush lightly with beaten egg. Lay one chicken breast on the pastry, smooth side down. Spoon the mushroom filling over it evenly. Place the second chicken breast on top, smooth side up, positioning the thicker ends at opposite sides. Brush the exposed pastry edges and top of the chicken with beaten egg. Drape the larger pastry rectangle over the top, tucking in the edges snugly. Trim excess pastry into an oval shape leaving a 4cm border, then crimp the border with a fork to seal. Optional: re-roll leftover pastry to cut decorative leaves to adorn the Wellington. Chill for at least 1 hour or up to 24 hours before baking.
- Bake the Wellington: Preheat the oven to 210°C (190°C fan)/Gas mark 6½ with a baking tray inside to heat. Brush the Wellington all over with most of the beaten egg. Carefully transfer it on the baking parchment onto the hot baking tray. Bake for 25 minutes, then brush with the remaining beaten egg, sprinkle lightly with sea salt, and bake for another 10–15 minutes until the pastry is golden and crisp.
- Rest and Serve: Let the Wellington rest for 5 minutes after baking to allow juices to settle. Then carefully carve it in half and serve immediately.
Notes
- For decorative pastry leaves, roll fresh bay or sage leaves into the pastry offcuts to make templates, cut around them, then peel away the leaves before baking.
- Ensure the mushroom mixture is completely cool before combining with cheese and assembling to prevent soggy pastry.
- Chicken breasts can be gently banged to an even thickness to ensure uniform cooking.
- This Wellington can be prepared up to 24 hours in advance and refrigerated before baking.
- Resting the Wellington after baking allows the filling juices to redistribute for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken wellington, mushroom wellington, puff pastry chicken, elegant chicken recipe, mushroom filling, easy wellington, dinner recipe
