Chicken Wellington (Puff Pastry-Wrapped Chicken) Recipe

Name: Chicken Wellington (Puff Pastry-Wrapped Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets puff pastry (thawed for about 20 minutes); 8 small boneless skinless chicken breasts, uncooked; 2 tablespoons butter; 2 tablespoons oil; seasoning salt (can use white salt); pepper; 1 large onion, finely chopped (can use 2 onions); 1 tablespoon fresh minced garlic (optional); 1/2 lb fresh button mushroom, sliced (can increase if desired); 2 tablespoons finely chopped fresh parsley; 1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired); 2 tablespoons Dijon mustard; 1 egg, slightly beaten

Servings: persons

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

1
Season the chicken breast with seasoning salt and pepper on all sides.
2
Heat butter and oil in a skillet.
3
Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
4
To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
5
Stir in parsley.
6
On a floured surface, roll out each puff pastry sheet to a 14-inch square.
7
Cut into four even 7-inch squares (you should have 8 squares total).
8
Place each breast over each puff pastry square.
9
Set oven to 375 degrees.
10
In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
11
Then top with about 2-3 tablespoons mushroom/onion mixture.
12
Brush the edges of each pastry square with water.
13
Wrap pastry around the chicken breast, pressing edges to seal tightly.
14
Place seam-side down on greased baking sheets.
15
Brush the tops with egg wash.
16
Bake for about 20 minutes, or until puffed and golden brown.
17
Serve with mushroom sauce over the Wellington or on the side of the plate.
18
Delicious!

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 sheets puff pastry (thawed for about 20 minutes), 8 small boneless skinless chicken breasts, uncooked, 2 tablespoons butter, 2 tablespoons oil, and more.

Yes, Chicken Wellington (Puff Pastry-Wrapped Chicken) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Wellington (Puff Pastry-Wrapped Chicken)

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