Description
Chicken Wellington is a show-stopping dish that combines tender chicken breasts with savory mushroom duxelles, all enveloped in a flaky golden puff pastry. Perfect for impressing guests at dinner parties or cozy family gatherings, this recipe offers a delightful blend of flavors and textures that will leave everyone asking for seconds. With simple ingredients and straightforward steps, you can create an elegant meal that feels truly special.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups finely chopped mushrooms (cremini or button)
- 2 cloves fresh garlic, minced
- 2 cups fresh spinach
- 1 sheet puff pastry (thawed)
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- Salt and pepper to taste
- 1 beaten egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until moisture evaporates, about 5-7 minutes. Add spinach and cook until wilted.
- Season chicken breasts with salt and pepper, then sear in the same skillet for 4-5 minutes per side.
- Roll out the puff pastry on a floured surface. Place seared chicken in the center, top with mushroom-spinach mixture, and fold pastry edges over to seal.
- Transfer to a baking sheet seam-side down, brush with beaten egg, and bake for 25-30 minutes until golden brown.
- Let rest for 5 minutes before slicing; serve with soy sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg