Hey there, foodies! I’m excited to bring you this chicken breast Wellington recipe that will leave your taste buds salivating for more. As a chef who specializes in British cuisine, I know that the Chicken Wellington is a classic dish that never goes out of style.
In this recipe, I have put my own twist on this quintessential dish by using boneless skinless chicken breasts and a few additional ingredients to make it even more flavorful.
I know that you’re skeptical about whether or not you can make this recipe yourself, but trust me when I say that it’s actually easier than you might think. With my step-by-step instructions and tips for success, anyone can make a perfectly flaky puff pastry and juicy chicken filling.
So, grab your apron and your rolling pin because it’s time to get cooking with this delicious Chicken Breast Wellington recipe!
Why You’ll Love This Recipe
Hey there, food lovers! Are you ready for a meal that will blow your mind? Look no further than this Chicken Breast Wellington Recipe. I’m telling you, this dish is a culinary masterpiece that won’t disappoint.
Let me tell you why you’ll love this recipe. First, it’s packed with amazing flavors that will tantalize your taste buds in all the right ways. Zest of lemons, brandy, garlic, and mushroom come together to create a perfectly balanced savory taste that will make you want to lick your plate. And let’s not forget the flaky puff pastry that wraps around the juicy boneless skinless chicken breasts – it’s simply divine.
Secondly, this recipe is incredibly easy to whip up. Trust me when I say that even if you’re a novice cook, you can still make this dish with ease. It only takes about 45 minutes to make from start to finish, and with just a few simple steps, you’ll be savoring every bite in no time.
What sets this chicken wellington recipe apart from other recipes is its versatility. You can customize it based on your preferences or what ingredients are readily available in your kitchen. Don’t have chicken breasts on hand? Swap them out for chicken thighs or beef wellington instead! Want to add some veggies like spinach and artichoke or stuffed chicken mushroom? Go ahead and throw them in – the result will be just as delicious.
Finally, this recipe is perfect for any occasion – from a cozy weeknight dinner to an elegant dinner party. Impress your friends and family by serving up this mouth-watering dish and watch their faces light up with delight.
In conclusion, if you’re looking for a recipe that is easy to make and sure to please everyone’s palate, look no further than this Chicken Breast Wellington Recipe. With every bite, you’ll fall more in love with its wonderful flavors and textures. So why wait? Start prepping the ingredients and get ready for one of the best meals you’ll ever have!
Here are all the ingredients you will need to make this delicious Chicken Breast Wellington recipe:
- 1 pound of boneless, skinless chicken breasts (2-3 pieces)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 8 ounces of mushrooms, finely chopped
- 1 garlic clove, minced
- Juice and zest of half a lemon
- 2 tablespoons of brandy
- 2 tablespoons of butter
- 4 ounces of cream cheese, room temperature
- 1 tablespoon of Dijon mustard
- 1 sheet of flaky puff pastry, thawed according to package instructions
Note: You can also add spinach leaves or artichokes to the filling if you desire. Additionally, if you don’t want to use chicken breasts, you can opt for boneless chicken thighs instead.
The Recipe How-To
Now, the moment you’ve been waiting for, let’s dive into the recipe how-to. Are you ready? Let’s get cooking!
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup brandy
- 1 cup mushroom mixture, chopped very finely
- 2 garlic cloves, minced
- Zest of one lemon
- 1 tablespoon Dijon mustard
- 8 ounces cream cheese, softened
- 1 pack flaky puff pastry
Step 1: Prep your chicken
First things first, preheat your oven to 400°F. Season 4 boneless skinless chicken breasts with salt and pepper to taste. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the seasoned chicken to the skillet and cook until browned on both sides.
Step 2: Prepare your mushroom mixture
Once your chicken is cooked and removed from heat, deglaze the pan with 1/4 cup brandy. Add your finely chopped mushroom mixture, minced garlic, and zest of one lemon to the skillet. Cook for about 5 minutes until the mushrooms have released their moisture.
Step 3: Assemble Chicken Wellington
Roll out one puff pastry sheet and spread a layer of Dijon mustard over it. Then add a layer of 8 oz cream cheese, leaving about an inch around the edges of the pastry for sealing. Lay one end of the cooked chicken breast on top of this layer and spoon over a generous portion of your mushroom mixture before rolling it all up in pastry dough. Repeat with each piece of chicken.
Step 4: Bake!
Transfer the pastry-wrapped chicken onto a baking tray, seam side down. Brush the outside of each chicken wellington with an egg wash and bake for 25-30 minutes until the pastry is golden brown.
There you have it folks, your very own beautiful and delicious Chicken Wellington! This recipe is sure to impress all your friends and family alike.
Substitutions and Variations
Are you looking for some creative substitutions or variations for the chicken breast Wellington recipe? Look no further because I’ve got you covered!
If you’re not a fan of mushrooms, or have an allergy to them, you can substitute with diced artichokes. The creamy texture of artichokes pairs perfectly with the tender chicken and flaky puff pastry. You could also add spinach to the mixture for an added pop of color and flavor.
If you want a more indulgent version of the classic chicken wellington recipe, try using beef filet instead of chicken breasts. You’ll get the same buttery puff pastry shell, but with a tender and juicy beef filling, just like the famous beef wellington dish.
Looking for a healthier option? Use chicken thighs instead of boneless skinless chicken breasts. They are cheaper and cook up juicy and flavorful. And if you want something more refreshing, try adding some lemon zest to the mushroom mixture or squeeze fresh lemon juice over the cooked Wellington.
Have some leftover cooked chicken from a previous meal? Use it in place of raw chicken breasts to make this recipe even faster and easier. Simply mix it with mushroom sauce and dijon mustard before wrapping it up in the flaky puff pastry.
No matter what substitution or variation you choose, be adventurous and make it your own!
Serving and Pairing
The Chicken Breast Wellington is a masterpiece on its own, yet, it’s always better to pair it with the right side dish and drink to enjoy an unforgettable fine dining experience.
Since the dish itself is quite rich, it pairs exceptionally well with lighter sides such as roasted or steamed vegetables like asparagus or green beans. A fresh garden salad with a lemon vinaigrette can also complement the dish nicely. When it comes to drinks, there is nothing better than a glass of crisp white wine. A Sauvignon Blanc or a Chardonnay will do wonders in elevating the flavors of this dish.
On the other hand, if you’re looking for something more hearty to pair with this dish, look no further than mashed potatoes or roasted root vegetables. They are the perfect structure and texture to balance the flavors of Chicken Breast Wellington.
If you want to stick to your well-known ‘go-tos’, this entree also serves well with rice dishes such as pilaf and risotto. Pairing it with garlic bread or dinner rolls is another way of bringing out the contrasting flavors of this dish.
Pro-tip: If you’re hosting guests for dinner, don’t shy away from plating up this recipe alongside the traditional favorite, “Beef Wellington”! This elegant entree combo will leave not just your palate but your spirit gratified too.
Make-Ahead, Storing and Reheating
Let’s face it, sometimes cooking for a crowd can be daunting. The good news is that with my Chicken Breast Wellington recipe, you can prepare everything ahead of time and put it in the refrigerator until you’re ready to bake it. This can be particularly helpful if you’re hosting a party or dinner.
You can prepare the chicken wellington filling (mushroom mixture) and store it in an airtight container in the refrigerator for up to 2 days. You can also pre-make the puff pastry dough and freeze it for later use.
If you have leftovers, which may seem unlikely because this dish is so delicious that everyone will be asking for seconds, store them in an airtight container in the refrigerator. Make sure to store them separately from any sides you may have served with the Chicken Breast Wellington. This will help keep the pastry flaky.
When reheating leftovers, preheat your oven to 350°F. Place your chicken wellington on a baking sheet lined with parchment paper and bake for about 12-15 minutes or until heated through. Be careful not to overcook your wellington as this could cause the pastry to become too dry.
A quick note: while this recipe is still tasty when reheated, nothing beats serving hot-out-of-the-oven Chicken Breast Wellington to your guests.
So don’t worry about preparing everything at once, make-ahead, store and reheat with confidence!
Tips for Perfect Results
Now, let’s talk about the most important part: the tips to ensure your Chicken Breast Wellington turns out perfectly.
1. Keep the Mushroom Mixture Dry
It’s essential to ensure that the mushroom mixture is as dry as possible; this prevents the puff pastry from becoming soggy. To achieve this, cook the mushrooms at high heat, and once they’re done, use a paper towel to soak up any remaining moisture.
2. Season Generously
Seasoning is key to unlocking the flavors of this dish fully. I suggest generously seasoning each chicken breast with salt and pepper, as well as rubbing some garlic and lemon zest onto it. These elements will add depth and complexity to the dish.
3. Use Flaky Puff Pastry
The secret to an irresistible Chicken Breast Wellington lies in using high-quality flaky puff pastry. When you fold it over, make sure that it wraps tightly around the chicken breast and seals shut completely.
4. Let It Rest Before Serving
After taking the Chicken Breast Wellington out of the oven, let it rest for a few minutes before serving it. This step ensures that all the flavors meld together and makes slicing easier and cleaner.
5. Pair It with a Creamy Sauce or Mushroom Sauce
Chicken Breast Wellington pairs well with a creamy sauce or mushroom sauce. While the dish is already flavorful on its own, these sauces enhance its flavor profile even further.
Follow these tips closely, and you’ll have one delicious Chicken Breast Wellington every time!
So there you have it! My ultimate Chicken Breast Wellington recipe is a real crowd-pleaser that is sure to impress your guests. With the perfect combination of flavors, textures and aromas, it’s no wonder why this dish is a classic British favorite.
Not only is this recipe easy to make, but it’s also versatile enough to allow for substitutions and variations to fit your preferences. Whether you’re looking for a classic and traditional recipe or one with a unique twist, this recipe has got you covered.
One of the best things about this Chicken Wellington recipe is that it can be made ahead of time, stored and reheated easily without losing its delicious taste and texture. This means that you can save time by preparing it in advance and still wow your guests with a gourmet meal.
So don’t be intimidated by its fancy name or complicated look – give my Chicken Breast Wellington recipe a try and discover the best chicken wellington you’ve ever tasted! Trust me, this dish won’t disappoint.
Chicken Breast Wellington Recipe
- 6 -8 ounces boneless skinless chicken breasts
- 2 lbs puff pastry
- 1 lb mushroom
- 2 cloves garlic
- 1/2 cup brandy
- 2 teaspoons lemon thyme, chopped fine
- 2 teaspoons lemons, zest of, finely diced
- 2 gallons chicken stock
- 4 cups merlot
- Reduce the 4 cups of Merlot until 1 cup and add the chicken stock.
- Reduce until it becomes the consistency of a sauce.
- Slice the mushrooms and saute in a little olive oil.
- Flambe with the brandy, add the garlic, and lemon thyme and salt and pepper.
- Remove from the heat, cool and grind or put in a food processor.
- Pound chicken breasts between plastic wrap about 1/4 inch thickness.
- Add about 2 Tablespoons of filling and roll up like a burrito and tie with string.
- Sear in a saute pan to brown the outside (inside will be raw).
- Let cool.
- In the meantime, roll out puff pastry to 6- 8 sheets 6"x8".
- Brush with egg wash.
- Take chicken, remove the strong and put in center of puff pastry and roll up like a burrito.
- Do this to the other chicken breasts.
- Heat oven to 400 degrees, place chicken in pan, and cook about 20 minutes.
- Remove from oven, slice and serve with the Merlot Sauce.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.