Chicken Wellington

Make these creamy Chicken Wellingtons stuffed with mushrooms and parsley the next time you want to impress your family or dinner guests.

• Preparation Time: 45 mins
• Cooking Time: 33 mins
• Total Time: 1 hr 18 mins
• Calories: 607 Calories

Ingredients

• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 tablespoons Dijon mustard
• 1 large onion, finely chopped
• 2 sheets frozen puff pastry, thawed
• 8 small boneless, skinless chicken breasts
• egg, slightly beaten
• 0.5 pound baby bella mushrooms, sliced, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.

Step 3

Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.

Step 4

Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.

Step 5

Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.

Step 6

Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.