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Air Fryer Chicken Wellington Satisfying Real Dinner You Need to Make Now

Air Fryer Chicken Wellington recipe, served and ready to eat, easy homemade dish
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Air Fryer Chicken Wellington is a delicious and easy dinner perfect for weeknights. It features crispy chicken pastry with flaky chicken wellington that the whole family will enjoy. Serve this tasty dinner for a satisfying family meal.

Ingredients

Scale
  • 8 oz button mushrooms trimmed and quartered
  • 1¼ pounds boneless skinless chicken breasts thick not thin-sliced and air-chilled recommended
  • kosher salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 1 small shallots minced about ¼ cup
  • 1 teaspoon dried thyme leaves
  • 2 garlic cloves minced
  • 1 pound 9×9 puff pastry sheets thawed 2 sheets per box
  • 3 tablespoons dijon mustard
  • 1 large egg lightly beaten
  • 1 tablespoon butter
  • 1 tablespoon minced shallot
  • 1 cup vegetable broth
  • 1/3 cup heavy cream
  • 1 tablespoon dijon mustard

Instructions

  1. Set the oven to 400 degrees Fahrenheit to preheat.
  2. Mince the mushrooms finely in a food processor, scraping down the sides as necessary.
  3. Pat the chicken breasts dry, then slice each in half to form two roughly 4 inch pieces. Season both sides with kosher salt and black pepper.
  4. Heat 1 teaspoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then sear the chicken for about 2 minutes on each side until golden but still undercooked. Remove and keep aside.
  5. Add another teaspoon olive oil and 1 tablespoon butter to the pan, then cook the mushrooms, shallot, garlic, thyme, ½ teaspoon kosher salt, and ¼ teaspoon pepper, stirring often until browned and dry, about 6 to 8 minutes. Transfer to a bowl and cool completely.
  6. Lightly flour your surface and roll the puff pastry out evenly to an 11 inch square, then cut into 2 squares. Place them on parchment-lined baking sheets about 2 inches apart.
  7. Spread roughly ¼ cup mushroom mixture over each pastry square, leaving a 1 inch border around edges. Place one chicken breast on top of each, then spread about 1 teaspoon dijon mustard over each chicken piece.
  8. Fold one edge of the pastry inwards and then fold the opposite corner over it. Bring the two ends together to form a sealed, tight pocket with no gaps. Secure with toothpicks if needed. Brush the pastry pockets with the beaten egg wash.
  9. Bake the pockets at 400F for 17 to 20 minutes or until the pastry is golden and crispy and the chicken reaches 165 degrees F internal temperature.
  10. While baking, melt butter in a saucepan over medium heat, add shallots and cook for 1 minute. Pour in vegetable broth and simmer until reduced by half, then stir in heavy cream and cook until the sauce thickens enough to leave a trail when stirred. Stir in dijon mustard and season with salt and pepper to taste.
  11. Serve the chicken wellington hot with the dijon cream sauce and enjoy immediately.

Notes

  • Use air-chilled chicken for the best flavor and cooking results
  • Ensure the puff pastry is fully sealed on all sides
  • The dijon sauce is optional but adds a nice touch
  • Follow the puff pastry box instructions for thawing
  • See the recipe post for gluten and dairy-free tips

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-wellington/