Spinach Artichoke Florentine Chicken Wellington

 

A golden, flaky puff pastry shell holds a creamy spinach-artichoke stuffed chicken breast, layered with garlicky flavor and bubbling elegance—like your favorite dip, your favorite chicken dinner, and a classy Wellington all had a perfect baby.

Spinach Artichoke Florentine Chicken Wellington

Ingredients:

For the Filling:

• 1 cup fresh spinach (roughly chopped)

• ½ cup marinated artichoke hearts (drained, chopped)

• 2 oz cream cheese (softened)

• ¼ cup shredded mozzarella

• 2 tbsp grated Parmesan

• 1 garlic clove (minced)

• Salt & pepper to taste

• Pinch of red pepper flakes (optional)

For the Chicken:

• 2 boneless skinless chicken breasts

• Salt, pepper, and a little garlic powder

• Olive oil (for searing)

For the Wrap:

• 1 sheet puff pastry (thawed)

• 1 egg (beaten, for egg wash)

• Dijon mustard (for brushing)

• Optional: prosciutto slices (to wrap for extra savory punch and moisture protection)

---

Instructions:

1. Make the Florentine Filling:

   • In a skillet over medium heat, sauté garlic in a little olive oil.

   • Add spinach and cook until wilted.

   • Remove from heat and mix in chopped artichokes, cream cheese, mozzarella, Parmesan, salt, pepper, and red pepper flakes.

2. Prepare the Chicken:

   • Butterfly the chicken breasts, then pound them to even thickness (about ¼ inch).

   • Season both sides with salt, pepper, and a touch of garlic powder.

   • Sear both sides quickly in a hot pan with olive oil—just enough to brown the outside, and help the chicken cook better (and safer) in the baking process

3. Assemble the Wellington:

   • Roll out puff pastry slightly on a floured surface.

   • If using, lay down slices of prosciutto in the center.

   • Spread a spoonful of the spinach-artichoke mixture over the prosciutto.

   • Place chicken on top, and fill the inside of the chicken with more of the filling. Fold the chicken closed if needed.

   • Brush edges of puff pastry with egg wash and wrap it all up like a package. Seal tightly and place seam-side down on a parchment-lined baking sheet.

4. Bake It:

   • Brush the whole pastry with egg wash.

   • Optional: Score a decorative pattern with a knife.

   • Bake at 400°F (200°C) for 25–30 minutes, or until golden brown and puffed. Use a thermometer to ensure the chicken hits 165°F internally.

5. Rest, Slice, Serve:

   • Let rest for 5 minutes before slicing to keep the juices in.

   • Serve with a drizzle of garlic cream sauce or a light lemon beurre blanc if you're feeling fancy.

---

Pairs With:

• Garlic roasted potatoes

• Light arugula salad with lemon vinaigrette

• A crisp white wine like Sauvignon Blanc or Pinot Grigio