Chicken Wellington Recipe

Introduction

Chicken Wellington is an elegant twist on the classic beef dish, featuring tender chicken breasts wrapped in flaky puff pastry with a creamy mushroom sauce. This recipe is perfect for special occasions or a comforting dinner that impresses without too much fuss.

Ingredients

• 2 boneless skinless chicken breasts
• 1 sheet puff pastry, thawed
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped (optional)
• 2 tablespoons all-purpose flour
• 1 cup whole milk or cream
• 1 teaspoon Dijon mustard
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt and black pepper on both sides.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts until golden brown, about 2–3 minutes per side. Remove from pan and let cool slightly.
3. Step 3: In the same skillet, melt butter and sauté the minced garlic and mushrooms (if using) for 2–3 minutes until softened.
4. Step 4: Stir in the flour and cook for about 1 minute to form a roux.
5. Step 5: Gradually whisk in the milk or cream until the sauce is smooth and thickened. Add Dijon mustard, then season with salt and pepper. Remove from heat and let cool slightly.
6. Step 6: Roll out the puff pastry sheet and cut into two equal rectangles.
7. Step 7: Spoon some of the sauce onto the center of each pastry piece. Place a chicken breast on top, then spoon more sauce over the chicken.
8. Step 8: Fold the pastry over the chicken to seal completely, pinching the edges. Brush the pastry with the beaten egg to create a golden crust when baked.
9. Step 9: Preheat the oven to 400°F (200°C). Place the wrapped chicken seam-side down on a baking sheet lined with parchment paper.
10. Step 10: Bake for 25–30 minutes until the pastry is golden and crisp and the chicken is cooked through.
11. Step 11: Let rest for a few minutes before slicing. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• For extra flavor, add finely chopped herbs like thyme or rosemary to the mushroom sauce.
• Substitute cream with half-and-half or whole milk for a lighter sauce.
• Try adding a thin layer of prosciutto around the chicken before wrapping it in puff pastry for a savory twist.
• If you prefer, use a premade mushroom duxelles instead of fresh mushrooms for convenience.

Storage

Store any leftover Chicken Wellington wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Wellington ahead of time?

Yes, you can assemble the Chicken Wellington in advance and store it in the refrigerator before baking. Just brush with egg wash right before baking to get a nice golden crust.

What can I serve with Chicken Wellington?

This dish pairs well with simple sides like roasted vegetables, mashed potatoes, or a fresh green salad to balance the richness of the pastry and sauce.

Chicken Wellington Recipe

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4.7 from 82 reviews

Chicken Wellington is a delicious twist on the classic Beef Wellington, featuring tender chicken breasts wrapped in flaky puff pastry with a creamy mushroom sauce filling. This elegant yet approachable dish combines seared chicken, a savory garlic mushroom sauce, and buttery puff pastry baked to golden perfection, making it perfect for special dinners or gatherings.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken and Puff Pastry

• 2 boneless skinless chicken breasts
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste

Sauce

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped (optional)
• 2 tablespoons all-purpose flour
• 1 cup whole milk or cream
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Garnish

• 1 tablespoon chopped fresh parsley

Instructions

1. Season Chicken: Season the chicken breasts with salt and black pepper evenly on both sides to enhance flavor.
2. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear each side until golden brown, about 2–3 minutes per side, ensuring the outside is nicely browned but the inside still tender.
3. Cool Chicken: Remove the chicken breasts from the skillet and set aside to cool slightly, which facilitates handling during assembly.
4. Prepare Sauce Base: In the same pan, melt the butter and add minced garlic along with finely chopped mushrooms if using. Sauté them together for 2–3 minutes until fragrant and the mushrooms are softened.
5. Make Roux and Sauce: Sprinkle the flour over the garlic and mushrooms and stir well, cooking for 1 minute to remove the raw flour taste. Slowly whisk in the milk or cream, ensuring the sauce becomes smooth and creamy.
6. Season and Thicken Sauce: Stir in Dijon mustard and season with salt and black pepper. Simmer the sauce gently until it thickens to a creamy consistency.
7. Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface and cut into two equal rectangles suitable to wrap each chicken breast.
8. Assemble Wellington: Spoon a generous amount of the prepared sauce onto the center of each puff pastry rectangle. Place one chilled chicken breast on top of the sauce layer, then top with more sauce to cover the chicken partially.
9. Wrap and Seal: Fold the puff pastry around each chicken breast, sealing the edges tightly. Brush the exposed pastry surface with beaten egg to achieve a golden, glossy finish during baking.
10. Bake: Preheat the oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper and bake for 25–30 minutes or until the pastry is puffed and golden brown.
11. Rest and Garnish: Remove from the oven and let the Chicken Wellington rest for 5 minutes before slicing. Garnish with chopped fresh parsley before serving.

Notes

• Mushrooms are optional but add a rich earthy flavor to the sauce.
• Be sure to let the chicken cool slightly before wrapping to prevent the pastry from getting soggy.
• If puff pastry is not available fresh, frozen puff pastry works well—thaw completely before use.
• Egg wash is key for a shiny, beautiful crust.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Keywords: Chicken Wellington, puff pastry chicken, baked chicken, elegant chicken recipe, dinner entrée, mushroom sauce chicken