Chicken Wellington Recipe

Introduction

Chicken Wellington is a delightful twist on the classic beef version, featuring tender chicken breasts wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. This elegant dish is perfect for special occasions or a cozy dinner that impresses with rich flavors and beautiful presentation.

Ingredients

• 2 boneless skinless chicken breasts
• 1 sheet puff pastry, thawed but cold
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup finely chopped mushrooms
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 4 slices prosciutto
• 1 tablespoon Dijon mustard
• 1 egg yolk
• 1 teaspoon water
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Season the chicken breasts with salt and pepper, then sear them in olive oil over medium-high heat until golden brown on both sides. Let cool completely.
2. Step 2: In the same pan, add butter and sauté mushrooms, shallots, and garlic until the moisture evaporates and the mixture becomes paste-like. Let the duxelles cool.
3. Step 3: On plastic wrap, lay prosciutto slices slightly overlapping, spread the mushroom mixture on top, and place the chicken breast in the center. Roll tightly and chill for 15–20 minutes.
4. Step 4: Roll out the puff pastry. Place the wrapped chicken in the center and enclose it with the pastry. Seal the edges tightly. Chill again for 10 minutes.
5. Step 5: Mix egg yolk with water and brush over the top of the pastry. Cut small slits in the pastry to allow steam to escape.
6. Step 6: Bake at 400°F (200°C) for 25–30 minutes until the pastry is golden brown. Rest for 5 minutes before slicing and serving.

Tips & Variations

• Make sure the chicken and mushroom mixture are completely cool before wrapping to avoid soggy pastry.
• Use cold but pliable puff pastry to achieve a perfect rise and golden color.
• For extra flavor, spread the Dijon mustard on the chicken before wrapping with prosciutto.
• Substitute prosciutto with thinly sliced ham or pancetta if preferred.

Storage

Store any leftover Chicken Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F or 150°C) to maintain crisp pastry. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Wellington in advance?

Yes, you can assemble the Wellington and keep it chilled in the refrigerator for a few hours before baking. This helps manage your cooking time on the day you plan to serve it.

What can I serve with Chicken Wellington?

It pairs well with light sides like steamed vegetables, a fresh green salad, or creamy mashed potatoes to balance the rich flavors of the dish.

Chicken Wellington Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Chicken Wellington is a sophisticated and delicious dish featuring tender chicken breasts wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. This elegant recipe is perfect for special occasions or a gourmet dinner at home, combining rich flavors and textures for a truly impressive meal.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Chicken and Duxelles

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup finely chopped mushrooms
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

Assembly and Baking

• 4 slices prosciutto
• 1 tablespoon Dijon mustard
• 1 sheet puff pastry, thawed but cold
• 1 egg yolk
• 1 teaspoon water

Instructions

1. Season and Sear the Chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a pan over medium-high heat, then sear the chicken breasts until golden brown on both sides. Remove from heat and allow to cool completely.
2. Prepare the Mushroom Duxelles: In the same pan, add butter and sauté the finely chopped mushrooms, shallot, and minced garlic. Cook until the moisture evaporates and the mixture becomes paste-like. Let the mushroom duxelles cool.
3. Wrap Chicken with Prosciutto and Duxelles: Lay the prosciutto slices slightly overlapping on plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled chicken breast in the center. Roll the prosciutto and mushroom mixture tightly around the chicken using the plastic wrap. Chill in the refrigerator for 15–20 minutes to set.
4. Enclose in Puff Pastry: Roll out the cold puff pastry sheet on a floured surface. Place the wrapped chicken in the center of the puff pastry and enclose it, sealing the edges tightly. Chill again in the refrigerator for 10 minutes to firm up.
5. Prepare for Baking: Beat the egg yolk with water and brush the mixture over the puff pastry surface to create a golden glaze. Cut small slits into the top of the pastry to allow steam to escape during baking.
6. Bake the Wellington: Preheat the oven to 400°F (200°C). Place the wrapped chicken on a baking sheet and bake for 25–30 minutes or until the pastry is golden brown and cooked through.
7. Rest and Serve: Let the Chicken Wellington rest for 5 minutes after baking to allow the juices to redistribute. Slice and serve warm.

Notes

• Ensure the chicken and mushroom mixture are completely cooled before wrapping to prevent the puff pastry from becoming soggy.
• Use cold yet pliable puff pastry for optimal rise and a beautiful golden finish.
• Allow the Wellington to rest after baking to keep the chicken moist and juices sealed inside.

Keywords: Chicken Wellington, puff pastry chicken, mushroom duxelles, prosciutto wrapped chicken, elegant chicken recipe