Introduction

Chicken Wellington is an elegant twist on the classic beef version, featuring tender chicken breasts wrapped in savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. This dish is perfect for special occasions or a gourmet weeknight dinner that feels truly special.

A golden brown puff pastry loaf topped with small green herb pieces, cut open to reveal three main layers inside: a crisp and flaky outer pastry, a creamy white sauce mixed with chopped mushrooms and herbs, and a thick, juicy white chicken breast at the core, with some creamy sauce leaking out onto the white marbled surface below, small scattered green herb leaves around. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown on both sides. Remove and let cool completely.
Step 2: In the same pan, add butter and sauté chopped mushrooms, shallots, and garlic until all moisture evaporates and the mixture becomes paste-like. Allow the duxelles to cool.
Step 3: On a piece of plastic wrap, arrange the prosciutto slices slightly overlapping. Spread the mushroom mixture evenly over the prosciutto, then place a chicken breast in the center. Roll tightly using the plastic wrap and chill for 15–20 minutes.
Step 4: Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the chicken roll and place it in the center of the pastry. Wrap the chicken completely with the pastry, sealing the edges carefully. Chill again for 10 minutes.
Step 5: Whisk the egg yolk with water and brush it over the surface of the pastry. Use a small knife to cut a few slits on top to allow steam to escape during baking.
Step 6: Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the pastry is golden brown. Let the Wellington rest for 5 minutes before slicing and serving.

Tips & Variations

Ensure the chicken and mushroom mixture are fully cooled before wrapping to prevent the pastry from becoming soggy.
Use cold but pliable puff pastry for a perfect rise and a golden finish.
For added flavor, brush the chicken breasts with Dijon mustard before wrapping.
Try substituting prosciutto with thinly sliced ham or smoked bacon for a different taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) to maintain the crispness of the pastry. Avoid microwaving as it may make the pastry soggy.

How to Serve

A close-up of a golden-brown puff pastry with a shiny, flaky top sprinkled with green herbs. Inside, there are three visible layers: the outer crispy pastry, a creamy light yellow cheese sauce mixed with dark green spinach, and a thick layer of white cooked chicken breast. The creamy sauce is oozing out onto a white marbled surface, garnished with small green herb pieces. In the background, there is a white bowl filled with fresh green leaves, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Wellington ahead of time?

Yes, you can assemble the Wellington up to the final chilling step and refrigerate it for a few hours before baking. Just make sure to bring it back to the fridge after wrapping the pastry to keep everything cold.

What can I serve with Chicken Wellington?

This dish pairs wonderfully with roasted vegetables, a fresh green salad, or creamy mashed potatoes. A light sauce such as a simple pan jus or mushroom gravy also complements the flavors nicely.