Chicken Wellington Recipe
Introduction
Chicken Wellington is an elegant twist on the classic beef dish, featuring tender chicken breasts wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. This recipe is perfect for a special dinner that feels impressive yet is surprisingly easy to prepare.
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 from heat and let cool completely.
- Step 2: In the same pan, add butter and sauté the mushrooms, shallots, and garlic until the moisture evaporates and the mixture becomes paste-like. Remove from heat and let the duxelles cool.
- Step 3: Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place a chicken breast in the center, then use the plastic wrap to roll it tightly. Chill the wrapped chicken for 15–20 minutes.
- Step 4: Roll out the puff pastry on a floured surface. Place the chilled, wrapped chicken in the center and enclose it completely with the pastry, sealing the edges firmly. Chill again for 10 minutes.
- Step 5: Beat the egg yolk with water to create an egg wash. Brush it evenly over the surface of the pastry. Cut small slits on top to allow steam to escape during baking.
- Step 6: Preheat the oven to 400°F (200°C). Bake the Chicken Wellington for 25–30 minutes, or until the pastry is golden brown. Let it rest for 5 minutes before slicing and serving.
Tips & Variations
- For extra flavor, spread a thin layer of Dijon mustard on the chicken before wrapping with the mushroom mixture.
- You can substitute prosciutto with thin slices of ham or pancetta if preferred.
- If you like herbs, add finely chopped thyme or parsley to the mushroom duxelles for added freshness.
- Make sure the chicken is completely cooled before wrapping in pastry to prevent it from steaming and making the pastry soggy.
Storage
Store any leftover Chicken Wellington in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the pastry regains some crispness. Avoid microwaving to keep the pastry flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this recipe?
Yes, frozen puff pastry works well. Just be sure to thaw it thoroughly in the refrigerator before use and keep it cold while working to ensure flakiness.
Can I prepare Chicken Wellington ahead of time?
Absolutely. You can assemble the wrapped chicken and puff pastry, then refrigerate it for several hours before baking. Just add a few extra minutes to baking time if baking from chilled.
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Chicken Wellington Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
Description
This Chicken Wellington recipe features tender chicken breasts wrapped in prosciutto and a flavorful mushroom duxelles, all encased in a golden, flaky puff pastry. Perfectly seared chicken and a savory mushroom mixture combine in a deliciously elegant dish that’s ideal for special occasions or a refined weeknight dinner.
Ingredients
Chicken and Prosciutto
- 2 boneless skinless chicken breasts
- 4 slices prosciutto
- Salt, to taste
- Black pepper, to taste
Mushroom Duxelles
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
Puff Pastry and Coating
- 1 sheet puff pastry, thawed but cold
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon water
Instructions
- Season and Sear the Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side. Remove from heat and let the chicken cool completely to avoid melting the pastry later.
- 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 reaches a paste-like consistency, approximately 6-8 minutes. Remove from heat and allow it to cool.
- Assemble the Prosciutto Wrap: Lay out slices of prosciutto on plastic wrap in a slightly overlapping pattern. Spread the cooled mushroom duxelles evenly over the prosciutto. Place a cooled chicken breast in the center, then use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the chicken. Chill the roll in the refrigerator for 15–20 minutes to help it set.
- Prepare the Puff Pastry: Roll out the cold puff pastry on a lightly floured surface. Place each prosciutto-wrapped chicken breast in the center of the pastry. Brush the surface of the chicken with Dijon mustard before placing it. Fold the pastry around the chicken, sealing the edges tightly to encase the chicken completely. Chill the wrapped chicken again for 10 minutes to firm up the pastry.
- Brush and Vent the Pastry: Beat the egg yolk with water to create an egg wash. Brush this mixture evenly over the surface of the puff pastry. Use a sharp knife to cut small slits on top of the pastry to allow steam to escape during baking.
- Bake the Chicken Wellington: Preheat the oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Bake for 25–30 minutes until the pastry is golden brown and puffed. Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- Ensure the chicken is fully cooled before wrapping to prevent the puff pastry from becoming soggy.
- The mushroom duxelles can be made ahead of time and stored in the refrigerator.
- Use puff pastry straight from the refrigerator to make wrapping easier and ensure a flaky crust.
- Letting the wrapped chicken chill before baking helps retain shape and prevents the pastry from shrinking.
- Serve with a light salad or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Chicken Wellington, puff pastry chicken, mushroom duxelles, prosciutto, elegant chicken recipe, baked chicken, savory puff pastry
