Introduction

Chicken Wellington is a delicious twist on the classic dish, featuring tender chicken breasts wrapped in flaky puff pastry with a creamy mushroom sauce. It’s an elegant yet approachable meal perfect for dinner parties or a comforting family dinner.

The image shows a golden puff pastry square with a shiny, crispy top layer, cut open to reveal a creamy white sauce filled with herbs and pieces of cooked chicken inside. The pastry has a lattice pattern on top sprinkled with green herbs, and a small sprig of fresh thyme rests on it. The dish is placed on a white plate with a pool of creamy sauce around it. In the blurred background, there are fries and a small bowl of sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken breasts with salt and black pepper evenly on both sides.
Step 2: Heat the olive oil in a skillet over medium-high heat and sear the chicken breasts until golden brown, about 2–3 minutes per side.
Step 3: Remove the chicken from the skillet and let it cool slightly to avoid soggy pastry later.
Step 4: In the same skillet, melt the butter and sauté the minced garlic and mushrooms (if using) for 2–3 minutes until softened.
Step 5: Stir in the flour and cook for 1 minute to form a roux, then gradually whisk in the milk or cream until the sauce is smooth and creamy.
Step 6: Add the Dijon mustard, salt, and pepper to the sauce, then simmer gently until it thickens slightly.
Step 7: Roll out the puff pastry sheet and cut it into two rectangles large enough to wrap each chicken breast.
Step 8: Spoon some of the creamy sauce onto the center of each pastry piece, place a chicken breast on top, then spoon additional sauce over the chicken.
Step 9: Fold the pastry around the chicken, sealing the edges tightly and placing the seam-side down on a baking sheet lined with parchment paper.
Step 10: Brush the tops of the pastry with beaten egg for a golden finish, and cut a small slit in each for steam to escape during baking.
Step 11: Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 12: Garnish with chopped fresh parsley and serve warm for a comforting, impressive meal.

Tips & Variations

Keep the puff pastry cold until ready to use to prevent tearing during wrapping.
Let the chicken cool slightly before wrapping to avoid a soggy bottom pastry.
Use parchment paper on your baking sheet to ensure the base of the pastry stays crisp.
For extra flavor, try adding herbs like thyme or rosemary to the mushroom sauce.
Substitute chicken breasts with turkey cutlets or pork tenderloin for a different variation.

Storage

Store any leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) to keep the pastry crisp, avoiding microwaves to prevent sogginess.

How to Serve

The image shows a single serving of golden brown puff pastry with a shiny, crispy top layer decorated with green herbs. Inside, there are two distinct layers: a chunky white chicken layer at the bottom and a creamy white sauce with green herbs dripping from the open edge. On top of the pastry lies a small sprig of fresh thyme. The pastry sits on a white plate, and in the blurred background, there are fries in another white dish and a small white bowl of sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Wellington ahead of time?

Yes, you can assemble the Wellington and refrigerate it (covered) for up to 24 hours before baking. Let it come to room temperature before baking to ensure even cooking.

What if I don’t have puff pastry?

Puff pastry is key for the flaky texture, but you can use frozen phyllo dough or even crescent roll dough as alternatives, though the texture and flavor will vary.