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Chicken Wellington Recipe

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★★★★★

4.4 from 94 reviews

Chicken Wellington is a delicious and elegant dish featuring tender chicken breasts wrapped in flaky puff pastry with a creamy mushroom sauce. This easy-to-make recipe is perfect for a comforting dinner or special occasion, combining savory flavors with a golden-baked crust for a satisfying meal.

Ingredients

Scale

Chicken and Pastry

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

Creamy Mushroom Sauce

  • 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 well with salt and black pepper on both sides to enhance flavor before cooking.
  2. Sear Chicken: Heat olive oil in a skillet over medium-high heat and sear the chicken breasts until golden brown on both sides, about 2–3 minutes per side. Remove and let them cool slightly to avoid soggy pastry.
  3. Prepare Sauce: In the same skillet, melt butter and sauté the minced garlic and chopped mushrooms (if using) for 2–3 minutes until fragrant and softened.
  4. Make Roux: Stir in the flour and cook for about 1 minute to remove raw flour taste. Gradually whisk in the milk or cream until the mixture is smooth.
  5. Simmer Sauce: Add Dijon mustard, salt, and pepper to the sauce and simmer on low until it thickens to a creamy consistency. Remove from heat.
  6. Prepare Pastry: Roll out the thawed puff pastry and cut it into two rectangles, large enough to wrap each chicken breast completely.
  7. Assemble Wellington: Spoon some sauce in the center of each pastry rectangle, place a seared chicken breast on top, and spread additional sauce over the chicken.
  8. Wrap Pastry: Fold the puff pastry over the chicken, tightly sealing the edges and placing the seam-side down on a parchment-lined baking sheet for a crisp bottom.
  9. Egg Wash and Vent: Brush the tops of the pastry with beaten egg to achieve a golden finish. Cut a small slit on top of each wellington to allow steam to escape during baking.
  10. Bake: Bake in a preheated oven at 400°F (200°C) for 25–30 minutes until the puff pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  11. Garnish and Serve: Once baked, sprinkle chopped fresh parsley over the top for a fresh, vibrant touch and serve warm.

Notes

  • Ensure the puff pastry is cold when wrapping the chicken to prevent tearing and achieve a flaky texture.
  • Let the seared chicken cool slightly before wrapping to avoid creating soggy pastry due to steam.
  • Use parchment paper on a metal baking sheet for the crispiest pastry bottom and easier cleanup.

Keywords: chicken wellington, puff pastry dinner, easy chicken recipe, holiday dinner, creamy chicken, quick dinner idea, comfort food

Find it online: https://liamjayne.com/chicken-wellington-recipe/