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–+ servings
Chicken Wellington

Irresistible Chicken Wellington for a Cozy Dinner Night

This delightful Chicken Wellington recipe offers a culinary adventure, combining tender chicken with earthy mushrooms and flaky pastry for an unforgettable meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Chicken Breast Lean and tender
  • 4 slices Prosciutto Can substitute with bacon or omit
For the Filling
  • 8 oz Mushrooms Finely chopped
  • 2 medium Shallots Mildly sweet
  • 2 cloves Garlic Minced
  • 1 tbsp Dijon Mustard For tanginess
For the Pastry
  • 1 sheet Puff Pastry All-butter recommended
  • 1 large Egg Yolk For glazing
For Cooking
  • 1 tbsp Olive Oil Used for sautéing
  • 1 tbsp Butter Adds richness
  • to taste Salt For seasoning
  • to taste Black Pepper For seasoning

Equipment

  • Skillet
  • Oven
  • plastic wrap
  • Baking Sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions for Chicken Wellington
  1. Preheat skillet over medium-high heat, season chicken with salt and pepper, and sear for 4-5 minutes each side until golden brown. Remove and cool.
  2. Melt butter in the same skillet, add mushrooms, shallots, and garlic; sauté for 10-12 minutes until dry and resembling a paste. Cool.
  3. Lay plastic wrap, layer prosciutto, spread duxelles over it, place chicken on top, and roll tightly. Refrigerate for 15-20 minutes.
  4. Roll puff pastry out to ¼ inch thick, place chicken in center, wrap pastry, seal edges, and chill for 10 minutes.
  5. Preheat oven to 400°F (200°C). Whisk egg yolk with water, brush over pastry, and cut slits for steam.
  6. Bake on parchment-lined sheet for 25-30 minutes until golden brown. Let rest for 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 28gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Cool chicken and duxelles before wrapping to avoid soggy pastry. Use cold puff pastry for best results. Let it rest after baking to retain juices.

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