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Chicken Wellington Recipe

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★★★★★

4.5 from 90 reviews

Chicken Wellington is a sophisticated yet approachable dish featuring juicy seared chicken breasts enveloped in flaky puff pastry, complemented by a creamy mushroom-Dijon sauce. This recipe pairs rich buttery flavors with tender chicken to create an elegant main course perfect for special occasions or a gourmet weeknight dinner.

Ingredients

Scale

Chicken and Puff Pastry

  • 2 boneless skinless chicken breasts
  • 1 sheet puff pastry, thawed

Sauté and Sauce

  • 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
  • Salt and black pepper to taste

Finishing

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  1. Season the Chicken: Generously season the chicken breasts with salt and black pepper to enhance their natural flavor.
  2. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on each side for 2–3 minutes until they develop a golden-brown crust. This step locks in juices and adds flavor.
  3. Cool the Chicken: Remove the chicken from the skillet and set aside to cool slightly, which prevents the puff pastry from becoming soggy.
  4. Sauté Garlic and Mushrooms: In the same skillet, melt butter and add minced garlic. If using, add finely chopped mushrooms. Sauté for 2–3 minutes until fragrant and softened.
  5. Make the Sauce Base: Stir in the flour to create a roux and cook for 1 minute to remove the raw flour taste.
  6. Add Milk and Mustard: Slowly whisk in the milk or cream until the sauce is smooth. Add Dijon mustard, then season with salt and black pepper. Simmer the sauce until it thickens to a creamy consistency.
  7. Prepare the Puff Pastry: Roll out the thawed puff pastry on a floured surface and cut it into two equal rectangles suitable to wrap the chicken breasts.
  8. Assemble Chicken Wellington: Spoon some of the creamy sauce onto the center of each pastry rectangle. Place a cooled chicken breast on the sauce, then spoon more sauce over the top.
  9. Wrap and Seal: Fold the puff pastry around the chicken and sauce, sealing edges securely to encase the filling completely. Brush the pastry edges with beaten egg to help seal.
  10. Apply Egg Wash: Brush the entire surface of the wrapped pastry with the beaten egg to achieve a golden, glossy finish when baked.
  11. Bake: Preheat your oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the puff pastry is golden brown and cooked through.
  12. Garnish and Serve: Remove from the oven, let rest for 5 minutes. Garnish with chopped fresh parsley and slice to serve.

Notes

  • For a richer sauce, use heavy cream instead of whole milk.
  • Ensure the chicken is fully cooled before wrapping in pastry to prevent sogginess.
  • Mushrooms are optional but add great earthiness and texture to the sauce.
  • Use a sharp knife to cut the puff pastry and avoid tearing.
  • Resting the Wellington after baking helps the juices redistribute for a moist bite.
  • Serve with a fresh green salad or roasted vegetables for a well-rounded meal.

Keywords: Chicken Wellington, puff pastry chicken, baked chicken recipe, elegant chicken dish, mushroom sauce chicken

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