I stumbled across a photo of Chicken Wellington on Pinterest one evening, and it instantly caught my attention—the golden pastry, the elegant layers, the cozy, restaurant-worthy look. I knew I had to try it. After a few tweaks in my kitchen, it turned into something truly special: buttery, flaky puff pastry wrapped around juicy chicken and savory mushroom filling. It’s one of those recipes that looks fancy but feels comforting and homey, like something you’d serve on a special night but still crave on a regular weeknight. Every time I make it, it reminds me how simple ingredients can turn into something unforgettable with just a little care and creativity.
Why You’ll Love This Chicken Wellington
This Chicken Wellington is elegant yet approachable. It takes everyday ingredients—chicken, mushrooms, and puff pastry—and turns them into something you’d be proud to serve for a special meal. It’s a crowd-pleaser that feels luxurious but doesn’t require hours in the kitchen.
What Kind of Puff Pastry to Use
For the best results, use a high-quality, all-butter puff pastry. The butter makes the crust beautifully flaky and flavorful. Be sure it’s thawed but still cold when working with it. This helps it puff up perfectly in the oven without becoming soggy.
Options for Substitutions
If you prefer a pork-free version, omit the prosciutto or replace it with cooked bacon or turkey bacon. Not a fan of mushrooms? Try a filling made with sautéed spinach and cream cheese. For a gluten-free option, use a gluten-free puff pastry brand and ensure your mustard and other seasonings are gluten-free too.
Ingredients for Chicken Wellington
Chicken Breast: The star of the dish—lean, juicy, and full of protein.
Puff Pastry: Gives the signature crisp, golden crust.
Mushrooms: Finely chopped for the duxelles, providing earthy depth.
Shallots: Mildly sweet and aromatic, balancing the mushrooms.
Garlic: Adds bold, savory flavor to the filling.
Prosciutto: Wraps around the chicken, sealing in juices and adding saltiness.
Dijon Mustard: A tangy contrast that enhances the chicken’s flavor.
Egg Yolk: For a glossy, golden finish.
Olive Oil & Butter: Build richness and flavor in the sautéed mixture.
Salt & Pepper: Essential seasoning to balance every layer.
How to Make Chicken Wellington
Step 1: Sear the Chicken
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden brown. Let it cool completely before wrapping.
Step 2: Make the Mushroom Duxelles
In the same pan, melt butter and add finely chopped mushrooms, shallots, and garlic. Cook over medium heat until all moisture evaporates and the mixture becomes thick and paste-like. Let it cool fully before using.
Step 3: Assemble the Prosciutto Layer
Lay a piece of plastic wrap flat. Overlap the prosciutto slices slightly, then spread the cooled mushroom mixture evenly over them. Place one chicken breast in the center, then use the plastic wrap to roll everything tightly into a log. Chill for 15–20 minutes to set.
Step 4: Wrap in Puff Pastry
Roll out the puff pastry on a lightly floured surface. Place the chilled chicken roll in the center, wrap the pastry around it, and seal the edges tightly. Trim any excess pastry and press to close. Chill again for 10 minutes to firm up.
Step 5: Brush and Bake
Preheat the oven to 400°F (200°C). Mix the egg yolk with 1 teaspoon of water and brush it over the pastry for a shiny finish. Cut small slits on top to let steam escape. Bake for 25–30 minutes or until the pastry is puffed and golden brown. Rest for 5 minutes before slicing.
How Long to Cook Chicken Wellington
Bake for 25–30 minutes at 400°F (200°C) until the puff pastry is crisp and the internal temperature of the chicken reaches 165°F (74°C). Resting for a few minutes helps retain juices and keeps the pastry from becoming soggy.
Tips for Perfect Chicken Wellington
- Always cool the chicken and duxelles completely before assembling.
- Use cold puff pastry—it bakes up flakier and holds its shape.
- Don’t skip the chilling step before baking; it helps prevent leaks and soggy bottoms.
- Seal the edges tightly to keep the filling from oozing out.
Common Mistakes to Avoid
- Overcooking the chicken before baking—it will dry out inside the pastry.
- Using warm filling or pastry—it will make the dough soggy.
- Not preheating the oven fully—the pastry needs that initial high heat to rise.
What to Serve With Chicken Wellington
Garlic Mashed Potatoes: Smooth and creamy, they soak up the juices perfectly.
Roasted Asparagus: Adds a crisp, slightly bitter balance.
Green Beans Almondine: Offers freshness and crunch.
Creamed Spinach: A rich, velvety pairing for the buttery pastry.
Honey-Glazed Carrots: Their sweetness contrasts beautifully with the savory filling.
Herb Salad with Lemon Vinaigrette: A light, zesty complement.
Buttery Dinner Rolls: Perfect for mopping up the sauce or juices.
Storage & Reheating Instructions
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes until hot and crisp. Avoid microwaving—it will soften the pastry.
Estimated Nutrition (per serving)
Calories: 520 | Fat: 28g | Saturated Fat: 8g | Carbohydrates: 30g | Protein: 38g | Fiber: 2g | Sugar: 2g | Sodium: 640mg
FAQs
Q1: Can I make Chicken Wellington ahead of time?
A1: Yes! You can assemble it up to 24 hours before baking. Keep it chilled until ready to cook.
Q2: Can I freeze Chicken Wellington?
A2: Absolutely. Freeze before baking, wrapped tightly in plastic and foil. Bake directly from frozen, adding about 10 extra minutes.
Q3: What can I use instead of mushrooms?
A3: Try caramelized onions, sautéed spinach, or Boursin cheese for a similar texture and flavor balance.
Q4: Can I use chicken thighs instead of breasts?
A4: Yes, boneless thighs work great—just flatten them slightly so they cook evenly.
Q5: How do I prevent soggy pastry?
A5: Make sure all components are cool and dry before assembly, and chill the Wellington before baking.
Conclusion
Chicken Wellington is one of those recipes that looks impressive but is wonderfully achievable. With its golden crust, juicy chicken, and rich, flavorful filling, it’s the perfect dish to serve when you want something that feels gourmet yet comforting. Whether you’re hosting a dinner party or just treating yourself, this recipe is guaranteed to earn rave reviews and become a new favorite at your table.
Chicken Wellington
Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium‑high heat and sear chicken 2–3 min per side until golden brown. Remove and let cool completely.
- In same skillet, melt butter and sauté chopped mushrooms, shallots, and garlic until all moisture evaporates and mixture becomes thick (duxelles). Let cool fully.
- Lay out prosciutto slices slightly overlapping on plastic wrap. Spread cooled mushroom mixture over them. Place one chicken breast in center, then use plastic wrap to roll prosciutto + mushrooms tightly around chicken — form a compact log. Chill 15–20 min to set.
- On lightly floured surface, roll puff pastry into a sheet large enough to wrap the chicken log. Place chilled chicken roll in center of pastry, wrap pastry around it, sealing edges. Trim excess pastry, press to seal, and chill 10 min to firm up.
- Preheat oven to 400 °F (200 °C). Brush pastry with egg wash (egg yolk + water) for shine. Cut small slits on top of pastry for steam to escape. Bake 25–30 min until pastry is puffed and golden. Let rest 5 min before slicing.