Print

Chicken Wellington

Print Recipe

Chicken Wellington is a gourmet take on the classic Beef Wellington, featuring succulent chicken breasts wrapped in a flaky, golden puff pastry with a savory mushroom filling. The combination of tender seared chicken, rich Dijon mustard, and aromatic thyme-infused mushrooms makes this dish an elegant yet approachable meal for any occasion. Perfect for dinner parties, romantic dinners, or a special family meal, this recipe delivers restaurant-quality results with minimal effort.

Ingredients

Scale
  • For the filling:
    • 2 boneless, skinless chicken breasts
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 tbsp olive oil
    • 2 tbsp butter
    • ½ cup mushrooms, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp fresh thyme, chopped
    • 2 tbsp Dijon mustard

    For assembly:

    • 1 sheet puff pastry, thawed
    • 1 egg, beaten (for egg wash)

Instructions

Season the chicken breasts with salt and black pepper.

Heat olive oil in a pan over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the pan and let cool.

In the same pan, melt butter and sauté mushrooms, garlic, and thyme until the mushrooms are soft and any liquid has evaporated. Let the mixture cool.

Brush the seared chicken breasts with Dijon mustard.

Roll out the puff pastry and cut it into two equal portions.

Spread the mushroom mixture over each piece of puff pastry, then place a chicken breast on top.

Wrap the pastry around the chicken, sealing the edges. Place seam-side down on a lined baking sheet.

Brush the tops with the beaten egg.

Preheat the oven to 400°F (200°C) and bake for 25-30 minutes, until the pastry is golden brown and puffed.

Let rest for a few minutes before serving.

Notes

✔ Choose the Right Mushrooms – Cremini, button, or portobello mushrooms work best for the filling, providing an earthy, umami flavor.

✔ Keep the Puff Pastry Cold – Chilled pastry ensures a flaky, crispy texture. If it gets too soft while assembling, refrigerate it for 15 minutes before baking.

✔ Prevent a Soggy Crust – Make sure to fully cook the mushroom mixture to remove moisture and let it cool before spreading it on the pastry.

✔ Egg Wash for a Golden Finish – Brushing the pastry with a beaten egg before baking gives it a beautiful, golden-brown color.

✔ Serving Suggestions – Pair with mashed potatoes, roasted vegetables, or a light salad for a well-balanced meal. A Dijon cream sauce or mushroom gravy makes the perfect finishing touch.

✔ Make-Ahead Option – Assemble the Wellingtons in advance and refrigerate for up to 24 hours before baking. You can also freeze them and bake straight from frozen.

✔ Variations – Customize your Chicken Wellington by adding cheese, prosciutto, or a spinach-ricotta filling for extra flavor.

This show-stopping dish is a must-try for anyone who loves classic comfort food with a gourmet twist!

Find it online: https://claradelish.com/chicken-wellington/