Dinner

Chicken Wellington Recipe

Bylina moretti January 25, 2026January 25, 2026

Introduction

Chicken Wellington is a delightful twist on the classic beef version, featuring tender chicken breasts wrapped in savory mushroom duxelles, prosciutto, and puff pastry. This elegant dish is perfect for a special dinner yet simple enough for home cooks to prepare.

A close-up image of a golden brown puff pastry with a shiny, crispy surface topped with small sprinkled herbs. Inside, there are three visible layers: a thick white creamy sauce at the bottom, tender cooked chicken pieces in the middle, and some green spinach leaves mixed within the sauce, all wrapped neatly in the flaky pastry. The dish sits on a piece of parchment paper, against a white marbled background, and a woman's hand is reaching from the side holding a small piece of the pastry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 sheet puff pastry, thawed but cold
1 tablespoon olive oil
1 tablespoon butter
1 cup finely chopped mushrooms
1 small shallot, finely chopped
2 cloves garlic, minced
4 slices prosciutto
1 tablespoon Dijon mustard
1 egg yolk
1 teaspoon water
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Season the chicken breasts with salt and pepper, then sear them in olive oil over medium-high heat until golden brown on both sides. Remove from heat and let cool completely.
Step 2: In the same pan, add butter and sauté mushrooms, shallots, and garlic until the moisture evaporates and the mixture becomes paste-like. Set aside and let the duxelles cool.
Step 3: On a piece of plastic wrap, lay the prosciutto slices slightly overlapping. Spread the mushroom mixture evenly on top, then place a chicken breast in the center. Roll tightly using the plastic wrap and chill for 15–20 minutes.
Step 4: Roll out the puff pastry on a lightly floured surface. Unwrap the chilled chicken roll and place it in the center of the pastry. Enclose the chicken completely with the pastry, sealing the edges tightly. Chill again for 10 minutes.
Step 5: Mix the egg yolk with water to create an egg wash. Brush it over the surface of the pastry and cut small slits on top to allow steam to escape during baking.
Step 6: Preheat the oven to 400°F (200°C). Bake the Wellington for 25–30 minutes until the pastry is golden brown. Let it rest for 5 minutes before slicing and serving.

Tips & Variations

Use a mix of mushrooms like cremini and shiitake for a deeper flavor in the duxelles.
Allow the chicken to cool completely after searing to prevent the pastry from becoming soggy.
For extra flavor, brush the chicken with Dijon mustard before wrapping in prosciutto.

Storage

Store any leftover Chicken Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispiness of the pastry.

How to Serve

The image shows a slice of golden brown pastry with a shiny, crisp top sprinkled with small green herbs. Inside the pastry, there are three layers: the top layer is a flaky, light brown crust, the middle layer is creamy white sauce mixed with herbs, and the bottom layer contains a white piece of cooked chicken breast. The sauce is slightly dripping from the cut slice onto the white marbled surface. In the background, there is a blurred bowl of green salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Wellington in advance?

Yes, you can assemble the Wellington and keep it chilled for a few hours before baking. Just cover it tightly in plastic wrap and store in the fridge.