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–+ servings
A delicious Chicken Wellington cut in half, revealing tender chicken breast and savory mushroom duxelles, served with a creamy sauce and fresh thyme.

Chicken Wellington

This recipe makes a delicious Chicken Wellington.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 (6 oz each) boneless, skinless chicken breasts trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Mushroom Duxelles
  • 1 pound cremini mushrooms finely chopped
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • 2 tablespoons fresh parsley chopped
For Assembly
  • 1 package puff pastry thawed
  • 1 egg beaten (for egg wash)

Equipment

  • Large skillet
  • Baking sheet
  • Plastic wrap

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and shallot. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has evaporated. Stir in the chopped parsley. Remove from heat and let cool slightly.
  5. Lay out a sheet of plastic wrap on a clean surface. Place the puff pastry sheet on top and roll it out slightly if needed to create a rectangle large enough to enclose the chicken.
  6. Spread the mushroom mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
  7. Place the seared chicken breasts on top of the mushroom mixture. Fold the puff pastry over the chicken, trimming any excess. Crimp the edges to seal.
  8. Carefully transfer the wrapped chicken to a baking sheet, seam-side down. Brush the entire surface with the beaten egg wash.
  9. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the chicken is cooked through.
  10. Let the Chicken Wellington rest for 10 minutes before slicing and serving.

Notes

You can add a layer of prosciutto or ham between the chicken and the mushroom duxelles for extra flavor.

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