Chicken Wellington Puff Pastry

Chicken Wellington transforms a classic comfort food into an elegant main course that never fails to impress at dinner parties or Sunday gatherings. Each bite gives you tender chicken tucked inside prosciutto and mushroom duxelles, all wrapped in flaky golden pastry. The aroma alone draws everyone to the kitchen, and carving into this showstopping bundle brings instant smiles.

The first time I served Chicken Wellington was for my in-laws and I will never forget their surprised faces when the knife went through that beautiful crust. It is now our go-to for special occasions and makes for some of the happiest family memories around the table.

Ingredients

• Boneless skinless chicken breasts: provide the tender core and cook evenly so every slice stays juicy
• Puff pastry: should be thawed but cold for maximum puff and crispiness look for all-butter pastry if you can find it
• Olive oil: gives a golden exterior to the chicken when searing choose a good quality extra virgin for flavor
• Butter: adds richness to the mushroom duxelles unsalted is best for controlling seasoning
• Finely chopped mushrooms: build umami and soak up all the aromatics cremini or button mushrooms hold up well
• Shallot: brings a gentle sweetness and helps balance the earthy mushrooms go for one that is firm and shiny
• Garlic: brightens up the filling and brings comforting depth chop it just before cooking for maximum aroma
• Prosciutto: wraps the chicken keeping it moist while adding saltiness choose slices that are paper thin and supple
• Dijon mustard: gives a sharp tang to cut through the richness French style adds the most nuance
• Egg yolk: brushed over the pastry gives it a glossy golden finish whisk with a splash of water for the perfect egg wash
• Salt: lifts all the flavors use flaky or kosher salt if you have it
• Black pepper: adds subtle heat and rounds everything out freshly ground if possible gives the most kick

Instructions

Season the Chicken:

Generously sprinkle both sides of each chicken breast with salt and black pepper. Press the seasoning in and allow the meat to rest while you prepare your pan. This step builds the flavor foundation for the whole dish.

Sear the Chicken:

Heat olive oil in a skillet over medium-high until it shimmers. Place the chicken breasts in the pan and let them cook undisturbed for about three minutes per side until they are evenly golden brown. It is important not to cook them through at this stage as they will finish baking in the pastry. Transfer the chicken to a plate and let them cool completely to avoid sogginess later.

Prepare the Mushroom Duxelles:

Using the same pan melt the butter over medium heat. Add the finely chopped mushrooms shallot and garlic stirring often. Continue to cook until the mushrooms release their moisture and the mixture becomes thick and paste like with barely any liquid left. This could take ten minutes or more be patient as this step ensures the filling will not make the pastry soggy. Let the mixture cool until it is just warm.

Wrap with Prosciutto and Duxelles:

Spread a large sheet of plastic wrap on your counter. Lay out the prosciutto slices so they slightly overlap forming a rectangle slightly wider than your chicken breasts. Spread the cooled mushroom mixture evenly over the prosciutto. Place a chicken breast in the center and use the plastic wrap to roll everything tightly starting from one edge. Twist the ends of the wrap to make a tight bundle. Chill this packet in the fridge for fifteen to twenty minutes to help it hold its shape.

Enclose in Puff Pastry:

Lightly flour your work surface and gently roll out the puff pastry just enough to completely wrap each chicken bundle. Unwrap the chicken from the plastic and set it on the center of the pastry. Fold the pastry over the chicken and seal the edges tightly by pinching or pressing with your fingers. Place the wrapped bundles seam side down on a lined baking sheet. Chill for another ten minutes to ensure crisp pastry.

Brush and Score:

Beat the egg yolk with a teaspoon of water to make your egg wash. Brush it evenly over the surface of the pastry ensuring full coverage for shine and color. Use a sharp knife to cut small slits in the top to let steam escape which keeps the pastry crisp.

Bake and Rest:

Bake in a preheated oven at four hundred degrees Fahrenheit or two hundred degrees Celsius for twenty five to thirty minutes. The pastry should be deep golden and feel crisp to the touch. Let the Chicken Wellington rest for five minutes before slicing to allow the juices to settle for the cleanest slices.

My favorite part of this dish has to be the prosciutto layer. It stays deliciously tender and salty while protecting the chicken and adding an irresistible depth to each bite. There are always stories about trying to sneak a taste of the crispy edges before serving — in my family someone always manages to get the first piece hot from the oven.

Storage Tips

Let leftovers come to room temperature before wrapping tightly and refrigerate up to three days. Slice only what you plan to eat and keep the rest whole to help retain moisture. For a quick reheat use the oven at a low temperature so the pastry stays flaky instead of microwave which softens the crust.

Ingredient Substitutions

Swap mushrooms for finely diced spinach and a few sun dried tomatoes if you prefer a less earthy flavor. Turkey breast works instead of chicken but will need just a little more baking time. If you cannot find prosciutto a thinly sliced ham or even turkey bacon is a great stand in for that savory barrier.

Serving Suggestions

Chicken Wellington is wonderful with simple roasted vegetables or buttery mashed potatoes. For a touch of brightness add a crisp green salad on the side. Leftovers also make for a decadent sandwich with a little arugula and whole grain mustard.

A Bit of History

The original beef Wellington is a famed British dish said to honor the Duke of Wellington a national hero. Swapping beef for chicken makes it both lighter and perfect for smaller gatherings while keeping all the celebratory flair. I love how it brings a traditional touch to family tables no matter the season.

Seasonal Adaptations

In spring try using asparagus tips or fresh peas mixed into the duxelles Autumn calls for wild mushrooms with sage for a woodsy flavor boost For winter spin add a little chestnut puree to the mushroom mix for subtle sweetness

Success Stories

Chicken Wellington is the recipe my friends request most whenever we plan a gathering. I have even made them ahead for potlucks. Watching everyone’s reaction as you slice through that puff pastry always makes the work worthwhile. My kids grew up calling it “chicken in a blanket” and now they help wrap their own. Every time I make this it feels like a mini celebration.

Freezer Meal Conversion

To make ahead follow all steps up to egg wash and slashing. Wrap each unbaked Wellington tightly in foil then transfer to a freezer safe bag. Freeze for up to one month. When you want to serve transfer to the fridge to thaw overnight then continue with egg wash and bake as usual adding a few extra minutes if still chilled when it goes into the oven.

This special meal brings everyone to the table and is easier than it looks. Try it once and it might just become your family’s most requested centerpiece too.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs can be substituted, though you'll need to adjust cook time for thickness.

→ What mushrooms work best for the filling?

Cremini, button, or even wild mushrooms are great options for a richly flavored duxelles mixture.

→ Is it possible to make ahead and bake later?

Absolutely. Prepare up to the pastry-wrapped step, refrigerate, and bake just before serving for best results.

→ How do I ensure the pastry stays crisp?

Let the chicken and mushroom fillings cool fully before wrapping, and avoid excess moisture to prevent sogginess.

→ What should I serve alongside this dish?

This pairs wonderfully with green vegetables or a simple green salad to balance its richness.