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Chicken Wellington

Chicken Wellington

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Indulge in the luxurious flavors of Chicken Wellington, a dish that effortlessly elevates any meal from ordinary to extraordinary. This elegant recipe features tender chicken breast wrapped in a beautifully flaky puff pastry and drizzled with a rich béchamel sauce. Perfect for special occasions or cozy family dinners, Chicken Wellington impresses with its stunning presentation and delightful taste. With just 20 minutes of prep time, you can create a gourmet experience in your own kitchen. Serve it alongside fresh salads, creamy mashed potatoes, or roasted vegetables for a complete meal that will satisfy everyone at the table.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk or cream
  • 1 teaspoon Dijon mustard
  • 1 sheet puff pastry, thawed
  • Olive oil for searing
  • 1 egg, beaten (for egg wash)
  • Chopped fresh parsley for garnish

Instructions

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium heat and sear chicken until golden brown (about 2–3 minutes per side). Remove from skillet and let cool slightly.
  3. In the same skillet, melt butter and sauté garlic (and mushrooms if using) until fragrant. Stir in flour, whisk in milk or cream until smooth, and simmer until thickened. Mix in Dijon mustard and season to taste.
  4. Roll out puff pastry into rectangles suitable for wrapping around each chicken breast.
  5. Spoon béchamel sauce onto each pastry piece, place a chicken breast on top, add more sauce, fold the pastry over chicken, sealing edges tightly.
  6. Brush tops with beaten egg and cut slits for steam release. Bake at 400°F (200°C) for 25–30 minutes until golden brown.
  7. Ensure chicken reaches an internal temperature of 165°F before serving; garnish with parsley.

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