Chicken Wellington
Elevate your dinner table with the timeless elegance of Chicken Wellington, a gourmet dish perfect for special occasions or an indulgent evening at home. This recipe transforms tender, seasoned chicken breasts into a show-stopping centerpiece by wrapping them in layers of savory prosciutto, a rich mushroom duxelles, and golden, flaky puff pastry. With hints of fresh thyme and a brush of Dijon mustard for added depth, each bite is packed with restaurant-quality flavor. A light egg wash gives the pastry its irresistible shine, while simple scoring adds a touch of artistry. Ready in just over an hour and served hot from the oven, Chicken Wellington pairs beautifully with roasted vegetables or a crisp green salad for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 sheets Puff pastry sheets
- 300 grams Cremini mushrooms
- 2 pieces Shallots
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Butter
- 8 slices Prosciutto slices
- 2 tablespoons Dijon mustard
- 2 pieces Egg yolks
- 1 tablespoon Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Flour (for rolling puff pastry)
Instructions
Preheat your oven to 400°F (200°C).
In a skillet over medium heat, add the olive oil and sear the chicken breasts for 2-3 minutes per side until lightly browned. Season with salt and pepper, then remove from heat and set aside to cool.
In the same skillet, melt the butter and add the finely chopped shallots. Cook for 2 minutes until translucent.
Add the finely chopped mushrooms and thyme to the skillet. Cook until the mixture is dry and the mushrooms have released all their moisture, about 8-10 minutes. Set the mushroom mixture (duxelles) aside to cool.
Lightly flour a clean surface and roll out the puff pastry sheets. Cut each sheet in half, creating four equal portions.
Brush each chicken breast with Dijon mustard, then wrap each breast in two slices of prosciutto, ensuring it is fully covered.
Spread an even layer of the cooled mushroom mixture onto each puff pastry piece, leaving a border around the edges.
Place the prosciutto-wrapped chicken breast on top of the mushroom mixture. Fold the puff pastry around the chicken, sealing the edges tightly and pinching to secure. Ensure the seam is on the bottom.
In a small bowl, whisk together the egg yolks and milk to create an egg wash. Brush the top and sides of each wrapped chicken with the egg wash for a golden finish.
Place the wrapped chicken breasts on a parchment-lined baking sheet, seam-side down.
Use a sharp knife to lightly score the pastry with a decorative pattern, being careful not to cut through it.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let rest for 5 minutes before serving. Serve hot with your choice of sides, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 9224 mg | 401% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 288.1 g | 576% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3303 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
