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Chicken Wellington

Chicken Wellington

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Chicken Wellington is a delightful culinary creation that combines tender chicken breasts with a rich, creamy béchamel sauce, all wrapped in flaky puff pastry. This dish transforms an ordinary meal into a gourmet experience, making it perfect for both weeknight dinners and festive gatherings. The golden crust gives way to juicy chicken enveloped in luscious flavors, creating a comforting yet elegant dish that will impress your family and friends. With simple ingredients and straightforward preparation steps, you’ll find that making Chicken Wellington at home is not just achievable but incredibly rewarding.

Ingredients

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  • 2 boneless skinless chicken breasts
  • 1 sheet puff pastry, thawed
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped (optional)
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk or cream
  • 1 teaspoon Dijon mustard
  • 1 egg (beaten for egg wash)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season chicken breasts with salt and black pepper. Sear in a skillet with olive oil over medium-high heat until golden brown on both sides (about 2–3 minutes each). Remove and let cool slightly.
  3. In the same skillet, melt butter and sauté minced garlic until fragrant. Add finely chopped mushrooms if using, cooking until moisture evaporates.
  4. Sprinkle in flour to create a roux, cooking for about a minute before gradually whisking in milk or cream until thickened (3–5 minutes). Stir in Dijon mustard and season with salt and pepper.
  5. Roll out puff pastry on a floured surface into two rectangles large enough to wrap around each chicken breast.
  6. Place some béchamel sauce in the center of each pastry rectangle, add the seared chicken, then top with more sauce. Fold pastry over to seal securely.
  7. Brush the tops with beaten egg and cut small slits for steam vents.
  8. Bake for 25–30 minutes until golden brown and cooked through.

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