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Delicious Chicken Wellington with flaky pastry and tender chicken filling

Chicken Wellington

A cozy and impressive Chicken Wellington wrapped in flaky puff pastry and complemented by a creamy Dijon sauce, perfect for a celebratory dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts Patted dry and trimmed of any extra fat.
For the pastry and finishing
  • 1 sheet puff pastry Thawed according to package directions.
For searing and sauce base
  • 1 tablespoon olive oil Or a neutral oil with a high smoke point.
  • 2 tablespoons unsalted butter For richness and to carry the aromatics.
Aromatics and optional veggies
  • 2 cloves garlic Finely minced; fresh adds bright flavor.
  • 1 cup mushrooms Finely chopped (optional); use fresh for best texture.
For the cream sauce
  • 2 tablespoons all-purpose flour Helps thicken the sauce.
  • 1 cup whole milk Or heavy cream for a richer sauce.
  • 1 teaspoon Dijon mustard Adjust to taste.
  • Salt and black pepper to taste Freshly ground black pepper is best.
For egg wash and garnish
  • 1 large egg Beaten for egg wash.
  • 1 tablespoon fresh parsley Chopped; optional garnish.

Method
 

Preparation
  1. Pat both chicken breasts very dry and season generously with salt and pepper.
  2. If one breast is much thicker, butterfly it or gently pound to an even thickness.
Cooking
  1. Warm olive oil in a heavy skillet over medium-high heat until it shimmers.
  2. Add the breasts and sear for 2 to 3 minutes per side until golden brown.
  3. Transfer seared breasts to a plate and let rest for 5 minutes.
  4. In the same pan, reduce heat to medium, add butter, and once melted, add minced garlic and mushrooms (if using).
  5. Sauté for 2 to 3 minutes until garlic is fragrant and mushrooms are softened.
  6. Stir in flour and cook for about 1 minute. Slowly whisk in milk or cream until smooth.
  7. Add Dijon mustard and season with salt and pepper. Simmer gently until the sauce thickens.
Assembly
  1. Roll out the puff pastry and cut it into two equal rectangles.
  2. Spoon warm Dijon cream sauce into the center of each pastry rectangle. Place a seared chicken breast on top and spoon more sauce over.
  3. Fold the pastry over the chicken, sealing edges tightly. Place seam-side down on a parchment-lined baking sheet.
  4. Brush with beaten egg and cut slits for venting.
  5. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes until golden.
  6. Let rest for 5 minutes before garnishing with parsley and slicing to serve.

Notes

Serve with extra Dijon cream sauce on the side and seasonal bright sides like roasted root vegetables or a shaving fennel and apple salad.