Chicken Wellington

Chicken Wellington


“Fancy” doesn’t have to mean “expensive.” This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You’ll even learn how to make your own easy pan gravy from scratch.

Cook Time
55 minutes
Total Time
1 hr 55 min
2 serving

How to Make It

1. Step
Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
2. Step
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
3. Step
Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
4. Step
Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
5. Step
Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
6. Step
On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
7. Step
Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington’s shape. Chill in the refrigerator for 15 minutes.
8. Step
Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. Step
Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
10. Step
Transfer the baking sheet to the oven to bake for 25–30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5–10 minutes before slicing into 1–1½-inch-thick slices.
11. Step
While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4–5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
12. Step
Serve the Wellington warm with the pan gravy and sides of your choice.
13. Step


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