Chicken Wellington

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Have you ever wished your comforting chicken dinner came wrapped in golden pastry and oozing with creamy herb sauce? Chicken Wellington is the ultimate answer to bland weeknight meals. It combines the elegance of Beef Wellington with the approachability of roasted chicken – and the result is rich, flaky, and downright luxurious.

This show-stopper is perfect for holiday dinners, date nights, or any time you want to impress without sweating it in the kitchen. With layers of tender chicken breast, sautéed mushrooms, and herby cheese wrapped in buttery puff pastry, it strikes a balance between gourmet and comforting. Once you slice into it and that creamy sauce spills onto the plate, you’ll understand the hype.

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Preparation Phase & Tools to Use

Before diving into the prep, it helps to get familiar with the key tools that make Chicken Wellington foolproof:

Rolling Pin – For evenly flattening the puff pastry. A uniform thickness helps it bake evenly and puff properly.

Skillet – Essential for sautéing mushrooms and herbs. A good skillet gives you that flavor-packed base that brings everything together.

Meat Thermometer – Don’t guess when your chicken is done. This ensures it stays juicy and hits the safe internal temp of 165°F.

Pastry Brush – For brushing on that glossy egg wash to get the golden crust that makes this dish restaurant-worthy.

Baking Sheet with Parchment Paper – Keeps the pastry from sticking and ensures a crisp bottom. Skip the parchment, and you risk sogginess.

Sharp Knife or Mandoline (Optional) – If adding vegetables like spinach or prosciutto, precision slicing helps layer neatly.

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Ingredients for the Chicken Wellington

Chicken Breast – The star of the dish. Opt for boneless, skinless pieces that are uniform in thickness for even cooking.

Puff Pastry Sheets – Flaky and buttery, puff pastry is what gives this dish its signature golden shell.

Mushrooms – Typically cremini or button mushrooms are finely chopped and sautéed to create a “duxelles,” the earthy base layer.

Garlic & Shallots – Finely minced for building rich flavor in the mushroom mix.

Fresh Herbs (like thyme or parsley) – Add brightness and complexity to both the mushroom filling and the creamy sauce.

Cream Cheese or Boursin – Adds creaminess and binds the fillings so they don’t fall apart.

Egg Yolk – Whisked for the egg wash that creates that glossy, golden crust.

Olive Oil & Butter – For sautéing and sealing in moisture.

Salt & Pepper – Essential for seasoning each layer as you build the Wellington.

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How To Make the Chicken Wellington

Step 1: Sauté the Mushroom Duxelles

Finely chop mushrooms, garlic, and shallots. Sauté in butter and olive oil over medium heat until moisture evaporates and mixture becomes paste-like. Season with salt, pepper, and herbs. Let cool completely.

Step 2: Prep the Chicken

Season chicken breasts with salt and pepper. Sear them in a hot skillet with oil just until browned on both sides—they’ll finish cooking in the oven. Let them cool slightly.

Step 3: Assemble the Layers

Roll out puff pastry. Spread mushroom mixture, then a layer of cheese. Place the chicken on top. Fold pastry over tightly and seal the edges. Chill for 15-20 minutes to firm up.

Step 4: Egg Wash & Bake

Preheat oven to 400°F (200°C). Brush pastry with beaten egg yolk. Bake for 25-30 minutes or until golden brown and chicken reaches 165°F internally.

Step 5: Slice & Serve

Let rest for 5-10 minutes before slicing. Serve with a drizzle of cream sauce or pan gravy for added richness.

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How to Serve and Store Chicken Wellington

To serve, slice the Wellington into thick rounds and plate over a swirl of creamy herb sauce or with a side of roasted vegetables. A light salad or garlic mashed potatoes make great accompaniments. For special occasions, garnish with a sprinkle of chopped parsley or thyme.

To store leftovers, wrap tightly in foil and refrigerate for up to 3 days. Reheat in the oven at 350°F to keep the pastry crisp. Avoid microwaving, as it can make the crust soggy.

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Frequently Asked Questions

Can I make Chicken Wellington ahead of time?

Yes, you can assemble it a day ahead and refrigerate until ready to bake. Just be sure to apply the egg wash right before it goes into the oven.

What can I use instead of mushrooms?

You can swap the mushroom duxelles for caramelized onions or spinach with garlic if you prefer different flavors.

Can I freeze Chicken Wellington?

Yes. Wrap tightly in plastic and foil before baking. Bake from frozen at 375°F for 45-50 minutes.

Do I have to sear the chicken first?

Searing adds flavor and helps prevent undercooked centers. Skipping this step can result in uneven cooking.

What sauces pair well with it?

A simple herb cream sauce, pan gravy, or mustard cream sauce all pair beautifully with Chicken Wellington.

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Want More Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a spicy twist on the classic Italian bake. Or cozy up with the Creamy Turkey Noodle Soup, which uses up poultry leftovers in a flavorful way.

For something hearty, check out the One-Pot Spicy BBQ Chicken Cheeseburger Pasta or the Sweet Baby Ray’s Crockpot Chicken, a set-it-and-forget-it winner.

And if you’re in the mood for more elegance, don’t miss the Garlic Butter Chicken Balls with Creamy Parmesan Pasta, where tender chicken bites meet silky sauce.

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Pin and Tell Me How Yours Turned Out

You can save this to your comfort food or dinner inspiration board for next time. Just hit the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a different cheese? Did you add a sauce of your own? Leave a comment below or tag me on Pinterest. I share daily over there: LadyPlate on Pinterest.

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