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.
83% would make again
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
25 minutes
25 min
Cook Time
55 minutes
55 min
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
25 minutes
25 min
Cook Time
55 minutes
55 min
Ingredients
for 2 serving
Chicken Wellington
- 12 oz cremini mushroom (340 g), stemmed and wiped clean
- 4 tablespoons extra virgin olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 boneless chicken breast, large
- 1 tablespoon dijon mustard
- 4 slices prosciutto
- 1 sheet frozen puff pastry, thawed
- large egg, beaten
Pan Gravy
- 1 tablespoon extra virgin olive oil
- 2 tablespoons all purpose flour
- 2 cups chicken stock (480 mL)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried parsley
Preparation
- Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the Wellington warm with the pan gravy and sides of your choice.
- Enjoy!
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