Juicy Chicken Wellington Wrapped in Flaky Perfection

This Chicken Wellington is a gourmet dish that combines tender chicken with savory mushroom duxelles, all wrapped in flaky pastry.

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Prep Time 20

Cook Time 30

Chilling Time 30

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Gourmet

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 lb Boneless Skinless Chicken Breast
8 oz Mushrooms Finely chopped
2 medium Shallots Can substitute with onions
2 cloves Garlic Minced, adjust as needed
4 slices Prosciutto Can replace with bacon or omit

For the Pastry

1 sheet Puff Pastry All-butter variety recommended
1 large Egg Yolk For brushing

For Cooking

1 tbsp Olive Oil For sautéing
2 tbsp Butter For mushroom mixture

Equipment

Skillet
plastic wrap
Baking sheet
Parchment Paper
whisk

Method

Preparation Steps

Season the chicken breasts with salt and pepper. Sear in olive oil for 3-4 minutes each side until golden. Cool completely.
Melt butter in the skillet. Sauté mushrooms, shallots, and garlic for 8-10 minutes until the mixture is paste-like and moisture evaporates. Cool.
Lay prosciutto on plastic wrap, spread mushroom mixture, place chicken in center, roll tightly, and refrigerate for 15-20 minutes.
Roll out puff pastry, encase the chicken roll, seal edges, and chill for another 10 minutes.
Preheat the oven to 400°F (200°C). Brush pastry with egg yolk mixture. Cut slits for steam venting.
Bake for 25-30 minutes until puffed and golden, with chicken internal temperature at 165°F. Rest for 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 3mg

Notes

Make ahead and freeze before baking for convenient meals. Store leftovers in the fridge for up to 3 days.

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