Introduction

This Chicken Wellington is an elegant yet easy dinner recipe perfect for both weeknight meals and special occasions. Wrapped in flaky puff pastry and filled with juicy chicken breast and creamy béchamel sauce, it’s the perfect comfort food with a gourmet twist.

The image shows a golden brown baked pastry with a glossy, crispy top that is decorated with a sprinkle of green herbs and a small sprig of fresh thyme on top. The pastry is cut open to reveal two main layers inside: a thick layer of creamy white sauce with dark green herbs mixed in and a chunk of white chicken breast beneath it. The soft, flaky layers of the pastry crust surround the filling. The dish is placed on a white plate, and the background features a bowl with an out-of-focus serving of fries and salad on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 sheet puff pastry, thawed
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup mushrooms, finely chopped (optional)
2 tablespoons all-purpose flour
1 cup whole milk or cream
1 teaspoon Dijon mustard
1 egg, beaten (for egg wash)
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)

Instructions

Step 1: Season the chicken breasts with salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown, about 2–3 minutes per side. Remove and let cool slightly.
Step 3: In the same skillet, melt butter and sauté garlic and mushrooms (if using) for 2–3 minutes until fragrant.
Step 4: Stir in flour and cook for 1 minute. Slowly whisk in the milk or cream until smooth. Add Dijon mustard, salt, and pepper, then simmer until the sauce thickens.
Step 5: Roll out the puff pastry and cut into two rectangles.
Step 6: Spoon a portion of the sauce in the center of each pastry piece. Place a seared chicken breast on top, then cover with more sauce.
Step 7: Fold the pastry over the chicken, sealing edges tightly. Place seam-side down on a baking sheet lined with parchment paper.
Step 8: Brush the pastry tops with the beaten egg and cut a small slit in each for steam to escape.
Step 9: Bake at 400°F (200°C) for 25–30 minutes, until the pastry is golden and puffed and the chicken’s internal temperature reaches 165°F.
Step 10: Garnish with fresh parsley and serve warm.

Tips & Variations

Make sure your puff pastry is thawed but still cold to avoid tearing when wrapping.
Let the chicken cool slightly before wrapping to prevent a soggy pastry.
Cut a small vent on top of the pastry to allow steam to escape and keep the crust crisp.
Use a metal baking sheet with parchment paper for the crispiest bottom crust.
For extra flavor, add sautéed mushrooms or substitute the béchamel with a white wine mushroom sauce.
Slice into smaller pieces to serve as elegant appetizers or finger food.

Storage

Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

A close-up of a golden brown puff pastry square with a lattice pattern on top, sprinkled with small green herbs, resting in the middle of a white plate on a white marbled surface. Inside the pastry, visible from a cut in the front, there is a thick creamy sauce with herbs and pieces of white cooked chicken. On top of the pastry, there is a small bunch of fresh thyme sprigs. In the blurred background, there are some fries and salad in another white plate, with a cup of brown sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Wellington ahead of time?

Yes, you can assemble the Wellington and keep it refrigerated for a few hours before baking. Just be sure to brush with egg wash and bake right before serving for the best crust texture.

What can I substitute for béchamel sauce?

If you prefer, use a creamy mushroom sauce or a white wine sauce as a flavorful alternative, but béchamel adds a silky texture that helps keep the chicken moist inside the pastry.