Creamy Chicken Wellington with Béchamel Sauce Recipe
Chicken Wellington is an elegant yet easy dinner recipe featuring juicy boneless, skinless chicken breasts wrapped in flaky puff pastry filled with a creamy, flavorful béchamel sauce. Perfect for weeknight meals or special occasions, this dish combines a golden, crispy outer shell with tender chicken and a rich sauce for a comforting gourmet experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Pastry
- 2 boneless skinless chicken breasts
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
Béchamel Sauce and Flavorings
- 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
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season and Sear the Chicken: Season the chicken breasts generously with salt and black pepper. 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. This step locks in flavor without fully cooking the chicken. Remove and let cool slightly.
- Prepare the Béchamel Sauce: In the same skillet, melt the butter and sauté the minced garlic and mushrooms (if using) for 2–3 minutes until fragrant. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk or cream until smooth. Add Dijon mustard, salt, and pepper. Simmer gently until the sauce thickens, stirring often.
- Assemble the Wellington: Roll out the thawed puff pastry and cut into two rectangles. Spoon a portion of the béchamel sauce onto the center of each pastry piece. Place one seared chicken breast on top of the sauce, then cover with more béchamel sauce.
- Wrap and Seal the Pastry: Fold the pastry over the chicken, sealing the edges tightly to encase the filling completely. Place each parcel seam-side down on a baking sheet lined with parchment paper.
- Prepare for Baking: Brush the top of the pastry with beaten egg for a glossy, golden finish. Cut a small slit in the top of each pastry to allow steam to escape during baking.
- Bake Until Golden and Cooked Through: Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the pastry is puffed and golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Serve and Garnish: Remove from the oven, garnish with fresh chopped parsley, and serve warm. This dish pairs wonderfully with roasted potatoes, green beans, or a simple salad.
Notes
- Ensure puff pastry is cold when wrapping to prevent tearing and sticking.
- Allow the seared chicken to cool slightly before wrapping to avoid soggy pastry from steam.
- Use parchment paper on a metal baking sheet for the crispiest pastry bottom; avoid glass or ceramic pans that retain moisture.
- Cut a small vent in the top of the pastry parcels to release steam during baking and keep the crust crisp.
- Using béchamel sauce is essential for moisture and flavor; do not skip it.
Keywords: chicken wellington, puff pastry dinner, easy chicken recipe, holiday dinner, creamy chicken, quick dinner idea, comfort food
