Why You’ll Love This Recipe
Chicken Wellington delivers the perfect balance of flavor and texture. The juicy chicken stays moist inside a crisp, buttery pastry shell, while the mushroom and smoked beef filling adds richness and depth.
You’ll love how impressive it looks when sliced, revealing its beautiful layers. Despite its gourmet appearance, the steps are straightforward and approachable. It can be prepared ahead of time, making it ideal for entertaining. Whether for holidays, dinner parties, or a cozy weekend meal, this recipe brings restaurant-quality results to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 slices smoked beef
2 large boneless, skinless chicken breasts, halved
salt and pepper to taste
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1 teaspoon dried rosemary
1 package refrigerated puff pastry dough
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1 egg, beaten with 1 tablespoon water
For the gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons white wine
salt and pepper to taste
Directions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large skillet over medium heat, cook the smoked beef slices until lightly crisp. Remove and place on paper towels to drain, then chop into small pieces.
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Season the chicken breasts with salt and pepper. In the same skillet, leaving a little of the rendered fat, brown the chicken on both sides for about 3–4 minutes per side. The chicken does not need to be fully cooked at this stage. Remove and let cool.
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Add butter to the skillet. Sauté the chopped onion until softened, then add garlic and cook for another minute. Stir in the mushrooms and rosemary. Cook until the mushrooms release their moisture and it evaporates. Stir in the chopped smoked beef and set the mixture aside to cool.
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In a small bowl, mix the softened cream cheese with Dijon mustard until smooth.
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Roll out the puff pastry and cut it into four equal squares. Spread a layer of the cream cheese mixture in the center of each square. Top with a spoonful of the mushroom mixture. Place a piece of chicken on top.
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Fold the pastry over the chicken, sealing the edges tightly. Place each parcel seam-side down on the prepared baking sheet.
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Brush the tops with the egg wash to ensure a golden finish.
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Bake for about 20–25 minutes, or until the pastry is puffed and golden brown and the chicken reaches an internal temperature of 165°F (74°C).
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If making the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook until lightly golden. Gradually whisk in chicken broth and white wine. Simmer until thickened, then season with salt and pepper. Serve alongside or spooned over the sliced Chicken Wellington.
Servings and timing
This recipe makes 4 servings.
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: Approximately 55 minutes
Variations
You can customize Chicken Wellington to suit your taste. Add sautéed spinach to the filling for extra color and flavor, or include shredded mozzarella or Gruyère for additional richness. Fresh thyme or parsley can enhance the herb profile. You can also prepare smaller individual portions for appetizers or elegant plated dinners.
Storage/Reheating
Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated 350°F (175°C) oven for about 15–20 minutes until heated through. Reheating in the oven helps maintain the crispness of the pastry. Avoid microwaving if possible, as it can make the pastry soggy.
To freeze, wrap each cooled Wellington tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
FAQs
Can I prepare Chicken Wellington ahead of time?
Yes, you can assemble the Wellingtons a day in advance and store them covered in the refrigerator. Bake just before serving.
How do I prevent the pastry from becoming soggy?
Make sure the mushroom mixture is fully cooked and most of the moisture has evaporated before assembling.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used, though cooking time may vary slightly.
Do I need to cook the chicken completely before baking?
No, browning the chicken is sufficient. It will finish cooking inside the pastry in the oven.
Can I make this without smoked beef?
Yes, you can substitute it with thinly sliced turkey pastrami or omit it entirely for a lighter version.
What sides pair well with Chicken Wellington?
Roasted vegetables, mashed potatoes, green beans, or a fresh garden salad make excellent accompaniments.
Can I use homemade puff pastry?
Yes, homemade puff pastry works beautifully if you have the time to prepare it.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I freeze Chicken Wellington before baking?
Yes, you can freeze the assembled, unbaked parcels. Bake from frozen, adding extra baking time as needed.
What can I use instead of white wine in the gravy?
You can substitute additional chicken broth or a splash of lemon juice for a slight tang.
Conclusion
Chicken Wellington is a delicious combination of tender chicken, savory filling, and crisp puff pastry that turns simple ingredients into an impressive meal. Whether you’re hosting guests or preparing a comforting dinner for your family, this recipe offers both elegance and ease. With its rich flavors and golden presentation, it’s sure to become a favorite in your kitchen.
