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Chicken Wellington with Mushroom Duxelles

Chicken Wellington with mushroom duxelles wrapped in golden puff pastry and baked until deep golden brown. Sear-sealed chicken plus a dry, dark brown mushroom filling makes clean slices with a savory cross-section.
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Prep Time 35 minutes
Cook Time 52 minutes
cooling and chilling 45 minutes
Total Time 2 hours 12 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

mushroom duxelles
  • 1 lb cremini or button mushrooms Finely chopped
  • 2 shallots Finely minced
  • 3 garlic cloves Minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp dry white wine or dry sherry
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt and black pepper To taste (generously)
chicken
  • 4 boneless, skinless chicken breasts About 170g / 6 oz each
  • 1 tbsp olive oil For searing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt and black pepper To taste
assembly
  • 2 sheet ready-rolled puff pastry About 500g total, thawed
  • 8 slices prosciutto or Parma ham
  • 2 tbsp Dijon mustard
  • 2 egg yolks For egg wash
  • 1 tbsp milk For egg wash
  • 0.25 tsp flaky sea salt For finishing

Equipment

  • 1 large skillet
  • 1 sheet pan

Method
 

Make the mushroom duxelles
  1. Heat the unsalted butter and olive oil in a large skillet over medium-high heat until shimmering. Add the shallots and garlic and cook for 2 minutes until softened, stirring as needed.
  2. Add the finely chopped cremini or button mushrooms and cook, stirring frequently, for 12–15 minutes until all moisture evaporates and the mixture is dry and dark brown, with a thick, paste-like look.
  3. Add the fresh thyme leaves and dry white wine or dry sherry, then cook for another 2 minutes until the liquid reduces and the aroma turns intense.
  4. Season generously with salt and pepper, then transfer the duxelles to a bowl and cool completely so it won’t melt the pastry.
Season and sear the chicken
  1. Pat the boneless, skinless chicken breasts dry, then season on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat the olive oil in the same skillet over high heat until hot. Sear each chicken breast for 2 minutes per side until golden but not cooked through.
  3. Transfer the chicken to a plate and brush all over with Dijon mustard. Let the chicken cool completely.
  4. Refrigerate the chicken for 20 minutes to firm it up for easier wrapping.
Wrap in prosciutto
  1. Lay plastic wrap on a clean surface and arrange the prosciutto slices in a slightly overlapping rectangle for each Wellington.
  2. Spread a thin, even layer of cooled mushroom duxelles over the prosciutto, leaving a small edge clean for sealing.
  3. Place a seared chicken breast at the front edge and roll tightly using the plastic wrap to form a log. Twist the ends to secure.
  4. Repeat to make logs for all 4 breasts, then refrigerate for 15 minutes to help the seam set.
Wrap in pastry and bake
  1. Preheat the oven to 200°C / 400°F. Unroll the ready-rolled puff pastry and cut into portions large enough to wrap each prosciutto-wrapped chicken log.
  2. Remove the plastic wrap from each chicken log, place it on the pastry, and roll to enclose, sealing the seam underneath. Trim any excess pastry.
  3. Crimp and seal the ends, then brush all over generously with egg wash for a deep golden finish.
  4. Using a sharp knife, lightly score a decorative pattern on the pastry surface (do not cut through) so it expands evenly as it bakes. Sprinkle with flaky sea salt.
  5. Place seam-side down on a parchment-lined sheet pan and bake for 25–30 minutes until the pastry is deep golden brown and an internal thermometer reads 74°C / 165°F.
Rest and slice
  1. Remove the Chicken Wellington from the oven and rest for 5 minutes so the juices settle instead of running out.
  2. Slice each Wellington in half on a slight diagonal to reveal the cross-section and serve immediately.

Notes

For the best duxelles texture, keep cooking until the mixture looks dry and dark brown, then cool completely before spreading so the pastry stays flaky. Refrigerate assembled logs for up to 24 hours, or bake within 24 hours; baked Wellingtons keep in the fridge for 2–3 days (reheat until crisp). Freezing is not recommended for full sandwiches because the pastry can soften. For a lighter option, use low-sodium prosciutto and reduce the salt; the bake time and internal 74°C / 165°F target remain the same.