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Chicken Wellington with Mushroom Duxelles

Chicken Wellington with mushroom duxelles features a crisp, deep-golden puff pastry crust wrapped around seared chicken and a completely dry, earthy mushroom paste. The layered cross-section makes every slice look restaurant-style, with Dijon-brushed chicken and prosciutto sealing the filling.
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Prep Time 35 minutes
Cook Time 25 minutes
Chill and cool 55 minutes
Total Time 1 hour 55 minutes
Servings: 2 servings
Course: Dinner
Cuisine: French
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts About 6–7 oz each
  • 1 tsp salt For seasoning chicken
  • 0.5 tsp black pepper For seasoning chicken
  • 1 tbsp olive oil For searing
  • 2 tsp Dijon mustard 1 tsp per breast
Mushroom Duxelles
  • 400 g cremini or button mushrooms Finely chopped
  • 3 garlic cloves Minced
  • 1 shallot Small, finely minced
  • 2 tbsp unsalted butter For duxelles
  • 1 tbsp fresh thyme leaves Leaves only
  • 0.25 tsp salt For duxelles
  • 0.25 tsp black pepper For duxelles
  • 2 tbsp dry white wine Optional
Assembly
  • 2 puff pastry sheets About 25×25 cm each; thawed if frozen
  • 6 prosciutto di Parma thin slices 6–8 thin slices
  • 1 egg Beaten (egg wash)
  • 1 flaky sea salt For finishing

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry, then season generously with salt and black pepper. Heat olive oil in a skillet over high heat until hot.
  2. Sear each chicken breast for 2 minutes per side until golden, leaving the center undercooked (do not cook through). Remove to a plate and let cool completely.
  3. Brush all sides of the cooled chicken breasts with Dijon mustard.
Make the mushroom duxelles
  1. In the same pan over medium heat, melt the unsalted butter. Add the shallot and garlic and cook for 2 minutes until soft.
  2. Add the finely chopped mushrooms, thyme leaves, salt, and black pepper. Cook over medium-high heat, stirring frequently, for 12–15 minutes until the mixture is dry and paste-like.
  3. If using, add the dry white wine halfway through cooking. Continue until fully dry—no moisture should remain.
  4. Spread the duxelles onto a plate. Refrigerate until cool.
Wrap with prosciutto and chill
  1. On a sheet of plastic wrap, lay out 3–4 slices of prosciutto di Parma slightly overlapping to form a rectangle large enough to wrap one chicken breast.
  2. Spread half the cooled mushroom duxelles evenly over the prosciutto layer.
  3. Place one seared chicken breast at the edge of the prosciutto-duxelles layer. Roll tightly into a log using the plastic wrap and twist the ends to secure.
  4. Repeat with the second chicken breast. Refrigerate for at least 30 minutes (up to 4 hours) to firm up.
Wrap in puff pastry and chill
  1. On a lightly floured surface, roll each puff pastry sheet to about 3mm thick. Remove the plastic wrap from each chicken roll.
  2. Place a chicken roll at the edge of a pastry sheet and roll tightly, pressing firmly to seal the edges and ends. Trim any excess pastry.
  3. Brush all over with egg wash. Refrigerate for 15 minutes.
Bake and rest
  1. Preheat the oven to 200°C / 400°F. Remove the Wellingtons from the fridge and brush again with egg wash.
  2. Score the top lightly in a decorative pattern with a sharp knife. Sprinkle with flaky sea salt.
  3. Place the Wellingtons on a parchment-lined sheet pan. Bake for 22–26 minutes until deep golden and an internal thermometer reads 74°C / 165°F.
  4. Let the Wellingtons rest for 5 minutes before slicing.
Slice and serve
  1. Using a sharp serrated knife, cut each Wellington into thick slices to reveal the layers of golden pastry, dark mushroom duxelles, and juicy chicken. Serve immediately.

Notes

Key pro tip: keep the mushroom duxelles completely dry—any leftover moisture will steam inside the pastry and make it soggy. For storage, refrigerate assembled (but unbaked) Wellingtons up to 4 hours, or baked leftovers up to 3 days; reheat in a 180°C/350°F oven until crisp again. Freezing: yes for baked (cool fully, wrap tightly, freeze up to 1 month; reheat from frozen). Dietary swap: for a lower-pork option, replace prosciutto with thinly sliced turkey ham.