Small Batch Chicken Wellington: Elegant Comfort Wrapped in Puff Pastry

By SweetnSpicyLiving on December 25, 2016 • ( Leave a comment )

Looking to impress without the stress? This Small Batch Chicken Wellington is your ticket to a restaurant-worthy dinner for two — no reservations required. Wrapped in golden, flaky store-bought puff pastry and filled with tender chicken, savory mushroom duxelles, and a touch of creamy Dijon, this dish delivers all the drama of a classic Wellington in a manageable, weeknight-friendly format.

Perfect for date nights, special occasions, or simply treating yourself to something extraordinary, this recipe proves that elegance doesn’t have to be complicated. With minimal prep and maximum flavor, it’s a cozy, small-batch twist on a timeless favorite — and it just might become your new go-to for elevated comfort food.

Being a food lover and blogger, I am always in a lookout for a simple tasty recipe that I can make look elegant and fancy. You know that kind of dish that when you serve in a gathering all you can hear is “Wow”! It is so delicious and fancy looking that people think you exerted so much effort in making it, or maybe they would think you bought it! That for me is a good feeling of accomplishment. After all, I bake and cook not for myself, but for my family and friends.

This Chicken Wellington is one of those kind of dish. Basically, it is a pan seared chicken breast, that is coated with mushroom paste and then wrapped in ham , then wrapped again in buttery and flakey Puff Pastry. Interesting, huh?

Beef Wellington is the most popular one, but you can also make it using chicken just like what I did in this recipe. I am saving the Beef Wellington for last, so watch out for my up coming post, very soon. You can also make it using Salmon if you do not like meat which I am also planning to make. For now, let me walk you through how I made this crowd pleaser Chicken Wellington so that you can have it plan for your next gathering. Let’s get started!

Ingredeints:

Mushroom Paste:

3 cups sliced fresh mushrooms (or any mushroom EXCEPT canned mushroom)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Chicken Wellington:

1 Large Chicken Breast
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma or Ham
1 sheet Puff Pastry, thawed (Homemade or Store-bought)
1 egg yolk
1 tablespoon whole milk
1/4 cup shredded mozzarella cheese – optional

Make the Mushroom Paste:

Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus. If you do not have food processor, manually chopped it into small pieces.
In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.

Cooke the Chicken:

Pat chicken breast with paper towels and season generously with salt and black pepper.
Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the chicken and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the chicken but leave the inside slightly raw. This will continue to cook once baked in the oven. Remove from heat and place on a cutting board to cool.
Brush cooled chicken with honey or dijon mustard.

Roll the Chicken:

On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out 9 pieces of ham. The photo only shows 3, but you need to use 9 so that the entire base is covered when you wrap the chicken. This will prevent the Puff Pastry dough from getting soggy once baked as it will block excess moisture from mushroom paste.
Spread mushroom paste over the ham.
Sprinkle top with shredded or sliced cheese – optional.
Place chicken in the center of the ham and gently wrap the ham around the chicken. Trim off any excess and use the plastic wrap to tightly wrap the chicken. If you have big chicken breast , you may need more Ham to cover the base. Add ham as necessary. Put in the fridge for 30 minutes.
Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry over the plastic wrap until it is a 1/4-inch thin.
Remove the wrapped chicken from the fridge, remove the plastic wrap and place the chicken on one end of the puff pastry and start rolling. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 10 minutes to allow puff pastry to firm up again.
- You can also shortcut the process by arranging the ham directly on top of the puff pastry, then cover with mushroom paste, arrange the chicken and then roll to form a log. Pop it in the fridge for about 10 minutes to allow puff pastry to firm up again.
In a bowl, mix together egg yolk and milk.
Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet.
Baste the top of the puff pastry with the egg wash.Score the top to create design. I use a small knife and run knife in the middle, then I score the sides with an angled lines. Scoring means you make a mark in the dough, but not too deep to actually cut the dough.
Bake at 350F for approximately 30 to 50 minutes or until the Puff Pastry is golden brown and crispy.
Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm with sides of roasted veggies and potatoes.