Jamie Oliver Chicken Wellington Recipe

Jamie Oliver’s Chicken Wellington is a comforting twist on the classic beef version, turning simple chicken into a show-stopping centrepiece wrapped in golden puff pastry. The dish layers tender chicken breasts with herby mushrooms, savoury seasoning, and buttery pastry to create something rich yet surprisingly easy to prepare. It’s ideal for special dinners, family gatherings, or a weekend meal when you want something impressive without hours of work.
This Jamie Oliver Chicken Wellington recipe serves 4 people and takes about 55–65 minutes from start to finish, giving you a warm, flaky, and flavour-packed dish everyone will love.

What Makes Jamie Oliver’s Chicken Wellington Worth Making

• A beautiful golden crust – Puff pastry turns flaky and crisp while sealing in all the juices.
• Tender, juicy chicken – Roasting inside pastry prevents the meat from drying out.
• Restaurant-style result at home – Looks elegant but uses simple, accessible ingredients.
• Great for entertaining – Easy to slice and serve for guests with no fuss.
• Customisable flavours – Mushrooms, herbs, mustard, or cheese can be added depending on your taste.

What Is Jamie Oliver Chicken Wellington?

Jamie Oliver Chicken Wellington is a puff-pastry-wrapped chicken dish filled with mushroom duxelles and seasonings, baked until golden and crisp. It’s a simpler, lighter variation inspired by Beef Wellington, offering all the appeal of a festive main course in a more accessible form.

Jamie Oliver Chicken Wellington Ingredients List

• 4 chicken breasts
• 1 sheet ready-rolled puff pastry
• 250g mushrooms, finely chopped
• 1 onion or shallot, finely diced
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard (optional but recommended)
• 1 tbsp butter or olive oil
• 1 tbsp fresh thyme or parsley, chopped
• Salt and black pepper, to taste
• 1 beaten egg (for glazing)

How to Prepare Jamie Oliver Chicken Wellington – Simple Steps

1. Prepare the Chicken

Season the chicken breasts well with salt and pepper. Sear them in a hot pan for 1–2 minutes per side until lightly golden. This step locks in flavour and prevents the chicken from releasing too much moisture during baking.

2. Make the Mushroom Filling (Duxelles)

In the same pan, add butter or oil and cook the onion until soft. Stir in the garlic and mushrooms and cook until all moisture evaporates. Add herbs, season lightly, and let the mixture cool. A dry mushroom mixture ensures the pastry stays crisp.

3. Assemble the Wellington

Roll out the puff pastry. Spread a thin layer of Dijon mustard on each chicken breast if using. Place the mushroom mixture over the pastry, set the chicken on top, and wrap tightly, sealing the edges. Brush the outside with beaten egg.

4. Bake Until Golden

Transfer the wrapped chicken to a lined baking tray and bake at 200°C (400°F) for 25–30 minutes or until the pastry is deeply golden and crisp. Let it rest for a few minutes before slicing to keep the layers intact.

5. Serve Warm

Slice into thick pieces and serve with roasted potatoes, steamed greens, or a simple salad for a complete, elegant meal.

Common Mistakes to Avoid When Making Jamie Oliver Chicken Wellington

• Using wet mushrooms leads to soggy pastry—always cook them until dry.
• Skipping the searing step can result in bland, pale chicken.
• Wrapping while hot causes steam and makes the pastry soggy.
• Too-thick pastry folds prevent even cooking.
• Not sealing edges properly can make the filling leak during baking.

Delicious Side Dishes to Serve With Jamie Oliver Chicken Wellington

• Garlic mashed potatoes – Soft and creamy to balance the flaky pastry.
• Honey roasted carrots – Adds sweetness and colour.
• Steamed green beans – Light and crisp for contrast.
• Potato gratin – Rich and indulgent for special occasions.
• Fresh green salad – A refreshing counterpart to the buttery dish.

Expert Tips to Get Jamie Oliver Chicken Wellington Just Right

• Dry the mushroom filling to protect the pastry.
• Chill the wrapped Wellington for 10 minutes before baking for cleaner edges.
• Score the pastry lightly for a decorative finish and better airflow.
• Brush with egg wash twice for a deeper golden colour.
• Use herbs generously to boost aroma and freshness.

How to Add More Flavour to Chicken Wellington

• Spread a layer of pesto under the chicken for Italian flair.
• Add cooked spinach to the filling for extra richness.
• Use garlic butter to brush the chicken before wrapping.
• Mix Parmesan into the mushroom filling for a nutty note.
• Include a thin slice of cheese like Gruyère or mozzarella inside.

How to Adjust Chicken Wellington for Kids

Skip the mustard, use milder herbs, and avoid strong cheeses. Slice into smaller pieces and serve with mashed potatoes or vegetables for a comforting, child-friendly meal.

Is Jamie Oliver’s Chicken Wellington Gluten-Free?

No, traditional puff pastry contains gluten. To make it gluten-free, use certified gluten-free puff pastry and ensure all fillings and seasonings are gluten-free.

Best Way to Store Chicken Wellington Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep the slices on a plate lined with paper towels to absorb moisture.

Best Ways to Reheat Chicken Wellington

• Oven: Reheat at 180°C (350°F) for 10–12 minutes to restore crispiness.
• Air fryer: Works well for reviving flaky pastry in 4–5 minutes.
• Microwave (least recommended): Use only in short bursts as it softens the pastry.

Best Chicken Cut to Use for Chicken Wellington

Chicken breasts work best because they cook evenly and hold their shape inside the pastry, making slicing easier and presentation neater.

Can I Make Chicken Wellington Ahead of Time?

Yes, assemble the Wellington, cover it, and refrigerate for up to 12 hours. Add egg wash just before baking for the best finish.

Nutritional Value (Per Serving)

• Calories: ~520
• Protein: 34g
• Carbohydrates: 28g
• Fat: 30g
• Fibre: 2g

FAQs

How do you keep puff pastry from getting soggy in Chicken Wellington?

To prevent soggy pastry, make sure the mushroom filling is cooked until completely dry and the chicken is seared to remove excess moisture. Let all components cool before wrapping, and bake on a preheated tray so the bottom crisps properly.

Can Chicken Wellington be made ahead of time?

Yes. You can assemble the Wellington several hours ahead and refrigerate it unbaked. Brush with egg wash just before baking. This helps the pastry stay cold, creating a flakier, more defined crust when cooked.

How do you know when Chicken Wellington is fully cooked?

Chicken Wellington is done when the pastry is golden brown and the internal temperature of the chicken reaches 75°C (165°F). Rest it for 5 minutes before slicing to keep the juices inside.

What can you use instead of mushrooms for the filling?

If you don’t like mushrooms, you can replace them with finely chopped spinach, caramelised onions, or a mixture of herbs and cream cheese. These options still create a flavourful layer while preventing the pastry from getting soggy.

Final Words

Jamie Oliver’s Chicken Wellington delivers a perfect mix of juicy chicken, rich filling, and flaky pastry in one impressive dish. It’s approachable yet elegant, making it a great choice for celebrations or a comforting dinner that still feels special.

More recipes to add to your list

• Jamie Oliver Lamb Stew
• Jamie Oliver Turkey Breast

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