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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 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)
Instructions
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.
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.
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.
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.
Slice into thick pieces and serve with roasted potatoes, steamed greens, or a simple salad for a complete, elegant meal.
Find it online: https://jamieolivereats.uk/chicken-wellington/