Gordon Ramsay’s chicken wellington wraps seared chicken breast in mushroom duxelles and Parma ham, then seals it inside puff pastry and bakes at 200°C (400°F) for 20 to 25 minutes until the pastry is golden and the chicken reaches 74°C (165°F) inside. It is a lighter, cheaper, and faster version of his famous beef wellington, and it works just as well as a centrepiece.
Gordon does not have an official chicken wellington recipe, but his wellington technique of searing, wrapping in duxelles and ham, chilling, then baking in pastry works perfectly with chicken breast. I find this easy chicken wellington recipe simpler than the beef version because chicken is more forgiving on timing, and the whole thing costs about a quarter of the price.
Try More Wellington Recipes:
- Gordon Ramsay Beef Wellington Recipe
- Gordon Ramsay Salmon Wellington
- Beef Wellington: The Complete Guide
What Is Chicken Wellington?
A chicken wellington is a chicken breast wrapped in mushroom duxelles, Parma ham (prosciutto), and puff pastry, then baked until golden. The duxelles adds earthy flavour, the ham keeps the chicken moist, and the pastry gives you the crunch that makes a wellington a wellington.
Unlike beef wellington where the meat is served rare, the chicken must reach 74°C (165°F) inside. That sounds tricky but it is actually easier because there is no risk of overcooking: you just bake until the thermometer says done.
Chicken Wellington Ingredients
- 4 boneless, skinless chicken breasts, about 170g (6 oz) each
- 300g (10 oz) chestnut mushrooms (cremini), cleaned
- 8 slices Parma ham (prosciutto)
- 500g puff pastry, all-butter
- 100g (3.5 oz) fresh spinach (optional)
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 egg, beaten for egg wash
- Salt and freshly ground black pepper
- Plain flour (all-purpose flour) for dusting
How To Make Chicken Wellington
- Sear the chicken: Season the breasts with salt and pepper, heat olive oil in a hot pan, and sear for 2 minutes per side until golden but not cooked through. Brush with Dijon mustard and set aside to cool completely.
- Make the duxelles: Pulse the mushrooms in a food processor until fine, then cook in a dry pan with garlic and thyme for 10 minutes until all moisture has gone. Season and cool.
- Wilt the spinach (optional): Cook the spinach until wilted and squeeze out all liquid through a clean tea towel.
- Wrap in ham: Lay 2 slices of Parma ham on cling film (plastic wrap), spread duxelles over the ham, add a thin layer of spinach if using, place a chicken breast on top, and roll tightly. Twist the ends and chill for 20 minutes.
- Wrap in pastry: Roll the puff pastry out and cut into 4 pieces. Unwrap a chicken roll, place in the centre, brush edges with egg wash, and fold to seal completely. Repeat for all 4.
- Chill: Place seam-side down on a lined tray, score the top lightly, brush with egg wash, and refrigerate for at least 20 minutes.
- Bake: Bake at 200°C (400°F) for 20 to 25 minutes until the pastry is deep golden and the internal temperature of the chicken reads 74°C (165°F).
- Rest: Leave for 5 minutes before serving.
What Sauce Goes With Chicken Wellington?
A creamy mushroom sauce or white wine cream sauce is the best pairing because it matches the earthy duxelles inside. The peppercorn sauce also works if you want something with more bite.
Pour the sauce onto the plate, not over the pastry. I learned this from making the beef wellington, and it applies here too: wet pastry is wasted pastry.
What To Serve With Chicken Wellington
Creamy mashed potatoes and roasted asparagus or glazed carrots are my go-to side dishes. The wellington already has pastry and mushrooms, so keep the sides light and simple.
A simple green salad with lemon vinaigrette works for a lighter meal. I also serve this with the cucumber salad when I want something fresh against the rich pastry.
How Long Does Chicken Wellington Take To Cook?
Individual chicken wellingtons take 20 to 25 minutes at 200°C (400°F). The cooking time depends on the thickness of the chicken breast, so always use a meat thermometer and check for 74°C (165°F) in the centre.
If you are making mini chicken wellington bites as an appetiser, cut each breast into 3 pieces and bake for 15 to 18 minutes instead.
Can You Make Chicken Wellington Ahead?
Yes. You can make ahead chicken wellingtons up to 24 hours before baking and keep them wrapped in cling film in the fridge until ready to bake. The chilling actually helps the pastry hold its shape better in the oven.
You can freeze them before baking for up to 1 month. Bake from frozen at 200°C (400°F) and add 10 extra minutes to the cooking time, checking the internal temperature before serving.
FAQs
- Can I cook chicken wellington in an air fryer? Yes. Set the air fryer to 180°C (360°F) and cook for 18 to 20 minutes, flipping halfway. Check the internal temperature reaches 74°C (165°F) before serving.
- What is the easiest chicken wellington recipe? Skip the searing step and the spinach layer. Just spread duxelles on puff pastry, lay a raw seasoned chicken breast on top, fold the pastry, and bake. It works, just less flavour depth.
- Can I use chicken thighs instead of breast? Thighs have more fat and flavour but are harder to wrap because of the uneven shape. Flatten them with a rolling pin first if you want to try.
- How many calories in a chicken wellington? Around 480 kcal per serving with the ingredients listed above. Most of the calories come from the puff pastry and butter.
More Recipes:
- Gordon Ramsay Turkey Wellington Recipe
- Gordon Ramsay Vegetarian Wellington Recipe
- Gordon Ramsay Wellington Bites Recipe
Nutrition Facts
- Calories: 480 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Protein: 38g
- Total Carbohydrate: 26g
Gordon Ramsay Chicken Wellington Recipe
4
servings30
minutes25
minutes1
hour15
minutesGordon Ramsay’s chicken wellington wraps seared chicken breast in mushroom duxelles and Parma ham, then seals it inside puff pastry and bakes at 200°C (400°F) for 20 to 25 minutes until the pastry is golden and the chicken reaches 74°C (165°F) inside. It is a lighter, cheaper, and faster version of his famous beef wellington.
Gordon does not have an official chicken wellington recipe, but his wellington technique works perfectly with chicken breast. I find this easy chicken wellington recipe simpler than the beef version because chicken is more forgiving on timing, and the whole thing costs about a quarter of the price.
Ingredients
4 boneless, skinless chicken breasts, about 170g (6 oz) each
300g (10 oz) chestnut mushrooms (cremini), cleaned
8 slices Parma ham (prosciutto)
500g puff pastry, all-butter
100g (3.5 oz) fresh spinach (optional)
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp Dijon mustard
1 tbsp olive oil
1 egg, beaten for egg wash
Salt and freshly ground black pepper
Plain flour (all-purpose flour) for dusting
Directions
- Sear the chicken: Season the breasts with salt and pepper, heat olive oil in a hot pan, and sear for 2 minutes per side until golden but not cooked through. Brush with Dijon mustard and set aside to cool completely.
- Make the duxelles: Pulse the mushrooms in a food processor until fine, then cook in a dry pan with garlic and thyme for 10 minutes until all moisture has gone. Season and cool.
- Wilt the spinach: Cook the spinach until wilted and squeeze out all liquid through a clean tea towel.
- Wrap in ham: Lay 2 slices of Parma ham on cling film, spread duxelles over the ham, add spinach if using, place a chicken breast on top, and roll tightly. Chill for 20 minutes.
- Wrap in pastry: Roll the puff pastry out and cut into 4 pieces. Place a chicken roll in the centre, brush edges with egg wash, and fold to seal. Repeat for all 4.
- Chill: Place seam-side down on a lined tray, score the top, brush with egg wash, and refrigerate for at least 20 minutes.
- Bake: Bake at 200°C (400°F) for 20 to 25 minutes until deep golden and the chicken reads 74°C (165°F) inside.
- Rest: Leave for 5 minutes before serving.
