Jamie Oliver Chicken Wellington

When it comes to impressive dinner party dishes that don’t take hours of fiddly prep, this Jamie Oliver Chicken Wellington hits the sweet spot. It’s packed with flavor—juicy chicken breasts are stuffed with a garlicky, herby mushroom mix, wrapped in flaky puff pastry, and baked to golden perfection. I made this on a whim for a Friday night treat and was amazed by how easy it came together. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken Wellington:

• 2 tablespoons olive oil
• 2 cloves of garlic, sliced
• 250 g mixed mushrooms, chopped
• 1 bunch of fresh flat-leaf parsley (30g), stalks and leaves separated
• ½ a lemon, juiced
• 4 chicken breasts, skin off
• Plain flour, for dusting
• 320 g ready-rolled puff pastry
• 1 large egg, beaten

For the Mustard Sauce:

• 2 heaped tablespoons of wholegrain mustard
• 150 ml white wine
• 150 ml double cream

To Serve:

How To Make Jamie Oliver Chicken Wellington

Prep the Mushrooms:

Start by heating olive oil in a frying pan over medium-high heat. Add the sliced garlic and chopped mushrooms, seasoning with salt and pepper. Let this sizzle away for about 10 minutes until the mushrooms are golden and slightly crispy on the edges.

Add Herbs and Lemon:

Now stir in the finely sliced parsley stalks and give the leaves a rough chop before tossing them in too. A good squeeze of lemon juice brightens the whole mixture. Once it’s all cooked down and fragrant, set it aside to cool completely. This step is key to keeping your pastry crisp.

Stuff the Chicken:

Take each chicken breast and carefully cut a deep pocket into the side. Stuff the cooled mushroom mixture inside, pressing it in gently but firmly.

Wrap in Pastry:

On a lightly floured surface, cut your puff pastry into four even pieces. Place a stuffed chicken breast on each one and fold the pastry over, sealing the edges tightly. Pop them onto a baking tray brushed with olive oil, seam-side down. Brush the tops with the beaten egg.

Bake to Perfection:

Slide the tray into a preheated oven at 200°C (400°F) for 35 minutes. The pastry should be puffed and deeply golden, and the chicken cooked through.

Make the Sauce:

While that bakes, get your sauce going. In a small saucepan, reduce the mustard and white wine over medium-high heat until syrupy. Then pour in the cream and let it bubble until slightly thickened. Taste and season as needed.

Serve:

Slice into the golden parcels and plate with a drizzle of mustard sauce, a spoonful of cranberry sauce, and a splash of extra virgin olive oil. I love it with creamy mashed potatoes and buttery steamed greens.

Why I Love This Recipe

I made this Jamie Oliver Chicken Wellington on a chilly evening, and it absolutely hit the spot. It’s elegant enough for guests but doesn’t require a culinary degree to pull off. The mushroom filling adds a punch of umami that makes the whole thing taste really indulgent, and the flaky pastry is always a crowd-pleaser.

Recipe Tips

• Cool the Mushroom Filling before stuffing the chicken—it keeps the pastry from going soggy.
• Chill the Wrapped Chicken for 10 minutes before baking if you have time. It helps the pastry hold its shape.
• Use a Sharp Knife to slice the Wellington so you don’t squash it.
• Add a Pastry Base for extra crispness if you’re worried about soggy bottoms.
• Skip the Wine? Use chicken stock instead in the sauce.

How To Store This Jamie Oliver Chicken Wellington

At Room Temperature:

Not recommended—poultry should be kept out no longer than 2 hours.

In the Fridge:

Store leftovers in an airtight container for up to 4 days. The pastry stays crisp if you reheat it properly.

In the Freezer:

Wrap individually in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: 350°F for 15–20 minutes.
• Stove: Sliced, in a covered pan over medium heat.
• Microwave: 30-second bursts on medium, but pastry may soften.
• Air Fryer: 300°F for 8–10 minutes—great for crispiness!

Nutrition Facts (per serving)

• Calories: 328.9
• Carbs: 7.3g
• Protein: 29.3g
• Fat: 19.8g
• Sugar: 1.0g
• Fibre: 0.8g
• Sodium: 282.0mg

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Let’s Answer a Few Questions!

Why is my Chicken Wellington soggy?
Usually it’s from hot filling or leaky chicken juices. Let everything cool and seal well.

Can I use phyllo instead of puff pastry?
You could, but puff pastry gives that signature golden, flaky finish.

Can I make this ahead of time?
Totally! Assemble up to a day before, then bake fresh.

How do I crisp the bottom?
Try baking a pastry “raft” separately and placing the chicken on top before wrapping.

What can I serve with this?
Mashed potatoes, greens, or even a light salad work beautifully.

Try More Recipes:

• Jamie Oliver Beef Cheek Ragu
• Jamie Oliver Lamb Shank Recipe
• Jamie Oliver Normandy Pork Casserole