Introduction

Chicken Wellington is an elegant twist on the classic beef version, featuring tender chicken breasts wrapped in a savory mushroom mixture and flaky puff pastry. This dish is perfect for special dinners and impresses with its rich flavors and beautiful presentation.

Chicken Wellington Recipe - Recipe Image

Ingredients

1 sheet puff pastry
2 teaspoons ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
4 skinless, boneless chicken breasts (about 6 oz each)
1 1/2 cups cremini mushrooms, chopped
2 medium shallots, finely chopped
1/2 teaspoon dried thyme leaves, chopped
1 1/4 teaspoons coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fresh parsley
3 oz cream cheese, softened
1 tablespoon Dijon mustard
1 large egg, beaten
1 teaspoon water

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Thaw the puff pastry sheet at room temperature for about 30 minutes while you prepare the filling.
Step 3: Heat a large skillet over high heat and add the oil. When shimmering, add the chopped mushrooms. Cook until their liquid has released and evaporated.
Step 4: Reduce heat to medium and add the shallots and thyme. Cook, stirring frequently, until the shallots are soft. Remove from heat, stir in fresh parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Step 5: Mix the softened cream cheese with Dijon mustard until smooth.
Step 6: In a small bowl, whisk the beaten egg and water together to create an egg wash.
Step 7: On a lightly floured surface, unfold the puff pastry sheet and roll it into a 14-inch square. Cut the pastry into four 7-inch squares.
Step 8: Spoon a quarter of the mushroom mixture onto each pastry square, then place a chicken breast on top. Season each chicken breast with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread one-quarter of the cream cheese mixture over each chicken breast.
Step 9: Brush the edges of the pastry squares with egg wash. Fold each corner toward the center to cover the chicken, sealing the edges to enclose the filling.
Step 10: Place the wrapped Wellingtons seam-side down on a baking sheet. Brush the tops with the remaining egg wash.
Step 11: Bake for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Tips & Variations

For extra flavor, add a layer of prosciutto or cooked spinach under the mushroom mixture before wrapping the chicken.
If you don’t have puff pastry, phyllo dough can be a crisp alternative, but be sure to layer several sheets for structure.
Use a meat thermometer to ensure the chicken is cooked through without drying out.

Storage

Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to keep the pastry crisp. Avoid microwaving, as this can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Wellington ahead of time?

Yes, you can assemble the wrapped wellingtons and keep them refrigerated for a few hours before baking. Just make sure to cover them well to prevent the pastry from drying out.

What can I serve with Chicken Wellington?

This dish pairs wonderfully with roasted vegetables, a fresh green salad, or creamy mashed potatoes for a complete meal.

Chicken Wellington Recipe

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★★★★★

4.7 from 70 reviews

Chicken Wellington is a sophisticated yet approachable dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and shallot filling, cream cheese, and Dijon mustard. This recipe combines rich flavors and a delightful texture contrast, perfect for an elegant dinner or special occasion.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

Pastry and Protein

1 sheet puff pastry
4 skinless, boneless chicken breasts (about 6 oz each)
1 tablespoon Dijon mustard
3 oz cream cheese, softened
1 large egg, beaten
1 teaspoon water

Filling

1 1/2 cups cremini mushrooms, chopped
2 medium shallots, finely chopped
1/2 teaspoon dried thyme leaves, chopped
1 tablespoon chopped fresh parsley
2 teaspoon ghee, extra virgin olive oil, or canola oil (any high smoke point oil)

Seasonings

1 1/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided

Instructions

Preheat Oven: Set your oven to 400°F (204°C). This high temperature will ensure your puff pastry bakes to a golden, crispy perfection while cooking the chicken inside thoroughly.
Thaw Puff Pastry: Leave the puff pastry sheet at room temperature for about 30 minutes so it softens and becomes easier to roll out and work with.
Cook Mushroom Filling: Heat a large skillet over high heat, add your chosen oil and wait until it shimmers. Add chopped mushrooms and cook until their moisture evaporates. Reduce heat to medium, then add finely chopped shallots and thyme. Stir frequently until shallots soften, then remove from heat, stir in fresh parsley and season with a quarter teaspoon each of salt and pepper.
Prepare Cream Cheese Mixture: Combine softened cream cheese and Dijon mustard in a small bowl, mixing until smooth for a flavorful and tangy topping for the chicken.
Make Egg Wash: In a small bowl, whisk together the beaten egg and water until smooth to use for sealing and glazing the pastry.
Roll Puff Pastry: Lightly flour your work surface, unfold the puff pastry sheet and roll it out into a 14-inch square. Cut into four equal 7-inch squares for individual servings.
Assemble Wellington: Spread a quarter of the mushroom mixture onto each pastry square. Season each chicken breast with 1 teaspoon salt and 1/4 teaspoon pepper, then place on top of the mushrooms. Spread a quarter of the cream cheese mixture over each chicken breast.
Seal the Pastry: Brush the edges of each square with egg wash, then fold the corners to the center, covering the chicken, and firmly seal the edges to create neat parcels.
Prepare for Baking: Place the assembled Wellingtons seam-side down on a baking sheet and brush the tops with the remaining egg wash for a beautiful golden finish.
Bake: Bake in the preheated oven for 25 to 30 minutes or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and safe to eat.

Notes

Make sure the puff pastry is properly thawed but still cold for easier handling and better puff when baking.
Using a meat thermometer to check the internal temperature of the chicken ensures perfect doneness without drying out.
You can substitute the chicken breasts with turkey breasts or larger chicken thighs if desired.
For an extra layer of flavor, add a thin slice of prosciutto or ham on top of the mushroom mixture before placing the chicken.
Leftover Wellingtons can be refrigerated and reheated in a 350°F oven to retain crispness.

Keywords: Chicken Wellington, puff pastry chicken, mushroom chicken recipe, savory chicken bake, elegant chicken dinner