Introduction

Chicken Wellington is a delightful twist on the classic beef dish, featuring tender chicken breasts wrapped in puff pastry with a savory mushroom and cream cheese filling. This elegant yet approachable meal is perfect for impressing guests or enjoying a special dinner at home.

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 teaspoon 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 and thaw the puff pastry sheet at room temperature for about 30 minutes while preparing the filling.
Step 2: Heat a large skillet over high heat. Add the oil and when shimmering, add the mushrooms. Cook until their liquid has evaporated. Reduce heat to medium, add shallots and thyme, and cook until shallots are soft, stirring frequently. Remove from heat and stir in fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 3: Mix the cream cheese and Dijon mustard until smooth.
Step 4: In a small bowl, whisk the beaten egg and water together to create an egg wash.
Step 5: Unfold the pastry on a lightly floured surface, roll it into a 14-inch square, and cut into four 7-inch squares.
Step 6: Spoon one quarter of the mushroom mixture onto each pastry square. Place a chicken breast on top, season with 1 teaspoon salt and 1/4 teaspoon pepper, then spread one quarter of the cream cheese mixture over each chicken breast.
Step 7: Brush the edges of each square with egg wash. Fold the corners toward the center over the chicken and seal the edges.
Step 8: Place the Wellingtons seam-side down on a baking sheet. Brush the tops with the remaining egg wash.
Step 9: Bake for 25-30 minutes until the pastry is golden brown and the chicken reaches an internal temperature of 165°F.

Tips & Variations

For extra flavor, add a teaspoon of finely chopped garlic with the shallots.
Use fresh herbs like rosemary or tarragon instead of thyme for a different aroma.
Serve with a light salad or roasted vegetables for a complete meal.
Ensure the chicken is evenly sized so it cooks uniformly inside the pastry.

Storage

Store leftover Chicken Wellington wrapped tightly in foil or a sealed container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 10-15 minutes to keep the pastry crisp and chicken warm.

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 Wellingtons and refrigerate them for a few hours before baking. Just be sure to cover them well to prevent the pastry from drying out.

What can I use if I don’t have puff pastry?

If puff pastry isn’t available, you can use phyllo dough for a lighter, crispier texture or make a simple homemade pastry dough, though cooking times and textures will vary.

Chicken Wellington Recipe

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★★★★★

4.8 from 68 reviews

Chicken Wellington is a sophisticated yet approachable dish featuring tender chicken breasts wrapped in buttery puff pastry, layered with a savory mushroom and shallot filling, cream cheese, and Dijon mustard. This elegant entrée is perfect for special occasions and impresses with its golden, flaky crust and flavorful interior.

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

Ingredients

Scale

Pastry and Egg Wash

1 sheet puff pastry
1 large egg, beaten
1 teaspoon water

Chicken and Seasoning

4 skinless, boneless chicken breasts (about 6 oz each)
1 1/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided

Mushroom Mixture

1 1/2 cups cremini mushrooms, chopped
2 medium shallots, finely chopped
1/2 teaspoon dried thyme leaves, chopped
2 teaspoons ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Cream Cheese Spread

3 oz cream cheese, softened
1 tablespoon Dijon mustard

Instructions

Preheat Oven: Preheat your oven to 400°F to ensure it is hot enough for a crispy and golden puff pastry.
Thaw Puff Pastry: Allow the puff pastry sheet to thaw at room temperature for about 30 minutes, making it easier to roll out and fold without cracking.
Prepare Mushroom Mixture: Heat a large skillet over high heat and add the oil. Once shimmering, add chopped mushrooms and cook until their liquid evaporates. Lower the heat to medium, then stir in shallots and thyme, cooking until shallots soften. Remove from heat, mix in parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Make Cream Cheese Spread: In a bowl, combine softened cream cheese with Dijon mustard until smooth and well blended.
Prepare Egg Wash: Whisk together the beaten egg and water until smooth to create an egg wash that will help seal and glaze the pastry.
Roll Puff Pastry: On a lightly floured surface, unfold the puff pastry and roll it into a 14-inch square. Cut the rolled pastry into four 7-inch squares.
Assemble Wellington: Spoon a quarter of the mushroom mixture onto each pastry square. Place one chicken breast on top, seasoning it with 1 teaspoon salt and 1/4 teaspoon pepper. Spread a quarter of the cream cheese mixture evenly across each chicken breast.
Fold Pastry: Brush edges of each pastry square with the egg wash. Fold corners of the pastry towards the center over the chicken, sealing the edges tightly.
Prepare for Baking: Place the assembled Wellingtons seam-side down on a baking sheet. Brush the tops with the remaining egg wash for a glossy finish.
Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.

Notes

Ensure the chicken is patted dry before seasoning to prevent soggy pastry.
Use a meat thermometer to verify chicken is cooked through safely.
Let Wellingtons rest for 5 minutes after baking before serving to retain juices.
This recipe can be prepared ahead by assembling and refrigerating before baking, increase baking time slightly if starting chilled.
For a dairy-free adaptation, substitute cream cheese with a plant-based alternative.

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