Chicken Wellington Recipe

Introduction

Chicken Wellington is an elegant and flavorful dish that wraps tender chicken breasts in a savory mushroom filling and flaky puff pastry. It’s perfect for a special dinner but simple enough to prepare at home. This recipe combines creamy Dijon-spiced cheese with earthy mushrooms for a delightful bite every time.

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

1. Step 1: Preheat the oven to 400°F. Thaw the puff pastry sheet at room temperature for about 30 minutes while preparing the filling.
2. Step 2: Heat a large skillet over high heat and add the oil. When shimmering, add the mushrooms and cook until their liquid evaporates. Reduce heat to medium, add shallots and thyme, and cook until shallots soften, stirring frequently. Remove from heat and stir in parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Step 3: Mix cream cheese and Dijon mustard together until smooth.
4. Step 4: In a small bowl, whisk together the beaten egg and water to create an egg wash.
5. Step 5: On a lightly floured surface, unfold the pastry and roll it into a 14-inch square. Cut into four 7-inch squares.
6. 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.
7. Step 7: Brush the edges of each square with the egg wash. Fold the corners toward the center over the chicken and seal the edges securely.
8. Step 8: Place the Wellingtons seam-side down on a sheet pan and brush the tops with the remaining egg wash.
9. Step 9: Bake for 25 to 30 minutes until the pastry is golden brown and the chicken’s internal temperature reaches 165°F.

Tips & Variations

• Use fresh mushrooms if possible for the best flavor and texture in the filling.
• For a richer taste, add a small amount of finely chopped garlic with the shallots.
• Substitute cream cheese with mascarpone or goat cheese for a different creamy flavor.
• Serve with a simple green salad or roasted vegetables for a complete meal.
• Ensure the puff pastry is well-chilled before rolling to prevent it from becoming sticky.

Storage

Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10-15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

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. Bring to room temperature for about 15 minutes before placing in the oven to ensure even cooking.

What can I use instead of puff pastry?

If puff pastry isn’t available, you can use filo dough or puff pastry sheets brands, but the texture and flakiness may differ slightly. Make sure to brush filo sheets with butter to achieve a golden finish.

Chicken Wellington Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

Chicken Wellington is a savory and elegant dish featuring tender chicken breasts wrapped in flaky puff pastry with a flavorful mushroom and shallot filling, enhanced by cream cheese and Dijon mustard. This recipe offers a delicious twist on traditional Wellington prepared with easy-to-follow steps, perfect for a special dinner or entertaining guests.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet puff pastry

Chicken and Filling

• 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

1. Preheat the Oven. Set your oven to 400°F (200°C) to prepare for baking the chicken Wellington.
2. Thaw Puff Pastry. Allow the puff pastry sheet to thaw at room temperature for about 30 minutes while preparing the filling, ensuring it is pliable for rolling and folding.
3. Cook Mushroom Filling. Heat a large skillet over high heat and add the oil. Once shimmering, sauté the chopped mushrooms until their liquid evaporates. Lower heat to medium, add shallots and thyme, cooking until shallots become soft. Remove from heat and stir in fresh parsley, seasoning with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Prepare Cream Cheese Mixture. Combine the softened cream cheese and Dijon mustard until smooth to add a creamy layer inside the Wellington.
5. Make Egg Wash. In a small bowl, whisk together the beaten egg and water until smooth to be used for sealing and glazing the pastry.
6. Prepare Puff Pastry. On a lightly floured surface, unfold the thawed puff pastry, roll into a 14-inch square, and cut into four 7-inch squares to create individual portions.
7. Assemble Wellington. Spoon one-quarter of the mushroom mixture onto each pastry square, place a chicken breast on top, seasoning it with 1 teaspoon salt and 1/4 teaspoon pepper. Spread one-quarter of the cream cheese mixture over each chicken breast.
8. Fold and Seal Pastry. Brush the edges of each pastry square with egg wash, then fold each corner toward the center over the chicken, sealing the edges securely to enclose the filling.
9. Prepare for Baking. Place the wrapped Wellington seam-side down on a sheet pan and brush the tops with the remaining egg wash to promote browning.
10. Bake. Bake in the preheated oven for 25 to 30 minutes or until the pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C).

Notes

• Ensure chicken breasts are of even thickness for uniform cooking—pound if necessary.
• Use a high smoke point oil such as ghee, extra virgin olive oil, or canola oil to avoid burning when sautéing mushrooms.
• Do not overfill the pastry to prevent leakage during baking.
• Rest the cooked Wellington a few minutes before serving to allow juices to redistribute.
• The puff pastry should remain cold until ready to roll to maintain flakiness.

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