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Chicken Wellington Recipe

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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/chicken-wellington-recipe/