Chicken Wellington

Chicken Wellington wraps chicken breasts, a mushroom and shallot filling, and a layer of Dijon cream cheese in golden, flaky puff pastry. It looks like something from a fancy restaurant, but it's surprisingly easy to make.

The filling can be made a day ahead, and the finished Wellingtons hold up well in a warm oven, which makes this a perfect main dish for holiday dinners and dinner parties!

Puff pastry rocks! There are so many things you can do with it and it will always make you look like a rock star. I love using it to make beef wellington bites, a classic beef wellington, salami and cheese puff pastry appetizers, palmiers, strawberry napoleons, or this easy chicken wellington.

Below is an old photo from one of the first times I made this recipe. I'd just launched this food blog and was chosen by "Foodbuzz" (any longtime bloggers remember that company?) to host a dinner party. We had 24 people at the party, and these extra Chicken Wellingtons were used to spell out "Foodbuzz", just for fun!

What Is Chicken Wellington?

Chicken Wellington is a twist on the classic beef Wellington. Instead of a whole beef tenderloin, each serving is a chicken breast topped with a mushroom filling and wrapped in puff pastry, then baked until the pastry is golden and the chicken is juicy. This version adds a layer of cream cheese and Dijon mustard, which adds even more flavor and helps keeps the chicken moist. Because each Wellington is an individual portion, it's also easier to make and serve than beef Wellington (and it costs a lot less, too)!

Ingredients

• Puff pastry: One sheet of store-bought puff pastry, thawed. Keep it cold until you're ready to roll it out.
• Chicken breasts: Four boneless, skinless breasts, about 6 ounces each (smaller breasts cook more evenly).
• Mushrooms: Cremini mushrooms have more flavor than white button mushrooms, but either works.
• Shallots, thyme, and parsley: These give the mushroom filling its classic savory flavor.
• Cream cheese and Dijon mustard: Mixed together and spread over the chicken to keep it moist.
• Egg: Whisked with a little water for the egg wash that seals the pastry and turns it golden brown.

How to Make Chicken Wellington

(Scroll down to the bottom for the printable Chicken Wellington recipe card with exact measurements and recipe instructions.)

1. Get ready: Preheat the oven to 400°F and let the puff pastry thaw at room temperature for about 30 minutes while you make the filling.
2. Make the mushroom filling: Cook the mushrooms in a hot skillet until they release their liquid and it evaporates. Add the shallots and thyme and cook until the shallots are soft, then stir in the parsley and season with salt and pepper. Let the filling cool.
3. Make the cream cheese mixture and egg wash: Mix the cream cheese and mustard until smooth. In a small bowl, whisk the egg and water.
4. Roll and cut the pastry: Roll the puff pastry into a 14-inch square on a lightly floured surface and cut it into four 7-inch squares.
5. Fill: Spoon a quarter of the mushroom mixture onto each square, top it with a seasoned chicken breast, and spread the cream cheese mixture over the chicken.
6. Wrap: Brush the edges of the pastry with egg wash, fold each corner to the center over the chicken, and pinch the seams to seal. Place the Wellingtons seam-side down on a sheet pan and brush the tops with egg wash.
7. Bake: Bake for 25 to 30 minutes, until the pastry is golden brown and the chicken reaches 165°F in the center.

Optional: Sear the Chicken First

Searing the chicken before wrapping it adds flavor and gives it a head start in the oven. Here's how to do it:

1. Pat the chicken dry with paper towels and season both sides with salt and pepper.
2. In a large cast-iron or stainless-steel skillet, heat 2 tablespoons of oil over medium-high heat.
3. Sear the chicken breasts for about 2 minutes per side, until golden brown on the outside but still uncooked inside.
4. Set the chicken aside to cool completely, then drain the excess oil and use the same skillet to make the mushroom filling. Warm chicken will melt the butter in the pastry, so don't skip the cooling step.

Tips for the Best Chicken Wellington

• Even out the chicken: If your chicken breasts are thick on one end, pound them to an even thickness (about ¾ inch) so the chicken is cooked through by the time the pastry is golden.
• Cook the mushrooms dry: Let the mushroom liquid evaporate completely. Any extra moisture in the filling leads to a soggy bottom crust.
• Keep everything cool: Let the filling cool before assembling, and keep the pastry cold. Cold pastry puffs up flakier. If your kitchen is on the warm side, chill the assembled Wellingtons for 15 minutes before baking.
• Use a thermometer: It's the only way to know the chicken is done without cutting into the pastry. Insert it through the side into the thickest part of the chicken and look for 165°F.
• Protect the pastry: If the pastry is browning faster than the chicken is cooking, tent the Wellingtons loosely with foil for the rest of the bake.
• Line the pan: Bake on parchment paper so the bottoms don't stick and the Wellingtons lift off cleanly.

Tips & Variations

• Use Any Filling Mixture You Like: There are other variations of this Chicken Welly that are also delicious. I know of one that uses broccoli and Boursin cheese that's also very good. I'm just partial to mushrooms and shallots, but you can fill it with anything you like!
• Vegetarian Wellington: We had a vegetarian at a recent dinner we hosted, so we improvised by filling it with some of the mushroom mixture from this recipe then added wilted spinach, and some soft, mild goat cheese. It turned out really good and she loved it!
• Turkey Wellington: This recipe is just as delicious with turkey and is a great use of leftover turkey from Thanksgiving or Christmas. Fill it with any combination of leftover cranberry sauce, stuffing, mashed potatoes, gravy and vegetables.
• Holiday Decorations: Cut shapes like stars, hearts, or leaves from extra puff pastry, brush them with egg wash, and press them onto the tops of the Wellingtons before baking. It's an easy way to dress them up for Christmas, Valentine's Day, or any special dinner.

Can You Make Chicken Wellington Ahead of Time?

Yes! You can prepare most of this Chicken Wellington the day before. Mix together the cream cheese and mustard, make the mushroom filling, then refrigerate them separately. Let the cream cheese mixture sit out for about 30 minutes before assembling so it spreads easily. The mushroom filling can go in cold.

You can also assemble the Wellingtons a few hours ahead, cover them, and keep them in the fridge. Brush them with egg wash right before they go in the oven, and plan on a few extra minutes of baking time since they'll be starting cold.

How to Keep Chicken Wellington Warm

This is one of my favorite things about this recipe for entertaining. You can keep the baked Wellingtons warm in a 200°F oven for up to 2 hours and the taste and texture will be as if you'd just finished baking them!

Storing and Reheating Leftovers

Let leftover Wellingtons cool, then store them in an airtight container in the refrigerator for 3 to 4 days. To reheat, bake them at 350°F for about 15 to 20 minutes, until the chicken is hot in the center and the pastry is crisp again. Skip the microwave, which turns puff pastry soft and chewy.

What to Serve with Chicken Wellington

Since the Wellingtons are rich, pair them with simple sides. Some favorites:

• Green beans almondine or glazed carrots for a classic, colorful side
• Creamy mashed potatoes for a holiday-style dinner
• Garlic herb browned butter cauliflower or a roasted vegetable medley
• A crisp wedge salad to start the meal

Frequently Asked Questions

How do I keep the bottom of my Chicken Wellington from getting soggy?
Cook all the liquid out of the mushrooms, let the filling cool before assembling, and bake the Wellingtons on a parchment-lined sheet pan in a fully preheated oven.

What temperature should Chicken Wellington be cooked to?
The chicken should reach 165°F in the thickest part. An instant-read thermometer inserted through the side of the pastry is the easiest way to check.

Can I use frozen chicken breasts?
Thaw them completely first. Frozen or partially frozen chicken won't cook through before the pastry burns, and the extra moisture will make the pastry soggy.

What's the difference between Chicken Wellington and Beef Wellington?
Beef Wellington is a whole beef tenderloin wrapped in mushroom duxelles and pastry, then sliced to serve. Chicken Wellington uses individual chicken breasts, so each person gets their own little pastry parcel. It's easier, faster, and much less expensive.

This beef wellington bites recipe is perfect for a holiday party appetizer and if you prefer the classic beef version try this beef wellington recipe.

Continue to Content

Chicken Wellington

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

This easy Chicken Wellington recipe is one of our family's favorites! It's been served at everything from a weeknight meal to a fancy dinner party.

4.5 Stars (73 Reviews)

Print

Ingredients

• 1 sheet puff pastry
• 2 teaspoon ghee, EEVO olive oil, or canola oil (any high smoke point oil)
• 4 skinless, boneless chicken breasts (about 6 oz each)
• 1 ½ cups cremini mushrooms, chopped
• 2 medium shallots, finely chopped
• ½ teaspoon dried thyme leaves, chopped
• 1 ¼ teaspoon coarse salt, divided
• ½ 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 to 400°F.
2. Thaw the puff pastry sheet at room temperature for about 30 minutes while you make the filling.
3. Preheat a large skillet over high heat. Add the oil and, when it's shimmering, add the mushrooms. Cook them until their liquid has been released and evaporated. Reduce the heat to medium and add the shallots and thyme. Cook for a few minutes, stirring frequently until the shallots are soft. Remove from the heat and stir in the fresh parsley. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
4. Mix together the cream cheese and mustard until it's smooth.
5. In a small bowl, create the egg wash by combining the egg and water together and whisk vigorously until well combined and very smooth.
6. Unfold the pastry sheet on a lightly floured surface. Roll it into a 14″ square and cut it into 4 7" squares.
7. Spoon ¼ of the mushroom mixture onto each square, then top it with the chicken. Season the chicken with 1 teaspoon of the salt and ¼ teaspoon freshly ground black pepper. Spread ¼ of the cream cheese mixture onto each chicken breast.
8. Brush the edges of the squares with the egg wash. Fold each corner to the center on top of the chicken and seal the edges.
9. Place the wellingtons seam-side down on a sheet pan, then brush each with the remaining egg mixture.
10. Bake about 25-30 minutes or until the wellingtons are golden brown and the chicken has cooked through to 165°F.

Notes

A small amount of all-purpose flour is needed to aid in rolling the puff pastry sheets and water to create the egg wash.

These can be kept warm in a 200°F oven.

You can also use additional puff pastry to cut out shapes and bake them on top of each wellington. This is perfect for Christmas, Valentine's Day, or just because!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 175mgSodium: 1024mgCarbohydrates: 10gNet Carbohydrates: 9gFiber: 1gSugar: 3gProtein: 42g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a recipe developer, five-time cookbook author, and founder of The Wicked Noodle. A former personal chef and cooking instructor with Culinary Institute of America (Hyde Park) boot-camp training and IACP membership, she creates approachable home-cooked recipes.

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