This Chicken Wellington recipe has a delicious, easy-to-prepare filling that can be made ahead of time. Learn how to keep them warm before serving, too!
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, beef wellingtons tarts, salami and cheese puff pastry appetizers, palmiers, strawberry napoleons, or these simple chicken puff pastry parcels.
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!
How to Make Chicken Wellington
(Scroll down to the bottom for the printable Chicken Wellington recipe card with exact measurements and recipe instructions.)
- Sauté: Sauté the mushrooms, shallots and thyme, remove from heat and stir in the parsley and season with salt and pepper.
- Create Cream Cheese Mixture & Egg Wash: Mix together the cream cheese and mustard until smooth. Whisk egg and water in a small bowl.
- Fill the Puff Pastry: Spoon the mushroom mixture in 4 equal parts onto each puff pastry, place the seasoned chicken on top and spread the cream cheese mixture onto each chicken breast.
- Wrap the Puff Pastry: 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.
- Bake: Bake about 25-30 minutes or until the Wellingtons are golden brown.
If you prefer, sear the chicken prior to baking. Here is how:
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- In a large cast-iron or stainless-steel skillet, heat 2 tablespoons of oil over medium-high heat.
- Sear the chicken breasts for about 2 minutes per side, until golden brown while keeping the inside uncooked.
- Set aside the seared chicken, draining the excess oil before proceeding to Step 2, sautéing the Wellington filling.
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.
Can you make Chicken Wellington ahead of time?
You can prepare most of this Chicken Wellington the day before. Mix together the cream cheese and mustard, prepare the mushroom filling, then refrigerate them. Remove them from the fridge about an hour before assembling the Wellingtons.
You can also keep it 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!
- 1 sheet puff pastry
- 2 tsp ghee, EEVO 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 tsp dried thyme leaves, chopped
- 1 1/4 tsp coarse salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 tbsp chopped fresh parsley
- 3 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 large egg, beaten
- 1 teaspoon water
- Preheat the oven to 400°F.
- Thaw the puff pastry sheet at room temperature for about 30 minutes while you make the filling.
- 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 1/4 tsp salt and 1/4 tsp pepper.
- Mix together the cream cheese and mustard until it's smooth.
- In a small bowl, create the egg wash by combining the egg and water together and whisk vigorously until well combined and very smooth.
- Unfold the pastry sheet on a lightly floured surface. Roll it into a 14″ square and cut it into 4 7" squares.
- Spoon 1/4 of the mushroom mixture onto each square, then top it with the chicken. Season the chicken with 1 tsp of the salt and 1/4 tsp freshly ground black pepper. Spread 1/4 of the cream cheese mixture onto each chicken breast.
- 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.
- Place the wellingtons seam-side down on a sheet pan, then brush each with the remaining egg mixture.
- Bake about 25-30 minutes or until the wellingtons are golden brown and the chicken has cooked through to 165°F.
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.