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 palmiers, strawberry napoleons, or these simple wellingtons.
There are other variations of this Chicken Wellington 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!
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!
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!
Do you need to make your 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 200F 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 or canola oil (any oil with a high smoke point)
- 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
- Preheat the oven to 400F.
- 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.
- 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 mixture. 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.
These can be kept warm in a 200F 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: 405 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 175mg Sodium: 1024mg Carbohydrates: 10g Net Carbohydrates: 9g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 42g