Chicken Wellington Recipe

Introduction

Chicken Wellington is a delightful twist on the classic beef version, featuring tender chicken breasts wrapped in a flaky puff pastry with a savory mushroom and cream cheese filling. This elegant dish is perfect for impressing guests or enjoying a special family dinner.

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. Add the oil and when shimmering, add the mushrooms. Cook until their liquid is released and evaporated. Reduce heat to medium, add the shallots and thyme, and cook until shallots are soft, stirring frequently. Remove from heat and stir in fresh parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Step 3: Mix the 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. Set aside.
5. Step 5: On a lightly floured surface, unfold the puff 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 and season each with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread one-quarter of the cream cheese mixture over each chicken breast.
7. Step 7: Brush the edges of each pastry square with egg wash. Fold the corners of the pastry towards the center over the chicken, sealing the edges.
8. Step 8: Place the Wellingtons seam-side down on a baking sheet and brush the tops with the remaining egg wash.
9. Step 9: Bake for 25 to 30 minutes or until the pastries are golden brown and the chicken reaches an internal temperature of 165°F.

Tips & Variations

• For added flavor, brush the chicken breasts with a light layer of Dijon mustard before assembling.
• Use a food processor to finely chop the mushrooms for a smoother filling texture.
• Fresh thyme can be substituted for dried if preferred, using about 1 1/2 teaspoons.
• For a dairy-free version, replace cream cheese with a plant-based soft cheese alternative.

Storage

Store leftover Chicken Wellingtons in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10-15 minutes to maintain crisp pastry and tender chicken.

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 keep them refrigerated for a few hours before baking. Just cover them loosely with plastic wrap to prevent the pastry from drying out.

What can I serve with Chicken Wellington?

Chicken Wellington pairs well with simple sides like roasted vegetables, mashed potatoes, or a fresh green salad to balance the richness of the dish.

Chicken Wellington Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

Chicken Wellington is a delightful and elegant dish featuring tender chicken breasts wrapped in a savory mushroom and cream cheese filling, all encased in a flaky puff pastry. This recipe combines rich flavors of cremini mushrooms, shallots, thyme, and Dijon mustard, creating a perfect balance of textures and tastes. Ideal for special dinners or impressing guests with a classic yet straightforward preparation.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pastry and Filling

• 1 sheet puff pastry
• 1 1/2 cups cremini mushrooms, chopped
• 2 medium shallots, finely chopped
• 1/2 teaspoon dried thyme leaves, chopped
• 1 tablespoon chopped fresh parsley
• 3 oz cream cheese, softened
• 1 tablespoon Dijon mustard

Chicken and Seasoning

• 4 skinless, boneless chicken breasts (about 6 oz each)
• 2 teaspoons ghee, extra virgin olive oil, or canola oil (any high smoke point oil)
• 1 1/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

Egg Wash

• 1 large egg, beaten
• 1 teaspoon water

Instructions

1. Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for baking the Chicken Wellingtons later.
2. Thaw Puff Pastry: Thaw the puff pastry sheet at room temperature for about 30 minutes while preparing the filling to make it pliable for rolling.
3. Cook Mushroom Filling: Heat a large skillet over high heat and add the chosen oil. When shimmering, add the chopped mushrooms and cook until their liquid evaporates. Reduce heat to medium, add shallots and thyme, stirring frequently until shallots soften. Remove from heat, stir in fresh parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Prepare Cream Cheese Mixture: In a bowl, mix softened cream cheese and Dijon mustard until smooth and well combined.
5. Make Egg Wash: In a small bowl, whisk together the beaten egg and water vigorously until smooth to be used for sealing and glazing the pastry.
6. Prepare Pastry Squares: Unfold the puff pastry on a lightly floured surface. Roll it into a 14-inch square and cut into four 7-inch squares.
7. Assemble Wellingtons: Spoon a quarter of the mushroom mixture onto each pastry square. Top each with a chicken breast seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper. Spread one-quarter of the cream cheese mixture evenly on each chicken breast.
8. Fold and Seal: Brush edges of pastry squares with egg wash. Fold each corner toward the center over the chicken, sealing the edges tightly to encase the filling.
9. Prepare for Baking: Place the assembled wellingtons seam-side down on a sheet pan. Brush the tops with the remaining egg wash to achieve a golden finish.
10. Bake: Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked.

Notes

• The puff pastry must be properly thawed to prevent cracking when folding.
• Use a meat thermometer to check for doneness to avoid under or overcooking the chicken.
• Fresh thyme leaves can be substituted for dried if available, adjusting quantity for intensity.
• Feel free to use any high smoke point oil, such as canola or avocado oil.
• Serve immediately for best texture and flavor, as puff pastry tends to become soggy if left standing too long.

Keywords: Chicken Wellington, puff pastry chicken, mushroom stuffed chicken, elegant chicken recipe, baked chicken breast, dinner party recipe