Go Back
–+ servings
A delicious Chicken Wellington, with flaky puff pastry filled with tender chicken, melted cheese, and herbs, topped with fresh mint leaves.

Chicken Wellington

A simpler, weeknight-friendly version of Beef Wellington with a crispy puff pastry, tender chicken, and savory mushroom filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, European
Calories: 651
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 boneless skinless chicken breasts about 6 ounces each, for a juicy, tender filling
  • Salt and freshly ground black pepper to taste, for seasoning the chicken
  • 2 tablespoons olive oil for searing the chicken
  • 2 tablespoons butter for sautéing the mushroom mixture
  • 1 small onion finely chopped, adds sweetness to the filling
  • 2 cloves garlic minced, for flavor
  • 8 ounces mushrooms finely chopped, use white or cremini for a savory base
  • 1 teaspoon thyme leaves fresh or dried, for herby flavor
  • 2 tablespoons dry white wine or chicken broth, helps deglaze the pan
  • 2 tablespoons cream cheese or pâté, for a creamy, rich texture
  • 2 tablespoons fresh parsley chopped, adds freshness to the filling
  • 1 sheet puff pastry thawed, for wrapping the chicken
  • 1 egg beaten with 1 tablespoon water, for an egg wash to achieve a golden crust
  • 1 tablespoon Dijon mustard for brushing the chicken, adds tangy depth

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat dry the chicken breasts and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden. Transfer to a plate and set aside to cool slightly.
  3. In the same skillet, melt the butter. Add the chopped onion and cook for 2 minutes until softened. Stir in the minced garlic and chopped mushrooms. Cook for 5–6 minutes, allowing the mushrooms to release their moisture and start browning. Add thyme and white wine, cooking until the mixture is dry. Stir in the cream cheese and parsley, then season with salt and pepper. Let this filling cool.
  4. Roll out the puff pastry on a lightly floured surface and cut it into 6 equal squares. Brush each chicken breast with Dijon mustard, then top with the mushroom mixture. Place a chicken breast in the center of each pastry square and wrap it up, sealing the edges tightly. Place each parcel seam-side down on the prepared baking sheet.
  5. Brush the pastry with the egg wash and make a small slit on top of each parcel for steam to escape. Bake for 25–30 minutes, until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Nutrition

Serving: 200gCalories: 651kcalCarbohydrates: 33gProtein: 33gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 136mgSodium: 369mgPotassium: 719mgFiber: 2gSugar: 3gVitamin A: 562IUVitamin C: 8mgCalcium: 43mgIron: 3mg

Notes

This Chicken Wellington is a delicious twist on a classic. Perfect for a weeknight dinner or a special occasion!

Tried this recipe?

Let us know how it was!