Chicken Wellington. The name itself conjures images of sophisticated dinner parties and culinary masterpieces. For years, I believed this dish was reserved for fancy restaurants and experienced chefs. That was until I stumbled upon this surprisingly approachable recipe, and it has since become a beloved staple in our home. From casual weeknight dinners to celebratory gatherings, this Chicken Wellington recipe has consistently impressed, earning rave reviews from everyone at the table. The flaky, golden puff pastry encasing juicy, flavorful chicken and a savory mushroom filling is simply irresistible. Don’t let the “Wellington” intimidate you – this recipe is truly easier than you might think, delivering restaurant-quality results with minimal fuss. Join me as we walk through each step, unlocking the secrets to creating your own impressive and delicious Chicken Wellington, perfect for any occasion. With a 4.5-star rating from over 70 reviews, you know you’re in for a treat!

Ingredients

To embark on your Chicken Wellington journey, gather these fresh and flavorful ingredients. Each component plays a vital role in creating the symphony of textures and tastes that define this dish. Using high-quality ingredients, especially the puff pastry and chicken, will elevate your final product to new heights.

1 sheet puff pastry: The foundation of our Wellington, puff pastry provides that signature flaky, buttery crust. Look for all-butter puff pastry for the richest flavor and best texture. Brands like Dufour or Pepperidge Farm (all-butter version) are excellent choices. One sheet is typically around 14-17 ounces, which is perfect for this recipe.
2 tsp ghee, EEVO olive oil, or canola oil (any high smoke point oil): We need a little fat to sauté our mushrooms and shallots. Ghee adds a nutty richness, extra virgin olive oil offers a fruity note, and canola oil is a neutral, budget-friendly option. Choose whichever you prefer or have on hand, ensuring it has a high smoke point for effective sautéing without burning.
4 skinless, boneless chicken breasts (about 6 oz each): The star of the show! Opt for chicken breasts that are of even thickness to ensure uniform cooking. If your breasts are very thick, you can gently pound them to an even thickness using a meat mallet between two pieces of plastic wrap. This will help them cook through at the same rate as the pastry. Look for air-chilled chicken for superior flavor and texture.
1 1/2 cups cremini mushrooms, chopped: Earthy and savory, cremini mushrooms form the base of our flavorful filling. Also known as baby bellas, they offer a deeper flavor than white button mushrooms. Clean them gently with a damp paper towel or mushroom brush – avoid soaking them in water as they can become soggy. Chop them into small pieces for even cooking and a pleasing texture in the filling. You can substitute with other mushrooms like shiitake or a mix of wild mushrooms for a more complex flavor profile.
2 medium shallots, finely chopped: Shallots bring a delicate oniony and slightly garlicky flavor that enhances the mushroom mixture without being overpowering. Finely chop them to ensure they cook through quickly and blend seamlessly into the filling. If shallots are unavailable, you can substitute with half a small yellow onion or two cloves of garlic, minced.
1/2 tsp dried thyme leaves, chopped: Thyme adds a classic herbaceous note that pairs beautifully with mushrooms and chicken. Dried thyme is convenient and readily available. If using fresh thyme, you’ll need about 1 teaspoon of chopped fresh thyme leaves. Other herbs that would work well include rosemary or sage, depending on your preference.
1 1/4 tsp coarse salt, divided: Salt is crucial for seasoning every layer of the Wellington. Coarse salt, like kosher salt, is recommended for its consistent grain size and flavor. We’ll use it to season the mushrooms, shallots, and chicken. Remember to season in stages, tasting as you go, to ensure balanced flavors.
1/2 tsp freshly ground black pepper, divided: Freshly ground black pepper offers a bolder, more aromatic flavor compared to pre-ground pepper. Like salt, we’ll use it to season the mushrooms, shallots, and chicken, adding a touch of spice and depth.
1 tbsp chopped fresh parsley: Fresh parsley brightens the mushroom filling with a touch of herbaceousness and freshness. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor. Add it at the end of cooking to retain its vibrant green color and fresh flavor.
3 oz cream cheese, softened: Cream cheese adds richness, creaminess, and a subtle tang to the filling, binding the ingredients together and creating a luscious layer atop the chicken. Ensure it’s softened to room temperature for easy mixing and a smooth consistency. Full-fat cream cheese will provide the best flavor and texture.
1 tbsp Dijon mustard: Dijon mustard adds a subtle sharpness and complexity to the cream cheese mixture, cutting through the richness and complementing the other flavors. Use a good quality Dijon mustard for the best results. You can experiment with different types of mustard, like whole grain mustard, for a slightly different flavor profile.
1 large egg, beaten: The beaten egg serves two purposes: first, as an egg wash to create a beautiful golden-brown crust on the puff pastry, and second, to help seal the edges of the Wellington squares. Use a large egg for sufficient egg wash.
1 teaspoon water: A touch of water thins the beaten egg slightly, making it easier to brush evenly onto the puff pastry and creating a smoother, glossier finish.

Instructions

Now, let’s bring these ingredients together and craft our delicious Chicken Wellington, step by step. Follow these clear and concise instructions to ensure success, even if you’re a beginner baker.

Step 1: Preheat the Oven and Prepare Puff Pastry

Preheat the oven to 400°F (200°C). Accurate oven temperature is crucial for even baking and properly cooked puff pastry. Use an oven thermometer to ensure your oven is heating accurately. Preheating in advance allows the oven to reach the desired temperature before the Wellingtons go in, promoting optimal puffing and browning of the pastry.
Thaw the puff pastry sheet at room temperature for about 30 minutes while you make the filling. Thawing puff pastry correctly is essential. Allow it to thaw at room temperature just until it’s pliable but still cold. If it thaws too much, it will become sticky and difficult to work with. If it’s not thawed enough, it will crack when you try to unfold it. Thirty minutes is a general guideline; the thawing time may vary depending on the temperature of your kitchen. Keep an eye on it and check for pliability.

Step 2: Prepare the Mushroom Filling

Preheat a large skillet over high heat. Using a large skillet provides ample surface area for the mushrooms to cook evenly and quickly. High heat is initially important to encourage the mushrooms to release their moisture and then evaporate it, concentrating their flavor.
Add the oil and, when it’s shimmering, add the mushrooms. Allow the oil to heat up until it shimmers, indicating it’s hot enough for sautéing. Adding the mushrooms to hot oil prevents them from sticking to the pan and helps them brown nicely.
Cook them until their liquid has been released and evaporated. Mushrooms are high in moisture. Initially, they will release a significant amount of liquid. Continue cooking them over high heat, stirring occasionally, until this liquid evaporates and the mushrooms begin to brown and caramelize. This process concentrates their flavor and prevents the filling from becoming watery.
Reduce the heat to medium and add the shallots and thyme. Once the mushroom liquid has evaporated, reduce the heat to medium to prevent the shallots from burning. Add the finely chopped shallots and dried thyme.
Cook for a few minutes, stirring frequently until the shallots are soft. Sauté the shallots and thyme, stirring frequently, until the shallots become translucent and softened. This will take about 3-5 minutes. Avoid browning the shallots excessively.
Remove from the heat and stir in the fresh parsley. Season with 1/4 tsp salt and 1/4 tsp pepper. Take the skillet off the heat. Stir in the chopped fresh parsley and season the mushroom mixture with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Taste and adjust seasoning as needed. Set the mushroom filling aside to cool slightly while you prepare the other components.

Step 3: Prepare the Cream Cheese Mixture and Egg Wash

Mix together the cream cheese and mustard until it’s smooth. In a small bowl, combine the softened cream cheese and Dijon mustard. Mix until smooth and well combined. This creamy mixture will add flavor and moisture to the chicken.
In a small bowl, create the egg wash by combining the egg and water together and whisk vigorously until well combined and very smooth. In another small bowl, whisk together the beaten egg and water until fully combined and smooth. This egg wash will give the puff pastry a beautiful golden-brown color and shine when baked.

Step 4: Assemble the Chicken Wellingtons

Unfold the pastry sheet on a lightly floured surface. Lightly flour your work surface to prevent the puff pastry from sticking. Gently unfold the thawed puff pastry sheet.
Roll it into a 14″ square and cut it into 4 7″ squares. Using a rolling pin, gently roll the puff pastry sheet into a 14-inch square. Use a ruler or guide to ensure accurate measurements. Then, using a sharp knife or pizza cutter, cut the square into four equal 7-inch squares. These squares will be the wrappers for our individual Chicken Wellingtons.
Spoon 1/4 of the mushroom mixture onto each square, then top it with the chicken. Divide the slightly cooled mushroom mixture evenly among the four puff pastry squares, spooning it onto the center of each square. Place one chicken breast on top of the mushroom mixture on each square.
Season the chicken with 1 tsp of the salt and 1/4 tsp freshly ground black pepper. Season each chicken breast generously with salt and pepper. This is important to ensure the chicken is flavorful within the Wellington.
Spread 1/4 of the cream cheese mixture onto each chicken breast. Divide the cream cheese mixture evenly among the four chicken breasts, spreading it over the top of each breast. This adds a creamy, flavorful layer.

Step 5: Seal and Bake the Wellingtons

Brush the edges of the squares with the egg wash. Using a pastry brush, generously brush the edges of each puff pastry square with the prepared egg wash. This will help seal the pastry and create a golden-brown crust.
Fold each corner to the center on top of the chicken and seal the edges. Bring each corner of the puff pastry square towards the center, over the chicken and filling, and pinch them together at the top to seal. Ensure the edges are tightly sealed to prevent the filling from leaking out during baking. You can crimp the edges with a fork for extra security and a decorative touch.
Place the wellingtons seam-side down on a sheet pan, then brush each with the remaining egg mixture. Place the assembled Wellingtons seam-side down on a baking sheet lined with parchment paper for easy cleanup. Brush the tops and sides of each Wellington generously with the remaining egg wash. This will create a beautiful golden-brown color and glossy finish.
Bake about 25-30 minutes or until the wellingtons are golden brown and the chicken has cooked through to 165°F (74°C). Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed, golden brown, and cooked through. The internal temperature of the chicken should reach 165°F (74°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer inserted into the thickest part of the chicken to check for doneness. Let the Wellingtons rest for a few minutes before serving to allow the juices to redistribute.

Nutrition Facts

(Per Serving, Estimated)

Servings: 4
Calories: Approximately 550-650 calories per serving

Please Note: Nutritional information is an estimate and can vary based on specific ingredient brands, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used. This estimate is based on average values for the ingredients listed and standard serving sizes. It is important to consider that puff pastry is relatively high in fat, contributing to the calorie count.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

This recipe is designed to be relatively quick and easy, making it suitable for both weeknight meals and special occasions. The prep time mainly involves chopping vegetables and preparing the filling, while the cook time focuses on baking the Wellingtons to golden perfection.

How to Serve Chicken Wellington

Chicken Wellington is a show-stopping dish in itself, but the right accompaniments can elevate the dining experience even further. Here are some delightful serving suggestions to complete your meal:

Classic Roasted Vegetables: Pair the richness of the Wellington with the earthy sweetness of roasted vegetables. Consider:
- Roasted Asparagus: Simple, elegant, and cooks quickly alongside the Wellingtons. Drizzle with olive oil, salt, and pepper before roasting.
- Roasted Broccoli or Broccolini: Another green vegetable that roasts beautifully and provides a nice textural contrast.
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with herbs like rosemary or thyme complement the savory flavors of the Wellington.
Creamy Mashed Potatoes or Potato Gratin: For a more indulgent side, mashed potatoes or a creamy potato gratin are excellent choices. The creamy texture and comforting flavors pair wonderfully with the flaky pastry and savory filling.
Fresh Green Salad with Vinaigrette: A light and bright green salad with a tangy vinaigrette provides a refreshing counterpoint to the richness of the Wellington. Consider a simple mixed green salad with a lemon vinaigrette or a more elaborate salad with seasonal vegetables and herbs.
Sautéed Spinach or Green Beans: Quickly sautéed spinach or green beans with garlic and a squeeze of lemon juice offer a healthy and flavorful side dish that complements the Wellington without being too heavy.
Red Wine Reduction Sauce or Mushroom Sauce: For an extra touch of elegance, serve Chicken Wellington with a red wine reduction sauce or a creamy mushroom sauce. These sauces enhance the savory flavors and add another layer of sophistication to the dish. A simple pan sauce made with the mushroom cooking juices and a splash of red wine would be delicious.
Fruit Chutney or Cranberry Sauce: A slightly sweet and tangy fruit chutney or cranberry sauce can provide a delightful contrast to the savory Wellington. This is especially nice during the holiday season or for a more festive occasion.

Additional Tips for Perfect Chicken Wellington

Achieving Chicken Wellington perfection is within your reach with these helpful tips. From ingredient selection to baking techniques, these insights will guide you to culinary success.

Don’t Overfill the Pastry: Resist the urge to overstuff the puff pastry squares. Overfilling can make it difficult to seal the Wellingtons properly, leading to filling leakage during baking and potentially soggy pastry. Stick to the recommended amount of filling for each Wellington to ensure they bake beautifully and hold their shape.
Ensure the Pastry is Properly Sealed: A well-sealed Wellington is crucial for preventing filling leakage and achieving optimal puff pastry texture. After folding the pastry corners, pinch the edges firmly to seal them. Crimping the edges with a fork not only adds a decorative touch but also provides an extra layer of security against leaks.
Use a Meat Thermometer to Check Chicken Doneness: Don’t rely solely on baking time to determine if the chicken is cooked through. Use a meat thermometer to accurately measure the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken breast, ensuring it doesn’t touch the puff pastry or filling. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
Chill the Filling for Easier Assembly (Optional): While not strictly necessary, chilling the mushroom filling slightly after cooking can make assembly easier, especially if you are working in a warm kitchen. A slightly cooled filling will be less likely to make the puff pastry soggy and will be easier to handle when spooning it onto the pastry squares.
Score the Pastry for Better Browning and Steam Release: Before baking, lightly score the top of each Wellington with a sharp knife. This allows steam to escape during baking, preventing the pastry from becoming soggy and promoting even browning. You can create simple diagonal or crisscross patterns or even more decorative designs. Be careful not to cut all the way through the pastry.

Frequently Asked Questions (FAQ) about Chicken Wellington

Curious about Chicken Wellington? Here are answers to some common questions to help you confidently tackle this delicious dish.

Q1: Can I use different types of mushrooms for the filling?

A: Absolutely! While cremini mushrooms are recommended for their flavor and availability, you can definitely experiment with other types. Shiitake mushrooms, oyster mushrooms, or a mix of wild mushrooms would all add unique flavor profiles to the filling. Just ensure you chop them to a similar size and cook them until their liquid evaporates.

Q2: Can I make Chicken Wellington ahead of time?

A: You can prepare the mushroom filling and cream cheese mixture up to a day ahead of time and store them separately in the refrigerator. You can also assemble the Wellingtons (up to the point of baking) a few hours in advance and keep them refrigerated on a baking sheet covered with plastic wrap. However, it’s best to bake them just before serving for the crispiest puff pastry. Avoid baking them too far in advance as the pastry can become soggy upon reheating.

Q3: Can I use chicken thighs instead of chicken breasts?

A: While chicken breasts are traditionally used for Chicken Wellington due to their leaner nature and even shape, you can use boneless, skinless chicken thighs. Keep in mind that chicken thighs are fattier and may require slightly longer cooking time to reach an internal temperature of 165°F (74°C). Ensure they are of even thickness, or pound them lightly to achieve uniformity.

Q4: How do I prevent the puff pastry from getting soggy?

A: Several factors contribute to preventing soggy puff pastry:
* Don’t overfill: Excessive filling can release moisture and make the pastry soggy.
* Cook the mushrooms thoroughly: Evaporate all the liquid from the mushrooms during sautéing.
* Seal the pastry well: Ensure the edges are tightly sealed to prevent filling leakage.
* Bake at the correct temperature: A hot oven helps the pastry puff up quickly and become crispy.
* Score the pastry: Scoring allows steam to escape and prevents moisture buildup.
* Bake on parchment paper: Parchment paper helps lift the Wellingtons off the baking sheet and promotes air circulation.

Q5: What wine pairs well with Chicken Wellington?

A: Chicken Wellington pairs beautifully with medium-bodied red wines that complement the savory flavors of the chicken and mushrooms without overpowering them. Excellent choices include:
* Pinot Noir: Its earthy notes and bright acidity make it a classic pairing.
* Merlot: Its soft tannins and fruit-forward character complement the dish nicely.
* Chianti Classico: Its savory notes and medium body provide a harmonious pairing.
* Rosé (Dry): A dry rosé, especially one with some body, can also be a refreshing and versatile pairing.
* For white wine lovers, a full-bodied Chardonnay with oak aging can also work well, especially if the Wellington is served with a creamy sauce.