Name: Chicken Wellington Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 4 boneless skinless chicken breasts (about 6 ounces each); Salt and freshly ground black pepper to taste; 1 tablespoon Dijon mustard; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 8 ounces mushrooms (white or cremini), finely chopped; 1 teaspoon thyme leaves (fresh or dried); 2 tablespoons dry white wine or chicken broth; 2 tablespoons cream cheese or pâté; 2 tablespoons fresh parsley, chopped; 1 sheet puff pastry, thawed; 1 egg, beaten with 1 tablespoon water (for egg wash)

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If you’re looking for a dish that instantly elevates a weeknight dinner or impresses guests without the fuss of beef Wellington, this Chicken Wellington Recipe is your new best friend. I first tried it on a cozy weekend, and honestly, it felt luxurious while still being surprisingly approachable. Chicken wrapped in savory mushroom duxelles and flaky puff pastry? Yes, please! It’s the kind of recipe that makes you feel like a chef, even if you’re just getting comfortable in the kitchen.

What I really love about this Chicken Wellington Recipe is how versatile and rewarding it is. Whether you’re celebrating a special occasion or just craving something different from your usual chicken dinner, this recipe brings so much flavor and elegance to the table. Plus, with a few helpful tips I’ve picked up along the way, you’ll find it’s easier to pull off than you might think. Let’s dive in and make something satisfying together!

Ingredients You’ll Need

The magic of this Chicken Wellington Recipe really comes from the thoughtful layering of flavors—each ingredient plays its part to create a rich, savory bite that’s wrapped in golden, buttery puff pastry. When you shop, look for fresh, good-quality ingredients to get the best results.

Chicken breasts: Choose boneless, skinless breasts around 6 ounces each for even cooking and easy wrapping.
Salt and black pepper: Simple, but essential for seasoning every layer.
Dijon mustard: Adds a subtle tang and helps the duxelles stick to the chicken.
Olive oil & butter: A combo that gives your mushroom duxelles a lovely richness.
Onion: Finely chopped to melt seamlessly into the mushroom mixture.
Garlic: Fresh cloves really bring that punch—don’t skip or use powder here!
Mushrooms: White or cremini mushrooms work wonderfully; just chop them finely for the perfect texture.
Thyme: Fresh is best, but dried works if that’s what you have on hand—it adds a lovely herbaceous note.
White wine or chicken broth: I usually go for broth, especially if I’m avoiding alcohol, and it still adds great depth.
Cream cheese or pâté: This step is key for creaminess and helps bind the duxelles.
Fresh parsley: Chopped and stirred in at the end for a burst of freshness.
Puff pastry sheet: The flaky casing that makes this dish feel special; make sure it’s fully thawed before using.
Egg wash: Egg beaten with a little water to brush on the pastry for that gorgeous golden finish.

Variations

One of the things I enjoy about this Chicken Wellington Recipe is how easy it is to make it your own. Whether you like to mix up the seasoning, swap out ingredients, or tailor it for different dietary needs, there’s plenty of wiggle room here.

Mushroom swaps: I’ve tried shiitake and porcini for a more earthy flavor—the duxelles develop such a nuanced taste.
Add prosciutto or ham: For an extra layer of saltiness and texture, wrap the chicken and duxelles in a thin slice before the puff pastry—totally delicious.
Make it dairy-free: Use olive oil instead of butter and swap cream cheese for a smooth cashew cream to keep things dairy-free but still creamy.
Herb variations: Try rosemary or sage if you’re feeling adventurous; I like mixing herbs depending on the season.

How to Make Chicken Wellington Recipe

Step 1: Prep Your Chicken and Mushroom Duxelles

Start by seasoning your chicken breasts generously with salt and pepper. Then brush them lightly with Dijon mustard—this not only adds flavor but helps the mushroom mixture stick later. For the duxelles, heat olive oil and butter in a pan over medium heat. Toss in your finely chopped onion and garlic; cook until they’re soft and fragrant, which usually takes about 3-4 minutes. Next, add the mushrooms and thyme, cooking until the moisture from the mushrooms evaporates and they begin to brown—this can take around 8-10 minutes. Deglaze with white wine or chicken broth to lift all those lovely browned bits off the pan, then stir in cream cheese (or pâté) and chopped parsley. Once combined, set the duxelles aside to cool slightly.

Step 2: Assemble the Wellington

Roll out your puff pastry on a lightly floured surface. Place a tablespoon or two of the mushroom duxelles in the center of each pastry square, then set a coated chicken breast on top. Spoon more duxelles onto the chicken if you like it extra mushroomy. Carefully fold the pastry over the filling, sealing the edges by pressing them together—use a bit of water on your fingers if needed to help the seal. Don’t worry about making it perfect; rustic little folds add charm! Brush the entire pastry with your egg wash; this step guarantees that golden, glossy finish we love.

Step 3: Bake Until Golden

Preheat your oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper to prevent sticking. Bake them for about 25-30 minutes or until the pastry is puffed and golden and an internal thermometer reads 165°F (74°C) in the thickest part of the chicken. If you notice the pastry browning too quickly, loosely cover it with foil and continue baking. I always recommend letting the Wellingtons rest for 5 minutes after baking—this seals in the juices perfectly.

How to Serve Chicken Wellington Recipe

The image shows ingredients arranged neatly on a white marbled surface. At the center are two raw chicken breasts, pale pink with a smooth, slightly shiny texture. Surrounding them are small white bowls: one with finely chopped green parsley, one with a bright orange egg yolk in clear egg white, one with a pile of coarse white salt, one with a mix of black and white pepper, one with a pale yellow olive oil, one with creamy white ricotta cheese with a soft, fluffy texture, and one with shredded white mozzarella cheese, fluffy and light. Next to the chicken breasts is a block of pale yellow cream cheese with a smooth surface, sealed in plastic. Two whole garlic bulbs with white papery skin lie beside the bowls. The layout is clean and organized, showing fresh, simple ingredients ready for cooking. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishing, I like a sprinkle of fresh parsley or thyme to echo the herb flavors inside. A little scatter of microgreens or edible flowers can also add that pop of color if you’re serving guests. Don’t underestimate how much a simple garnish can elevate the presentation without extra effort.

Side Dishes

This Chicken Wellington Recipe pairs beautifully with lightly sautéed green beans, roasted baby potatoes, or a crisp mixed greens salad with vinaigrette. For a cozy meal, creamy mashed potatoes and roasted carrots make fantastic sides. I often keep it simple and seasonal based on what’s available around the kitchen.

Creative Ways to Present

For a special occasion, I like slicing the Wellington into medallions so guests can sample the layers visually. You can also serve it on a wooden board surrounded by small bowls of mustard or herb-infused aioli. Displaying on a warmed plate with a drizzle of pan jus or a light cream sauce adds that extra wow-factor I love to share.

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftover Chicken Wellington tightly in foil or plastic wrap and store it in the fridge for up to three days. Make sure it’s cooled completely before wrapping to avoid soggy pastry. When stored properly, it still tastes fantastic the next day, perfect for a quick reheated lunch or dinner.

Freezing

If you want to freeze the Dish, I recommend assembling the Wellingtons but stopping before adding the egg wash. Wrap each one tightly in plastic wrap and then foil, placing them on a baking sheet to freeze flat. Once frozen solid, you can store them in a freezer-safe bag for up to 2 months. When ready to cook, bake from frozen—just add 10 extra minutes to the baking time and keep an eye on that golden brown crust.

Reheating

To reheat leftovers, I preheat the oven to 350°F (175°C) and place the Wellington on a baking sheet, loosely covered with foil to prevent over-browning, for about 15-20 minutes until warm through. Avoid microwaving as it can make the pastry soggy and the filling less appealing.

FAQs

Can I use chicken thighs instead of chicken breasts in the Chicken Wellington Recipe?

Absolutely! Chicken thighs are juicier and often add more flavor. Just make sure to trim any excess fat and adjust the cooking time slightly since thighs can be thicker and need a bit more baking to reach the right internal temperature.
What can I substitute if I don’t have puff pastry?

Puff pastry is important for that flaky texture, but you can use phyllo dough in a pinch. It’s more delicate and crispy, so handle carefully and brush layers with butter or oil for the best result. The overall texture will differ slightly but still delicious.
How do I make sure the pastry doesn’t get soggy?

This is a common concern! Make sure your mushroom duxelles is as dry as possible—cook off all moisture before assembling. Chilling the duxelles and chicken before wrapping also helps because it won’t release liquid during baking. Finally, bake at a high enough temperature to encourage the pastry to puff and crisp quickly.
Is this Chicken Wellington Recipe suitable for meal prep?

Yes! You can assemble the Wellingtons ahead of time, cover them tightly, and refrigerate overnight before baking. If freezing, follow the freezing instructions above. It’s a great way to enjoy a gourmet meal with minimal day-of effort.
Can I add cheese inside the Chicken Wellington?

Definitely! Slices of Swiss, Gruyere, or mozzarella inside the duxelles layer melt beautifully and add extra richness. Just don’t go overboard to avoid soggy pastry or leaking cheese during baking.

Final Thoughts

This Chicken Wellington Recipe is a little bit fancy, but don’t let that intimidate you—it’s one of those recipes that rewards you big time with flavor and presentation for your effort. I love how it brings a comforting elegance to the table without needing hours in the kitchen, and I think you’ll appreciate how flexible it is, too. Next time you want to treat yourself or wow some dinner guests, give this a try. Trust me, you’ll be glad you did!

Chicken Wellington Recipe