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 to impress without hours in the kitchen, this Chicken Wellington Recipe is a game-changer. It’s got the elegant vibe of classic Beef Wellington, but with a lighter, more approachable twist. What I love about it is that the chicken stays incredibly juicy and tender, wrapped in fragrant mushroom duxelles and buttery puff pastry — a perfect blend of textures and flavors that make each bite special.

This recipe works beautifully for weekend dinners, date nights, or when you want to bring that wow factor to the table. I’ve made Chicken Wellington Recipe for family gatherings and casual dinners alike, and it’s always a hit. Plus, if you’re anything like me, that flaky pastry makes it feel like you’re treating yourself — without the fuss of complicated techniques.

Ingredients You’ll Need

Choosing fresh, quality ingredients really makes this Chicken Wellington Recipe shine. The balance between the savory chicken, earthy mushrooms, and buttery puff pastry is what makes it so mouthwatering — so a few insider tips on the ingredients will definitely help you nail it.

Chicken breasts: Opt for boneless and skinless for easy wrapping; make sure they’re evenly sized so they cook uniformly.
Salt and black pepper: Simple seasoning is key here to let the other flavors shine.
Dijon mustard: Adds a subtle tang and helps keep the chicken moist.
Olive oil and butter: Both bring flavor and help soften the mushrooms for the duxelles.
Onion and garlic: Classic aromatics that build the base of the mushroom mix.
Mushrooms (white or cremini): Finely chopping them helps the duxelles become a rich, paste-like filling around the chicken.
Thyme leaves: This herb gives an earthy note, but fresh or dried both work well.
Dry white wine or chicken broth: A splash adds depth and helps deglaze the pan when cooking the duxelles.
Cream cheese or pâté: This gives richness and creaminess to the mushroom mixture — I’ve had great results with cream cheese for a mild flavor.
Fresh parsley: A bright finishing touch for the duxelles, adding some freshness.
Puff pastry sheet: Choose a good quality ready-rolled variety; thaw it properly to avoid cracking.
Egg and water (egg wash): Brushing the pastry with egg wash is what gives it that golden, shiny finish.

Variations

One of my favorite things about the Chicken Wellington Recipe is how easy it is to tweak to your taste or dietary needs. Cooking is all about making the dish your own, so don’t hesitate to get creative.

Mushroom swap: I once tried shiitake mushrooms instead of cremini and loved the deeper umami flavor it brought.
Herb variations: Adding tarragon or rosemary can add an unexpected twist—try small amounts to see if you like the flavor profile.
Make it dairy-free: Simply swap cream cheese with a dairy-free spread and use olive oil instead of butter in the duxelles.
Spicy kick: Stir a pinch of chili flakes into the mushroom mixture if you want a little heat.

How to Make Chicken Wellington Recipe

Step 1: Prep Your Chicken and Mushroom Duxelles

Start by seasoning those chicken breasts generously with salt and pepper. Then, give them a light coat of Dijon mustard — it’s not just for flavor but helps keep the meat juicy. For the mushroom duxelles, sauté your chopped onion and garlic in olive oil and butter until soft and fragrant. Add the chopped mushrooms and thyme, cooking down until most moisture evaporates; this step is super important to avoid a soggy pastry later on. A splash of white wine or chicken broth helps to deglaze the pan and brings the flavors together. Finally, stir in the cream cheese (or pâté) and fresh parsley, mixing until creamy and combined. Set aside to cool.

Step 2: Assemble and Wrap the Wellington

Roll out your thawed puff pastry on a floured surface — if it feels sticky, a quick dusting of flour will make it easier to work with. Spoon a generous layer of the mushroom duxelles onto each chicken breast. Then, place the breast in the center of the pastry sheet. Carefully wrap the pastry around the chicken, sealing all edges. Pinch the seams tightly to avoid any leaks during baking. Brush the outside with your egg wash; this ensures a beautiful golden crust. If you want, use leftover pastry to decorate the top with simple shapes — I often add little leaves for a festive touch.

Step 3: Bake to Perfection

Preheat your oven to 400°F (200°C). Place the wrapped chickens seam-side down on a baking tray lined with parchment paper. Bake for about 25–30 minutes or until the pastry is golden and crisp, and the internal temperature of the chicken reaches 165°F (75°C). A tip I swear by: check after 20 minutes so you can prevent over-baking — nothing worse than dry chicken hiding under that pretty crust!

How to Serve Chicken Wellington Recipe

Two raw chicken breasts lie in the center on a white marbled surface. Around them are eight small white bowls and containers holding different ingredients: top left has salt, top center has chopped green parsley, top right has a cracked raw egg with vibrant orange yolk, middle right has two whole garlic bulbs, middle center holds yellow olive oil in a small glass bowl, bottom right has a bowl filled with soft white ricotta cheese, bottom center shows a rectangular block of pale yellow butter, and bottom left contains a bowl of shredded white cheese. A very small white bowl with black and white pepper is near the chicken breasts. All elements are neatly arranged and cleanly presented. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley or thyme over the top to echo the flavors inside and add a pop of green. Sometimes, a light drizzle of balsamic glaze pairs wonderfully, giving a touch of acidity to cut through the richness.

Side Dishes

My go-to sides are roasted seasonal vegetables like asparagus or carrots, maybe a creamy mashed potato for some comforting contrast. A simple mixed green salad with a lemon vinaigrette also works perfectly, balancing the meal with freshness.

Creative Ways to Present

For special occasions, I’ve served individual Chicken Wellingtons on a bed of sautéed spinach with a drizzle of herbed cream sauce. It feels fancy but is surprisingly simple — plus, individual servings make your guests feel extra special. You could also slice one Wellington into medallions for an elegant buffet-style presentation.

Make Ahead and Storage

Storing Leftovers

I wrap leftover Chicken Wellington tightly in foil and keep it in the fridge for up to 2 days. I find the pastry holds up pretty well, though it’s best enjoyed within a day for peak crispiness.

Freezing

Freezing is possible and convenient! I recommend assembling the wellingtons and freezing them uncooked on a tray first, then transferring to a freezer bag. When ready, bake directly from frozen — just add a few extra minutes to the cooking time. This tip saved me many times when I needed a quick, impressive dinner.

Reheating

To reheat leftovers, I like to use the oven at a low temperature (around 300°F or 150°C) to keep the pastry from getting soggy. About 15-20 minutes usually does the trick. If you’re in a rush, the microwave works but expect a softer crust.

FAQs

Can I make the Chicken Wellington Recipe ahead of time?

Absolutely! You can prepare and assemble the Chicken Wellington a day in advance, keep it refrigerated, and bake it fresh when ready. For longer storage, freeze the assembled but uncooked wellingtons for up to a month.
What kind of mushrooms work best for the duxelles?

White button or cremini mushrooms are classic choices—they have a mild flavor and good texture after cooking. You can experiment with shiitake or portobello for deeper umami, just ensure they’re finely chopped and cooked down properly.
How do I prevent the pastry from becoming soggy?

The key is cooking the mushroom duxelles thoroughly to remove excess moisture before wrapping with chicken. Also, make sure the chicken isn’t too wet and use an egg wash to seal the pastry edges well.
Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs can be used for a juicier, more flavorful result. Just ensure they are flattened to an even thickness so they cook evenly within the pastry.
Is there a vegetarian version of this Chicken Wellington Recipe?

Definitely! You can replace the chicken with hearty vegetables like roasted portobello mushrooms or cauliflower steaks, wrapped in the same mushroom duxelles and puff pastry. It’s delicious and satisfying.

Final Thoughts

This Chicken Wellington Recipe holds a special place in my kitchen because it’s the perfect mix of impressive presentation, comforting flavors, and a surprisingly simple process. Whether you’re whipping it up for family or a cozy night in, it feels like a celebration on a plate. Trust me, once you get the hang of wrapping and cooking it just right, you’ll want to make this show-stopping dish again and again — and I promise your guests will thank you for it too!