Chicken Wellington with Mushroom Filling Recipe

Ingredients

• 4 (about 170 g each)boneless, skinless chicken breasts
• 1 sheet, thawedpuff pastry
• 1 egg, beaten with 15 ml wateregg for egg wash
• 15 ml (1 tablespoon)Dijon mustard
• to tastesalt and freshly ground black pepper
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 1 small, finely choppedonion
• 2 cloves, mincedgarlic
• 227 g (8 ounces), finely choppedwhite or cremini mushrooms
• 5 ml (1 teaspoon)thyme leaves, fresh or dried
• 30 ml (2 tablespoons)dry white wine or chicken broth
• 30 ml (2 tablespoons)cream cheese or pâté
• 30 ml (2 tablespoons), choppedfresh parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Sear the chicken

   Pat the chicken breasts dry and season with salt and pepper. Heat 30 ml (2 tablespoons) olive oil in a skillet over medium-high heat. Sear the breasts for 2 to 3 minutes per side, until golden brown, then remove them and leave to cool slightly.

3. 3

   Cook the filling

   In the same skillet, melt 28 g (2 tablespoons) butter. Add the onion and cook for 2 minutes, then stir in the garlic and mushrooms. Cook for 5 to 6 minutes, until the moisture has evaporated and the mushrooms have browned. Add the thyme and white wine, cooking until the liquid dries up. Stir in the cream cheese and parsley, season with salt and pepper, then set the filling aside to cool.

4. 4

   Wrap the chicken

   Roll out the puff pastry on a floured surface and cut it into 4 squares. Brush each chicken breast with Dijon mustard and spoon mushroom filling on top. Centre each breast on a pastry square, wrap the pastry tightly around it and seal the edges well. Arrange the parcels seam-side down on the baking sheet.

5. 5

   Brush and vent

   Brush the parcels with the egg wash. Cut a small slit in the top of each one to let steam escape.

6. 6

   Bake until golden

   Bake in the preheated oven for 30 minutes, until the pastry is golden brown and the chicken's internal temperature reaches 74°C (165°F).

What is chicken Wellington?

Wellington is a British-style preparation in which a savoury filling is wrapped in pastry and baked. This version uses individual chicken breasts rather than a single large joint, with mushrooms, herbs and cream cheese tucked inside each parcel.

The recipe works by browning the chicken first and cooking the mushroom mixture until its moisture has evaporated. That helps build flavour and keeps the filling from making the pastry soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 22g carbs, 28g fat.

The pastry supplies much of the carbohydrate and fat, while the chicken is the main source of protein. Olive oil, butter and cream cheese also contribute fat, and the mushrooms and onion add flavour and some carbohydrate. Serve one parcel with plenty of green vegetables to round out the plate.

Why sear the chicken first?

Golden edges: a quick sear adds colour and savoury flavour before the chicken goes into the pastry. The breasts do not need to be cooked through at this stage; they finish baking in the oven.

Cool briefly: letting the chicken lose some heat before assembly makes the pastry easier to handle and helps keep the filling in place.

Getting the mushroom filling right

Fine chop: small, even pieces of onion and mushrooms make the filling easier to spread across the chicken. They also fit neatly inside the pastry parcels.

Cook off moisture: give the mushrooms 5 to 6 minutes, then continue until the wine has cooked away. The mixture should be moist and cohesive, not watery, before you stir in the cream cheese and parsley.

Sealing the pastry parcels

Firm wrap: place each chicken breast in the centre of a pastry square and bring the pastry around it snugly. Press the edges together well and keep the seam underneath on the baking sheet.

Steam vent: a small slit on top gives steam a way out as the filling heats. Brush the outside with egg wash for an even, glossy golden finish.

How to tell when it is done

Pastry colour: look for a well-browned, crisp-looking surface after about 30 minutes. If the pastry is browning but the chicken has not reached the required temperature, check it again as it continues to bake.

Chicken temperature: check the thickest part of a breast with a food thermometer; it should reach 74°C (165°F). Rest the parcels briefly before serving so the filling is less likely to spill out when cut.

What to serve with it

A simple green vegetable, such as green beans or broccoli, complements the rich pastry and mushroom filling. A crisp salad also makes a fresh contrast.

For a more substantial meal, serve the parcels with mashed potatoes or roasted vegetables. Keep additional sauces modest so the flaky pastry remains the focus.

Recipe notes & tips

• Chop the mushrooms finely so the filling sits evenly on the chicken.
• Cook the mushroom mixture until excess liquid has evaporated before adding the cream cheese.
• Let the filling cool before assembling the parcels.
• Seal the pastry edges firmly and place each parcel seam-side down.
• Use a thermometer to check the thickest part of the chicken reaches 74°C.
• Cut only a small vent in each parcel to release steam without opening the wrapping.

Variations

• Use cremini mushrooms: swap them for the white mushrooms for a deeper mushroom flavour.
• Choose pâté: use it in place of the cream cheese for a richer filling.
• Use chicken broth: replace the white wine with broth as stated in the recipe.
• Change the herbs: use fresh or dried thyme, as available.
• Add a green side: serve with green beans or broccoli for a simple accompaniment.

Common mistakes to avoid

• Wet filling: cook the mushrooms and wine until their liquid has dried up before assembling.
• Hot filling: let the mushroom mixture cool so it is easier to wrap in pastry.
• Loose seams: press the pastry edges together well and place the parcel seam-side down.
• Skipping the vent: cut a small slit in each top so steam can escape.
• Relying on colour alone: check the chicken reaches 74°C in its thickest part.

How to store

Refrigerate leftover parcels in a covered container for up to 3 days. Reheat in an oven until hot throughout to help the pastry crisp again; it may soften in a microwave.

Frequently asked questions