Delectable Chicken Wellington Recipe – A Must-Try!

I’ll tell you what, there are few things quite as delectable and comforting as a dish that is cooked to perfection. Out of all the dishes I’ve had the pleasure of crafting in my kitchen, my Chicken Wellington recipe has been nothing short of a standout amongst the rest. Biting into a flaky puff pastry wrapped chicken that’s been stuffed with mushroom and onion mix is an experience you won’t forget in a hurry. It’s an easy chicken wellington recipe, which was inspired by the classic beef Wellington, but with a variation that stars boneless chicken breasts topped with the flavorful mushroom mix. Trust me when I tell you this recipe is a stunning entrée fit for any occasion. Whether it’s a special occasion or just another weekday night, my chicken wellington will certainly leave you wanting more.

In this recipe article, I’m going to show you how to make the best chicken wellington using ingredients like puff pastry sheets, boursin cheese, boneless skinless chicken breast halves bundled together with mushrooms and onions. The results will be a savory and elegant entrée that will undoubtedly brighten up any table! Let’s start cooking!

Why You’ll Love This Recipe

Chicken Wellington
Chicken Wellington

Are you looking for a show-stopping main course that will make your guests’ jaws drop? Look no further than this Chicken Wellington recipe, my friend. It’s like the stunning entrée stars any other protein would dream to be – boneless skinless chicken breasts topped with a luxurious, savory mushroom and onion mix, all wrapped up in tender, flaky puff pastry.

I know what you’re thinking – “Chicken Wellington? Sounds like a variation of classic beef Wellington.” But let me tell you, this recipe is just as stunning as the OG, if not better. The chicken breasts are cooked to juicy perfection and stuffed with a creamy boursin cheese and cream cheese filling that takes this dish to the next level.

One of the best things about this recipe is that it’s actually easy to make. All you need are some simple ingredients like puff pastry sheets, butter, and olive oil. Just imagine unwrapping the tender puff pastry to reveal a beautiful, golden-brown exterior encasing the delicious goodness inside.

Not only is it easy to make, but it’s also versatile. You can easily switch things up by using different types of mushrooms or herbs in the mushroom mixture. And feel free to get creative with the presentation – make individual portions or serve it family-style.

Trust me when I say that once you try this Chicken Wellington recipe, it will become your new favorite show-stopper. It’s the best of both worlds – easy to make and absolutely stunning on the plate.

Ingredient List

 The mouthwatering aroma of Chicken Wellington makes it irresistible.
The mouthwatering aroma of Chicken Wellington makes it irresistible.

Ingredients for Chicken Wellington Recipe:

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped mushrooms
  • 1/2 cup chopped Onion
  • 1/4 teaspoon of Salt
  • 1/4 teaspoon of black pepper
  • 2 sheets of puff pastry
  • 3/4 cup spreadable cream cheese (such as Boursin)
  • Water for sealing pastry
  • 1 egg beaten with water, for glaze

For this classic and stunning entrée stars boneless chicken breasts topped with mushroom-onion mix wrapped in tender puff pastry. It is easy chicken wellington recipe ingredients and perfect for any occasion. For the boneless skinless chicken breasts, you can use which ever size best suits your needs. The remaining ingredients are commonly found in most kitchens or grocery stores.

The Recipe How-To

 It's crispy on the outside and juicy on the inside.
It’s crispy on the outside and juicy on the inside.


  • 2 sheets (1 package) of puff pastry
  • 4 boneless, skinless chicken breasts
  • 8 oz Boursin cheese or cream cheese
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Step 1: Preparing the Chicken

  • Start by seasoning each chicken breast with salt and pepper to taste. Take a frying pan over medium-high heat, add olive oil and butter then cook chicken in it until the outside is golden brown.

  • Once done, remove from pan and set aside.

Step 2: Making the Mushroom Filling

  • In the same pan you cooked chicken in, add more butter and sliced mushrooms. Fry them at medium heat until all liquid has evaporated.

  • Add finely chopped onions to the pan to fry with the mushrooms for 1-2 minutes. When the onions are cooked, remove the pan from heat and let cool.

Step 3: Assembling the Chicken Wellingtons

  • On a board, roll out one sheet of puff pastry to a square shape then lay out two pieces of chicken breasts on it horizontally.

  • Season up and spread quartered portions of Boursin or cream cheese on top of them.

  • Add spoonfuls of mushroom filling on top of cheese then cover it up with the other puff pastry sheet previously made.

  • Use your fingers or fork to make sure that edges are fully sealed so that nothing leaks. Trim extra puff pastry.

Step 4: Cooking

  • Preheat oven at 350°F before placing your chicken wellington on baking sheet lined with parchment paper.

  • Brush its surface with egg wash then insert in oven for about 35 -40 minutes, or until golden brown in colour.

  • Remove from oven and let cool for 5 minutes. Cut pastry into individual portions while adding sauce(optional). Enjoy!

Substitutions and Variations

 The perfect golden-brown crust is the ultimate sight to behold.
The perfect golden-brown crust is the ultimate sight to behold.

Looking to switch things up from the classic chicken wellington recipe? Fear not! There are plenty of ways to put your own spin on this stunning entrée that stars boneless chicken breasts topped with a mushroom and onion mix wrapped in tender puff pastry.

First, for those who prefer beef over chicken, consider trying a variation on the classic beef wellington. Cut meat is stuffed with a mushroom mixture and wrapped in flaky puff pastry. This dish is sure to please even the most discerning palates.

Another variation to try is an individual puff pastry wrapped chicken recipe. Simply stuff cooked chicken with your favorite cream cheese or Boursin cheese filling, wrap it in puff pastry and bake until golden brown. This easy chicken wellington recipe allows for endless possibilities based on your preferred stuffing ingredients.

For a lighter option, swapping out the puff pastry for phyllo dough can add a crispier texture and fewer calories. Additionally, using olive oil instead of butter can help reduce fat content without sacrificing taste.

Finally, if you’re feeling adventurous, consider experimenting with sauces to pair with your chicken wellington. From classic gravy to a tangy cranberry sauce, the end result will be sure to impress your dinner guests.

Whether you’re looking for a stuffed or straightforward chicken wellington, there are endless ways to customize this timeless classic according to your preferences.

Serving and Pairing

 Slice through the layers of flaky pastry to reveal the scrumptious filling.
Slice through the layers of flaky pastry to reveal the scrumptious filling.

When it comes to serving up this stunning entrée, you’ll want to make sure that the presentation matches the taste. Chicken Wellington is an all-time classic, and when done right, it can be nothing short of a masterpiece.

Serve up your wellington chicken wellington with a side dish of steamed vegetables like carrots or asparagus for a burst of color and texture. If you’re looking for something a bit heavier, mashed potatoes pair perfectly with this dish as they soak up the savory juices from the chicken and mushroom Wellington.

Not only is the chicken Wellington itself packed with mouth-watering flavors, but it also calls for a perfect pairing drink to complete the meal. Red wine is an obvious choice that complements the richness of this dish. A Cabernet Sauvignon or Merlot will satisfy any red wine lover’s thirst.

For those who prefer beer, go for something light and crisp like a pilsner or pale ale to cut through the creamy texture of the dish.

No matter what you decide to serve alongside your chicken wellington, make sure it can hold its own against this hearty dish. After all, this easy chicken wellington stuffed with tender and juicy meat wrapped in flaky puff pastry deserves nothing but the best!

Make-Ahead, Storing and Reheating

 It's a classic British dish that never fails to impress.
It’s a classic British dish that never fails to impress.

The beauty of Chicken Wellington is that it can be made ahead and stored easily. Whether you want to prepare the dish in advance for a special occasion or have leftovers for the week, you’re in luck! Here are some tips on making this recipe ahead of time and storing it.

To make Chicken Wellington ahead of time, simply follow the recipe instructions up until the baking stage. Once the chicken is wrapped in puff pastry, use plastic wrap to tightly cover the chicken wellington and place it in the fridge. The dish can stay like this overnight or for up to 12 hours before you plan to bake it.

When you’re ready to cook the dish, just remove it from the fridge and heat up your oven to 400°F (200°C). Follow the baking instructions from step four in the recipe how-to section. This method will save you valuable preparation time and ensure your dish is fresh out of the oven with minimal effort.

Suppose you have leftovers from your delicious chicken wellington. No worries! You’ll be able to store them easily in your fridge or freezer. To store in the fridge, wrap individual portions tightly with plastic wrap and label them with a date. They will keep fresh for up to three days.

To freeze, again, wrap individual portions tightly with plastic wrap and then aluminum foil. Label with dates, and place them into a freezer bag or container. The dish will last for around two months, giving you an easy meal option when you’re short on time.

Reheating of chicken wellington is best done in an oven or toaster oven to keep its flaky puff pastry texture just as perfect as fresh out of the oven. Avoid using a microwave as it can cause puff pastry layers to become tough and rubbery.

Take your wrapped chicken out of your fridge and preheat your oven to 350°F (175°C). If it is frozen, let it thaw overnight in the refrigerator before reheating it.

Line your baking pan with parchment paper, then unwrap your wrapped chicken, and place it in the pan. Bake for 25 to 30 minutes or until heated through. Once reheated, you can serve it up with a sauce of your choice for a guaranteed mouth-watering meal!

Tips for Perfect Results

 With each bite, the tender chicken and delicate mushroom duxelles melt in your mouth.
With each bite, the tender chicken and delicate mushroom duxelles melt in your mouth.

As a chef specializing in British cuisine, I’ve prepared my fair share of chicken wellingtons. Here are my top tips for ensuring perfect results every time you make this stunning entrée stars boneless chicken wrapped in tender puff pastry.

First and foremost, it’s important to properly cook your chicken before wrapping it in puff pastry. I recommend seasoning the boneless skinless chicken breast halves with salt and pepper and cooking them in a skillet with some olive oil until they’re just cooked through. This will ensure that the chicken stays tender and juicy inside the flaky puff pastry.

Next, be sure to let the cooked chicken cool completely before wrapping it in the pastry. If the chicken is still warm, it can cause the pastry to become soggy and not cook properly, resulting in a less-than-perfect end pastry.

Another tip is to make sure your puff pastry sheets are defrosted and rolled out evenly before adding the chicken. Uneven pastry can lead to uneven cooking and potentially burned or undercooked areas.

For those who prefer a sauce with their wellingtons, one option is to make a quick pan sauce by deglazing the skillet used to cook the chicken with some water or white wine, adding in some cream cheese or boursin cheese for extra flavor.

Finally, if you want to get creative with your wellington recipe ingredients, consider trying different types of cheese or adding in additional ingredients like asparagus or bacon for added flavor and texture.

By following these tips and experimenting with variations on this classic recipe, you can create an easy chicken wellington that’s sure to impress any dinner guest.


As a chef, I understand that you might have questions and concerns about the chicken wellington recipe. That’s why I have compiled this FAQ section to address some of the most common queries about the recipe. Read on to clear any doubts or queries you might have before you embark on making this stunning entrée stars boneless chicken wellington recipe.

What is chicken Wellington made of?

In this recipe, we’ll be putting a spin on the traditional beef Wellington by using boneless chicken breasts instead. These will be served with a savory mix of mushrooms and onions and enveloped in a delicate puff pastry shell. The result is a visually impressive and mouthwatering entrée.

What cut of meat is best for Wellington?

When it comes to a sumptuous cut of meat, Beef Wellington takes the prize. This luxurious dish is typically prepared using a fillet steak, beef tenderloin or filet mignon – the part of the cow that is highly regarded for its buttery texture and juicy flavor. To create the perfect Beef Wellington, the meat is coated in a rich mustard sauce and encased in layers of savory mushroom duxelles and salty prosciutto.

What does Wellington mean in recipe?

When it comes to cooking, the term “Wellington” typically pertains to beef Wellington, a delectable dish featuring meat that’s coated in a blend of pâté and duxelles, a mix of minced mushrooms and herbs, and then enveloped in a crispy, flaky pastry shell. The pastry can be made as one large piece which is then divided into individual servings, or as individual portions.

How do you not overcook Wellington?

One challenge in this recipe is avoiding the overcooking of the meat while ensuring the proper cooking of the pastry. However, this can be easily resolved by ensuring that the beef is well-chilled before wrapping it.

Bottom Line

The Chicken Wellington recipe is an easy and scrumptious dish that will elevate any dinner to stunning entrée stars. With its flaky puff pastry wrapped chicken breast, stuffed with mushroom and onion mix, it’s no wonder that Wellington recipes have become classics.

By following the tips I’ve provided, including using boneless skinless chicken breasts and high-quality puff pastry, you can achieve the best Chicken Wellington possible. Whether for a special occasion or an easy weeknight dinner, this recipe is sure to impress your guests and satisfy your taste buds.

So why not give it a try? Make sure to share pictures of your perfectly baked Chicken Wellington on social media and tag us – we’d love to see them!

Chicken Wellington

Chicken Wellington Recipe

This is an easy recipe that looks stunning when served to guests. You can skip the decorative shapes if you wish and it will still look great. I used christmas trees, snowmen, reindeer, get the picture. You could customize it for any holiday. It really makes a great presentation and tastes great, too!
Course Main Course
Cuisine British
Keyword < 60 Mins, Chicken, Chicken Breast, Meat, Poultry
Prep Time 25 minutes
Cook Time 25 minutes
Calories 621.2kcal


  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)
  • 1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
  • 6 boneless skinless chicken breast halves (2 lbs. total)
  • 1/2 teaspoon salt
  • 1/4 cup plain breadcrumbs
  • 1 large egg, slightly beaten with
  • 1 tablespoon water


  • Heat oven to 425.
  • In bowl, stir broccoli and cheese to combine and set aside.
  • On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
  • Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
  • Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
  • Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
  • With remaining pastry, using a small cookie cutter, cut out decorative shapes.
  • Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
  • Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
  • TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.


Serving: 262g | Calories: 621.2kcal | Carbohydrates: 42.3g | Protein: 36.2g | Fat: 33.7g | Saturated Fat: 8.6g | Cholesterol: 103.7mg | Sodium: 529.5mg | Fiber: 2.9g | Sugar: 1.6g

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