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Chicken Wellington

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A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Cook: 15 minutes
  • Bake: 25 minutes
  • Chill: 15 minutes
  • Serves: 4
1 star 2 star 3 star 4 star 5 star
4 32

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1 1/4 lb. skinless, boneless chicken breast halves (4 breast halves)

  • 1/2 tsp. dried thyme, crushed

  • 1/8 tsp. black pepper

  • 2 tbsp. butter

  • 2 1/4 oz. sliced mushrooms, (about 3/4 cup)

  • 1 medium onion, finely chopped (about 1/2 cup)

  • 1 tbsp. chopped fresh parsley

  • 1/3 of an 8-ounce package cream cheese, softened

  • 1 tbsp. Dijon-style mustard

  • as needed all-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

  2. Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.  Cover and refrigerate for 15 minutes.

  3. Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally.  Stir in the parsley.

  4. Stir the cream cheese and mustard in a small bowl.

  5. Sprinkle the work surface with the flour.  Unfold the pastry on the work surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.

  6. Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken.  Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal.  Place the pastries seam-side down onto a baking sheet.  Brush with the egg mixture.

  7. Bake for 25 minutes or until the pastries are golden brown.

  8. Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

Inspiration

  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
David B.
Date: 7/20/2005

5 star rating

"This is very good but, it takes time to make and its worth it."

Submitted by:
Kate H.
Date: 12/10/2005

5 star rating

"This recipe turned out great! I recommend using thinly sliced chicken breasts, cutting them in half and putting two pieces on top of each other before wrapping it up in the pastry."

Submitted by:
Judy L.
Date: 2/28/2006

4 star rating

"Very tasty. Takes time to prepare but worth the effort in presentation and taste."

Submitted by:
Lynn S.
Date: 4/7/2006

4 star rating

"My family loved this recipe but I made a few revisions. Before browning the chicken, I flattened it with a meat mallet, on the smooth side of the chicken, to make it a uniform height. Then I browned it and cut in half to fit the pastry. I suggest using any Portabella mushrooms, I used Baby Bellas, much more flavorful. I made a mistake by putting the cream cheese mixture just in the center. Thought it would spread while cooking and it didn't, so spread it as evenly as possible before sealing the pastry."

Submitted by:
Nicole J.
Date: 11/7/2006

4 star rating

"Takes a little time but it's all my mom asks for on her birthday! This is an incredible dish."

Submitted by:
Karen L.
Date: 11/19/2006

4 star rating

"An absolute 10 !!!!"

Submitted by:
Nanao O.
Date: 1/11/2007

4 star rating

"Absolutely delicious"

Submitted by:
Libby F.
Date: 1/27/2007

4 star rating

"Impreessive entree to serve to friends. They'll think you slaved over it, but you know you didn't!"

Submitted by:
Diane K.
Date: 11/30/2010

4 star rating

"I make this a lot for parties. It's easy and very tasty. Everyone raves about it. I LOVE THIS RECIPE!!"

Submitted by:
Sue T.
Date: 2/7/2011

4 star rating

"I made this for my boyfriend, he said it was good, but he did not say to add it to the collection of receipes. Maybe it just needs more spices, or a little less mustard and a different type of cheese. This was a first attempt so will keep for future reference."

Submitted by:
Samantha B.
Date: 7/19/2009

4 star rating

"At first I was iffy on making it. I thought that it would be weird mixing cream cheese with a meat, but turned out to be a wonderful surprise. I think this recipe is excellent and I as well used baby bellas instead of regular mushrooms."

Submitted by:
Sue B.
Date: 8/19/2010

4 star rating

"I have made this for guests for years. I make it earlier in the day up to the egg wash then refrigerate. when company are ready I bake it and serve with green bean bundles"

Submitted by:
Samantha W.
Date: 12/1/2010

4 star rating

"My husband usally wont rate the food I cook but right off the bat he said 10!"

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