Chicken Wellington (Puff Pastry-Wrapped Chicken)

"This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!"
photo by French Tart photo by French Tart
photo by French Tart
photo by Pismo photo by Pismo
photo by Gypsycook photo by Gypsycook
photo by Not Martha photo by Not Martha
photo by COOT226 photo by COOT226
Ready In:
1hr 5mins




  • Season the chicken breast with seasoning salt and pepper on all sides.
  • Heat butter and oil in a skillet.
  • Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
  • To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
  • Stir in parsley.
  • On a floured surface, roll out each puff pastry sheet to a 14-inch square.
  • Cut into four even 7-inch squares (you should have 8 squares total).
  • Place each breast over each puff pastry square.
  • Set oven to 375 degrees.
  • In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
  • Then top with about 2-3 tablespoons mushroom/onion mixture.
  • Brush the edges of each pastry square with water.
  • Wrap pastry around the chicken breast, pressing edges to seal tightly.
  • Place seam-side down on greased baking sheets.
  • Brush the tops with egg wash.
  • Bake for about 20 minutes, or until puffed and golden brown.
  • Serve with mushroom sauce over the Wellington or on the side of the plate.
  • Delicious!

Questions & Replies

  1. cab i prepare this recipe and freeze later tks marilyn


  1. I made this but changed a few things. I first sauteed onion and pancetta and garlic in butter and olive oil. I removed from pan and cooked the chicken in the same pan. The chicken was very flavorful from the juices in pan. When chicken was browned I removed from pan and added 1/4 cup on white wine to the pan to deglaze it. Added 2 cups of chicken broth to pan and let simmer. I placed chicken in each square of puff pastry added a tablespoon of onion, pancetta garlic mixture and topped it with a slice of Fontina cheese. Wrapped up and placed seam side down on pan. I made creamy orozo (recipe on and green beans. When chicken was done, i poured sauce over it and served. Was an amazing dish! I also poured a little sauce over the orzo. Family loved it. FYI...scale back on salting the chicken before browning. The salt from pancetta is more than enough. Bona-petite!!!
  2. We liked this very much. the first one i douldn't get the pastry to wrap around it. I used 2 large chicken breasts and fileted them to make 4 servings and 1 sheet of pastry. the second "wrap" i cut the chicken breast in half and tried that way still no dice. the last two I did a little different than instructed, I spread the cream cheese mixture (which is where I put the parsley -by the way) topped that with the mushroom/onion and then place sliced pieced of chiken on that then wrapped and sealed so the the "stuffing" would be on top while the seal was on the bottom. The 2 in which the toppings ended up on the bottom were a little soggy on the bottom when done. I didn't have any wine to make the suggested gravy, instead sauteed some mushrooms in a little EVOO and then added a dry brown gravy mix (mccormicks i think) that i had in the pantry- it was a nice sauce. also had with my own #357596 roasted potatoes and onions and some steamed brocolli and cauliflower. i very nice meal! thanks for sharing
  3. Great! IMO - the puff pastry works better for this recipe if you use 6 chicken breasts for the amount indicated and I also found it easier to work with when I did NOT wet the edges of it. Thank you for sharing this terrific recipe!
  4. I love this recipe! I made this last night with rave reviews from all. My DH hates mustard, so instead I mixed some basil, thyme and garlic powder into the cream cheese mixture. We made it with the mushroom sauce and green beans. It is a bit time consuming but I did everything at once versus some of it ahead of time. Cooking the chicken or mushroom mixture ahead of time would make it come together faster. Thank you for posting it!
  5. This recipe went over really well with one exception: we used too much cream cheese mixture per wellington so it was REALLY overpowering. We decided to assemble them: pastry, onion/mushroom, cream cheese, then chicken, fold up the pastry and flip over on the sheet--- it looked nice when it was done.


  1. Excellent recipe! Works well with pork tenderloin too. I omitted the mustard and used basil instead of parsley. With either chicken or pork, the cooking time was 30-40 minutes.



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