There’s something truly magical about biting into a golden, flaky pastry wrapped around tender chicken and savory mushroom filling. This Chicken Wellington with Mushroom Filling Recipe perfectly combines elegant flavors with comforting textures that make any dinner feel special. Trust me, once you try this, it might just become your go-to showstopper!

The dish shows two thick slices of a golden brown pastry-wrapped chicken with a visible layering inside: a top layer of cooked white chicken, a middle layer of dark cooked mushrooms, all enclosed in a shiny, flaky golden crust sprinkled with green herbs. The slices rest on the left side of a white speckled plate, with a fresh side salad on the right made of light green lettuce, thin dark purple cabbage strips, and orange carrot ribbons. A golden fork with some mushrooms on it lays near the slices on the right edge of the plate. The background is a white marbled surface with some blue fabric in the back and a brass pepper grinder. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Wellington with Mushroom Filling Recipe
Top Tip
How to Serve Chicken Wellington with Mushroom Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Wellington with Mushroom Filling Recipe

Why You'll Love This Recipe

This recipe brings together the best of textures and flavors: crisp, buttery puff pastry, juicy chicken breast, and a rich mushroom filling that’s packed with herbs and a touch of creaminess. Over the years, I’ve found it to be the perfect balance of approachable and impressive—the kind of dish that gets you compliments but doesn't require a culinary degree to pull off.

Elegant Presentation: Wrapped in puff pastry, this dish looks like it belongs in a fancy restaurant, but it's easy enough to make at home.
Moist and Flavorful: The mushroom filling adds depth, keeping the chicken from drying out.
Minimal Ingredients: You don’t need a pantry full of spices or fancy products—simple, fresh ingredients do the job beautifully.
Make Ahead Friendly: Prep this ahead of time, which is perfect for dinner parties or busy weeknights.

Ingredients & Why They Work

Each ingredient plays a key role here. The chicken breasts provide a lean, juicy center, while the mushrooms bring earthiness and moisture. Puff pastry is your golden ticket to that irresistible crisp crust. Let’s dig into why these ingredients shine.

Flat lay of four boneless skinless chicken breasts with smooth pale pink skin, a small pile of coarse salt and a few black peppercorns, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with creamy yellow butter, one small peeled white onion chopped finely, two peeled garlic cloves minced, a mound of finely chopped fresh white and brown cremini mushrooms, a small bunch of fresh green thyme sprigs, a small white ceramic bowl containing clear dry white wine, a small white ceramic bowl with soft white cream cheese, a few sprigs of fresh flat-leaf parsley chopped, one square sheet of raw pale beige puff pastry, one whole brown egg with an uncracked clean shell, a small white ceramic bowl with bright yellow Dijon mustard placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choose boneless, skinless ones of similar size for even cooking. Pat them dry for a good sear.
Salt and freshly ground black pepper: Simple seasoning enhances the chicken and filling without overpowering.
Olive oil and butter: Olive oil for searing and butter for sautéing mushrooms adds flavor and richness.
Onion and garlic: Classic aromatics that build a flavorful base in the mushroom filling.
Mushrooms (white or cremini): Finely chopped so they cook evenly and meld into the filling; they add body and umami.
Thyme leaves: Earthy herb that complements both mushrooms and chicken perfectly.
Dry white wine or chicken broth: Adds acidity and depth, helping to reduce the mushroom mixture to a rich concentrate.
Cream cheese or pâté: Cream cheese adds a creamy texture and mild tang, while pâté offers a classic, luxurious touch.
Fresh parsley: Bright, fresh flavor to cut through richness.
Puff pastry: Use fully thawed but still cold pastry for peak flakiness and ease of handling.
Egg wash (egg beaten with water): Gives the pastry that gorgeous golden shine.
Dijon mustard: A whisper of tangy heat that perks up the chicken before wrapping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken Wellington with Mushroom Filling Recipe is how easy it is to tweak. Whether you want to try different herbs or swap the cream cheese for something else, it welcomes your personal twist.

Variation: I once tried adding finely chopped spinach and a pinch of nutmeg to the mushroom filling for a subtle earthiness that elevated the dish beautifully.
Dietary Swap: For a dairy-free version, replace cream cheese with a dairy-free spread or omit it altogether, just make sure your mushroom mixture isn’t too wet.
Seasonal Change: Swap thyme for rosemary or sage depending on what's fresh and your mood.

Step-by-Step: How I Make Chicken Wellington with Mushroom Filling Recipe

On a white speckled plate, there is a flaky golden brown pastry, half of it cut to show three layers inside: a thick white meat layer in the center, surrounded by a dark mushroom and lentil mixture, all wrapped in a crisp yellowish pastry crust. Next to the pastry, there is a fresh salad made of light green lettuce, thin orange carrot slices, and strands of dark purple cabbage, with a small sprig of parsley on the side. Small bits of chopped herbs are sprinkled lightly over the dish. In the upper left corner, a woman's hand holds a gold fork. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juices

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Pat the chicken breasts dry with paper towels — this is super important to get a nice sear. Season both sides with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Place the chicken in and sear until golden brown on each side, about 2-3 minutes per side. Don’t worry about cooking through yet; we’ll finish that in the oven. Transfer chicken to a plate and let it cool slightly while you prep filling.

Step 2: Create the Rich Mushroom Filling

In the same skillet, melt butter over medium heat. Add finely chopped onion and cook until soft, around 2 minutes. Toss in minced garlic and chopped mushrooms, cooking until all moisture evaporates and you see a nice brown color — this can take 5 to 6 minutes, so be patient. Stir in thyme and pour in white wine (or chicken broth). Let it reduce until the pan is dry again. Remove from heat, then mix in cream cheese and fresh parsley. Season with salt and pepper. Let the filling cool — your puff pastry will thank you!

Step 3: Assemble the Wellington Parcels

Roll out your thawed puff pastry on a lightly floured surface and cut into four equal squares. Brush each chicken breast lightly with Dijon mustard — this adds a flavorful tang and helps the pastry stick. Spoon some mushroom mixture on top of each chicken breast. Place the chicken in the center of each pastry square and carefully wrap the sides up and over, sealing the edges tightly. Place each parcel seam-side down on the prepared baking sheet. Brush generously with the egg wash for that golden finish and cut a small slit on top of each for steam to escape.

Step 4: Bake and Enjoy

Bake in your preheated oven for 25 to 30 minutes. You'll want the pastry to be beautifully golden and flaky, and the chicken's internal temperature to reach 165°F (74°C) to ensure perfect doneness. Let the parcels rest a few minutes before serving — this keeps all those delicious juices locked in.

Top Tip

I’ve learned a few little secrets over time that help the Chicken Wellington with Mushroom Filling Recipe really shine. These tips might seem small, but they make a huge difference in texture and flavor.

Cold Puff Pastry Handling: Always work with puff pastry straight from the fridge. If it gets warm, pop it back in the fridge for 10 minutes before continuing. Warm pastry tears easily and can get sticky.
Drier Mushroom Filling: Cook mushrooms fully until almost dry to stop sogginess inside your pastry. This helps it stay crisp and flaky.
Seal It Tight: Press pastry edges firmly and place parcels seam-side down on your baking sheet to avoid leaks and preserve that picture-perfect look.
Don’t Skip the Rest: Letting the Wellingtons rest after baking helps the filling settle, preventing a mushroom avalanche when you cut in!

How to Serve Chicken Wellington with Mushroom Filling Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or a few delicate microgreens for a pop of color and freshness. A light drizzle of balsamic reduction also adds an unexpected sweet tang that balances the rich filling beautifully.

Side Dishes

Roasted asparagus or green beans tossed with lemon and garlic pair wonderfully, adding bright, crisp textures. For carb lovers, creamy mashed potatoes or a simple risotto complement the richness of the Wellington perfectly.

Creative Ways to Present

For special occasions, try slicing the Wellington and arranging the pieces on a large platter with edible flowers and fresh herbs scattered around. I once served mini Chicken Wellington parcels as appetizers – such a hit! You can cut the puff pastry into smaller squares and adjust cooking time accordingly.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to 3 days. I store mine in an airtight container and gently reheat to preserve the crisp pastry, which can soften if covered for too long.

Freezing

Chicken Wellington freezes beautifully if you assemble the parcels but skip baking. Wrap each parcel tightly in plastic wrap and then foil, freezing for up to 2 months. When ready to enjoy, bake straight from frozen—just add 10-15 minutes extra baking time.

Reheating

To reheat, place parcels on a baking sheet and warm in a 350°F oven until heated through and pastry crisp again, about 10-15 minutes. Avoid microwaving to keep that flaky texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Chicken Wellington with Mushroom Filling Recipe?

Absolutely! Chicken thighs have more fat and flavor, so they’ll be juicier, but you’ll want to adjust cooking times slightly and make sure they’re patted dry before searing. Using boneless, skinless thighs works best.

How do I prevent soggy pastry in Chicken Wellington with Mushroom Filling Recipe?

The key is cooking the mushroom filling until it’s almost dry, so excess moisture doesn’t seep into the pastry. Also, sealing the parcels well and placing them seam-side down helps keep everything contained while baking. Using cold puff pastry also helps keep it flaky.

Can I make Chicken Wellington with Mushroom Filling Recipe ahead of time?

Yes! You can assemble the Wellingtons earlier in the day and refrigerate them uncovered. Just brush with egg wash and bake right before serving for the best freshness and puffiness.

What’s the best way to check if the Chicken Wellington with Mushroom Filling Recipe is cooked properly?

The most reliable method is using an instant-read meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). This ensures it's cooked through but still juicy.

Final Thoughts

This Chicken Wellington with Mushroom Filling Recipe is one of those dishes that makes me smile every time I serve it. It’s approachable enough to whip up on a weekend, yet impressive enough to wow guests without the stress. Give it a try—you’ll enjoy the blend of juicy chicken, rich mushroom filling, and buttery puff pastry wrapped into one delightful package. Plus, there’s something so cozy and celebratory about making a Wellington from scratch, isn't there? Happy cooking!