Dinner

Chicken and Mushroom Wellington Recipe

ByNoah Steele December 4, 2025December 4, 2025

Introduction

Chicken & mushroom Wellington is a delightful twist on the classic beef version, combining tender chicken breasts with a savory mushroom filling wrapped in golden puff pastry. This elegant yet approachable dish makes a perfect centerpiece for a special dinner or weekend treat.

Two golden-brown baked pastries with flaky, shiny crusts sit on a white rectangular plate. One pastry is whole with a slightly puffed top showing a smooth, glossy texture, while the other is cut in half, revealing three layers inside: a crispy outer crust, a middle layer of creamy white filling with green herbs, and a thick piece of tender chicken in the center. The pastries are on a white marbled surface with green leaves on the side for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
320g sheet ready-rolled puff pastry

1 egg, beaten
1 tbsp butter

100g chestnut or button mushrooms, chopped
1 garlic clove, crushed

1 tsp thyme leaves
½ lemon, juiced
100g low-fat soft cheese

1 tsp Dijon or wholegrain mustard

Instructions

Step 1: Melt the butter in a frying pan over medium heat until sizzling. Add the chopped mushrooms and fry for about 8 minutes until soft and lightly browned.
Step 2: Stir in the crushed garlic, thyme leaves, and lemon juice. Increase the heat to medium-high and cook for 1 more minute, allowing any liquid from the mushrooms to evaporate. Season with salt and pepper, then remove from heat and let cool completely.

Step 3: Transfer the cooled mushroom mixture to a bowl, add the soft cheese and mustard, and beat everything together with a wooden spoon. Refrigerate while preparing the chicken.
Step 4: Place the chicken breasts on a board, gently bash them with a meat mallet or rolling pin to an even thickness, and season with salt and pepper.
Step 5: Unroll the puff pastry and cut out two rectangles: one 16cm and one 18cm. Place the smaller piece on baking parchment and brush with a little beaten egg.

Step 6: Lay one chicken breast on the smaller pastry rectangle, smooth side down. Spread the mushroom mixture evenly over it, then top with the second breast, smooth side up, making sure the thicker ends of the breasts face opposite directions.
Step 7: Brush the exposed pastry edges and the top of the chicken with beaten egg. Drape the larger pastry rectangle over the top, tucking edges to fully enclose the chicken. Trim excess pastry into an oval shape, leaving a 4cm border, then crimp the edges with a fork to seal.
Step 8: Re-roll any pastry trimmings to create decorations if desired. Chill the assembled Wellington for at least 1 hour, or up to 24 hours.

Step 9: Preheat the oven to 210°C (190°C fan)/gas mark 6½ with a baking tray inside. Brush the Wellington with most of the remaining beaten egg.
Step 10: Carefully transfer the Wellington on its parchment onto the hot baking tray. Bake for 25 minutes, then brush with the remaining egg and sprinkle with sea salt.
Step 11: Continue baking for another 10–15 minutes until the pastry is a light golden brown. Let rest for 5 minutes before slicing and serving.

Tips & Variations

For realistic pastry leaves, use bay or sage leaves as a template by rolling them into the pastry offcuts, cutting around, and peeling them away before baking.
Swap the soft cheese for cream cheese or goat cheese for a different flavor profile.
Add finely chopped spinach or herbs like parsley to the mushroom mixture for extra freshness.

Storage

Store any leftover Wellington wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C/320°F) until warmed through to keep the pastry crisp. Avoid microwaving to maintain texture.