Imagine biting into a crispy, golden puff pastry hugging tender chicken bursting with a savory mushroom filling—that’s exactly what this Chicken Wellington with Mushroom Filling Recipe brings to your table. It’s a showstopper that’s surprisingly simple to pull off, perfect for when you want to impress without sweating over a complicated dish.

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

I’ve made this Chicken Wellington more times than I can count, and each time it feels like a special celebration on a plate. It’s one of those recipes that feels fancy but is really just all about layering simple flavors brilliantly.

Elegant yet approachable: It’s a classic dish made with easy-to-find ingredients and steps that anyone can follow, perfect for date nights or Sunday dinners.
Moist, flavorful chicken: Searing the chicken first locks in the juices, so you get tender, succulent meat every time.
Rich mushroom filling: The mushroom blend with garlic, thyme, and a touch of cream cheese adds savory depth and creaminess without sogginess.
Crispy puff pastry crust: Wrapping it all in flaky puff pastry makes it an irresistible bite — golden, buttery, and just perfectly textured.

Ingredients & Why They Work

Every ingredient plays its part in creating that balance of flavors and textures that makes this Chicken Wellington with Mushroom Filling Recipe so crowd-pleasing. Here’s what you’ll need and why I love each component.

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

Boneless skinless chicken breasts: These cook quickly and stay juicy, especially after a quick sear that locks in moisture.
Olive oil and butter: Olive oil for searing and butter for sautéing mushrooms—a combo that marries deliciousness with texture.
Onion and garlic: Classic aromatics that build a flavorful base for the mushroom filling.
Mushrooms (white or cremini): Finely chopped to cook down fully and become the star of the filling without sogginess.
Thyme leaves: Earthy herbaceous notes that brighten and complement the mushroom’s umami.
Dry white wine or chicken broth: Adds depth and helps evaporate excess moisture for a perfect filling.
Cream cheese or pâté: Cream cheese gives a rich, creamy texture while pâté adds that classic upscale flavor.
Fresh parsley: Finely chopped for freshness and a bit of color in the filling.
Puff pastry sheet: Use a cold, thawed sheet for that buttery, flaky crust that’s essential to this recipe.
Egg wash (egg + water): Brushed on the pastry to give it that irresistible golden shine.
Dijon mustard: A thin layer on the chicken breast adds tang and balances richness.

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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 the best parts about this Chicken Wellington with Mushroom Filling Recipe is how easy it is to make it your own. I often tweak things depending on the season or what I have on hand, and you can too!

Variation: Sometimes I swap cream cheese for a slice of brie or a smear of herby goat cheese for an extra creamy twist. It’s a fun way to switch up the flavor without messing with the technique.
Dietary modification: For a gluten-free spin, try using gluten-free puff pastry – just check the packaging to ensure it’s thawed but still cold before wrapping.
Herbal boost: Try adding fresh tarragon or sage to the mushroom filling if you want an herbaceous punch that’s slightly different from thyme.

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: Prep and Sear the Chicken

Start by patting your chicken breasts dry—this helps them brown better. Season with salt and pepper, then heat olive oil in a skillet over medium-high heat. Sear each side for 2-3 minutes until you get a nice golden crust. Don’t worry if they’re not cooked through yet; they’ll finish in the oven. Transfer them to a plate and set aside to cool slightly.

Step 2: Cook the Mushroom Filling

Using the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for about 2 minutes until softened but not browned. Toss in minced garlic and chopped mushrooms, cooking for 5-6 minutes until the mushrooms release their moisture and it evaporates—this step is crucial to keep your pastry crisp! Add thyme and white wine, letting it cook off until almost dry. Stir in cream cheese and parsley, season with salt and pepper, then remove from heat to cool.

Step 3: Wrap it Up in Puff Pastry

Roll out your thawed puff pastry on a lightly floured surface and cut into four equal squares. Spread a thin layer of Dijon mustard over each chicken breast, then spoon some mushroom filling on top. Place the chicken in the center of each pastry square and carefully wrap the edges up and around, sealing well to avoid leaks. Place each parcel seam-side down on a baking sheet lined with parchment.

Step 4: Bake to Perfection

Brush each wrapped chicken with egg wash for that beautiful golden finish. Using a sharp knife, cut a small slit on top—not too big—to let steam escape. Bake in your preheated 400°F (200°C) oven for 25-30 minutes, or until the pastry is puffed and golden and the chicken reaches an internal temperature of 165°F (74°C).

Top Tip

From trial and error, I’ve learned a few tricks that make all the difference when making this Chicken Wellington with Mushroom Filling Recipe. These tips not only help you avoid common pitfalls but also elevate your final result.

Keep Puff Pastry Cold: It’s tempting to rush but the puff pastry must be fully thawed yet still cold. Warm pastry tears easily and won’t puff properly.
Dry Mushroom Filling: Cook your mushrooms thoroughly until all liquid evaporates. This dries out the filling so your pastry stays crisp, not soggy.
Seal Well with Egg Wash: Brush the edges of your pastry with egg wash before sealing; this acts like glue and helps it stay closed during baking.
Don’t Overcook Chicken: Only sear to get color, then bake until the internal temperature hits 165°F (74°C). Overcooked chicken can dry out quickly.

How to Serve Chicken Wellington with Mushroom Filling Recipe

Garnishes

I like to keep it simple here—a sprinkle of fresh parsley or chives adds color and freshness that balances the richness of the Wellington beautifully. Sometimes I drizzle a little balsamic glaze for a touch of tang and sweetness that surprises guests.

Side Dishes

Creamy mashed potatoes or garlic roasted baby potatoes are my go-to starches, providing a smooth contrast to the crispy pastry. Lightly sautéed green beans or a crisp arugula salad add that green crunch and keep the meal balanced.

Creative Ways to Present

For special occasions, I’ve served individual Wellingtons on elegant plates, surrounded by roasted vegetable ribbons or a smear of mustard cream sauce. You can also slice them into rounds for tasty finger-food style appetizers at parties!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Wellington is best wrapped tightly in foil or plastic wrap and stored in the fridge for up to 3 days. I find reheating in the oven at a low temp helps preserve its crispness much better than the microwave.

Freezing

I’ve frozen assembled, unbaked Wellingtons on a tray until firm, then wrapped them tightly in plastic and foil. When ready to bake, just thaw overnight in the fridge, brush with egg wash again, and bake as usual. It’s a lifesaver for prepping ahead!

Reheating

To reheat, I place leftovers on a baking sheet in a 350°F (175°C) oven for about 15 minutes. This method reheats the chicken gently while re-crisping the puff pastry outer crust without drying it out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a great substitute if you want slightly juicier and more flavorful meat. Just adjust the searing time slightly as thighs can be thicker. The rest of the recipe remains the same.

What’s the secret to keeping the pastry from getting soggy?

The key is cooking the mushroom filling thoroughly until all the liquid evaporates before assembling, and using a cold, properly thawed puff pastry. Also, sealing the pastry edges well prevents moisture from escaping inside.

Can I prepare Chicken Wellington ahead of time?

Absolutely, you can assemble the Wellingtons several hours ahead of time. Keep them refrigerated uncovered (to maintain pastry texture) and brush with egg wash right before baking. This makes hosting much easier.

What should I serve with Chicken Wellington?

Classic side dishes like mashed potatoes, roasted vegetables, or a fresh green salad complement the rich flavors of Chicken Wellington perfectly. I also love a light mustard cream sauce on the side for an extra layer of flavor.

Final Thoughts

This Chicken Wellington with Mushroom Filling Recipe holds a special place in my heart because it combines approachable cooking with that wow-factor presentation. It’s a recipe I’m always excited to share with friends and family because it’s forgiving but heavenly to eat. I can’t wait for you to try it—don’t forget to let me know how it turns out in your kitchen!