Best 10 Chicken Wellington Puff Pastry Wrapped Chicken Recipes

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Indulge in a culinary masterpiece that combines the richness of chicken, the savory depth of mushrooms, and the flaky perfection of puff pastry: Chicken Wellington. This dish is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Discover the art of creating this iconic dish with our comprehensive guide, featuring step-by-step instructions, expert tips, and variations to suit every palate. From the classic Mushroom Chicken Wellington to the decadent Lobster Chicken Wellington and the vegetarian-friendly Vegetable Wellington, we've got you covered. Prepare to impress your family and friends with this showstopping dish that is perfect for special occasions or a delightful weekend meal.

Here are our top 10 tried and tested recipes!

CHICKEN WELLINGTON RECIPE BY TASTY



Chicken Wellington Recipe by Tasty image

"Fancy" doesn't have to mean "expensive." This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You'll even learn how to make your own easy pan gravy from scratch.

Provided by Tasty

Categories     Dinner

Time 1h55m

Yield 2 serving

Number Of Ingredients 19

12 oz cremini mushroom, stemmed and wiped clean
4 tablespoons extra virgin olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
2 teaspoons dried parsley
1 ½ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 boneless chicken breast, large
1 tablespoon dijon mustard
4 slices prosciutto
1 sheet frozen puff pastry, thawed
large egg, beaten
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour
2 cups chicken stock
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons dried parsley

Steps:

  • Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
  • Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
  • Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
  • Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
  • On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
  • Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
  • Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
  • While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
  • Serve the Wellington warm with the pan gravy and sides of your choice.
  • Enjoy!

CHICKEN WELLINGTON



Chicken Wellington image

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.

Time 1h55m

Yield Serves: 4

Number Of Ingredients 12

1 egg
1 tablespoon water
1 1/4 pound skinless, boneless chicken breast halves(4 breast halves)
1/2 teaspoon dried thyme, crushed
1/7 teaspoon black pepper
2 tablespoons butter
2 1/4 ounces sliced mushrooms, (about 3/4 cup)
1 medium onion, finely chopped (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/3 of an 8-ounce package cream cheese, softened
1 tablespoon Dijon-style mustard or all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Steps:

  • Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  • 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.
  • 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.
  • Stir the cream cheese and mustard in a small bowl.
  • 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.
  • 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.
  • Bake for 25 minutes or until the pastries are golden brown.
  • 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.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN) RECIPE - (4.1/5)



Chicken Wellington (Puff Pastry-Wrapped Chicken) Recipe - (4.1/5) image

Provided by Malana

Number Of Ingredients 13

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts , uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion , finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom , sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese , softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg , slightly beaten

Steps:

  • Directions: 1 Season the chicken breast with seasoning salt and pepper on all sides. 2 Heat butter and oil in a skillet. 3 Brown the breasts on all sides until almost completely cooked through; transfer to a plate. 4 To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. 5 Stir in parsley. 6 On a floured surface, roll out each puff pastry sheet to a 14-inch square. 7 Cut into four even 7-inch squares (you should have 8 squares total). 8 Place each breast over each puff pastry square. 9 Set oven to 375 degrees. 10 In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. 11 Then top with about 2-3 tablespoons mushroom/onion mixture. 12 Brush the edges of each pastry square with water. 13 Wrap pastry around the chicken breast, pressing edges to seal tightly. 14 Place seam-side down on greased baking sheets. 15 Brush the tops with egg wash. 16 Bake for about 20 minutes, or until puffed and golden brown. 17 Serve with mushroom sauce over the Wellington or on the side of the plate. 18 Delicious!

BUFFALO CHICKEN WELLINGTON



Buffalo Chicken Wellington image

Everyone's favorite chicken dish gets wrapped up with oozy cheese in a buttery puff pastry blanket.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 9

One 17.3-ounce box frozen puff pastry (2 sheets), thawed
1/3 cup hot sauce, plus more for serving
5 tablespoons unsalted butter, melted
6 cooked breaded chicken cutlets (about 1 1/4 pounds)
One 4-ounce container crumbled blue cheese
1 pound part-skim mozzarella, cut into 8 slices
1 large egg, beaten
Ranch dressing, for serving
Carrot and celery sticks, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
  • Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
  • Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
  • Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
  • Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)



Chicken Wellington (Puff Pastry-Wrapped Chicken) image

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!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

Steps:

  • 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!

FLORIDA CHICKEN WELLINGTON



Florida Chicken Wellington image

This recipe was created to replicate a dish I tried while traveling to Key West, FL. It was the best chicken dish I have had in a while! It is quick and easy too.

Provided by casualcook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 34m

Yield 4

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves, thinly sliced
2 teaspoons Creole seasoning
1 teaspoon salt
1 teaspoon ground black pepper
2 sheets frozen puff pastry, thawed
4 slices cooked bacon, crumbled
4 ounces Brie cheese, cut into 4 slices

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
  • Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
  • Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 919 calories, Carbohydrate 55.4 g, Cholesterol 92.9 mg, Fat 59.9 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 17.8 g, Sodium 1353.2 mg, Sugar 1 g

CHICKEN WELLINGTON



Chicken Wellington image

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Provided by What's Cookin' Mom?

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h18m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
  • Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
  • Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
  • Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g

NANCY'S CHICKEN IN PUFF PASTRY



Nancy's Chicken in Puff Pastry image

Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! This recipe is derived from a dish my mother-in-law makes.

Provided by BURKH007

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
salt and pepper to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese with chives
4 puff pastry shells

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
  • Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
  • Bake for 12 to 15 minutes, until golden brown.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.4 g, Cholesterol 118.6 mg, Fat 37.8 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 16.9 g, Sodium 556.8 mg, Sugar 4 g

CHICKEN WELLINGTON



Chicken Wellington image

This is an easy recipe that looks stunning when served to guests. You can skip the decorative shapes if you wish and it will still look great. I used christmas trees, snowmen, reindeer, etc...you get the picture. You could customize it for any holiday. It really makes a great presentation and tastes great, too!

Provided by hepcat1

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
6 boneless skinless chicken breast halves (2 lbs. total)
1/2 teaspoon salt
1/4 cup plain breadcrumbs
1 large egg, slightly beaten with
1 tablespoon water

Steps:

  • Heat oven to 425.
  • In bowl, stir broccoli and cheese to combine and set aside.
  • On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
  • Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
  • Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
  • Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
  • With remaining pastry, using a small cookie cutter, cut out decorative shapes.
  • Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
  • Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
  • TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.

Nutrition Facts : Calories 621.2, Fat 33.7, SaturatedFat 8.6, Cholesterol 103.7, Sodium 529.5, Carbohydrate 42.3, Fiber 2.9, Sugar 1.6, Protein 36.2

MEDITERRANEAN PUFF PASTRY CHICKEN



Mediterranean Puff Pastry Chicken image

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Provided by Rose

Categories     World Cuisine Recipes     European     Greek

Time 4h50m

Yield 4

Number Of Ingredients 8

3 tablespoons crushed garlic
1 egg yolk
2 cups chopped fresh spinach
2 boneless skinless chicken breast halves
2 tablespoons basil pesto
⅓ cup chopped sun-dried tomatoes
¼ cup crumbled herbed feta cheese
1 frozen puff pastry sheet, thawed, cut in half

Steps:

  • In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  • Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g

Tips:

  • To ensure your chicken is cooked evenly, flatten the breasts to an even thickness before wrapping them in prosciutto.
  • Use a good quality puff pastry for the best results. Make sure it is thawed before using.
  • Wrap the chicken tightly in the puff pastry to prevent the juices from escaping during baking.
  • Brush the pastry with egg wash before baking to give it a golden brown color.
  • Cook the chicken wellington until the pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
  • Let the chicken wellington rest for a few minutes before slicing and serving.
  • Serve the chicken wellington with your favorite sides, such as roasted potatoes, steamed vegetables, or a salad.

Conclusion:

Chicken wellington is a delicious and impressive dish that is perfect for special occasions. With a few simple tips, you can make this dish at home and impress your friends and family. So next time you are looking for a special dish to serve, give chicken wellington a try!

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