There’s something simply magical about tender chicken wrapped in golden puff pastry with a luscious mushroom filling—this Chicken Wellington with Mushroom Filling Recipe brings that restaurant-quality wow factor right to your kitchen. It’s a dish worth making when you want the perfect balance of savory, creamy, and crisp all in one bite.

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 Chicken Wellington with Mushroom Filling Recipe is one of my all-time favorites because it feels fancy without the fuss, and it always impresses guests. Cooking it at home means you can customize the flavors and enjoy a meal that feels indulgent yet comforting.

Show-stopping presentation: Wrapped in puff pastry, each piece looks elegant and tastes even better.
Rich mushroom filling: The sautéed mushrooms with cream cheese add velvety moisture and depth.
Juicy chicken inside: Searing before baking locks in juices, keeping the chicken tender and flavorful.
Make-ahead friendly: You can prep the filling and assemble ahead, making dinner stress-free on the day.

Ingredients & Why They Work

Each ingredient plays a key role in this Chicken Wellington with Mushroom Filling Recipe, combining fresh flavors and textures that create a balanced, delicious meal. Here’s why I choose each one and some insider tips for picking the best.

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 are easy to handle and cook evenly; drying and searing well is crucial for flavor.
Olive oil and butter: Olive oil helps sear the chicken, while butter adds richness to the mushroom filling.
Onion and garlic: They form the aromatic base, uplifting the mushrooms with savory depth.
Mushrooms (white or cremini): Finely chopped for a cohesive filling; cremini adds earthiness, while white mushrooms are milder.
Fresh or dried thyme: Adds an herbal note that brightens the filling without overpowering it.
Dry white wine or chicken broth: Deglazes the pan, lifting all those caramelized bits into the filling for complexity.
Cream cheese or pâté: Cream cheese makes the filling luxuriously creamy, while pâté gives a classic, rich twist.
Fresh parsley: Brings freshness and a pop of color to the mix.
Puff pastry: Using a good quality, cold, and fully thawed sheet ensures a crisp, flaky crust every time.
Egg wash (egg beaten with water): Gives the pastry a golden, glossy finish that’s irresistible.
Dijon mustard: Adds a gentle tang that complements the chicken and mushrooms perfectly.

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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

I love how versatile this Chicken Wellington with Mushroom Filling Recipe is—once you have the base technique down, feel free to personalize it to your taste. Here are a couple of variations and tips to make it your own.

Variation: Sometimes, I swap the cream cheese for a dollop of goat cheese for a tangier, creamy filling—totally delicious and adds a nice twist to the flavor profile.
Dietary tweaks: For a gluten-free version, puff pastry alternatives like gluten-free phyllo or dough work, though the texture differs slightly—just watch the baking time closely.
Seasonal swaps: I occasionally mix sautéed spinach or sun-dried tomatoes into the mushroom filling for extra color and flavor depth.

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 for Juicy Perfection

Begin by patting your chicken breasts dry—this helps get that beautiful golden sear. Season them with salt and pepper, then heat olive oil in a skillet over medium-high heat. Sear the chicken for about 2-3 minutes each side until golden brown. Don’t worry if the chicken isn’t fully cooked here; it finishes baking in the pastry. Set the chicken aside to cool slightly before moving on.

Step 2: Make the Mushroom Filling That Steals the Show

In the same skillet, melt butter and toss in finely chopped onions, cooking till soft (about 2 minutes). Add minced garlic and chopped mushrooms; sauté until all the moisture evaporates and the mushrooms start to brown—this dryness is vital so the pastry won’t get soggy. Stir in thyme and wine, letting it cook off until almost dry, then mix in cream cheese and parsley. Season with salt and pepper, then let it cool before assembling.

Step 3: Wrap It Up in Puff Pastry

On a floured surface, roll out your puff pastry sheet and cut it into 4 equal squares. Brush each chicken breast with Dijon mustard—that extra layer of flavor makes a big difference. Spoon some mushroom filling on top of each chicken piece, then wrap the pastry around tightly, sealing all edges. Placing them seam-side down on a parchment-lined baking sheet helps keep everything intact while baking.

Step 4: Bake to Golden, Crispy Bliss

Brush each Wellington parcel with egg wash for that gorgeous golden finish. Cut a small slit on top for steam to escape, then pop them in the preheated oven at 400°F (200°C) for 25-30 minutes. The puff pastry should be puffed and golden, and the chicken’s internal temperature should hit 165°F (74°C). Let them rest a few minutes before serving to keep all the juices locked in.

Top Tip

After making this Chicken Wellington with Mushroom Filling Recipe a handful of times, I’ve learned some tricks that really take it from good to impeccable—here’s what I always keep in mind to get it just right.

Perfect sear: Don’t skip the sear! It flavors the chicken beautifully and helps keep it moist after baking.
Dry mushroom filling: Make sure to cook off all the liquid from the mushrooms—it prevents soggy pastry and gives a concentrated flavor.
Cold pastry handling: Keep your puff pastry cold until wrapping—it puffs up best and is easier to seal.
Sealing seams: Press edges firmly and place seam-side down on the sheet to avoid leaks during baking.

How to Serve Chicken Wellington with Mushroom Filling Recipe

Garnishes

I keep garnishes simple but fresh—sprigs of parsley or thyme not only add a pop of green but also a fragrant invitation to dig in. Sometimes I drizzle a light balsamic reduction around the plate for a touch of acidity to balance richness.

Side Dishes

Roasted asparagus or garlic green beans work beautifully here, adding crunch and freshness. I also love creamy mashed potatoes or buttery risotto to soak up any buttery mushroom juices. For a lighter option, a crisp arugula salad with lemon vinaigrette cuts through the richness delightfully.

Creative Ways to Present

For dinner parties, I like to slice each Wellington into medallions to showcase the layered mushroom filling surrounded by golden pastry—it looks stunning on the plate. Pairing it with colorful vegetable ribbons or microgreens adds elegance that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually let leftover Wellingtons cool completely, then wrap them tightly in plastic wrap and store in an airtight container in the fridge for up to 3 days. Reheating gently preserves the flaky pastry and juicy chicken.

Freezing

This recipe freezes well before baking—just assemble the parcels, wrap individually in plastic, and freeze flat. When ready, thaw overnight in the fridge, then brush with egg wash and bake fresh. Freezing after baking can make the pastry soggy, so I avoid that if possible.

Reheating

I reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes to maintain crisp pastry and warm the chicken through. Microwaving tends to make the crust chewy, so the oven is always my go-to method.

Frequently Asked Questions:

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

Yes, you can! Chicken thighs are more forgiving and moist but make sure to trim excess fat and adjust searing time since thighs cook differently than breasts. They add a richer flavor, which pairs wonderfully with the mushroom filling.

How do I ensure the puff pastry doesn’t get soggy in this Chicken Wellington with Mushroom Filling Recipe?

The key is cooking the mushroom filling until all moisture evaporates and ensuring the chicken is seared to reduce leaking juices. Also, keeping the puff pastry cold before wrapping and sealing the seams tightly helps maintain a crisp crust.

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

Absolutely! You can prepare and assemble the Wellington parcels earlier in the day and refrigerate them uncovered. Just remember to apply the egg wash right before baking to get that perfect golden finish.

What can I serve alongside this Chicken Wellington with Mushroom Filling Recipe for a balanced meal?

I love pairing it with fresh green vegetables like roasted asparagus or sautéed green beans, plus creamy mashed potatoes or a light salad. The combination brings different textures and balances the richness of the Wellington.

Final Thoughts

Chicken Wellington with Mushroom Filling Recipe has earned a beloved spot in my recipe box because it effortlessly combines elegance and warmth in every bite. Whether you’re cooking for family or hosting friends, it’s a surefire way to impress without feeling overwhelmed. Give it a try—you’ll love how it turns a simple chicken dinner into a special occasion.