Imagine biting into a golden, flaky crust that wraps a tender chicken breast bursting with savory mushroom goodness – that’s exactly what you get with this Chicken Wellington with Mushroom Filling Recipe. It’s such a showstopper and surprisingly easy to make once you get the steps down.

A white plate holds two thick slices of golden puff pastry wrapped around tender, white cooked meat with a layer of finely chopped dark mushrooms beneath. The pastry is flaky and shiny, topped with small green herb bits. On the side, there is a fresh salad with light green lettuce, thin orange carrot slices, and long purple cabbage strips. A gold fork rests beside the pastry, all sitting on a white marbled surface with soft-focus blue fabric in the background. 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 Chicken Wellington a few times now, and it never fails to impress guests or make a weeknight feel extra special. The mushroom filling adds such a rich, earthy depth that perfectly complements the chicken and buttery puff pastry. Trust me, it’s a combo you’ll want to keep coming back to.

Elegant yet approachable: This recipe looks fancy but is totally doable at home, even if you’re not a pro baker.
Mushroom filling magic: The filling keeps the chicken juicy and packs in flavor without sogginess, thanks to a perfectly cooked mushroom mix.
Minimal ingredients, maximum flavor: Just a handful of simple ingredients come together to deliver a wow-worthy dish.
Versatile and customizable: Switch up herbs or add your favorite spreads to make it your own signature Wellington.

Ingredients & Why They Work

The beauty of this Chicken Wellington with Mushroom Filling Recipe is how each ingredient plays a key role in texture and flavor. Everything blends seamlessly — from juicy chicken and earthy mushrooms to buttery puff pastry that crisps up perfectly in the oven.

Flat lay of four boneless skinless chicken breasts with smooth, pale pink flesh, a small mound of finely chopped white onion, two whole garlic cloves unpeeled, a small pile of fresh white mushrooms whole and clean, a few sprigs of fresh thyme with tiny green leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy butter, a small white ceramic bowl of dry white wine, a small white ceramic bowl of soft white cream cheese, a small bunch of chopped bright green parsley, a sheet of pale, flaky puff pastry folded neatly, a single whole egg with a clean shell, and a small white ceramic bowl of smooth yellow Dijon mustard, all arranged in perfect symmetry on a simple white ceramic plate and bowl set, placed 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: Boneless and skinless is best to keep things neat inside the pastry pocket.
Salt and freshly ground black pepper: The basics for seasoning — don’t skip to let flavors shine through.
Olive oil: Great for searing chicken to a beautiful golden brown before baking.
Butter: Adds richness when cooking mushrooms and onions.
Onion: Finely chopped to melt into the mushroom filling for a subtle sweetness.
Garlic: Adds aromatic depth; just a couple cloves to balance, not overpower.
Mushrooms: White or cremini — finely chopped for that luscious filling texture.
Thyme: Fresh or dried, it brings an earthy herbal hint that elevates the mushrooms.
Dry white wine: Helps deglaze the pan and intensifies mushroom flavor, though chicken broth works in a pinch.
Cream cheese: Adds creamy richness to bind the filling, or swap with pâté for a classic touch.
Fresh parsley: Brightens the filling with a fresh, green note.
Puff pastry sheet: The star wrapper — thawed but cold for a flaky, golden finish.
Egg wash (egg beaten with water): Gives that irresistible shiny golden crust.
Dijon mustard: A thin layer on chicken adds just the right tangy kick beneath the filling.

📝

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 tweaking this Chicken Wellington with Mushroom Filling Recipe depending on my mood or what’s in the fridge. Sometimes I add a little crumbled blue cheese into the mushroom mix for a more pungent flavor punch — it's so addictive! Feel free to experiment and find the version that feels like home for you.

Variation: Swap cream cheese with herbed goat cheese for a tangier filling; I did this for a dinner party, and everyone raved about the twist.
Dietary tweaks: Use gluten-free puff pastry if you need a gluten-free option, and make sure your fillings are all gluten-free-friendly.
Seasonal spins: Add sautéed spinach or chopped sun-dried tomatoes to the mushroom mix for extra color and flavor.
Make it vegan: Substitute chicken breasts with large roasted portobello mushrooms wrapped in vegan puff pastry.

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

The dish shows a white speckled plate with a golden brown pastry cut into three pieces. Two pieces reveal a thick layer of light beige cooked meat surrounded by a layer of finely chopped dark mushrooms, all encased in a flaky, golden yellow crust. The third piece is a whole pastry with a shiny, smooth top sprinkled lightly with chopped green herbs. On the side is a small salad with crisp light green lettuce, thin slices of bright orange carrot, and strands of deep purple cabbage. There is a gold fork on the left side of the plate, and some green herbs scattered around the plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Golden Perfection

First off, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Pat your chicken breasts dry — this is key to a nice sear. Season them generously with salt and pepper on all sides. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the chicken breasts for 2-3 minutes per side until they’re beautifully golden. Don’t cook through here; we just want to lock in flavor and get a gorgeous color. Transfer the chicken to a plate to cool while you prepare the filling.

Step 2: Cook the Mushroom Filling Until Perfectly Dry

Using the same skillet (no need to clean it — all those delicious chicken bits add flavor!), melt your butter over medium heat. Toss in finely chopped onion and sauté for about 2 minutes till they soften. Add the minced garlic and chopped mushrooms next, cooking for 5-6 minutes. Here’s the trick: cook the mushroom mixture until all the moisture evaporates and they start to brown. This step is crucial to keep the pastry from turning soggy. Season with thyme and pour in the white wine or chicken broth to deglaze, letting it cook off completely. Stir in cream cheese and parsley, then season with salt and pepper. Remove from heat and let this rich filling cool.

Step 3: Wrap the Chicken With Puff Pastry and Seal Well

On a lightly floured surface, roll out your puff pastry sheet and cut it into 4 equal squares. Spread a thin layer of Dijon mustard over each chicken breast — it adds a subtle tang that lifts the whole dish. Spoon some of the mushroom filling on top of each chicken breast, then place it in the center of each pastry square. Wrap the pastry tightly around the chicken, sealing edges firmly to avoid leaks. Place each parcel seam-side down on the prepared baking sheet.

Step 4: Bake Until Golden and Juicy

Brush each Wellington with your egg wash to get that beautiful golden sheen. Use a sharp knife to make a small slit on top of each parcel — this allows steam to escape, preventing sogginess. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Once done, let them rest for a few minutes before slicing into pure magic.

Top Tip

After making Chicken Wellington with Mushroom Filling Recipe several times, I’ve learned a few kitchen secrets that make all the difference between good and unforgettable.

Keep the puff pastry cold: Always thaw it completely but keep it chilled until wrapping to ensure maximum puffiness and flakiness.
Dry mushroom filling thoroughly: Cooking out all liquid from mushrooms is key – it keeps your crust crisp, not soggy.
Sear chicken carefully: Just enough to brown and lock juices, because it will finish cooking in the oven.
Seal seams tight: This prevents filling from leaking and keeps each Wellington perfectly formed.

How to Serve Chicken Wellington with Mushroom Filling Recipe

Garnishes

I like to sprinkle freshly chopped parsley on top right after baking for a pop of color and freshness. A light drizzle of balsamic reduction also adds a lovely tangy sweetness that complements the savory flavors beautifully.

Side Dishes

This Wellington pairs perfectly with creamy mashed potatoes or roasted baby carrots glazed with honey and thyme. For a lighter option, a simple arugula salad dressed with lemon vinaigrette keeps things fresh and balanced.

Creative Ways to Present

For dinner parties, I slice the Wellington into medallions to show off the gorgeous mushroom filling swirl. Arrange them on a platter with microgreens and edible flowers for an extra wow factor. I once made mini Chicken Wellingtons as appetizers by cutting smaller chicken pieces and puff pastry squares—big hit!

Make Ahead and Storage

Storing Leftovers

After enjoying your Chicken Wellington, wrap any leftovers tightly in plastic wrap or aluminum foil and store them in the fridge. They keep well for up to 2 days without losing too much crispiness, especially if you reheat properly.

Freezing

I’ve frozen these Wellingtons either before baking or after cooling. If freezing before, wrap tightly and bake straight from frozen, adding a few extra minutes to the bake time. The texture holds up surprisingly well!

Reheating

To keep that gorgeous puff pastry crisp, reheat leftovers in a 350°F (175°C) oven for around 10-15 minutes until warmed through. Skip the microwave – it makes the pastry soggy.

Frequently Asked Questions:

Can I use other meats for this Chicken Wellington with Mushroom Filling Recipe?

Absolutely! While this recipe highlights chicken breasts, you can substitute with pork tenderloin or turkey breast if you prefer. Just adjust cooking times accordingly to ensure the meat is cooked through.

How do I prevent the puff pastry from becoming soggy?

The key to avoiding soggy puff pastry is thoroughly cooking out all moisture from the mushroom filling and making sure the puff pastry is cold when wrapping. Also, searing the chicken helps seal in juices before baking. Make sure to create a good seal on the pastry edges and allow steam to escape by slitting the pastry top.

Can I prepare this recipe ahead of time?

Yes! You can assemble the Chicken Wellington with Mushroom Filling Recipe earlier in the day and store it uncovered in the fridge. Just brush with egg wash and bake right before serving for a fresh, crispy crust.

What is the best way to check if the chicken is cooked properly?

Using a meat thermometer is your best bet. Insert it into the thickest part of the chicken; once it hits 165°F (74°C), your Wellington is perfectly cooked, juicy, and safe to eat.

Final Thoughts

Chicken Wellington with Mushroom Filling Recipe holds a special place in my kitchen because it turns a simple chicken dinner into a moment worth savoring. Whether it’s a holiday, a weeknight treat, or a dinner party centerpiece, you’ll enjoy having this recipe in your arsenal. Just follow the steps, trust the process, and I promise the flaky, flavorful results will make it all worth it — happy cooking!