There’s something downright luxurious about biting into a golden parcel packed with tender chicken and earthy mushrooms. This Chicken Wellington with Mushroom Filling Recipe is one of those dishes that make any dinner feel special without feeling overwhelming in the kitchen. Trust me, you’ll want to make it for those times you want to impress without the stress.

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

Making this Chicken Wellington with Mushroom Filling Recipe is something I genuinely enjoy because it brings elegance to the table without a complicated process. The mushroom filling adds this rich umami punch that elevates the dish beyond your usual chicken dinner.

Simplified Elegance: It looks fancy but is surprisingly easy to prepare even on a weeknight.
Juicy Chicken: Searing the breasts first keeps them tender and succulent inside the puff pastry.
Mushroom Filling Magic: The filling brings deep flavor and melts into a creamy texture that pairs perfectly with the chicken.
Crispy Puff Pastry: A beautifully flaky, golden crust seals in all that goodness and adds a delightful crunch.

Ingredients & Why They Work

Each ingredient in this Chicken Wellington with Mushroom Filling Recipe plays a key role to make sure everything tastes balanced and comforting. Don’t rush picking fresh mushrooms and good-quality puff pastry—those little details make a big difference.

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: Easy to cook evenly and create a nice compact shape perfect for wrapping.
Olive oil & butter: Olive oil for searing adds flavor without smoking too fast, butter adds richness to the mushroom filling.
Onion & garlic: Build the savory base that complements the mushrooms beautifully.
Mushrooms (white or cremini): Finely chopped so they cook down and blend into a flavorful filling without overwhelming the texture.
Thyme: Adds subtle herbal notes that brighten the earthiness.
Dry white wine or chicken broth: Deglazes the pan and intensifies the mushroom flavor while keeping the filling moist.
Cream cheese or pâté: I love cream cheese for creamy richness, but pâté is a decadent alternative that makes it restaurant-quality.
Fresh parsley: Freshness and color, plus a bit of brightness that cuts through the richness.
Puff pastry: This wraps everything beautifully and becomes flaky when baked—make sure it’s thoroughly thawed but still cool.
Dijon mustard: A thin layer on the chicken adds a tangy kick that balances the creamy filling.
Egg wash: Helps the pastry get that gorgeous golden-brown shine.

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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 like to experiment with this Chicken Wellington with Mushroom Filling Recipe depending on the occasion or what I have on hand in the pantry. It’s such a forgiving recipe that lets you personalize it without losing the essence of what makes it special.

Variation: Once, I swapped out the cream cheese for a dollop of goat cheese mixed into the mushrooms, and that tangy twist was a hit with my friends.
Dietary modifications: For a dairy-free version, try a plant-based cream cheese or omit it entirely and add extra herbs for moisture.
Seasonal changes: You can mix in other quick-cooking veggies like finely chopped spinach or roasted red peppers for added color and nutrition.
Spice it up: A pinch of smoked paprika or a touch of chili flakes adds a gentle warmth if you like a bit of kick.

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: Perfectly Sear The Chicken

Start by patting the chicken breasts dry – this helps them brown nicely. Season with salt and pepper, then heat olive oil over medium-high heat. Sear the chicken for about 2-3 minutes each side just until golden. You don’t want to cook through here; this step locks in the juices and adds flavor. After searing, let the breasts cool slightly so they’re easier to handle later.

Step 2: Make That Amazing Mushroom Filling

Using the same pan, melt butter and toss in finely chopped onion. Cook for 2 minutes, then add garlic and mushrooms. This is where patience pays off—cook until the mushroom liquid evaporates and you start seeing browned bits. Add thyme and deglaze with white wine (or broth if you prefer). Stir in cream cheese and parsley, seasoning with salt and pepper. Once cooled, the filling is ready to bring everything together.

Step 3: Assemble Your Wellingtons

Roll out the puff pastry on a lightly floured surface and cut into four squares. Brush each chicken breast lightly with Dijon mustard for a subtle tang. Spoon the mushroom filling on top of the chicken, then wrap each piece tightly with the pastry. Seal the edges well to avoid leaks during baking and place the parcels seam-side down on a parchment-lined baking sheet. Don’t forget to brush the tops with egg wash and cut a small slit — this helps steam escape and keeps the pastry crisp.

Step 4: Bake to Golden Perfection

Slide the tray into a preheated 400°F (200°C) oven and bake for 25 to 30 minutes. You’re looking for that beautiful golden puff pastry and the chicken reaching an internal temp of 165°F (74°C). The smell at this point is irresistible, so be ready to serve and enjoy!

Top Tip

I’ve made Chicken Wellington with Mushroom Filling Recipe tons of times, and a few little things really boost success. Here’s what I’ve learned from all those test runs and dinner parties:

Keep your puff pastry cold: Working with cold pastry that’s thoroughly thawed (but still cool) means it won’t stick or tear, and it puffs up beautifully.
Dry filling is key: Cooking out all moisture from the mushrooms prevents soggy pastry – I’ve ruined a batch by rushing this step, so don’t skip it.
Seal seams tightly: Use a little water or egg wash on the edges before sealing to keep those delightful juices locked inside.
Use a thermometer: To avoid overcooked chicken, check the internal temperature. Resting the Wellingtons for a few minutes before slicing helps juices redistribute.

How to Serve Chicken Wellington with Mushroom Filling Recipe

Garnishes

I usually keep garnishes simple to let the Wellington shine. A sprinkle of fresh parsley right before serving adds a little color and brightness. Sometimes, I add a few fresh thyme sprigs on the plate for aroma and a classy touch.

Side Dishes

This Chicken Wellington pairs perfectly with buttery mashed potatoes or a creamy risotto for something comforting. For lighter sides, I recommend steamed green beans or a crisp arugula salad with a lemon vinaigrette to cut through the richness.

Creative Ways to Present

For holidays or dinner parties, I’ve shaped the puff pastry into mini individual Wellingtons rather than big parcels. It’s fun, and everyone gets their own perfect portion. Another favorite is drizzling a simple mushroom sauce or a red wine reduction over the slices to amp up the flair.

Make Ahead and Storage

Storing Leftovers

After a meal of Chicken Wellington with Mushroom Filling Recipe, any leftovers keep well in the fridge for up to 2 days. I wrap each piece tightly in plastic wrap and store in an airtight container to preserve the crispness of the pastry as much as possible.

Freezing

You can freeze the assembled parcels before baking — just wrap them well in plastic and foil. When ready to bake, let them thaw in the fridge overnight and then proceed with the egg wash and baking instructions. This is a game-changer for meal prep or holiday entertaining.

Reheating

To reheat leftovers without losing the flaky texture, I pop them in a 350°F oven for 10-15 minutes rather than using a microwave. It keeps the pastry crisp and the chicken juicy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and are more forgiving if slightly overcooked, but the shape can be a bit irregular, so you’ll spend more time shaping the pastry around them.

What’s the best way to avoid soggy pastry?

Make sure the mushroom filling is very dry by cooking off all moisture before assembling, and seal the pastry edges tightly. Also, brushing the pastry with egg wash helps create a moisture barrier.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the Wellingtons earlier in the day and refrigerate them uncovered. Just brush with egg wash right before baking to get that perfect golden finish.

What’s a good substitute for cream cheese in the filling?

Pâté is a classic choice for a richer, more decadent flavor. If you want something lighter, a soft ricotta or mascarpone cheese can also work nicely.

Final Thoughts

This Chicken Wellington with Mushroom Filling Recipe is one of those dishes I turn to when I want something both comforting and impressive. It’s doable without feeling intimidating, and once you get the hang of the steps, you’ll find it’s a versatile recipe to make your own. I hope you enjoy the delicious layers of flavor and flaky pastry as much as I do—now go enjoy that beautiful golden crust!