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chicken wellington 2026 05 22 205414 683x1024 1

Chicken Wellington

A delightful twist on the classic beef Wellington, featuring tender chicken, savory mushrooms, and fresh spinach wrapped in flaky puff pastry, perfect for special occasions or family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (approximately 1 lb total)
  • 1 package puff pastry sheets (14 oz, thawed) Make sure the pastry is completely thawed for best texture.
  • 2 cups baby spinach (fresh) Fresh spinach is recommended.
  • 1 cup cremini mushrooms (finely chopped)
  • 3 tablespoons Dijon mustard
  • 1 cup heavy cream For a richer sauce.
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh thyme or parsley Choose based on flavor preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, sauté finely chopped mushrooms in a little olive oil over medium heat until they are browned. Add fresh spinach and cook until wilted. Set the mixture aside to cool.
  3. Spread Dijon mustard evenly over both sides of the chicken breasts. Season with salt and pepper.
  4. Roll out the puff pastry sheets on a floured surface. Cut each sheet into a size large enough to wrap around the chicken.
  5. Place the spinach and mushroom mixture onto each piece of chicken, making sure to cover it well.
  6. Wrap the chicken in the puff pastry, sealing the edges. Place seam-side down on a baking sheet.
Baking
  1. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the chicken is cooked through.
Making the Sauce
  1. For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat. Simmer until thickened. Add thyme or parsley for flavor.
Serving
  1. Slice the Chicken Wellington into thick pieces and serve warm. Drizzle the cream sauce over the slices and garnish with additional thyme or parsley.

Notes

If you have leftovers, store Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through. Make sure to cool the mushroom and spinach mixture before combining with the chicken to prevent sogginess. Customize the filling with different vegetables or add bacon for a smoky flavor.