The Easiest Chicken Wellington You’ll Ever 2025 10 12

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter, while pie crust is more accessible and budget-friendly

Welcome to the kitchen to make chicken and mushroom Wellington for two.

Prep time is 25-30 minutes, cook time is 35-45 minutes, and chilling time is at least 30 minutes.

Melt 1 tbsp of olive oil or butter in a frying pan over medium heat.

Add 150g of finely chopped mushrooms and 1 small shallot, and cook for about 8-10 minutes until they have released their liquid and are soft and lightly browned.

Stir in 1 clove of crushed garlic and 1 tsp of thyme, and cook for 1 minute until fragrant.

Season with salt and pepper, then remove from heat and let it cool completely to prevent the pastry from getting soggy.

Once cool, mix the mushroom mixture in a bowl with 2 tbsp of cream cheese and 1 tsp of Dijon mustard until well combined.

Lay each chicken breast flat on a cutting board, cover with cling film, and gently beat them with a rolling pin until they are an even thickness (about 1/2 inch).

Season lightly with salt and pepper.

Optionally, sear the chicken breasts in a hot pan for about 1 minute per side until golden brown, then let them cool before assembly.

Unroll the puff pastry sheet and cut it into two large rectangles (about 6-8 inches each).

Spoon half of the mushroom filling onto the center of each pastry rectangle, then place one chicken breast on top of the filling.

Brush the edges of the pastry with the beaten egg wash, bring the opposite edges over the chicken and filling, sealing the seams tightly.

Trim excess pastry if needed, then crimp the edges with a fork or pinch them with fingers to ensure a good seal.

Place the two Wellingtons seam-side down on a parchment-lined baking sheet and brush all over with the remaining egg wash.

Chill in the refrigerator for at least 30 minutes, up to 24 hours, to help the pastry hold its shape and prevent shrinkage.

Preheat your oven to 200°C (180°C fan, gas mark 6).

Bake for 30-40 minutes or until the pastry is deeply golden brown and the chicken is cooked through (internal temperature 74°C/165°F).

If the pastry is browning too quickly, cover it loosely with foil for the last 10 minutes.

Let the Wellingtons rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens