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Chicken Wellington

Rated as 3.83 out of 5 Stars

"Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people."
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1 h 18 m servings 607
Original recipe yields 8 servings


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  1. Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
  2. Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
  3. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  4. Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
  5. Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
  6. Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts

Per Serving: 607 calories; 41.8 31.8 26.1 110 420 Full nutrition

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Read all reviews 5
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Love this. Have made it 2xs. My tip for this recipe is that when it says small, it really really means small. Bought a 20oz set of 2 breasts to make this for my husband and I, and each breast ne...

I followed the directions as closely as possible, the only thing I changed was the cooking times had to be extended by a few minutes. I think the recipe has potential, but it wasn't as flavorful...

Used Hollandase sauce with some lemon and dill

Was very good. I added bacon. Try using brie instead cream cheese.

Very good! We didn't have mushrooms or the parsley but it still turned out well. Will make again.