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Perfect Chicken Wellington with Savory Mushroom Filling

Rose
This elegant Chicken Wellington combines juicy chicken breasts with a savory mushroom and bacon filling, all wrapped in golden puff pastry and served with a tangy Dijon cream sauce — perfect for special occasions or a cozy weekend meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine French
Servings 4 servings
Calories 520 kcal

Equipment

  • skillet
  • baking sheet lined with parchment paper
  • oven
  • mixing spoon
  • small saucepan
  • Rolling Pin
  • brush for egg wash

Ingredients
  

  • 4 boneless, skinless chicken breasts (halved horizontally if large)
  • 4 slices bacon, cooked and chopped
  • 8 oz mushrooms, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp cream cheese
  • 1 tsp dried rosemary
  • to taste salt and pepper
  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 tsp water (for egg wash)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup white wine (or extra broth for alcohol-free version)
  • 1 tsp Dijon mustard
  • to taste salt and pepper for sauce
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook bacon until crisp, then chop finely.
  • Season chicken breasts with salt and pepper.
  • Heat a skillet over medium-high heat and sear chicken on both sides until lightly browned (about 2–3 minutes per side). Set aside.
  • In the same skillet, add diced onions and garlic; sauté until translucent.
  • Add mushrooms and cook until moisture evaporates.
  • Stir in chopped bacon and rosemary; season with salt and pepper.
  • Remove from heat and let the mixture cool slightly.
  • Mix in cream cheese to create a creamy, cohesive filling.
  • Roll out puff pastry on a lightly floured surface.
  • Cut pastry into four rectangles large enough to wrap each chicken breast.
  • Spread a layer of mushroom-bacon mixture in the center of each rectangle.
  • Place chicken on top, then fold pastry over, sealing edges with a little water.
  • Brush the tops with egg wash for a shiny, golden finish.
  • Transfer Wellingtons to a baking sheet lined with parchment paper.
  • Bake at 375°F (190°C) for 20–25 minutes, or until puff pastry is golden and chicken is cooked through (internal temperature 165°F / 74°C).
  • Let rest for 5 minutes before slicing.
  • In a small saucepan, melt butter over medium heat.
  • Whisk in flour to create a roux; cook for 1–2 minutes.
  • Slowly add chicken broth and white wine, whisking continuously.
  • Stir in Dijon mustard, season with salt and pepper, and simmer until thickened.
  • Serve sauce over sliced Chicken Wellington.

Notes

For variations, swap bacon with smoked turkey, chicken, mushrooms, or lentils. Replace white wine in the sauce with extra chicken broth or a mild vinegar for alcohol-free. Spinach and artichokes can replace mushrooms and bacon for a lighter version.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 720mgPotassium: 620mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 3mg
Keyword chicken Wellington, Dijon cream sauce, holiday dinner, mushroom filling
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