Best Chicken Wellington Recipes

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

CHICKEN WELLINGTON

Steps:

• 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.
• 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.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

BUFFALO CHICKEN WELLINGTON

Steps:

• Preheat the oven to 425 degrees F.
• Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
• Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
• Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
• Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
• Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

FLAKY CHICKEN WELLINGTON

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.

CHICKEN WELLINGTON RECIPE BY TASTY

Steps:

• Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
• Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
• Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
• Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
• Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
• On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
• Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
• Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
• While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
• Serve the Wellington warm with the pan gravy and sides of your choice.
• Enjoy!

CHICKEN & MUSHROOM WELLINGTON

Steps:

• To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
• Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
• Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.

CHICKEN WELLINGTON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
• Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
• Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
• Bake in preheated oven until golden brown, about 20 minutes.

FLORIDA CHICKEN WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
• Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
• Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WELLINGTON

Steps:

• 1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Melt half the butter in large skillet over medium heat. Cook half the chicken until golden, 6 minutes, turning once. Transfer to clean plate. Cook remaining chicken; cool. Melt remaining butter in skillet over medium heat. Add mushrooms and onion. Cook and stir about 5 minutes. Add wine, if desired, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer until liquid evaporates, stirring often, 10 minutes; cool. Roll pastry to two 15 × 12-inch rectangles. Cut each into 12 × 5-inch strips. Cut corners from pastry and cut into decorative shapes. Beat egg white; brush over pastry. Place a chicken breast lengthwise at one end of each strip. Spread mustard over chicken; top with mushroom mix. Fold pastry over top. Fold bottom pastry edge up over top; seal. Place on ungreased baking sheet. Decorate with pastry shapes. Mix egg yolk with milk; brush over pastry. Cover loosely with plastic wrap. Chill until cold, 1 to 4 hours. Preheat oven to 400°F. Remove plastic wrap. Bake until golden brown and chicken is 170°F, about 25 to 30 minutes.

CHICKEN WELLINGTON

Steps:

• Heat oven to 425.
• In bowl, stir broccoli and cheese to combine and set aside.
• On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
• Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
• Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
• Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
• With remaining pastry, using a small cookie cutter, cut out decorative shapes.
• Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
• Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
• TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.

FREE-RANGE CHICKEN WELLINGTON STACK WITH CRISP POTATOES

Steps:

• In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat.
• Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper.
• Cut a small hole in the middle of each raw potato slice for the rosemary "pick." Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt.
• Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper.
• Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
• Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor.
• Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty.
• Remove from heat and add parsley and thyme. Season with salt and pepper, to taste.

CHICKEN WELLINGTON W/ ASPARAGUS ALMONDINE

Steps:

• Preheat oven to 375 F with the oven rack in the middle. Bring a lg pot of water to boil over high heat. Drop asparagus into boiling water and cook until tender. Remove to a large bowl of ice water to stop cooking. Once cooled remove from water and cut into 3 pieces. Preheat large skillet over medium-high heat w/ EVOO. Season chicken breasts with pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 min each side until nice and golden brown. Remove to a plater and drain. In same skillet add EVOO and 1-2 T of butter and the mushrooms. Cook until slightly brown and tender, then season w/ pepper. Add the Dijon mustard and wine and cook until there is almost no liquid left in pan. Position pastry on pan with parchment paper. Cut off strip on bottom to make decoration. Cut remaining piece into 2 squares. Repeat w/ other sheet. Make egg wash. Paint edges of pastry w/ wash to help seal. Place 3 slices of brie in the middle of each pastry sq on diagonal and top with mushrooms and then 1 chicken breast. Pull up corners and seal. Brush w/ egg wash place decorative pieces and wash them. Repeat w/ other breasts. Place on middle rack of oven for 12-15 minutes until the dough is golden brown. While chicken is cooking: 5 minutes before chicken is done preheat lg skillet over medium heat. Melt remaining butter and add almonds and brown. Add asparagus and saute 2-3 min. Remove chicken from oven and serve w/ asparagus

CHICKEN CORDON BLEU WELLINGTON

Steps:

• Preheat oven to 350; grease 9x13 inch casserole dish.
• Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
• Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
• Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
• Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
• Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

PUFF PASTRY-CHICKEN WELLINGTON

Steps:

• 1. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400°F. 2. Sprinkle chicken with thyme. Season with salt and pepper if desired. 3. Cook chicken in skillet and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 4. Add mushrooms & onion to skillet and sauté until tender. Stir in parsley. 5. Mix cream cheese and mustard. 6. Unfold pastry on light floured surface. Roll into 14" square and cut into 4 squares 7. Spoon about 1 T mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. 8. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. 9. Place seam-side down on baking sheet. Brush w/ egg mixture. 10. BAKE 25 min. or until golden.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN) RECIPE - (4.1/5)

Steps:

• Directions: 1 Season the chicken breast with seasoning salt and pepper on all sides. 2 Heat butter and oil in a skillet. 3 Brown the breasts on all sides until almost completely cooked through; transfer to a plate. 4 To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. 5 Stir in parsley. 6 On a floured surface, roll out each puff pastry sheet to a 14-inch square. 7 Cut into four even 7-inch squares (you should have 8 squares total). 8 Place each breast over each puff pastry square. 9 Set oven to 375 degrees. 10 In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. 11 Then top with about 2-3 tablespoons mushroom/onion mixture. 12 Brush the edges of each pastry square with water. 13 Wrap pastry around the chicken breast, pressing edges to seal tightly. 14 Place seam-side down on greased baking sheets. 15 Brush the tops with egg wash. 16 Bake for about 20 minutes, or until puffed and golden brown. 17 Serve with mushroom sauce over the Wellington or on the side of the plate. 18 Delicious!

TWISTED CHICKEN WELLINGTON

Steps:

• Season the chicken with salt and pepper on both sides.
• Heat butter and oil in skillet.
• Sear the breasts until almost done, then remove to a dish for the moment.
• Add onions, garlic, squash, and bell peppers to skillet. Saute until tender.
• While veggies are sauteing, tear chicken into small bite size or smaller pieces. (Try not to nibble, remember it's not all the way cooked :D ).
• Roll out pastry sheets until about an eighth of inch thick, and cut into 4X4 inch squares.
• In a separate bowl, mix mustard and cream cheese.
• Fold chicken pieces, cream cheese-mustard sauce, vegetables and parsley together in a bowl.
• Place a few tablespoons of the mixture in the center of a square of pastry.
• and fold one corner to an opposite corner. Seal with a little water. Continue with the rest of your pastries.
• Brush egg on top of the pastries and place on a baking sheets.
• Cook according to the pastry instructions.
• Enjoy.

CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH

Steps:

• 1 Bring spinach and water to boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside. 2 Return skillet to medium heat and add half of the oil. Cook shallots and garlic for 3 minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside. 3 Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbes de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt and pepper; set aside. 4 On a floured surface, roll out pastry to a 16 x 12-inch (40 x 30-cm) rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches (10 cm) on long sides and 2 inches (5 cm) on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly. 5 Preheat oven to 425°F (220°C). 6 Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing. Serves 8 Chicken Wellington with Mushrooms &Spinach Make Ahead Slide unbaked Wellington onto baking sheet and place in freezer for about 3 hours or until frozen. Wrap in parchment and overwrap in plastic wrap and foil; return to freezer and freeze for up to 2 weeks. Unwrap and place on parchment-paper-lined baking sheet. Let thaw in refrigerator Overnight

CHICKEN WELLINGTON CASSEROLE

Steps:

• In a large skillet, cook chicken in butter 3-4 minutes on each side or until meat juices run clear. Place chicken in a greased 3-cup baking dish. Meanwhile, in a large bowl, combine the cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. , Unroll dough into a single long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350° for 20 minutes or until heated through.

MINI CHICKEN WELLINGTON

Steps:

• Heat Oven to 200c (180c for fan oven) Wash and slice chestnut mushrooms
• Melt butter in pan and add mushrooms, lemon juice and seasoning. Cook for 3-4 minutes. Allow to cool
• Wash and pat dry chicken breasts
• Cut pastry to size, allowing enough to Completely wrap chicken breast, to form a parcel
• Spread pastry wth layer of course cut pate, (do not spread completely up to edge) repeat with cooled mushrooms
• place chicken breast in centre, wet edges of pastry with water and warp forming a parcel. Glaze with egg yolk, prick parcel with fork and place in oven on middle shelf for 30 minutes
• Remove from oven and serve immediately.