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Chicken Wellington

Chicken Wellington

Notes

We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer; just follow the recipe as written above for the best result. Larger chicken breasts may require a little longer cooking time.

Ingredients

  • 1 egg
  • 1 Tablespoon water
  • 1¼ Pound skinless, boneless chicken breast halves (4 breast halves)
  • ½ Teaspoon dried thyme, crushed
  • 1/8 Teaspoon black pepper
  • 2 Tablespoons butter
  • 2¼ sliced mushrooms, (about 3/4 cup)
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1 Tablespoon chopped fresh parsley
  • 1/3 8-ounce package cream cheese, softened
  • 1 Tablespoon Dijon mustard
  • All-purpose flour, for dusting
  • ½ 17.3-ounce package puff pastry, such as Pepperidge Farm (1 sheet), thawed

Servings4

Calories Per Serving513

Folate equivalent (total)97µg24%

Riboflavin (B2)0.4mg20.8%


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!


Spinach and Artichoke Chicken Wellington

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Watch The Recipe Video

Spinach and Artichoke Chicken Wellingtons

Ingredients

  • 4 5- to 6-ounce boneless, skinless, chicken breasts
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • olive oil
  • 3 tablespoons butter softened
  • 3 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • ¾ cup grated Monterey Jack cheese
  • 1 cup frozen chopped spinach thawed (about 10 ounces)
  • ¾ cup chopped artichokes hearts
  • ½ teaspoon garlic powder
  • 1 sheet puff pastry defrosted
  • 1 egg beaten

Instructions

  1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
  2. Preheat oven to 425°F.
  3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
  4. Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Spinach and Artichoke Chicken Wellingtons on Blue Jean Chef. Thank you!