A SMALL DESCRIPTION
Want to impress your guests without breaking a sweat in the kitchen? This Chicken Wellington wraps tender chicken, smoky ham, and creamy Swiss cheese in buttery puff pastry for a dish that looks elegant but is surprisingly easy.
If “fancy food” makes you nervous, don’t worry—this is basically a homemade Hot Pocket with a passport. And if you’ve had those legendary ham and cheese croissants from Porto’s in Glendale, you already know how irresistible this flavor combination is.
Skip takeout tonight. Try Chicken Wellington and give your family (or yourself) something worth celebrating.
Personal story about the food
A Little History
Beef Wellington
The original Beef Wellington reportedly honors Arthur Wellesley, the Duke of Wellington, who defeated Napoleon at Waterloo. The dish rose to popularity in 1960s fine dining, becoming a showpiece for special occasions.
Chicken Cordon Bleu
Chicken Cordon Bleu, on the other hand, has humbler Swiss roots. “Cordon bleu” means “blue ribbon,” and the dish embodies that standard of excellence. Typically, it’s a breaded, fried chicken breast stuffed with ham and Swiss cheese, and it gained popularity in home kitchens during the 1960s and 70s for being both elegant and approachable.
Chicken Wellington merges these two traditions—one fancy, one comforting—into a single dish that feels celebratory yet familiar.
Serving Suggestions
Slice each Chicken Wellington on the bias to show off the layers, and serve it with roasted vegetables, a crisp salad, or creamy mashed potatoes. For a dipping sauce, mix Dijon mustard with mayonnaise and a squeeze of lemon juice—it’s simple, tangy, and perfect with puff pastry.
Make-Ahead and Storage Tips
- Reheat: Warm in a 350°F oven for 15 minutes to restore crispness. Avoid the microwave—it makes the pastry soggy.
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, then bake when ready.
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
FAQ
Answers to Your Burning Questions
Do I have to cook the chicken before wrapping it?
No. Flattening the chicken ensures it cooks evenly inside the pastry without overbaking.
Can I substitute the Swiss cheese?
Yes, Gruyère, Jarlsberg, or Madrigal (my favorite), provolone, or mozzarella work well. Each gives a slightly different character but still melts beautifully.
Can I freeze it?
Yes, assemble but don’t bake. Wrap tightly and freeze for up to 2 months. This is a great candidate for vacuum sealing. Portion out the Chicken Wellingtons and vacuum seal the portions, so a bag of 4, a bag of 6, etc. Bake from frozen, adding 10–15 minutes to the cooking time.
Is puff pastry hard to work with?
Not at all—store-bought puff pastry is forgiving. Just keep it cold, roll gently, and don’t stress.
Chicken Wellington Recipe
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Chicken Cordon Bleu a la Wellington
Equipment
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Ingredients
- 4 Chicken breast , flattened
- 1 tablespoon unsalted butter
- 1 cup Mushroom, chopped
- 1 Shallot , chopped
- 1 tablespoon Dry sherry
- 4 Ham slices
- 4 slices Swiss Cheese
- 2 boxes Puff Pastry
Instructions
- Flatten the chicken breasts nicely. Set aside.
- Melt butter in a pan and add the shallots. Sauté until they are translucent, then add the mushrooms. Add the sherry and sauté all together until the mushrooms are soft. Set aside.
- Cut each chicken breast in half lengthwise. Remove the puff pastry from its package, and cut each sheet in half lengthwise.
- Lay a chicken breast half on each pastry, then top with a half slice of ham, and a half slice of cheese. Put a few teaspoons of mushroom mixture on top of the cheese.
- Starting from the top, roll the pastry over the chicken mixture towards you. Tuck the ends under, then seal and crimp the sides and edges. Make a small slit on the top to allow steam to escape.
- Repeat for remaining pieces.
- Place on a baking sheet with sides, or a large pan. You could brush the pastries with egg wash at this time if you want.
- Put in a preheated 400-degree oven for about 30 minutes or until the internal temperature reads 200 degrees.
Nutrition
Rice-a-Roni Reconstructed
Ingredients
- 2 cups Jasmine Rice
- 1 cup Orzo
- 1 tablespoon Dehydrated Onion
- 1 tablespoon *Chicken base
- 1 tablespoon Butter
- 4 ½ cup Water
- 1 teaspoon Parsley dried
- ½ teaspoon Oregano dried
- ½ pinch *Saffron
Instructions
- Melt the butter in a 4-quart saucepan. Add the onion, pasta, and rice.
- Sauté until the rice begins to slightly brown. Add the chicken base, water, parsley, oregano, and saffron. There is no need for salt as the chicken base is salty enough.
- Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve
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Fancy Green Beans
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Ingredients
- 1 bag Frozen green beans
- ¼ cup Cashews chopped
- ¼ cup Sweet bell peppers
- 1 tablespoon unsalted butter
Instructions
- Melt the butter in a large pan. Add the green beans, cashews and bell peppers. Stir fry until the beans are cooked through, but not mushy.
This post has been updated since 2010 when I originally created the dish. These are my original thoughts:
I really like Beef Wellington, but the cost of filet mignon is rather prohibitive unless you have a deal with your butcher. How about chicken? That’s inexpensive! Make Chicken Wellington – but with some changes.One of my favorite things is the Baked Ham and Cheese Croissant at Porto’s in Glendale.
There’s an idea, make a Wellington with chicken, ham, and Swiss! That’s exactly what I did – Chicken Cordon Bleu a la Wellington – and it turned out great.
This would make a great dish to serve for company. As a matter of fact, one of the reasons I made the dish was to celebrate a small victory for my friends, Amber and Stevie. But, don’t wait for company to make these dishes. They are very easy to make.
For those who are frightened of “fancy” foods, just tell them you made Hot Pockets, You could also make a mustard mayonnaise sauce to serve on the side if you wished.
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