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Chicken Wellington served with Dijon cream sauce

Chicken Wellington with Dijon Cream Sauce

An elegant and comforting dish that features juicy chicken breasts wrapped in flaky puff pastry, served with a rich Dijon cream sauce, making it perfect for special occasions or family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Protein
  • 1 lb boneless skinless chicken breasts Use tender boneless chicken breasts for a juicy filling.
Starch/Pasta
  • 1 package puff pastry (14 oz) A flaky puff pastry adds a delightful crunch.
Aromatics & Vegetables
  • 2 cups fresh baby spinach Fresh spinach adds color and nutrients.
  • 1 cup finely chopped cremini mushrooms Drain excess moisture from mushrooms to avoid soggy pastry.
Liquids/Dairy
  • 1 cup heavy cream Helps create a luscious sauce.
  • 1 cup low-sodium chicken broth Use it to enhance the flavor of the sauce.
Seasoning/Spice Blend
  • 3 tbsp Dijon mustard Brings a tangy flavor that shines through the cream sauce.
  • 2 tbsp fresh thyme or parsley Fresh herbs elevate the dish and add aroma.
Fats & Oils
  • 1 tbsp olive oil For sautéing the mushrooms and spinach.
Miscellaneous
  • 1 each egg wash Used to achieve a beautiful golden crust.
  • to taste salt and pepper For seasoning the chicken and vegetables.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) while you prep the ingredients.
Cooking the Filling
  1. Heat 1 tbsp of olive oil in a skillet over medium heat.
  2. Add finely chopped mushrooms and sauté for about 5-7 minutes until softened.
  3. Stir in spinach and cook for another 2 minutes until wilted. Season with salt and pepper.
Seasoning the Chicken
  1. Season the chicken breasts with salt, pepper, and herbs.
  2. Optionally give the chicken a quick sear in the same skillet for about 2-3 minutes per side for extra flavor.
Assembling the Wellington
  1. Roll out the puff pastry on a clean surface.
  2. Lay the chicken in the center and top with the mushroom-spinach mixture.
  3. Carefully fold the pastry over, sealing the edges to keep the filling contained.
Baking
  1. Place the wrapped chicken on a baking sheet lined with parchment paper.
  2. Brush the top with an egg wash, ensuring even coloring.
  3. Bake for about 25-30 minutes or until golden and puffed.
Making the Sauce
  1. In a saucepan, simmer the chicken broth and Dijon mustard over medium heat.
  2. Stir in the heavy cream and cook for about 5 minutes until thickened.
Serving
  1. Let the Wellington rest for about 5 minutes before slicing into it.

Notes

For variations, try substituting chicken with just mushrooms and spinach for a vegetarian option or mix different herbs into the filling for enhanced aroma.