Chicken Wellington with Dijon Cream Sauce Recipe
Introduction
Chicken Wellington with Dijon Cream Sauce is a delicious blend of tender chicken, sautéed spinach, and mushrooms wrapped in flaky puff pastry. Finished with a creamy, tangy Dijon sauce, this dish is both elegant and comforting—perfect for special dinners or weekend treats.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
- Olive oil (for sautéing)
- Salt and pepper (to taste)
- Egg wash (1 egg beaten with 1 tbsp water)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add the spinach and cook until wilted. Season with salt and pepper, then remove from heat and let cool.
- Step 3: Season the chicken breasts on both sides with salt, pepper, and Dijon mustard.
- Step 4: Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center of the pastry, then top with each chicken breast. Fold the pastry edges over the filling to seal completely.
- Step 5: Brush the assembled Wellingtons with egg wash to ensure a golden finish. Place them on the baking sheet and bake for 30-35 minutes, or until the pastry is golden brown and the chicken is cooked through.
- Step 6: For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and fresh herbs. Cook until the sauce has thickened slightly, then remove from heat.
- Step 7: Slice the Chicken Wellington and drizzle with the Dijon cream sauce before serving.
Tips & Variations
- For added flavor and moisture retention, sear the chicken breasts in a hot skillet for 1-2 minutes per side before assembling.
- Substitute turkey breasts if preferred, or add roasted red peppers to the mushroom-spinach mixture for extra color and taste.
- Make sure to let the mushroom-spinach mixture cool before assembling, to prevent the pastry from becoming soggy.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven (around 325°F or 160°C) to maintain the pastry’s crispness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare Chicken Wellington ahead of time?
Yes, you can assemble the Wellingtons and refrigerate them for a few hours before baking. Just cover them well to prevent the pastry from drying out. Bake right before serving for best results.
What can I use instead of puff pastry?
If puff pastry isn’t available, you can try phyllo dough or crescent roll dough, but the texture and flavor will be slightly different. Puff pastry offers the flakiest and most classic finish.
PrintChicken Wellington with Dijon Cream Sauce Recipe
Chicken Wellington with Dijon Cream Sauce is a culinary masterpiece that combines juicy chicken breasts, vibrant spinach, and earthy mushrooms, all encased in flaky puff pastry. Topped with a rich and tangy Dijon cream sauce, this dish is perfect for any occasion—from intimate dinners to festive gatherings. Impress your guests or treat yourself to this delightful meal that promises both flavor and elegance.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 2 tbsp fresh thyme or parsley
- Olive oil for sautéing
- Salt and pepper to taste
Puff Pastry
- 1 package (14 oz) puff pastry sheets, thawed
- Egg wash (1 egg beaten with 1 tbsp water) for brushing
Dijon Cream Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 3 tbsp Dijon mustard
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the Wellingtons.
- Sauté Vegetables: In a skillet over medium heat, heat olive oil then sauté the finely chopped mushrooms until browned. Add the baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and let the mixture cool completely.
- Prepare Chicken: Season the chicken breasts on both sides with salt, pepper, and Dijon mustard, ensuring even coating for flavor.
- Assemble Wellingtons: Roll out the thawed puff pastry sheet on a floured surface. Place the cooled mushroom and spinach mixture in the center of the pastry, then top with the prepared chicken breasts. Fold the pastry edges over the filling and chicken to seal completely.
- Brush with Egg Wash: Brush the surface of the pastry-wrapped chicken with egg wash to give a golden, glossy finish after baking.
- Bake: Place the assembled Wellingtons on the prepared baking sheet and bake in the preheated oven for 30-35 minutes until the pastry is golden brown and cooked through.
- Prepare Dijon Cream Sauce: In a saucepan over medium heat, combine the heavy cream and low-sodium chicken broth. Stir in Dijon mustard and fresh herbs and simmer until the sauce has thickened slightly.
- Serve: Slice the baked Chicken Wellingtons and drizzle generously with the warm Dijon cream sauce before serving.
Notes
- For enhanced flavor, sear the chicken breasts in a hot skillet before assembly to lock in juices and add a caramelized crust.
- Substitute turkey breasts for chicken if preferred, or add roasted red peppers into the filling for an extra pop of color and taste.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve the pastry’s flakiness.
Keywords: Chicken Wellington, Dijon Cream Sauce, Puff Pastry, Main Course, American Cuisine, Elegant Dinner, Mushroom Spinach Filling
