Chicken 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
Scale
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
