Chicken Wellington with Dijon Cream Sauce Recipe

Introduction

Chicken Wellington is a delightful twist on a classic dish, combining tender chicken breasts with savory mushrooms and spinach, all wrapped in flaky puff pastry. Finished with a creamy Dijon sauce, it’s an elegant meal perfect for special occasions or a cozy dinner at home.

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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 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.
3. Step 3: Season the chicken breasts with salt, pepper, and coat both sides with Dijon mustard.
4. Step 4: On a floured surface, roll out the puff pastry sheets. Place the cooled mushroom and spinach mixture in the center, then top with the chicken breasts. Fold the pastry edges over to fully enclose the chicken and filling.
5. Step 5: Brush the wrapped Wellingtons with an egg wash for a golden finish. Place them on the prepared baking sheet and bake for 30-35 minutes until the pastry is golden brown and cooked through.
6. Step 6: To make the Dijon cream sauce, combine the heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and fresh thyme or parsley. Cook until the sauce slightly thickens. Serve the sauce drizzled over sliced Chicken Wellingtons.

Tips & Variations

• For extra flavor, add finely chopped garlic to the mushroom mixture while sautéing.
• Use fresh herbs like rosemary or tarragon in the sauce for a different herbal note.
• Make sure the mushroom and spinach mixture is well cooled before assembling to prevent the pastry from becoming soggy.
• Use store-bought puff pastry for convenience, but be sure to thaw it properly before use.

Storage

Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10-15 minutes to maintain the crispness of the pastry. The Dijon cream sauce can be refrigerated separately and reheated on the stove with a splash of broth or cream to loosen it.

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. For best results, let them come close to room temperature before baking to ensure even cooking.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can substitute with whole grain mustard or a mild yellow mustard, but the flavor will be slightly different. Another option is to mix a bit of horseradish with regular mustard for a similar tang.

Chicken Wellington with Dijon Cream Sauce Recipe

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4.6 from 334 reviews

Chicken Wellington with Dijon Cream Sauce is a sophisticated yet approachable dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory spinach and mushroom filling, all complemented by a rich, creamy mustard sauce. Perfect for an impressive dinner, this recipe combines classic French technique with straightforward preparation.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Chicken and Filling

• 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
• Olive oil for sautéing (about 2 tbsp)
• Salt and pepper to taste

Dijon Cream Sauce

• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 2 tbsp fresh thyme or parsley, chopped
• 3 tbsp Dijon mustard

Finishing

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, ensuring the surface is ready for baking the Wellingtons.
2. Sauté Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped mushrooms until browned, then add the baby spinach and cook until wilted. Season the mixture with salt and pepper to taste and let it cool completely to prevent the pastry from becoming soggy.
3. Season Chicken: Season the chicken breasts on both sides with salt and pepper, then spread a thin layer of Dijon mustard over each breast for flavor and moisture.
4. Assemble Wellingtons: On a floured surface, roll out the puff pastry sheet. Place the cooled mushroom and spinach mixture in the center, then position the Dijon-coated chicken breasts on top. Fold the edges of the pastry over the chicken to seal completely, creating a neat parcel.
5. Apply Egg Wash and Bake: Brush the outside of each pastry-wrapped chicken with beaten egg to ensure a golden, glossy finish. Arrange the Wellingtons on the prepared baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown and the chicken is cooked through.
6. Prepare Dijon Cream Sauce: While the Wellingtons bake, combine the heavy cream and low-sodium chicken broth in a saucepan over medium heat. Stir in the Dijon mustard and fresh thyme or parsley, cooking until the sauce slightly thickens. Remove from heat and keep warm.
7. Serve: Slice the baked Chicken Wellingtons carefully to reveal the filling and drizzle with the warm Dijon cream sauce before serving.

Notes

• Ensure the mushroom and spinach mixture is completely cooled before assembling to avoid soggy pastry.
• Use a meat thermometer to check the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• If puff pastry is frozen, thaw it in the refrigerator overnight before use.
• The Dijon cream sauce can be made ahead and gently reheated before serving.
• For extra flavor, fresh herbs can be added to the mushroom-spinach filling.

Keywords: Chicken Wellington, puff pastry chicken, Dijon cream sauce, mushroom spinach filling, elegant chicken recipe, baked chicken recipe, dinner party dish