Chicken Wellington with Dijon Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
