Chicken Wellington with Dijon Cream Sauce Recipe
Introduction
Chicken Wellington is a delightful twist on the classic dish, featuring juicy chicken breasts wrapped in flaky puff pastry with a savory mushroom and spinach filling. Served with a rich Dijon cream sauce, this recipe is perfect for impressing guests or enjoying a special meal 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
- Olive oil for sautéing
- Salt and pepper to taste
- 1 egg (for egg wash)
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 set aside to cool.
- Step 3: Season the chicken breasts with salt, pepper, and spread Dijon mustard evenly on both sides.
- Step 4: Roll out the thawed puff pastry on a floured surface. Spoon the cooled mushroom and spinach mixture onto the center of each pastry piece, place a chicken breast on top, then fold the pastry edges over to seal completely.
- Step 5: Beat the egg and brush it over the pastry to ensure a golden finish. Place the prepared Wellingtons on the baking sheet and bake for 30-35 minutes until the pastry is golden brown and crisp.
- Step 6: While baking, prepare the Dijon cream sauce by combining the heavy cream and chicken broth in a saucepan over medium heat. Stir in the Dijon mustard and fresh thyme or parsley, cooking until the sauce thickens slightly. Drizzle over sliced Wellingtons before serving.
Tips & Variations
- For extra flavor, add finely chopped garlic or shallots when sautéing mushrooms.
- Substitute fresh thyme with rosemary for a different herb aroma.
- Use frozen puff pastry if fresh is not available; just be sure to thaw completely before rolling.
- Try adding a slice of prosciutto or ham inside the pastry for a richer taste.
Storage
Store leftover Chicken Wellingtons in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes to maintain the crispiness of the puff pastry. The Dijon cream sauce can be refrigerated separately and warmed on the stove over low heat before serving.
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 before baking. Cover tightly and bake within 24 hours for best freshness.
What can I substitute for Dijon mustard in the sauce?
If you don’t have Dijon mustard, you can use whole-grain mustard or yellow mustard, though the flavor will be milder. Adding a splash of white wine vinegar can help add tang.
PrintChicken Wellington with Dijon Cream Sauce Recipe
This Chicken Wellington with Dijon Cream Sauce is a delightful twist on the classic Beef Wellington, featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and spinach filling. Paired with a rich Dijon cream sauce, this elegant dish is perfect for special occasions or a fancy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Ingredients
Chicken Wellington
- 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
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Dijon Cream Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley, chopped
- 1 tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, add a drizzle of olive oil and sauté the finely chopped cremini mushrooms until browned and fragrant. Add the baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and allow the mixture to cool completely.
- Prepare Chicken: Season the chicken breasts on both sides with salt and pepper. Spread Dijon mustard evenly over each breast.
- Assemble Wellington: Roll out the thawed puff pastry sheets on a floured surface to ensure they don’t stick. Place the cooled mushroom and spinach mixture in the center of each pastry sheet, then place a mustard-coated chicken breast on top. Carefully fold the pastry edges over the chicken, sealing it completely to encase the filling and chicken breast.
- Apply Egg Wash and Bake: Brush the top of the pastry with beaten egg to give it a beautiful golden finish once baked. Place the wrapped Wellingtons on the prepared baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through.
- Make Dijon Cream Sauce: While the Wellingtons bake, combine the heavy cream and low-sodium chicken broth in a saucepan over medium heat. Stir in Dijon mustard and fresh thyme or parsley. Cook and stir until the sauce thickens slightly to a creamy consistency.
- Serve: Once baked, slice the Chicken Wellingtons and drizzle generously with the warm Dijon cream sauce. Serve immediately for a delicious and elegant meal.
Notes
- Ensure the mushroom and spinach mixture is cooled before wrapping to prevent the pastry from becoming soggy.
- Egg wash is key for a golden and shiny pastry crust.
- Use fresh herbs in the cream sauce for the best flavor or substitute with dried herbs if fresh are unavailable.
- If puff pastry sheets are frozen, thaw them thoroughly before use to prevent tearing.
- This dish pairs well with roasted vegetables or a simple green salad.
Keywords: Chicken Wellington, Puff Pastry, Dijon Cream Sauce, Mushroom Spinach Filling, Elegant Dinner, Baked Chicken
