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Chicken Wellington with Dijon Cream Sauce Recipe

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★★★★★

4.7 from 59 reviews

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.

Ingredients

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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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. 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.
  3. Prepare Chicken: Season the chicken breasts on both sides with salt and pepper. Spread Dijon mustard evenly over each breast.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://ricoloranz.com/chicken-wellington-with-dijon-cream-sauce-recipe/