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Chicken Wellington with Dijon Cream Sauce Recipe

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★★★★★

4.5 from 98 reviews

Chicken Wellington with Dijon Cream Sauce is a sophisticated yet approachable dish that features tender chicken breasts wrapped in flaky puff pastry filled with a savory mushroom and spinach mixture enhanced by Dijon mustard. Baked to a golden perfection and served with a rich, creamy Dijon sauce, this recipe combines elegant presentation with comforting flavors perfect for any special occasion or dinner.

Ingredients

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Chicken Wellington

  • 3–4 boneless, skinless chicken breasts
  • 1 cup fresh spinach
  • 1 cup finely chopped mushrooms
  • 2 tbsp Dijon mustard
  • Salt and pepper, to taste
  • 1 package (14 oz) high-quality puff pastry
  • 1 egg (optional, for egg wash)

Dijon Cream Sauce

  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • Approx. 1 tbsp remaining Dijon mustard

Instructions

  1. Season the Chicken: Pat chicken breasts dry thoroughly and season both sides generously with salt and pepper to enhance flavor.
  2. Cook Mushrooms: Heat a skillet over medium heat and add chopped mushrooms. Cook until golden brown and all moisture evaporates, about 5-7 minutes.
  3. Add Spinach: Add fresh spinach to the skillet with mushrooms and cook until wilted, stirring occasionally to combine evenly.
  4. Mix Filling: Stir 2 tablespoons of Dijon mustard into the mushroom and spinach mixture until well combined to create the filling.
  5. Preheat Oven: Set oven to 400°F (200°C) and allow it to fully preheat while preparing puff pastry.
  6. Prepare Puff Pastry: Lightly flour a clean surface and roll out the puff pastry sheet to a size that will comfortably wrap each chicken breast with filling.
  7. Assemble Wellington: Place a spoonful of mushroom-spinach-Dijon filling onto each chicken breast. Place the chicken in the center of the pastry and wrap the pastry securely around it, folding and sealing edges tightly to prevent leakage.
  8. Apply Egg Wash: Beat the egg and brush lightly over the puff pastry to achieve a shiny, golden finish after baking. This step is optional but recommended.
  9. Bake: Place wrapped chicken breasts seam-side down on a baking dish. Bake in the preheated oven for 25-30 minutes until pastry is golden brown and chicken is cooked through.
  10. Make Dijon Cream Sauce: While the Wellington bakes, combine heavy cream, chicken broth, garlic powder, and remaining Dijon mustard in a saucepan over medium heat. Stir continuously until sauce thickens smoothly, approximately 5-7 minutes.
  11. Rest and Serve: Remove chicken from oven and let it rest for a few minutes to retain juices. Serve with the warm Dijon cream sauce drizzled over or on the side.

Notes

  • Ensure puff pastry is completely thawed before rolling to avoid tearing.
  • Use high-quality Dijon mustard for the best flavor impact.
  • Egg wash is optional but provides a beautiful glossy, golden crust.
  • Allow Chicken Wellington to rest briefly after baking to retain its juices and moisture.
  • The cream sauce thickness can be adjusted by adding more chicken broth if it becomes too thick.

Keywords: Chicken Wellington, Dijon Cream Sauce, Puff Pastry, Mushroom Spinach Filling, Elegant Dinner, Easy Chicken Recipe

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