Description
This Chicken Wellington with Dijon Cream Sauce features tender chicken breasts wrapped in flaky puff pastry filled with a savory mixture of mushrooms, spinach, and Dijon mustard. Baked to golden perfection and served with a rich Dijon cream sauce, it’s an elegant yet approachable dish perfect for special occasions or cozy dinners.
Ingredients
Scale
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
- Remaining Dijon mustard (approx. 1 tbsp)
Instructions
- Season Chicken: Pat chicken breasts dry and season generously on both sides with salt and pepper to enhance the natural flavors.
- Cook Mushrooms: Heat a skillet over medium heat and cook the finely chopped mushrooms until golden brown and moisture has evaporated, about 5-7 minutes.
- Wilt Spinach: Add fresh spinach to the skillet with mushrooms and cook until wilted, stirring occasionally to combine ingredients evenly.
- Mix Filling: Stir 2 tablespoons of Dijon mustard into the mushroom and spinach mixture, blending thoroughly to create a flavorful filling.
- Preheat Oven: Set the oven to 400°F (200°C) and let it fully preheat while preparing the puff pastry.
- Prepare Pastry: Lightly flour a clean surface and roll out the puff pastry sheet to a size that comfortably wraps each chicken breast with filling.
- Assemble Wellingtons: Place a spoonful of the filling onto each chicken breast, then position the chicken in the center of the rolled puff pastry. Wrap the pastry securely around the chicken, folding and sealing edges well to prevent leakage during baking.
- Apply Egg Wash: Beat the egg and lightly brush it over the puff pastry for a shiny, golden finish (optional but recommended).
- Bake: Place wrapped chicken breasts seam-side down on a baking dish and bake for 25-30 minutes until pastry is golden brown and chicken is cooked through.
- Prepare Sauce: While Wellingtons bake, combine heavy cream, chicken broth, garlic powder, and remaining Dijon mustard in a saucepan over medium heat. Stir continuously until sauce thickens and is smooth, about 5-7 minutes.
- Rest and Serve: Remove Chicken Wellington from oven, let rest a few minutes to retain juices, then serve drizzled with warm Dijon cream sauce.
Notes
- Ensure puff pastry is completely thawed before rolling to prevent tearing.
- Use high-quality Dijon mustard for best flavor in both filling and sauce.
- Egg wash is optional but recommended for a glossy, golden crust on the pastry.
- Let Chicken Wellington rest briefly after baking to keep it juicy and tender.
- Adjust sauce consistency with additional chicken broth if it becomes too thick.
Keywords: Chicken Wellington, Dijon Cream Sauce, Puff Pastry Chicken, Baked Chicken Recipe, Elegant Dinner, Mushroom Spinach Filling