Chicken Wellington with Dijon Cream Sauce
Chicken Wellington with Dijon Cream Sauce is a culinary masterpiece that combines juicy chicken breasts, vibrant spinach, and earthy mushrooms, all encased in flaky puff pastry. Topped with a rich and tangy Dijon cream sauce, this dish is perfect for any occasion—from intimate dinners to festive gatherings. Impress your guests or treat yourself to this delightful meal that promises both flavor and elegance.
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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach until wilted; season with salt and pepper. Let cool.
- Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
- Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center, top with chicken breasts, and fold the pastry edges over to seal.
- Brush the assembled Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown.
- For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving.
Notes
- For added flavor, sear the chicken before assembly to lock in moisture.
- Feel free to substitute turkey for chicken or add roasted red peppers for extra color.
- Leftovers can be stored in an airtight container for up to three days.