Chicken Wellington with Dijon Cream Sauce Recipe

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The Comfort of Chicken Wellington with Dijon Cream Sauce Recipe

There’s something truly special about Chicken Wellington with Dijon Cream Sauce Recipe that brings warmth and elegance to the table without overwhelming you. I love how the golden, velvety puff pastry hugs tender chicken breasts, encasing a savory filling of mushrooms, spinach, and that distinctive tang of Dijon mustard. It’s comfort food that feels just a bit fancy—perfect for a weekend dinner when you want to savor every bite.

You’ll notice how the aroma fills your kitchen the moment the chicken starts baking—earthy mushrooms mingling with buttery pastry and the creamy Dijon sauce ready to be drizzled over it all. It’s a dish that invites slow bites and grateful smiles, and trust me, once you try this recipe, it will become a cozy favorite for your dinner rotation.

Let’s dive into how you can effortlessly create this layered dish with simple ingredients and thoughtful steps. Whether you’re new to Wellington-style cooking or looking to polish your technique, I’ll walk you through each detail to help you succeed.

Ingredient Guide

• 3–4 boneless, skinless chicken breasts – the tender protein base, easy to season and quick to cook.
• 1 cup fresh spinach – adds a mild, fresh bite and vibrant color.
• 1 cup finely chopped mushrooms – bring earthy depth and a satisfying umami note.
• 2 tbsp Dijon mustard – imparts a sharp, aromatic tang that cuts through richness.
• 1 package (14 oz) high-quality puff pastry – flaky, golden layers that crisp beautifully in the oven.
• 1 cup heavy cream – makes the sauce luxuriously smooth and velvety.
• 1 cup low-sodium chicken broth – balances the cream with light savoriness.
• 1 tsp garlic powder – subtle warmth and depth without overpowering.

If you can’t get puff pastry, phyllo dough is a crafty swap though it yields a different texture. For greens, kale or Swiss chard can stand in for the spinach if you prefer. I find these ingredients complement each other so well, but feel free to toss in herbs like thyme or parsley to personalize the flavor.

Prep Before You Begin

Getting everything lined up before cooking is my secret to stress-free dinners. Make sure you have your chicken breasts trimmed and patted dry, and everything chopped and ready. Preheat your oven to a steady 400°F (200°C) so it’s perfectly hot when you pop in the pastry-wrapped chicken. Rolling out the puff pastry on a lightly floured surface helps prevent sticking and keeps those edges crisp.

How to Make Chicken Wellington with Dijon Cream Sauce Recipe

1. Season the chicken breasts generously with salt and freshly ground black pepper. This simple step enhances every subsequent flavor.
2. Sauté the mushrooms in a dry skillet over medium heat until they turn a deep golden brown and their moisture evaporates. This step deepens their flavor, giving your filling a rich, concentrated taste.
3. Add fresh spinach to the skillet and cook just until wilted—you want it tender but still bright green to keep that fresh contrast in texture.
4. Stir in the Dijon mustard with the mushrooms and spinach, letting the tangy aroma unfold and bind the filling ingredients together.

5. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. When you place it on the baking sheet, make sure there’s enough pastry to encase each chicken breast fully.
6. Place the filling mixture centrally on the pastry, then nestle the seasoned chicken breasts right on top.
7. Wrap the pastry carefully around the chicken and filling, pressing and sealing the edges to prevent leaks. You might find it helpful to dampen the pastry edges with a bit of water to create a better seal.
8. Transfer the wrapped chicken to a baking dish. If you like, brush the surface with an egg wash for that beautiful glossy finish—this is where your gut feeling about timing and color cues really shines.
9. Bake in your preheated oven for 25 to 30 minutes or until the pastry turns a deep golden brown and crispy. The filling will be hot and fragrant, the chicken juicy and tender inside.
10. Meanwhile, prepare your Dijon cream sauce: Combine heavy cream, low-sodium chicken broth, garlic powder, and remaining Dijon mustard in a saucepan over medium heat. Stir gently until the sauce thickens and becomes smooth, developing a rich, piquant flavor that complements the Wellington’s delicate crust.
11. Serve by slicing your Chicken Wellington and drizzling the Dijon cream sauce generously over the top. The creamy tang of the sauce adds a luscious finish that ties every element together beautifully.

Creative Variations for Chicken Wellington with Dijon Cream Sauce Recipe

• Add a layer of prosciutto or ham inside the pastry for an extra savory punch and saltiness.
• Swap mushrooms for finely chopped sun-dried tomatoes or roasted red peppers for a Mediterranean twist that pops.
• Infuse the Dijon sauce with a splash of white wine or a sprinkle of fresh thyme for deeper aromatic layers.
• Use baby arugula instead of spinach for a peppery bite and vibrant green color.
• Try stuffing the filling with crumbled goat cheese or cream cheese for a creamy surprise inside.
• For a heartier meal, add caramelized onions or sautéed shallots to your mushroom-spinach mix.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The pastry will soften but remain tasty.
• Freeze: Wrap individual portions tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a 350°F oven for 10–15 minutes to revive the crisp pastry. Avoid microwaving to keep that flaky texture.
• Dijon Cream Sauce: Store separately in the fridge up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation.

Chicken Wellington with Dijon Cream Sauce Recipe FAQs

• Can I use chicken thighs instead of breasts? Absolutely! Just be mindful thighs might need slightly longer baking time and will be juicier inside.
• Do I have to use puff pastry? Puff pastry gives that classic flaky texture, but you can experiment with phyllo dough or even crescent roll dough in a pinch.
• How do I know when the chicken is cooked through? Use a meat thermometer—165°F internal temperature means it’s perfectly done and juicy.
• Can this be made ahead? Yes! Assemble the Wellingtons and keep them wrapped in the fridge for several hours before baking. Just bake fresh for best crispness.
• Is Dijon cream sauce essential? While you could serve it without sauce, the Dijon cream adds brightness and moistness that elevates the whole dish.

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