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Chicken Wellington with Dijon Cream Sauce Recipe

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4.9 from 102 reviews

Chicken Wellington with Dijon Cream Sauce is an elegant yet easy-to-make dish featuring juicy chicken breasts wrapped in flaky puff pastry, filled with a savory mixture of sautéed mushrooms, fresh spinach, and tangy Dijon mustard. Served with a rich, creamy Dijon sauce, this recipe is perfect for a special dinner or entertaining guests.

Ingredients

Chicken and Filling

  • 3–4 boneless, skinless chicken breasts
  • 1 cup fresh spinach
  • 1 cup finely chopped mushrooms
  • 2 tbsp Dijon mustard
  • Salt and pepper, to taste

Puff Pastry

  • 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

  1. Season the Chicken: Pat chicken breasts dry and season both sides generously with salt and pepper to enhance the flavor.
  2. Sauté Mushrooms: Heat a skillet over medium heat and add the finely chopped mushrooms. Cook until they are golden brown and any moisture has evaporated, about 5-7 minutes.
  3. Cook Spinach: Add fresh spinach to the same skillet and cook until wilted, stirring occasionally to combine with mushrooms.
  4. Add Dijon Mustard: Stir in 2 tablespoons of Dijon mustard into the mushroom and spinach mixture, mixing thoroughly to create the filling.
  5. Preheat Oven: Set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the 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 the mushroom-spinach-Dijon mixture onto each chicken breast, then place the chicken in the center of the puff pastry. Wrap the pastry securely around the chicken, folding and sealing the edges well to prevent leakage during baking.
  8. Optional Egg Wash: Beat an egg and brush it lightly over the puff pastry to give it a shiny, golden finish once baked.
  9. Bake: Place the wrapped chicken breasts seam-side down on a baking dish. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and cooked through.
  10. Prepare Dijon Cream Sauce: While baking, combine heavy cream, chicken broth, 1 teaspoon garlic powder, and remaining Dijon mustard in a saucepan over medium heat. Stir continuously until the sauce thickens and becomes smooth, about 5-7 minutes.
  11. Serve: Once the Chicken Wellington is baked, remove it from the oven and let it rest for a few minutes. Serve with the warm Dijon cream sauce drizzled over the top or on the side.

Notes

  • Ensure puff pastry is completely thawed before rolling to prevent tearing.
  • Use high-quality Dijon mustard for the best flavor.
  • Egg wash is optional but recommended for a glossy, golden crust.
  • Let the Chicken Wellington rest briefly after baking to retain juices.
  • The sauce can be adjusted with more chicken broth if it becomes too thick.

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