Irresistible Chicken Wellington with Dijon Cream Sauce Recipe

There’s something undeniably delightful about Chicken Wellington with Dijon Cream Sauce, a dish that effortlessly combines comfort and elegance. Picture tender chicken enveloped in golden, flaky pastry, complemented by a luscious creamy sauce that dances on your taste buds like it’s auditioning for a Broadway show. similar chicken dish options vegan mushroom wellington alternative.

This dish isn’t just a meal; it’s an experience. I remember the first time I served it at a dinner party. The guests’ eyes widened as they took their first bites, and the room filled with appreciative murmurs. perfect side with chicken wellington It was like magic! Perfect for special occasions or just an indulgent weeknight treat, this Chicken Wellington transforms any gathering into a celebration.

I’ll never forget how my friends raved about this recipe after I made it for our monthly potluck. savory tartlet appetizer pairing They couldn’t believe something so fancy could be so simple!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Grab about 3-4 breasts; adjust based on your crowd size or appetite.
• Puff Pastry: Use store-bought for ease; it’s flaky and buttery perfection right out of the package.
• Fresh Spinach: Opt for baby spinach; it wilts beautifully and adds a pop of color. For more inspiration, check out this Strawberry Spinach Salad recipe.
• Mushrooms: Choose cremini or button mushrooms for an earthy flavor; finely chop them for best results.
• Garlic: Fresh minced garlic brings depth; avoid powdered garlic if you can.
• Dijon Mustard: A key player in the sauce; it adds tangy complexity that ties everything together.
• Heavy Cream: For that luxurious sauce texture; don’t skimp here—it’s worth it!
• Butter: Use unsalted butter to control the seasoning while adding richness to the filling.
• Salt and Pepper: Essential seasonings—don’t forget to taste as you go!
• Egg Wash (Egg + Water): This gives your pastry that golden sheen; it’s like makeup for food!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Chicken Filling: Start by preheating your oven to 400°F (200°C). In a skillet over medium heat, melt butter and add minced garlic until fragrant. Toss in chopped mushrooms and spinach until they soften and water evaporates. For more inspiration, check out this Garlic Butter Green Beans recipe.

Season It Up!: Sprinkle salt and pepper over the mixture while stirring in Dijon mustard. Once combined, set this filling aside to cool slightly—resist the urge to eat it straight from the pan!

Wrap It Up! : Roll out your puff pastry on a floured surface until it’s large enough to encase your chicken completely. Place each chicken breast in the center of your pastry sheet and top generously with the mushroom-spinach mixture.

Seal The Deal : Fold over the pastry edges neatly around the chicken and filling, pinching seams to seal tightly. Brush with egg wash for that irresistible golden finish.

Bake Until Golden : Place wrapped chicken on a baking tray lined with parchment paper. Bake for 25-30 minutes or until puff pastry is golden brown and crispy—your kitchen will smell heavenly!

Create The Dijon Cream Sauce : In a small saucepan over low heat, combine heavy cream with remaining Dijon mustard. Stir constantly until warm and slightly thickened; drizzle this creamy goodness over sliced Chicken Wellington before serving.

Now you’re ready to wow everyone at your dinner table! Enjoy every moment—especially when they ask how you did it!

Perfecting the Cooking Process

Sear the chicken first to lock in moisture, then prepare the sauce while the pastry bakes for perfect timing.

Add Your Touch

Feel free to swap chicken for turkey or add sautéed mushrooms for extra flavor. Personalize it to suit your taste!

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat at 350°F until warm to keep the pastry crispy.

The first time I made Chicken Wellington, my family was so impressed that they formed a fan club! It was a hit at our dinner table and sparked many fun cooking sessions together.

FAQ

How long should I bake Chicken Wellington?

Bake for about 25-30 minutes at 400°F until golden brown and cooked through.

Can I use other meats in Chicken Wellington?

Absolutely! This recipe works well with turkey, beef, or even vegetarian options.

What side dishes pair well with Chicken Wellington?

Serve with roasted vegetables or mashed potatoes for a comforting meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chicken Wellington with Dijon Cream Sauce

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Chicken Wellington with Dijon Cream Sauce is a delightful fusion of comfort and elegance, featuring tender chicken wrapped in flaky pastry and topped with a rich creamy sauce. This dish is not just a meal; it’s an experience that transforms any gathering into a celebration. Whether for special occasions or cozy weeknight dinners, this recipe is sure to impress your guests while being surprisingly easy to prepare.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 sheet puff pastry (thawed)
• 2 cups fresh baby spinach
• 1 cup cremini mushrooms (finely chopped)
• 3 cloves garlic (minced)
• 3 tbsp Dijon mustard
• 1 cup heavy cream
• 2 tbsp unsalted butter
• Salt and pepper (to taste)
• 1 egg (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C). In a skillet, melt butter over medium heat and sauté minced garlic until fragrant. Add chopped mushrooms and spinach; cook until softened.
2. Season the mixture with salt, pepper, and stir in Dijon mustard. Set aside to cool.
3. Roll out the puff pastry on a floured surface. Place chicken breasts in the center of the pastry; top with the mushroom-spinach mixture.
4. Fold over the pastry edges, sealing tightly. Brush with an egg wash for a golden finish.
5. Bake on a parchment-lined tray for 25-30 minutes or until golden brown.
6. For the sauce, heat heavy cream and remaining Dijon mustard in a saucepan until warm and slightly thickened. Drizzle over sliced Chicken Wellington before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 Chicken Wellington (250g)
• Calories: 480
• Sugar: 3g
• Sodium: 670mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 125mg