Description
Chicken Wellington with Dijon Cream Sauce is a delightful dish featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and spinach filling, complemented by a rich and creamy Dijon sauce. Perfect for an elegant dinner or special occasion.
Ingredients
Scale
Chicken Wellington
- 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
- Olive oil (for sautéing)
- Salt and pepper (to taste)
- 1 egg (for egg wash)
Dijon Cream Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley, chopped
- 3 tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the Wellingtons.
- Sauté Vegetables: In a skillet over medium heat, sauté the finely chopped mushrooms in olive oil until browned. Add in the baby spinach and cook until wilted. Season the mixture with salt and pepper, then remove from heat and let it cool.
- Prepare Chicken: Season the chicken breasts on both sides with salt, pepper, and Dijon mustard, ensuring an even coating.
- Assemble Wellington: Roll out the thawed puff pastry sheets on a floured surface. Place the cooled mushroom and spinach mixture in the center, then layer the seasoned chicken breasts on top. Fold the puff pastry edges over the chicken and filling, sealing the parcel carefully to prevent leakage during baking.
- Apply Egg Wash and Bake: Beat the egg and brush it over the assembled Wellingtons for a golden and glossy finish. Place the parcels on the prepared baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through.
- Prepare the Dijon Cream Sauce: While the Wellingtons bake, combine the heavy cream and low-sodium chicken broth in a saucepan over medium heat. Stir in Dijon mustard and fresh thyme or parsley. Allow the sauce to gently simmer until it thickens slightly, stirring occasionally.
- Serve: Slice the baked Chicken Wellingtons and drizzle generously with the warm Dijon cream sauce before serving.
Notes
- Make sure the mushroom and spinach mixture is cool before assembling to avoid soggy pastry.
- Use chilled puff pastry to help maintain its flakiness during baking.
- For extra flavor, you can add garlic or shallots to the mushroom sauté.
- Leftover Wellingtons can be stored in the refrigerator for up to 2 days and reheated in the oven.
- Egg wash can be replaced with milk or cream for a softer crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: Chicken Wellington, puff pastry chicken, Dijon cream sauce, mushroom spinach filling, baked chicken recipe
