Chicken Wellington with Dijon Cream Sauce
An elegant twist on the classic beef Wellington, featuring juicy chicken breasts wrapped in flaky puff pastry with a creamy Dijon sauce, perfect for special occasions or weeknight dinners.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts (about 1 lb / 450 g) You can substitute with thighs for a juicier option.
- 1 package puff pastry sheets, thawed (14 oz / 400 g) Try using whole wheat puff pastry or phyllo dough for a healthier option.
- 2 cups baby spinach Kale or Swiss chard can be used instead.
- 1 cup cremini mushrooms, finely chopped Button or shiitake mushrooms can replace cremini.
- 3 tbsp Dijon mustard For less tang, consider using smooth yellow mustard.
- to taste salt and pepper
For the Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
To Serve
- optional additional herbs for garnish
Instructions
Preparation
- 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 and season with salt and pepper. Let the mixture cool.
- Season the chicken breasts with salt and pepper, then coat both sides with Dijon mustard.
- 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 and bake for 30-35 minutes until they are golden brown.
Make the Sauce
- Combine heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon and fresh herbs until the sauce is slightly thickened. Drizzle over sliced Wellingtons before serving.
Notes
Allow the filling to cool before wrapping to prevent soggy pastry. Brushing with egg wash helps achieve a golden color. Check for doneness with a meat thermometer; chicken should read 165°F (74°C). Rest Wellingtons for a few minutes before slicing.