Why Make This Recipe
Chicken Wellington with Dijon Cream Sauce is a delightful twist on the classic dish. It combines tender chicken wrapped in flaky puff pastry, with a rich and creamy sauce that adds a burst of flavor. This recipe is perfect for family dinners, special occasions, or whenever you want to impress your guests with minimal fuss. It’s a hearty dish that looks fancy but is quite simple to prepare.
How to Make Chicken Wellington
Ingredients:
- 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
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Directions:
- 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; season with salt and pepper. Let cool.
- Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
- 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 for a golden finish and bake for 30-35 minutes until golden brown.
- For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving.
How to Serve Chicken Wellington
Serve Chicken Wellington warm, sliced into wedges, and drizzle with Dijon cream sauce. This dish pairs nicely with a simple salad or steamed vegetables. For a more filling meal, consider adding a side of mashed potatoes or rice to soak up the delicious sauce.
How to Store Chicken Wellington
If you have leftovers, let the Chicken Wellington cool completely. Wrap it tightly in plastic wrap or store it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through.
Tips to Make Chicken Wellington
- Make sure to let the mushroom and spinach mixture cool before adding it to the pastry. This helps prevent the pastry from getting soggy.
- Use a rolling pin to roll out the puff pastry evenly to ensure it cooks perfectly.
- Don’t skip the egg wash; it gives the pastry a beautiful golden color.
Variation
For a twist, you can add different vegetables like roasted red peppers or artichoke hearts in the filling. You might also swap out the chicken for turkey or a mixed mushroom filling for a vegetarian option.
FAQs
1. Can I make Chicken Wellington ahead of time?
Yes, you can assemble the Wellingtons in advance, refrigerate them, and bake just before you plan to serve.
2. Can I freeze Chicken Wellington?
Yes, you can freeze unbaked Wellingtons. Wrap them tightly and store them for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
3. What can I use instead of Dijon mustard?
You can use whole grain mustard or honey mustard for a different flavor profile, but the taste will vary slightly.
Chicken Wellington with Dijon Cream Sauce
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1 lb total
- 1 package puff pastry sheets, thawed 14 oz package
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
Sauce Ingredients
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley for flavor
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; season with salt and pepper. Let cool.
- Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
- 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 for a golden finish and bake for 30-35 minutes until golden brown.
Making the Sauce
- Combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened.