Chicken Wellington with Dijon Cream Sauce
A delightful twist on the classic dish, Chicken Wellington features tender chicken wrapped in flaky puff pastry, served with a rich and creamy Dijon sauce. Perfect for family dinners or special occasions.
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.
Notes
Serve Chicken Wellington warm, sliced into wedges, and drizzle with Dijon cream sauce. Pairs nicely with a salad or steamed vegetables. For a more filling meal, consider adding mashed potatoes or rice. If you have leftovers, let cool and store in an airtight container for up to 3 days in the refrigerator. Reheat in the oven until heated through.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 2g
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