Chicken Wellington with Dijon Cream Sauce Recipe

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Warm & Familiar Chicken Wellington with Dijon Cream Sauce Recipe

There’s something deeply satisfying about wrapping tender chicken and a savory filling inside golden, flaky puff pastry. Chicken Wellington with Dijon Cream Sauce Recipe perfectly balances elegance and comfort—making it an ideal choice whether you’re impressing guests or just treating yourself. I love how the buttery crisp edges of the pastry contrast beautifully with the velvety, tangy cream sauce. It feels fancy without being complicated. As you get started, you’ll notice the fragrant steam rising when you slice into the Wellington, and the way the mushrooms and spinach add earthy layers of texture inside. It’s a cozy dish, but with a subtly refined flavor thanks to the Dijon mustard, which ties everything together with a gentle kick. Trust me, once you nail the wrapping and sauce, this recipe will become a staple. The steps are straightforward, and the results impressive every single time. Plus, the leftovers warm up beautifully, making meal prep feel a little luxury.

Ingredient Breakdown

• 3–4 boneless, skinless chicken breasts: The lean protein base, perfect for even cooking and tender results.
• 1 cup fresh spinach: Adds color, nutrients, and a light, slightly sweet earthiness to the filling.
• 1 cup finely chopped mushrooms: Brings umami richness and moisture to keep the Wellington juicy inside.
• 2 tbsp Dijon mustard: Bright, tangy flavor that lifts all the other ingredients—works wonderfully in both the filling and sauce.
• 1 package (14 oz) high-quality puff pastry: The flaky, buttery wrapping that makes this dish feel indulgent and celebratory.
• 1 cup heavy cream: Creates a silky texture in the Dijon cream sauce—feel free to substitute half-and-half for a lighter version.
• 1 cup low-sodium chicken broth: Deepens the sauce’s flavor without overpowering the cream.
• 1 tsp garlic powder: Gentle background warmth in the sauce—fresh garlic can also be used if you prefer.

Before You Start

Mise en place is your best friend for this Chicken Wellington with Dijon Cream Sauce Recipe. Have all your ingredients prepped and ready: chop the mushrooms finely, wash and dry the spinach, and bring the puff pastry to room temperature so it’s easier to roll without cracking. Preheat your oven to 400°F (200°C) ahead of time to ensure even baking.

How to Make Chicken Wellington with Dijon Cream Sauce Recipe

1. Season the chicken breasts generously with salt and pepper. This simple step layers in essential flavor that carries through the dish.
2. Heat a skillet over medium heat and sauté the mushrooms until they turn a lovely golden brown. This deepens their earthy flavor and evaporates excess moisture, preventing sogginess inside the pastry.
3. Add the fresh spinach to the skillet and cook just until wilted. You want it soft but still bright green to maintain that fresh vibrancy in texture and taste.
4. Stir in 1 tablespoon of Dijon mustard with the mushroom and spinach mixture. The mustard adds a fragrant, tangy punch that harmonizes beautifully with the creamy sauce coming later.

5. Preheat your oven to 400°F (200°C) so it’s ready to crisp the pastry perfectly.
6. Roll out the puff pastry on a lightly floured surface into a rectangle large enough to fully encase the filling and chicken. You’ll notice the dough is pillowy and smooth—take care not to stretch it too thin to avoid tears.
7. Place a chicken breast in the center of the rolled pastry, then spoon the mushroom-spinach filling over the top, spreading evenly.
8. Wrap the pastry around the chicken and filling, folding edges carefully and pressing to seal. If you like, brush the pastry with an egg wash (a beaten egg or milk) to encourage a deep golden, shiny crust.
9. Transfer the wrapped Wellingtons to a baking dish lined with parchment paper. Bake for 25-30 minutes, until the pastry is golden brown and flaky, and you can smell that irresistible buttery aroma filling your kitchen.
10. While the Wellington bakes, prepare the Dijon cream sauce: In a saucepan set to medium heat, combine the heavy cream, chicken broth, remaining tablespoon of Dijon mustard, and garlic powder.
11. Stir gently as the sauce heats and thickens into a smooth, velvety coating that’s perfect for spooning over the finished Wellington. Once thickened, remove from heat but keep warm until serving.

Flavor Variations for Chicken Wellington with Dijon Cream Sauce Recipe

• Seasonal Mushrooms: Swap button mushrooms for shiitake or cremini to deepen flavors.
• Cheese Layer: Add a thin slice of gruyère or goat cheese inside for a creamy, tangy surprise.
• Herb Boost: Mix fresh thyme, rosemary, or sage into the filling for an aromatic twist.
• Sweet-Savory: Add caramelized onions or a smear of fig jam beneath the chicken for subtle sweetness.
• Spicy Kick: Stir a pinch of smoked paprika or cayenne into the Dijon sauce for warmth.
• Gluten-Free: Use gluten-free puff pastry and verify broth ingredients to keep this dish allergy-friendly.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftover Wellington wrapped well in foil in the refrigerator for up to 3 days—pastry may soften but flavors deepen.
• Freeze: Cool completely, then freeze wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven uncovered for 15-20 minutes to crisp pastry. Avoid microwaving which can make pastry soggy.
• Sauce: Reheat the Dijon cream sauce gently on stove or microwave in short bursts, stirring to keep it silky smooth.

Chicken Wellington with Dijon Cream Sauce Recipe FAQs

• Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs will yield a juicier Wellington with richer flavor. Just keep an eye on cooking time to avoid overcooking.
• Do I have to use puff pastry? Puff pastry is best for its flakiness and buttery texture, but phyllo dough can work as a crisp alternative, though the handling is more delicate.
• How do I know when the Wellington is done? Look for a golden brown crust and use a meat thermometer; chicken should reach 165°F internally for safe, juicy results.
• Can I prepare this ahead of time? Absolutely. You can assemble the wrapped Wellington and store it in the fridge for a few hours before baking—great for entertaining prep.
• Is the Dijon cream sauce necessary? It really elevates the dish with richness and tang. But if short on time, the Wellington is tasty alone or with a simple pan gravy.

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