Delicious Chicken Wellington with Dijon Cream Sauce Recipe
This Chicken Wellington features tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and spinach filling, all served with a rich Dijon cream sauce for an elegant homemade meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 2 pieces Chicken Breasts (boneless and skinless)
- 8 ounces Mushrooms (sautéed)
- 2 cups Spinach (washed and chopped)
- 1 sheet Puff Pastry (thawed and cold)
- 3 tablespoons Dijon Mustard (high-quality recommended)
- 1 cup Heavy Cream (or light cream)
- 1 cup Chicken Broth (homemade is ideal)
- 1 piece Egg (for egg wash)
- to taste Salt
- to taste Pepper
Instructions
- Preparation Steps Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Mushrooms and Spinach Sauté the mushrooms in olive oil over medium heat until golden brown. Add spinach, season with salt and pepper, and let cool.
- Season Chicken Coat each chicken breast with salt, pepper, and Dijon mustard for added flavor.
- Assemble Wellington Roll out the chilled puff pastry, place the mushroom and spinach mixture, lay the seasoned chicken on top, and fold the pastry over.
- Egg Wash and Bake Brush the pastry with egg wash and bake for 30-35 minutes until golden brown.
- Make Dijon Cream Sauce Combine heavy cream, chicken broth, and additional Dijon mustard in a saucepan and stir over medium heat until thickened.
- Serve Slice the Wellington and drizzle with the creamy Dijon sauce before serving.
Notes
- Use high-quality Dijon mustard for best flavor.
- Allow the mushroom and spinach mixture to cool before assembling to prevent the puff pastry from becoming soggy.
Keywords: Chicken Wellington, Dijon Cream Sauce, Puff Pastry Chicken, Mushroom Spinach Wellington, Elegant Chicken Recipe
