Chicken Wellington with Dijon Cream Sauce
A delightful twist on the classic beef Wellington, this dish features tender chicken breasts wrapped in flaky pastry, filled with sautéed mushrooms, fresh spinach, and a creamy Dijon sauce.
Ingredients
Main Protein
- 1 lb Boneless skinless chicken breasts Trim any fat and season lightly.
Pastry
- 1 package Puff pastry (14 oz) Thaw in refrigerator before using.
Aromatics & Vegetables
- 2 cups Fresh baby spinach Adds vibrant color.
- 1 cup Finely chopped cremini mushrooms Sauté until moisture is released.
Liquids/Dairy
- 1 cup Heavy cream Combines with chicken broth for sauce.
- 1 cup Low-sodium chicken broth Creates a luscious sauce.
Seasoning/Spice Blend
- 3 tbsp Dijon mustard Adds a zesty kick.
- 2 tbsp Fresh thyme or parsley Enhances the dish’s natural flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Sauté the chopped mushrooms for about 5 minutes until softened, then add the spinach and cook until wilted.
- Season the chicken breasts with salt, pepper, and thyme. Brown the chicken in the same skillet for about 3-4 minutes on each side.
Assembly & Baking
- Roll out the thawed puff pastry on a floured surface.
- Layer the sautéed spinach and mushrooms in the center, place chicken on top, and spread Dijon mustard over it.
- Wrap the pastry around the filling, sealing edges with water.
- Place on a baking sheet lined with parchment paper, brush with egg wash, and bake for 25-30 minutes until golden brown.
Sauce Preparation
- In a saucepan, combine heavy cream and chicken broth over medium heat and allow to simmer for about 10 minutes until slightly thickened.
Serving
- Slice the Wellington after letting it rest for a few minutes and serve with the Dijon cream sauce drizzled on top.
Notes
Use fresh herbs to enhance the flavor. Customize the filling by adding other vegetables like bell peppers or zucchini. Serve with a side salad for freshness.