Amazing Chicken Wellington with Dijon Cream Sauce
Chicken Wellington with Dijon Cream Sauce features tender chicken breasts layered with sautéed mushrooms and fresh spinach, wrapped in flaky golden puff pastry, and finished with a rich, creamy Dijon herb sauce. An elegant main course perfect for dinner parties or special occasions.
Equipment
- baking sheet
- parchment paper
- skillet
- saucepan
- mixing spoon
- knife
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb total)
- 14 oz puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- salt and black pepper, to taste
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley, chopped
- 2 tbsp Dijon mustard (for sauce)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté chopped mushrooms until browned, then add spinach and cook until wilted. Season with salt and pepper. Remove from heat and allow the mixture to cool.
- Season chicken breasts with salt and pepper, then rub with Dijon mustard on both sides for added flavor.
- Roll out puff pastry on a lightly floured surface. Place cooled mushroom-spinach mixture in the center of each portion, top with a chicken breast, and fold pastry over to fully enclose. Seal edges securely.
- Brush pastry with egg wash if desired and bake for 30–35 minutes, until golden brown and the chicken reaches a safe internal temperature.
- Meanwhile, combine heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and chopped herbs. Simmer until slightly thickened, then serve drizzled over sliced Wellingtons.
Notes
For extra juiciness, quickly sear the chicken before assembling. Avoid overfilling the pastry to prevent sogginess. Use high-quality Dijon mustard for the best flavor. Let baked Wellingtons rest for 5–10 minutes before slicing to retain moisture and structure.