Chicken Wellington Dijon Cream
Juicy chicken breasts combined with spinach and mushrooms, wrapped in flaky puff pastry and topped with a rich Dijon cream sauce for an elegant main dish.
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 skillet for sautéing mushrooms and spinach
- 1 baking sheet lined with parchment paper
- 1 saucepan for making Dijon cream sauce
Ingredients
- 4 boneless skinless chicken breasts (about 1 lb)
- 1 package 14 oz puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
- Salt and pepper to taste
- Olive oil for sautéing
- Egg wash for brushing puff pastry
Instructions
- Preheat 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 baby spinach to the skillet and cook until wilted; season with salt and pepper, then let cool.
- Season chicken breasts with salt, pepper, and Dijon mustard on both sides.
- Roll out the thawed puff pastry on a floured surface.
- Place the cooled mushroom and spinach mixture in the center of the pastry, then top with seasoned chicken breasts.
- Fold the pastry edges over the chicken mixture and seal tightly.
- Brush the wrapped Wellingtons with egg wash to achieve a golden finish.
- Bake on the prepared baking sheet for 30 to 35 minutes until puff pastry is golden brown.
- Meanwhile, prepare the sauce by combining heavy cream and chicken broth in a saucepan over medium heat.
- Stir in Dijon mustard and fresh herbs; cook until sauce slightly thickens.
- Slice the baked Wellingtons and drizzle with the Dijon cream sauce before serving.
Notes
- Sear chicken before assembly to lock in moisture.
- Substitute turkey for chicken or add roasted red peppers for color.
- Store leftovers airtight up to three days.