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Irresistible Chicken Wellington with Dijon Cream Sauce

A gourmet dish featuring tender chicken wrapped in flaky puff pastry with a savory mushroom and spinach filling, drizzled with a creamy Dijon sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 pieces chicken breasts Boneless and skinless
  • 8 oz mushrooms, finely chopped Use any variety, such as cremini or button
  • 2 cups fresh spinach Packed
  • 1 piece onion, diced Use yellow or white onion
  • 2 cloves garlic, minced For added flavor
For the Pastry and Sauce
  • 1 sheet puff pastry Thawed if frozen
  • 1/2 cup Dijon mustard For spreading and in sauce
  • 1/2 cup heavy cream For the sauce
  • 1 piece egg For egg wash
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, heat some oil and sauté onions and garlic until translucent.
  3. Add the mushrooms and cook until browned, then add the spinach and cook until wilted. Season with salt and pepper.
  4. Season the chicken breasts with salt and pepper, then sear them in the skillet until browned.
Assembly
  1. Spread a layer of Dijon mustard on the chicken, then layer the mushroom and spinach mixture on top.
  2. Roll out the puff pastry and wrap it around the chicken, sealing the edges. Brush with an egg wash.
Cooking
  1. Place on a baking sheet and bake for 25-30 minutes until golden brown.
  2. For the sauce, heat the heavy cream and mix with the remaining Dijon mustard.
  3. Serve the Chicken Wellington sliced with the Dijon cream sauce drizzled on top.

Notes

For serving, pair with roasted veggies or a fresh salad. Leftovers can be stored in the fridge for up to 3 days. To reheat, bake in the oven to maintain crispiness. For variations, try pork tenderloin or a vegan option with mushroom steaks.