Chicken Wellington with Dijon Cream Sauce — hello, friend. I can already hear you asking if a puff pastry-wrapped chicken can really feel like a warm hug on a plate. It can, and it does. I made this recipe for a chilly family dinner one Sunday and watched everyone lean in for the first bite like it was a special occasion—though it is just as lovely on a weeknight. This dish brings together tender boneless chicken, earthy mushrooms, bright wilted spinach, flaky puff pastry, and a silky Dijon cream sauce for comfort on a plate. If you love rich flavors and cozy meals, you are in the right place. By the way, if you enjoy one-pan comfort meals, I often pair this with a vibrant side like the green sauce from that Peruvian chicken and rice for a fresh contrast.
Why You’ll Love This Recipe
- Quick and easy to prepare when you follow clear steps and a little mise en place.
- Simple, accessible ingredients you can find at most grocery stores.
- Perfect for a cozy autumn or winter dinner and impressive for holidays or intimate gatherings.
- Comforting and elegant at once; it looks like you fussed, but it is forgiving and satisfying.
What makes this version unique is the marriage of classic Wellington technique with a focused, approachable filling and a Dijon-forward cream sauce that brightens the richness. I love how the mustard both seasons the chicken inside and ties into the sauce outside, creating layered flavor. This recipe builds confidence: short prep, clear indicators for doneness, and little tricks to keep pastry crisp and chicken juicy, so you feel proud before the first forkful.
Ingredients Needed
- Chicken
- 4 boneless, skinless chicken breasts (about 1 pound total), patted dry and trimmed of excess fat. If breasts are large, consider butterflying or pounding them to an even thickness for consistent cooking.
- Pastry
- 1 package (14 ounces) of ready-to-use puff pastry sheets, thawed in the refrigerator according to package directions. Keep chilled until ready to roll.
- Vegetables and filling
- 2 packed cups baby spinach leaves, rinsed and dried (fresh preferred over frozen for texture).
- 1 cup cremini mushrooms, finely chopped (button mushrooms work too, but cremini add a little deeper flavor).
- Mustard and seasoning
- 3 tablespoons Dijon mustard, divided (some for coating the chicken, some to stir into the sauce).
- Salt and freshly ground black pepper to taste.
- Sauce and finish
- 1 cup heavy cream (use full-fat for the silkiest texture).
- 1 cup low-sodium chicken broth (for balanced salt; reduce added salt in the sauce if using higher-sodium broth).
- 2 tablespoons fresh thyme or chopped fresh parsley (use thyme for an earthy note, parsley for a bright finish).
- Optional finishing
- 1 large egg beaten with 1 tablespoon water for an egg wash to get a deep golden pastry.
Substitution notes and clarifications:
- Puff pastry: If you need a lighter crust, use a sheet of phyllo brushed with butter in multiple layers, though assembly will differ. Always keep pastry cold until baking to maintain flakiness.
- Heavy cream: For a lighter sauce, substitute half-and-half, but the sauce will be thinner and less rich; simmer a minute longer to reduce.
- Chicken: Use chicken tenders for smaller individual Wellingtons, adjusting bake time down.
- Mushrooms and spinach: If fresh spinach is unavailable, squeeze excess moisture from thawed frozen spinach; reduce quantity slightly to avoid sogginess.
Ingredients & Equipment Notes
- Baking sheet lined with parchment paper: Keeps pastry from sticking and makes cleanup easy.
- Heavy skillet (preferably nonstick or stainless steel) for sautéing the mushrooms and spinach and for quickly searing chicken if you choose to brown first.
- Rolling pin and lightly floured surface: For rolling puff pastry to an even thickness.
- Instant-read thermometer: The most reliable way to ensure chicken is cooked through without overbaking; target 160 to 165°F internal temperature because residual heat will carry it to a safe level while keeping meat juicy.
- Pastry brush for egg wash: Helps achieve that bakery-golden finish.
- Tongs or spatula for gentle handling: Keeps the pastry intact during assembly.
Why these tools matter: An instant-read thermometer prevents overcooking and dry chicken. A heavy skillet gives even heat and better browning. Keeping everything chilled until assembly makes your pastry lift and flake instead of rendering fat and becoming soggy.
Step-by-step Guide
Instructions – How to Make “Chicken Wellington with Dijon Cream Sauce”
- Preheat and prepare
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This temperature crisps the pastry without drying the chicken. The parchment gives a little release and prevents scorching around edges.
- Mini tip: Place a second sheet of parchment under the baking sheet to catch any drips in the oven.
- Sauté the mushroom-spinach filling
- Heat 1 to 2 tablespoons of olive oil over medium heat in a skillet. Add the finely chopped cremini mushrooms and sauté until they are browned and their moisture has evaporated, about 6 to 8 minutes.
- Why this matters: Browning concentrates flavor and prevents the filling from releasing too much liquid into the pastry.
- Add the baby spinach and cook just until wilted, stirring frequently to combine. Season lightly with salt and pepper, then remove from heat and let cool completely.
- Visual cue: Mushrooms should be golden-brown with little shimmer of oil; spinach should be wilted and glossy but not soupy.
- Mini tip: Spread the cooked mixture on a plate to cool faster; warm fillings will steam the pastry.
- Season the chicken breasts
- Pat the chicken breasts dry again and season both sides with salt and pepper. Spread about 1/2 to 1 tablespoon of Dijon mustard over each breast.
- Why this matters: The mustard adds tang, helps keep the chicken moist, and creates an aromatic foundation that pairs with the cream sauce.
- Mini tip: If your breasts are thick, gently pound them to about 3/4 inch thickness for even cooking.
- Roll out the puff pastry
- Lightly flour a clean surface and roll out each thawed puff pastry sheet to smooth out creases and create a rectangle large enough to encase a chicken breast with space to fold.
- Visual cue: The pastry should be even in thickness and large enough to cover the chicken fully without stretching thin spots.
- Mini tip: Work quickly and keep the pastry cold; if it warms, pop it into the fridge before continuing.
- Assemble the Wellingtons
- Place a spoonful of the cooled mushroom-spinach mixture in the center of the pastry sheet, forming a thin bed.
- Place the mustard-coated chicken breast on top of the filling.
- Fold the pastry edges up and over the chicken, pinching or pressing to seal. Trim any excess pastry and press seams to close. Repeat for each breast.
- Why this matters: A well-sealed package traps steam and flavors, giving a neat presentation and an even bake.
- Visual cue: Seams should be tight and the pastry should encase the chicken like a neat parcel with no exposed filling. If seams are too thin, fold pastry over itself for strength.
- Egg wash and score
- Place the assembled Wellingtons seam-side down on the prepared baking sheet. Brush each parcel with the beaten egg wash to promote a glossy, golden-brown finish.
- Optionally, use a sharp knife to lightly score the top of each pastry (don’t cut through to the filling) to create a pattern and allow steam to escape.
- Mini tip: Chilling assembled Wellingtons for 10 to 15 minutes before baking helps pastry hold its shape.
- Bake to golden perfection
- Bake in the preheated 400°F oven for 30 to 35 minutes, or until the pastry is deep golden and an instant-read thermometer inserted into the center of the chicken reads 160°F to 165°F.
- Why this matters: The thermometer ensures safe internal temperature without overbaking, preserving juicy chicken.
- Visual cue: Pastry should be puffed, crisp, and evenly browned; juices should run clear if you gently poke the seam area.
- Rest before slicing
- Let the baked Wellingtons rest for 5 to 8 minutes after removing from the oven. This allows juices to redistribute and keeps slices neat.
- Mini tip: While resting, tent with foil to keep warm but avoid trapping steam that could soften the crust.
- Make the Dijon cream sauce
- In a small saucepan over medium heat, combine 1 cup heavy cream and 1 cup low-sodium chicken broth. Bring to a gentle simmer, stirring occasionally.
- Stir in the remaining Dijon mustard to taste (start with 1 tablespoon and add more if you like a punchier profile) and add 2 tablespoons of chopped fresh thyme or parsley.
- Allow the sauce to reduce gently until slightly thickened, about 4 to 6 minutes. Season with salt and pepper if needed.
- Why this matters: Simmering lets the Dijon infuse the cream without curdling and reduces the liquid to a coating consistency that will cling to the sliced Wellington.
- Visual cue: The sauce should coat the back of a spoon and have a silky sheen, not be watery.
- Slice and serve
- Using a sharp knife, slice each Wellington into thick medallions. Arrange on warm plates and spoon the Dijon cream sauce over or alongside the slices.
- Mini tip: Garnish with a few sprigs of fresh thyme or chopped parsley for color and a light herb aroma.
Serving Suggestions & Storage Tips
Serving ideas
- Serve the sliced Chicken Wellington with Dijon Cream Sauce over a bed of creamy mashed potatoes or buttery parsnip puree to catch every drop of sauce.
- For a lighter accompaniment, plate with roasted root vegetables, steamed green beans, or a crisp salad with lemon vinaigrette that cuts through the richness.
- I like to add a small spoonful of pan-roasted garlic on the side for guests who want extra savory notes.
Presentation tips
- Slice in even medallions and fan them slightly on the plate. Spoon the sauce in a shallow pool underneath or drizzle on top for a restaurant-style look.
- Add a color pop with chopped parsley or microgreens and a few lemon wedges on the side for brightness.
Pairings
- A bright, herb-forward side like the avocado-lime pairing in this baked salmon recipe is an unexpected but lovely match: try that avocado-lime idea.
- Non-alcoholic pairings: a sparkling apple cider, ginger lemonade, or a citrusy iced tea work beautifully.
Creative variations
- Make individual mini Wellingtons using chicken tenders and smaller pastry rounds for appetizers or bite-sized party plates.
- Add a smear of roasted red pepper tapenade beneath the mushroom filling for a slightly smoky-sweet contrast.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Keep sauce separately in a sealed jar.
- To freeze: Wrap cooled, unbaked assembled Wellingtons in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the refrigerator before baking; you may need a few extra minutes in the oven.
Best reheating methods
- Reheat slices in a 350°F oven on a baking sheet covered loosely with foil for 10 to 15 minutes until warmed through to preserve crispness.
- Avoid microwave reheating if possible, as it will soften the pastry. If short on time, microwave in short bursts then finish in a hot skillet or toaster oven to restore some crispness.
Helpful Notes & Variations
Ingredient substitutions
- Dairy-free cream sauce: Use canned full-fat coconut milk or an unsweetened plant-based cream alternative, and reduce a bit to thicken. Flavor will shift slightly; consider adding an extra pinch of salt and a squeeze of lemon to brighten.
- Herb choices: Swap thyme for rosemary for a stronger, pine-like aroma, but use sparingly so it does not overpower the Dijon.
- Mushrooms: Swap cremini for exotic mushrooms like shiitake or porcini for a deeper, woodsy flavor if available.
Dietary adaptations
- Gluten-free: Use a store-bought gluten-free puff pastry or make a savory galette with gluten-free pastry; be mindful of different baking times and textures.
- Lower-fat option: Use single cream mixed with low-sodium vegetable stock for a lighter sauce, and bake instead of searing the chicken first to cut added oil.
Flavor add-ins
- Add finely diced shallot or a small splash of balsamic reduction to the mushroom mix for a sweet-sour lift.
- A thin layer of grated Gruyere or mild cheddar under the mushrooms offers a cheesy melty surprise.
Common mistakes and how to fix them
- Soggy pastry: The primary cause is excess moisture in the filling. Cook mushrooms until all liquid evaporates and cool completely before assembling. Use cold pastry and avoid overfilling.
- Undercooked chicken: Use an instant-read thermometer to verify internal temperature. For even cooking, pound breasts to the same thickness.
- Burned bottom crust: Use a middle rack and a light-colored baking sheet, and ensure oven temperature is accurate. If bottoms brown too fast, tent foil briefly while keeping the top exposed.
Experience-based tips
- Chill assembled Wellingtons briefly before baking; this encourages a stronger rise and flaky layers.
- If you want an extra crisp base, bake on a preheated baking sheet or pizza stone to give the bottom a flash of heat as soon as it hits the oven.
Conclusion
This Chicken Wellington with Dijon Cream Sauce stands out because it combines comfort and elegance with accessible techniques, so you can produce a dish that tastes luxurious without a long list of fancy steps. The Dijon mustard becomes the thread that ties the filling and sauce together, while puff pastry gives a celebratory finish every time. Try serving it with a bright side, or make mini Wellingtons for guests; either way, it rewards careful yet simple preparation. If you want inspiration from a similar take on chicken Wellington, see this approachable version from Easy Chicken Wellington with Dijon Cream Sauce – The Dizzy Cook, and for a fun twist that blends cordon bleu elements with Wellington technique, check out Chicken Cordon Bleu Wellington – Jonathan Melendez. For another method and plating idea you might adapt, take a look at Easy Chicken Wellington Recipe | The Wicked Noodle. If you make this, come back and tell me how it went, leave a star rating, or save to Pinterest for later.
- Frequently Asked Questions (H2)
Can I make this recipe ahead of time?
Yes. You can assemble the Wellingtons ahead and refrigerate for up to 24 hours before baking, or assemble and freeze for up to 1 month (wrap tightly). Chilling before baking helps pastry maintain its shape; if frozen, thaw overnight in the refrigerator before baking.
How should I store leftovers and how long do they last?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Keep the Dijon cream sauce in a separate sealed jar to maintain pastry texture. For longer storage, freeze portions wrapped tightly for up to 1 month.
What is the best way to reheat or serve this recipe after storage?
Reheat in a 350°F oven for 10 to 15 minutes until warm, which helps preserve pastry crispness. If time is short, microwave briefly then finish in a hot skillet or toaster oven to restore a bit of flake to the crust. Reheat the sauce gently on the stovetop over low heat, stirring occasionally.
Can I adjust or substitute ingredients to fit my preferences?
Absolutely. Swap cremini mushrooms for button or shiitake, use herb alternatives like rosemary or parsley, and choose plant-based cream alternatives for a dairy-free sauce. For a gluten-free version, use a certified gluten-free puff pastry. Take care with moisture and thickness adjustments to keep pastry crisp and chicken tender.
Do you have tips to ensure the best texture and flavor every time?
Yes. Cook mushrooms until fully browned to eliminate excess moisture, keep the puff pastry cold until baking, and use an instant-read thermometer to avoid overcooking the chicken. Let Wellingtons rest briefly after baking to let juices settle and ensure neat slices.
Chicken Wellington with Dijon Cream Sauce
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the finely chopped cremini mushrooms and sauté until browned, about 6 to 8 minutes.
- Add baby spinach and cook until wilted, season with salt and pepper, then cool completely.
- Pat the chicken breasts dry again, season both sides with salt and pepper, and spread Dijon mustard over each breast.
- Lightly flour a surface and roll out each puff pastry sheet to smooth out creases.
- Place a spoonful of the cooled mushroom-spinach mixture on each pastry sheet, then top with the mustard-coated chicken breast.
- Fold the pastry edges up and over the chicken, sealing tightly.
- Place the assembled Wellingtons seam-side down on the baking sheet, brush with egg wash and lightly score the top.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden and internal chicken temperature reaches 160°F to 165°F.
- Let the baked Wellingtons rest for 5 to 8 minutes.
- In a saucepan, combine heavy cream and chicken broth, bring to a gentle simmer.
- Stir in remaining Dijon mustard and herbs, allow sauce to reduce until thickened, about 4 to 6 minutes.
- Slice each Wellington into thick medallions, serve with the Dijon cream sauce.
