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Delicious Chicken Wellington with Dijon cream sauce on a plate ready to serve

Chicken Wellington with Dijon Cream Sauce

This Chicken Wellington with Dijon Cream Sauce combines comfort and elegance, featuring tender chicken wrapped in flaky puff pastry, earthy mushrooms, and a silky mustard-infused cream sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1 pound total) Patted dry and trimmed of excess fat; pound to even thickness if large.
For the Pastry
  • 1 package ready-to-use puff pastry sheets (14 ounces) Thawed in the refrigerator and kept chilled until ready to roll.
For the Filling
  • 2 cups baby spinach leaves Rinsed and dried (fresh preferred).
  • 1 cup cremini mushrooms Finely chopped (button mushrooms work too).
For the Mustard and Seasoning
  • 3 tablespoons Dijon mustard Divided (for coating and sauce).
  • Salt and freshly ground black pepper To taste.
For the Sauce
  • 1 cup heavy cream Full-fat for the silkiest texture.
  • 1 cup low-sodium chicken broth For balanced salt.
  • 2 tablespoons fresh thyme or parsley Use thyme for an earthy note, parsley for a bright finish.
For the Egg Wash
  • 1 large egg Beaten with 1 tablespoon water.

Method
 

Preheat and Prepare
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté the Mushroom-Spinach Filling
  1. Add the finely chopped cremini mushrooms and sauté until browned, about 6 to 8 minutes.
  2. Add baby spinach and cook until wilted, season with salt and pepper, then cool completely.
Season the Chicken Breasts
  1. Pat the chicken breasts dry again, season both sides with salt and pepper, and spread Dijon mustard over each breast.
Roll Out the Puff Pastry
  1. Lightly flour a surface and roll out each puff pastry sheet to smooth out creases.
Assemble the Wellingtons
  1. Place a spoonful of the cooled mushroom-spinach mixture on each pastry sheet, then top with the mustard-coated chicken breast.
  2. Fold the pastry edges up and over the chicken, sealing tightly.
Egg Wash and Score
  1. Place the assembled Wellingtons seam-side down on the baking sheet, brush with egg wash and lightly score the top.
Bake to Golden Perfection
  1. 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.
Rest Before Slicing
  1. Let the baked Wellingtons rest for 5 to 8 minutes.
Make the Dijon Cream Sauce
  1. In a saucepan, combine heavy cream and chicken broth, bring to a gentle simmer.
  2. Stir in remaining Dijon mustard and herbs, allow sauce to reduce until thickened, about 4 to 6 minutes.
Slice and Serve
  1. Slice each Wellington into thick medallions, serve with the Dijon cream sauce.

Notes

Serve over creamy mashed potatoes or with roasted vegetables for a complete meal. Store leftovers in an airtight container for up to 3 days.