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–+ servings
Chicken Wellington with Dijon Cream Sauce

Savory Chicken Wellington with Dijon Cream Sauce Delight

This Chicken Wellington with Dijon Cream Sauce is a gourmet twist perfect for any dinner, combining flaky pastry with succulent chicken and a tangy cream sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pieces Boneless Skinless Chicken Breasts Swap with turkey if desired.
  • 1 cup Mushrooms Sauté until golden.
  • 2 cups Fresh Spinach Kale can be used as a substitute.
  • 2 tablespoons Dijon Mustard
For the Pastry
  • 1 sheet Puff Pastry Store-bought can simplify prep time.
  • 1 egg Egg (for wash) Ensures golden finish.
For the Sauce
  • 1 cup Heavy Cream Half-and-half can be used for a lighter sauce.
  • 1 cup Chicken Broth Vegetable broth for vegetarian option.
  • 1 teaspoon Garlic Powder Fresh garlic enhances flavor.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Saucepan
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
  2. Season the chicken breasts with salt and pepper. Sauté chopped mushrooms in oil until golden, then add spinach until wilted.
  3. Mix Dijon mustard into the cooled chicken and vegetable mixture to create the filling.
  4. Roll out the puff pastry, place the filling in the center, and fold the pastry over the filling securely.
  5. Brush the top with beaten egg and bake for 25-30 minutes until golden brown.
  6. While baking, prepare the Dijon cream sauce by heating cream, broth, garlic powder, and mustard in a saucepan.
  7. Let the finished Wellington rest, slice, and serve with the Dijon cream sauce drizzled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Sear the chicken before wrapping for juiciness. Refrigerate the assembled Wellington for 30 minutes before baking for best shape retention.

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