Chicken Wellington with Dijon Sauce
Chicken Wellington with Dijon Sauce is a show-stopping dish that combines tender chicken breasts wrapped in flaky puff pastry, complemented by a creamy, tangy Dijon sauce. This elegant recipe is perfect for impressing guests at dinner parties or indulging yourself after a long day. With its rich flavors and beautiful presentation, it transforms any meal into a special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 sheets of puff pastry
- 2 cups fresh spinach, chopped
- 1 cup cremini mushrooms, finely chopped
- 3 garlic cloves, minced
- 3 tbsp Dijon mustard
- 8 oz cream cheese, softened
- 1 egg + 1 tbsp water (for egg wash)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Sauté spinach, mushrooms, and garlic in olive oil until fragrant (about 5 minutes).
- Season chicken with salt and pepper; sear in a skillet for 3–4 minutes on each side until golden.
- Mix sautéed veggies with cream cheese and Dijon mustard in a bowl.
- Roll out puff pastry on a floured surface; place chicken topped with filling on it. Fold pastry over and seal edges tightly.
- Brush with egg wash and bake for 25–30 minutes until golden brown.
- In a saucepan, whisk together broth, cream, and extra mustard over medium heat until thickened (about 5 minutes).
Nutrition
- Serving Size: 1 Wellington (200g)
- Calories: 564
- Sugar: 3g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 145mg
Keywords: Substitute turkey for chicken for a twist on this classic dish. Ensure the chicken is cooled before wrapping to avoid sogginess.