Chicken Wellington with Dijon Cream Sauce
A crispy and elegant chicken Wellington wrapped in golden puff pastry and served with a rich, tangy Dijon cream sauce. Perfect for special dinners or impressing guests at home.
Ingredients
For the Chicken Wellington:
- 2 large chicken breasts halved lengthwise to make 4 pieces
- 1 sheet puff pastry thawed
- 1 cup mushrooms finely chopped
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 1 egg for egg wash
- Salt and black pepper to taste
For the Dijon Cream Sauce:
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp butter
- 1 clove garlic minced
- ½ cup chicken broth
- 1 tsp fresh thyme or parsley
Instructions
Prepare Mushroom Filling (Duxelles):
- Heat butter in a pan over medium heat. Add mushrooms, garlic, and shallot.
- Cook until moisture evaporates and mixture becomes thick. Set aside to cool.
Sear Chicken:
- Season chicken with salt and pepper. Heat olive oil in a skillet and sear chicken for 2–3 minutes per side until lightly golden. Remove and cool.
Assemble Wellington:
- Roll out puff pastry and cut into portions.
- Spread mushroom mixture onto pastry, place chicken on top, then wrap tightly and seal edges.
Bake:
- Place wrapped chicken seam-side down on a baking sheet.
- Brush with egg wash and bake at 400°F (200°C) for 25–30 minutes until golden brown and cooked through.
Prepare Dijon Cream Sauce:
- In a saucepan, melt butter and sauté garlic.
- Add chicken broth, cream, and Dijon mustard.
- Simmer until slightly thickened, then stir in herbs.
Serve:
- Let the Wellington rest for 5 minutes before slicing.
- Serve with Dijon cream sauce drizzled on top or on the side.
Notes
- Keep puff pastry cold for best results.
- Cook mushrooms thoroughly to prevent soggy pastry.
- Do not overcook chicken—remove once it reaches 165°F (74°C).
- Let the Wellington rest before slicing for cleaner cuts.
Nutrition
Calories: 620kcalCarbohydrates: 28gProtein: 38gFat: 38g
Tried this recipe?Let us know how it was!
