Description
Chicken Wellington with Dijon Cream Sauce is a show-stopping dish that combines tender chicken breast enveloped in flaky puff pastry, drizzled with a rich, creamy Dijon sauce. Perfect for special occasions or cozy dinners, this recipe is both easy to prepare and visually impressive, making it a guaranteed crowd-pleaser.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 sheet high-quality puff pastry (thawed)
- 1 cup finely chopped mushrooms (cremini or button)
- 2 cups fresh spinach (washed and dried)
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 2 tbsp unsalted butter (for sautéing)
- 1 egg (beaten for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick spray.
- In a skillet over medium heat, melt the butter. Sauté the mushrooms and garlic until soft, about 5 minutes. Add spinach until wilted; season with salt and pepper.
- Season chicken breasts with salt and pepper; sear in another pan over medium-high heat for about 3 minutes per side until browned.
- Roll out puff pastry on a floured surface, place the mushroom-spinach mixture in the center, add chicken on top, and spread Dijon mustard over each breast. Wrap pastry around filling.
- Place seam-side down in the prepared dish, brush with beaten egg, and bake for 25-30 minutes until golden brown.
- For the sauce, melt butter in a saucepan over low heat; stir in heavy cream and additional Dijon mustard until thickened; season to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 100mg