Chicken Wellington with Dijon Cream Sauce
This luxurious Chicken Wellington is wrapped in flaky pastry and served with a creamy Dijon sauce, making it perfect for both weeknight dinners and special occasions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: None
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry
- 1 cup mushrooms, finely chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cooked spinach, squeezed dry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Olive oil
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté chopped onions and garlic in olive oil until softened. Add mushrooms and cook until their moisture evaporates. Stir in spinach, season with salt and pepper, and let cool.
- Spread Dijon mustard on chicken breasts and layer the mushroom-spinach mixture on top.
- Wrap each chicken breast in puff pastry, sealing the edges tightly, and brush the tops with beaten egg.
- Bake for 25-30 minutes until the pastry is golden brown.
- Whisk the heavy cream in a saucepan, stir in parsley, and season with salt and pepper.
- Serve the chicken warm, drizzled with the Dijon cream sauce.
Notes
Ensure the filling is cool before wrapping the chicken to keep the pastry crisp. Use a sharp knife for clean cuts through the pastry.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg