Irresistible Chicken Wellington with Dijon Cream Sauce Recipe

The aroma of Chicken Wellington with Dijon Cream Sauce wafts through the air like a warm hug on a cold day. Imagine biting into tender chicken wrapped in flaky pastry, all while a creamy, tangy sauce dances on your palate. It’s the kind of dish that makes you want to twirl around the kitchen, singing your favorite tune—as if you’ve just won the culinary lottery.

This dish isn’t just about indulgence; it’s about memories too. Picture yourself at a family gathering where everyone is gathered around the table, laughter mingling with the scent of this sumptuous creation. Chicken and Wild Rice Soup Maybe you’ve made it for date night or a cozy Sunday dinner. No matter the occasion, Chicken Wellington with Dijon Cream Sauce is sure to impress and create lasting moments.

Ingredients for Chicken Wellington with Dijon Cream Sauce

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size.
• Puff Pastry: Use store-bought puff pastry for convenience; it puffs beautifully in the oven.
• Fresh Spinach: Opt for fresh spinach for that vibrant color and nutritional punch.
• Mushrooms: Finely chopped mushrooms add earthiness and moisture—perfect for enhancing flavors.
• Dijon Mustard: This zesty ingredient gives the cream sauce its signature kick—don’t skip it!
• Cream Cheese: A rich addition that makes the sauce luscious and velvety.

For the Sauce:

• Heavy Cream: The star of the show when it comes to making that dreamy Dijon cream sauce.
• Garlic: Fresh garlic elevates everything; trust me, your taste buds will thank you!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Wellington with Dijon Cream Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While that’s heating up, grab a baking dish and give it a spritz of nonstick cooking spray to avoid any unfortunate sticky situations.

Step 2: Prepare Your Chicken

Season those beautiful chicken breasts generously with salt and pepper. You want them flavorful! In a skillet over medium heat, cook them until golden brown on both sides—about five minutes each side should do the trick.

Step 3: Sauté Spinach and Mushrooms

In another pan, sauté finely chopped mushrooms until they’re soft and have released their moisture—about five minutes should suffice. Add fresh spinach until wilted. Let this mixture cool slightly before combining it with cream cheese and Dijon mustard in a bowl.

Step 4: Assemble Your Wellington

Roll out your puff pastry on a floured surface. Place some spinach-mushroom mixture in the center, then lay down your seasoned chicken breast on top. Wrap up that pastry like a cozy blanket around your chicken and seal the edges well.

Step 5: Bake It Up

Place your wrapped masterpiece onto your prepared baking dish and brush lightly with egg wash (that’s just beaten egg). Bake in your preheated oven for about 25-30 minutes or until golden brown.

Step 6: Make The Sauce

While it’s baking, let’s whip up that creamy sauce! In a small saucepan over low heat, add heavy cream and minced garlic. Stir in more Dijon mustard along with salt and pepper to taste until it’s smooth and heated through. For more inspiration, check out this Irresistible Garlic Shrimp recipe.

Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy every bite of this decadent Chicken Wellington with Dijon Cream Sauce—you’ve earned it!

Perfecting the Cooking Process

Start by searing the chicken to lock in juices and flavor. While it rests, prepare the creamy Dijon sauce, then roll out the pastry dough. Assemble everything while ensuring the oven preheats perfectly for a golden finish.

Add Your Touch

Feel free to swap chicken for turkey or even mushrooms for a vegetarian twist. Experiment with different herbs like thyme or rosemary, and add sautéed spinach or mushrooms inside for extra richness and flavor.

Storing & Reheating

Store leftover Chicken Wellington in an airtight container in the fridge for up to three days. To reheat, place it in the oven at 350°F until warmed through, keeping that pastry crisp.

When I first made Chicken Wellington, my guests were so impressed they thought I’d auditioned for a cooking show! Their compliments made me feel like a culinary superstar, proving that delicious food can create unforgettable moments around the table.

FAQs :

What is Chicken Wellington with Dijon Cream Sauce?

Chicken Wellington with Dijon Cream Sauce is a delightful twist on the classic beef Wellington. It features tender chicken breast enveloped in flaky pastry, complemented by a rich and tangy Dijon cream sauce. This dish combines savory flavors and elegant presentation, making it perfect for special occasions or family dinners. For more inspiration, check out this Flavorful Chicken Burrito Bowls recipe.

How can I make Chicken Wellington with Dijon Cream Sauce healthier?

To make Chicken Wellington with Dijon Cream Sauce healthier, consider using whole wheat pastry instead of traditional puff pastry. You can also reduce the amount of cream in the sauce and substitute it with low-fat yogurt or a plant-based alternative. Mushroom Pot Pie with Pastry Adding more vegetables to the filling, such as spinach or mushrooms, will boost nutrition without sacrificing flavor.

Can I prepare Chicken Wellington with Dijon Cream Sauce in advance?

Yes, you can prepare Chicken Wellington with Dijon Cream Sauce in advance. Assemble the Wellingtons and refrigerate them until you are ready to bake. This allows the flavors to meld beautifully. Just be sure to bake them fresh before serving for that perfect flaky texture.

What side dishes pair well with Chicken Wellington with Dijon Cream Sauce?

Chicken Wellington pairs wonderfully with various side dishes. Consider serving it alongside roasted vegetables, garlic mashed potatoes, or a crisp green salad. Tuscan White Bean Soup A light white wine, like Sauvignon Blanc, enhances the meal’s flavors and complements the richness of the Dijon cream sauce.

Conclusion for Chicken Wellington with Dijon Cream Sauce :

In summary, Chicken Wellington with Dijon Cream Sauce is an exquisite dish that elevates any dining experience. With its flaky pastry and creamy sauce, it impresses both visually and taste-wise. By preparing this dish ahead of time or opting for healthier ingredients, you can enjoy its delightful flavors while catering to your preferences. Butter Braised Cabbage with Sage Indulge in this recipe for a memorable meal that will surely satisfy your guests!

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Chicken Wellington with Dijon Cream Sauce

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• Author: Clare Schmidt
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Chicken Wellington with Dijon Cream Sauce is a gourmet delight that features tender chicken breasts wrapped in flaky puff pastry, complemented by a rich, tangy Dijon cream sauce. This impressive dish is perfect for special occasions or family gatherings, offering both elegance and comfort on your dinner table. With each bite, the combination of savory chicken and creamy sauce creates a memorable dining experience that will dazzle your guests.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 sheet puff pastry (thawed)
• 2 cups fresh spinach
• 1 cup mushrooms (finely chopped)
• 2 tbsp Dijon mustard
• 4 oz cream cheese
• 1 cup heavy cream
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 1 egg (beaten for egg wash)

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
2. Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until golden brown, about 5 minutes per side.
3. In another pan, sauté chopped mushrooms until soft; add spinach until wilted. Cool slightly, then mix with cream cheese and Dijon mustard.
4. Roll out puff pastry on a floured surface. Place the spinach-mushroom mixture in the center, top with chicken breast, and wrap pastry around it. Seal edges well.
5. Brush the wrapped Wellington with egg wash and bake for 25-30 minutes until golden brown.
6. For the sauce, heat heavy cream and garlic in a saucepan; stir in more Dijon mustard, salt, and pepper until smooth.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 450
• Sugar: 2g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 100mg