This Chicken Wellington with Dijon Cream Sauce comes together in about 30 minutes and bakes to perfection for a quick and easy weeknight dinner that your family will love! Seriously, if you’re looking for a comforting dish that pleases everyone, this is it!
Ingredient Breakdown
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Let’s Get Cooking!
Preheat Your Oven: First off, make sure your oven is nice and hot, set it to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté Your Aromatics: In a skillet over medium heat, drizzle in some olive oil and toss in those finely chopped mushrooms. You want to sauté them until they’re browned and smell amazing, which usually takes about 5-7 minutes.
Add the Spinach: Toss in the baby spinach and cook until it wilts down beautifully, this should take just a couple of minutes. Remember to season with a couple pinches of salt and pepper.
Cool the Mixture: Once everything is all nice and fragrant, let the mixture cool slightly. Not too long, just enough so you don’t scorch your fingers when assembling.
Prepare the Chicken: Meanwhile, season your chicken breasts on both sides with salt, pepper, and that fabulous Dijon mustard. A couple tablespoons should do the trick, you’re essentially slathering on flavor here.
Roll Out the Puff Pastry: On a floured surface, roll out the puff pastry sheets just a bit. You want to ensure it’s thin enough to wrap around the chicken, but not so thin it tears. We’re looking for a Goldilocks scenario here, just right!
Assemble the Wellingtons: Place a spoonful of the cooled mushroom-spinach mix in the center of each pastry. Top it with the seasoned chicken, then fold the pastry edges over to seal. Think of cradling that chicken in a cozy pastry blanket!
Egg Wash for Shine: For a golden brown finish, brush the assembled Wellingtons with an egg wash, just beat an egg with a splash of water and go wild.
Bake Time: Pop them in the oven and bake for about 30-35 minutes or until golden brown and the chicken is cooked through (you can use a meat thermometer if you’re unsure, 165°F is the sweet spot).
Make the Sauce: While the Wellingtons are baking, combine the heavy cream and chicken broth in a saucepan over medium heat. Bring it to a simmer, then stir in the Dijon mustard and fresh herbs until it thickens slightly, this usually takes 5-7 minutes. Don’t forget to scrape the yummy bits off the bottom of the pan!
Serve It Up: Once the Wellingtons are out of the oven, let them rest for a few minutes. Slice them up and drizzle that dreamy Dijon cream sauce over, then watch as your family digs in!
If you loved this Chicken Wellington with Dijon Cream Sauce, be sure to check out my Marry Me Chicken, my Cowboy Butter Chicken Bites, or my Chicken Francese!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes with just a few simple steps. Perfect for busy weeknights when you want something everyone will love but don’t have hours to spend in the kitchen!
Crowd-Pleaser
Trust me, the whole family will love it! The combination of flaky pastry, juicy chicken, and creamy sauce creates a dish that’s comfort food at its finest.
Customizable
The beauty of this recipe lies in its versatility. Feel free to switch up the veggies, herbs, or even the protein. You could easily make this with turkey or even swap out the chicken for one of those vegetarian chicken alternatives!
Comfort Food
It’s loaded with tons of flavor, making it perfect for those cold evenings when you just want to indulge a bit, seriously, this dish is like a warm hug!
Make-Ahead Friendly
You can prep everything ahead of time and pop it in the fridge before baking. Just assemble the Wellingtons the night before, refrigerate them, and then bake when you’re ready!
Serving and Storage Tips
What to Serve With This
I love serving this Chicken Wellington with a side of roasted vegetables or a refreshing salad. It also pairs beautifully with mashed potatoes or a creamy risotto for a more decadent meal.
Storage
Leftovers keep well in the refrigerator for up to 3 days! Just store them in an airtight container.
Reheating Instructions
To reheat, pop them back in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave them, but they won’t be quite as crispy!
Freezer Friendly
You can freeze the unbaked Wellingtons and bake them straight from the freezer! Just add a few extra minutes to the cooking time when baking.
Can you believe how easy that was? Chicken Wellington with Dijon Cream Sauce literally brings all the cozy vibes to your dinner table, and with such straightforward ingredients, you can have this comforting dish ready in a snap. I can’t wait to hear how yours turns out!
Happy cooking, friends! And for more recipes, follow us on Pinterest.
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Chicken Wellington with Dijon Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This delicious Chicken Wellington comes together in 30 minutes, with a creamy Dijon sauce that your family will love!
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté your aromatics: In a skillet over medium heat, drizzle in some olive oil and toss in the chopped mushrooms. Sauté until browned, about 5-7 minutes.
- Add the spinach: Toss in the baby spinach and cook until it wilts down, about 2 minutes. Season with salt and pepper.
- Cool the mixture: Let the mixture cool slightly so it’s not too hot for handling.
- Prepare the chicken: Season chicken breasts with salt, pepper, and Dijon mustard on both sides.
- Roll out the puff pastry: On a floured surface, roll out the pastry sheets enough to wrap around the chicken.
- Assemble the Wellingtons: Place a spoonful of the cooled mixture on each pastry, top with chicken, and fold edges to seal.
- Brush with egg wash: Beat an egg with a splash of water and brush over the Wellingtons.
- Bake time: Bake for about 30-35 minutes or until golden brown and chicken is cooked through.
- Make the sauce: Combine heavy cream and chicken broth in a saucepan over medium heat. Simmer, stir in the mustard and herbs until thickened, about 5-7 minutes.
- Serve it up: Let the Wellingtons rest a few minutes, slice, and drizzle with Dijon cream sauce.
Notes
Feel free to customize the filling with leftover veggies or cheese. This dish is great for meal prep and can be assembled ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg