Chicken Wellington with Dijon Cream Sauce

If Chicken Wellington with Dijon Cream Sauce sounds like something you’d order at a fancy restaurant while pretending you totally cook like this on weeknights… same. But here’s the good news: you can make it at home without crying into your puff pastry.

This is the kind of dinner that feels a little extra (in the best way). It’s perfect when you want to impress your people, celebrate a win, or simply prove to yourself that you’re more than “rotisserie chicken and vibes.” And since we’re using store-bought puff pastry, it’s also secretly doable—even on a busy day.

Why You’ll Love This Chicken Wellington with Dijon Cream Sauce

• Looks fancy, but it’s not fussy. Puff pastry does the heavy lifting (bless it).
• Creamy, tangy, and cozy. That Dijon cream sauce is basically a warm hug in gravy form.
• Picky-eater friendly. Chicken + pastry + creamy sauce = very few complaints.
• Great for guests. Slice it up and suddenly you’re hosting like a pro.

And as the person behind Chicken Magic Recipes, I’m always chasing that sweet spot: easy enough for real life, delicious enough to feel like magic.

Ingredients You’ll Need

Here’s what you’ll need to make Chicken Wellington with Dijon Cream Sauce (and yes, this is a “looks impressive, uses normal groceries” situation):

For the Chicken Wellington

• Boneless, skinless chicken breasts (about 3–4, depending on who you’re feeding)
• Puff pastry sheets, thawed (store-bought = sanity saver)
• Fresh baby spinach
• Mushrooms, finely chopped (cremini or button are perfect)
• Dijon mustard (don’t be shy—this is the flavor “spark”)

For the Dijon Cream Sauce

• Heavy cream (this makes it luxurious)
• Low-sodium chicken broth (so you control the salt)
• Fresh herbs like thyme or parsley (fresh really shines here)

Note: Your full measurements live in your recipe card, but this guide will walk you through the process like a friend leaning on your kitchen counter.

How to Make Chicken Wellington with Dijon Cream Sauce

Let’s do this in simple, confidence-building steps—because nobody needs a culinary identity crisis at 6:00 p.m.

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper. This is one of those small steps that saves you from scraping baked pastry off a pan later (and whispering “why didn’t I just order pizza?”).

Step 2: Make the mushroom-spinach filling

In a skillet over medium heat, add a little olive oil.

1. Sauté the finely chopped mushrooms until browned and most of their moisture cooks off.
2. Add the spinach and cook until wilted.
3. Season with salt and pepper.
4. Let the mixture cool.

Important-ish: If the filling is hot, it can melt the puff pastry too early. Translation: we cool it so your Wellington doesn’t turn into a buttery puddle.

Step 3: Season the chicken

While the filling cools, season your chicken breasts generously with salt and pepper.

Then spread Dijon mustard over each breast (yes, both sides). This gives the chicken a bold, tangy flavor that makes the whole dish taste like it took way more effort than it did.

Step 4: Assemble the Wellingtons

Lightly flour your counter and roll out the puff pastry.

Here’s the layering plan:

1. Put a bed of the cooled mushroom-spinach mixture in the center.
2. Set the Dijon-coated chicken breast on top.
3. Fold the pastry around everything, like you’re wrapping a precious little present (or swaddling a baby burrito—whatever image helps).
4. Pinch or press the seams to seal.

Place seam-side down on the prepared baking sheet.

Little kitchen magic tip: If the pastry feels too soft or sticky, pop the assembled Wellingtons in the fridge for 10 minutes before baking. Puff pastry behaves better when it’s cold—kind of like me.

Step 5: Bake until golden

Brush the top of each Wellington with egg wash (beaten egg + a splash of water). This is what gives you that glossy, golden-brown “wow.”

Bake for 30–35 minutes, until the pastry is deeply golden and the chicken is cooked through.

If you use a thermometer, you’re looking for 165°F in the thickest part of the chicken. If you don’t have one, slice one open carefully—juices should run clear and the center should be opaque.

Step 6: Make the Dijon cream sauce

While the Wellingtons bake, make the sauce that basically deserves its own fan club.

In a saucepan over medium heat:

1. Add heavy cream and chicken broth.
2. Stir in Dijon mustard.
3. Add fresh herbs (thyme is lovely, parsley is bright and classic).
4. Let it simmer until it thickens slightly.

Keep stirring so it doesn’t scorch. Once it coats the back of a spoon, you’re in business.

Now slice your Chicken Wellington, plate it, and drizzle that Dijon cream sauce like you’re starring in your own cooking show.

Cooking Tips (Because We’re Keeping This Real)

• Cool the filling. Warm filling + puff pastry = soggy bottom. And nobody wants a sad, damp Wellington.
• Don’t overload the pastry. Too much filling makes sealing harder and can cause leaks (like a busted ravioli, but fancier).
• Seal it well. Press seams firmly. If you see gaps, pinch them closed like you mean it.
• Sauce too thick? Add a splash more chicken broth.
• Sauce too thin? Simmer a few more minutes. (Don’t worry if it looks a little weird at first—sauces love drama. They settle down.)

A Quick Little Story From My Kitchen

The first time I made Chicken Wellington with Dijon Cream Sauce, I was trying to do something “special” without spending my whole evening cooking. You know the vibe—something that says I tried but doesn’t require a culinary degree.

When it came out of the oven all golden and flaky, I stood there staring like I had personally invented puff pastry. My family sliced into it, saw that creamy mushroom-spinach layer, and suddenly everyone was very polite and very interested in dinner. That’s when I knew: this one’s a keeper.

FAQs About Chicken Wellington with Dijon Cream Sauce

Bring On the Magic

If you’ve been craving something that feels fancy-but-friendly, Chicken Wellington with Dijon Cream Sauce is your moment. It’s flaky, creamy, comforting, and just dramatic enough to make dinner feel like an event—even if you’re still wearing leggings and answering emails in between steps.

Make it once, and I promise you’ll start looking for excuses to make it again. And when you drizzle that Dijon cream sauce over the first slice? That’s not just dinner. That’s Chicken Magic.

Keep the Chicken Magic Going (Next Recipes to Try)

• If you loved the tangy, creamy vibe of tonight’s dinner, you’ll probably fall hard for Chicken and Potatoes with Dijon Cream Sauce—same cozy flavor family, just even more weeknight-friendly.
• Want another “looks fancy but totally doable” meal for date night or company? Try Ruth’s Chris Stuffed Chicken (copycat) for that restaurant-style wow without the restaurant bill.
• If mushrooms and spinach are your happy place (hi, same), you’ll love this creamy side-ish dinner moment: Creamy Mushroom and Spinach Orzo—it’s basically comfort food in a bowl.
• And when you’re craving something warm, soothing, and low-effort after a long day, bookmark Creamy Mushroom Chicken and Wild Rice Soup—it’s like a cozy blanket you can eat.

If you made Chicken Wellington with Dijon Cream Sauce, I’d love to hear how it went—please leave a quick review and tap your star rating (⭐️⭐️⭐️⭐️⭐️) so other readers know it’s worth the puff pastry magic!

Print