Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless thighs work great and can be even juicier. Just keep an eye on cook time since thickness varies.

Can I make Chicken Wellington with Dijon Cream Sauce ahead of time?

You can assemble the Wellingtons a few hours ahead and keep them covered in the fridge. Bake when ready. The sauce is best fresh, but you can reheat it gently on the stove.

How do I store leftovers?

Store leftover Wellington in an airtight container in the fridge for up to 3 days . Keep the sauce separate if you can.

How do I reheat it without ruining the puff pastry?

Oven or air fryer is your best friend here. Reheat at 350°F until warmed through. The microwave works in a pinch, but the pastry will soften (still tasty, just less crispy).

What if I don’t like mushrooms?

No problem. You can swap in finely chopped onions, extra spinach, or even a little shredded cheese. The goal is a flavorful layer that isn’t watery.

Chicken Wellington with Dijon Cream Sauce: Irresistible 6-Step

Description

Chicken Wellington with Dijon Cream Sauce is a flaky, golden puff pastry wrapped around juicy chicken, sautéed mushrooms, and spinach, finished with a rich and creamy Dijon sauce. This elegant yet approachable dinner is perfect for special occasions or when you want to turn an ordinary weeknight into something unforgettable.

Ingredients

Scale

For the Chicken Wellington:

3–4 boneless, skinless chicken breasts
1–2 sheets store-bought puff pastry, thawed
2 cups baby spinach
1 cup finely chopped mushrooms (cremini or button)
2–3 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and black pepper to taste
1 egg (for egg wash)
1 tablespoon water (for egg wash)

For the Dijon Cream Sauce:

1 cup heavy cream
½ cup low-sodium chicken broth
1–2 tablespoons Dijon mustard
1 teaspoon fresh thyme or 1 tablespoon chopped fresh parsley
Salt and pepper to taste

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Instructions

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Filling:
Heat olive oil in a skillet over medium heat. Sauté mushrooms until browned and moisture evaporates. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool.
Season the Chicken:
Season chicken breasts with salt and pepper. Spread Dijon mustard evenly over both sides of each breast.
Assemble the Wellington:
Roll out puff pastry on a lightly floured surface. Place mushroom-spinach mixture in the center of each pastry sheet. Top with chicken. Fold pastry over the chicken and seal edges tightly. Place seam-side down on prepared baking sheet.
Apply Egg Wash:
Beat egg with 1 tablespoon water. Brush over pastry for a golden finish.
Bake:
Bake for 30–35 minutes or until pastry is golden brown and chicken reaches an internal temperature of 165°F.
Make the Sauce:
In a saucepan over medium heat, combine heavy cream and chicken broth. Stir in Dijon mustard and herbs. Simmer until slightly thickened, about 5–7 minutes. Season to taste.
Serve:
Slice Wellington and drizzle generously with Dijon cream sauce before serving.

Notes

Let the mushroom mixture cool before assembling to prevent soggy pastry.

Chill assembled Wellingtons for 10 minutes before baking for extra flaky results.

Use a meat thermometer to avoid overcooking the chicken.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Wellington
Calories: 620 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 42 g
Saturated Fat: 21 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 165 mg