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Irresistibly Juicy Chicken Wellington with Dijon Cream Sauce

A show-stopping meal featuring flaky pastry, succulent chicken, and a rich Dijon cream sauce that impresses even the pickiest eaters.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Chicken Wellington
  • 2 large large chicken breasts
  • 1 cup mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing
  • to taste Salt and pepper
  • 1 tablespoon Dijon mustard For seasoning chicken
  • 1 package puff pastry (2 sheets), thawed
  • 1 egg beaten (for egg wash)
For the Dijon Cream Sauce
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Place a skillet over medium heat and add the olive oil.
  2. Add finely chopped onions and garlic, and sauté until fragrant and soft (about 3-4 minutes).
  3. Add the mushrooms and cook until they release moisture and become golden brown (about 5-7 minutes). Season with salt and pepper.
Cooking the Chicken
  1. Season chicken breasts with salt, pepper, and Dijon mustard. Cook in the same skillet for about 5 minutes per side until golden (doesn't need to be fully cooked).
Assembly
  1. Roll out thawed puff pastry sheets on a lightly floured surface.
  2. On one sheet, spread a portion of the sautéed mushroom mix, then lay the chicken on top. Top with remaining mushroom filling and cover with the second pastry sheet.
  3. Fold the edges of the pastry over the chicken and turn upside down onto a parchment-lined baking sheet. Brush with beaten egg.
Baking
  1. Bake in the oven for about 25-30 minutes or until puffed and golden.
Making the Sauce
  1. In a small saucepan, mix heavy cream, Dijon mustard, parsley, salt, and pepper over low heat. Stir until smooth and warmed through, don't let it boil.

Notes

For added flavor, consider adding spinach or herbs to the filling. Leftover filling can be used as a topping for toasted bread. Adjust sauce thickness with chicken broth or water as needed.