Chicken Wellington with Dijon Cream Sauce
Chicken Wellington with Dijon Cream Sauce is a show-stopping dish that combines tender chicken breasts, earthy mushrooms, and a tangy Dijon mustard sauce, all encased in flaky puff pastry. Perfect for both special occasions and weeknight dinners, this recipe delivers comfort and elegance in every bite. Impress your family and friends with this deliciously unique twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 sheet high-quality puff pastry
- 1 cup finely chopped mushrooms
- 2 tsp fresh thyme leaves
- 3 tbsp Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper, then sauté in a skillet until golden brown. Let cool slightly.
- In the same skillet, sauté chopped mushrooms with thyme until golden brown; set aside.
- Spread Dijon mustard over each chicken breast, layer mushrooms on top, and wrap in puff pastry, sealing edges well.
- Bake for 25-30 minutes until the pastry is golden brown and chicken reaches an internal temperature of 165°F (74°C).
- For the sauce, simmer heavy cream and chicken broth until slightly thickened; adjust seasoning as needed.
- Serve the Chicken Wellington drizzled with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg