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Chicken Wellington with Dijon Cream Sauce

This Chicken Wellington features tender chicken wrapped in flaky puff pastry with earthy mushrooms and a rich Dijon cream sauce, perfect for impressing dinner guests or enjoying a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 1 package puff pastry Keep chilled before use.
  • 1 cup mushrooms, finely chopped Sauté until soft.
  • 2 tablespoons Dijon mustard For brushing on chicken.
  • 1 cup heavy cream For the cream sauce.
  • 2 tablespoons olive oil For sautéing mushrooms.
  • 1 piece egg For egg wash.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat and sauté the mushrooms until soft. Season with salt and pepper.
  3. Brush the chicken breasts with Dijon mustard and season with salt and pepper.
  4. On a floured surface, roll out the puff pastry and place the sautéed mushroom mix followed by a chicken breast in the center of each pastry sheet.
  5. Fold the pastry over the chicken and seal the edges, then brush with egg wash.
  6. Place the wrapped chicken on a baking sheet and bake for 25–30 minutes or until golden brown.
  7. Meanwhile, in a saucepan, heat the heavy cream and season with salt and pepper.
  8. Serve the Chicken Wellington hot, drizzled with Dijon cream sauce.

Notes

For best results, chill the pastry before baking for extra flakiness. Experiment with spices like garlic powder or thyme for enhanced flavor. Leftovers can be stored in the fridge for up to 3 days or frozen before baking for up to a month.