Exquisite Chicken Wellington with Dijon Cream Sauce Recipe

Imagine a golden-brown pastry enveloping juicy chicken, accented by the sharp yet creamy notes of Dijon. This Chicken Wellington with Dijon Cream Sauce is not just a dish; it’s an experience that dances on your palate and whirls in your kitchen like a culinary ballet. creamy ranch chicken crockpot delicious vegan mushroom wellington.

Growing up, my family had its own version of fancy dinners. We believed every meal should feel like a treat. This Chicken Wellington was our star performer, always making the dinner table buzz with excitement and laughter. Perfect for special occasions or when you just want to impress someone for no reason at all, this dish will elevate any gathering.

I remember the first time I made this dish; my friends couldn’t believe I’d actually cooked it from scratch. They were ready to knight me as their official chef!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on how hungry everyone is.
• Puff Pastry: Look for pre-rolled sheets in the freezer section; they make life much easier.
• Fresh Spinach: Use baby spinach for a mild flavor and vibrant color.
• Dijon Mustard: This adds a tangy kick that elevates the entire dish; go for quality!
• Heavy Cream: Rich and luxurious, it creates that dreamy sauce everyone loves.
• Garlic: Fresh garlic cloves bring out incredible flavor; don’t skimp here!
• Onion: A medium onion adds sweetness and depth to the filling.
• Salt and Pepper: Essential seasonings to enhance all the flavors beautifully.
• Egg Wash: A simple mixture of egg and water ensures that golden finish we all crave.

The full ingredients list, including measurements, is provided in the recipe card directly below. festive prime rib recipe.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures that your Chicken Wellington bakes evenly and develops that perfect golden crust.

Sauté the Filling Ingredients: In a skillet over medium heat, add olive oil. Sauté diced onions until translucent, then toss in minced garlic until fragrant. Add spinach until wilted—this takes only about two minutes.

Prepare the Chicken: Season your chicken breasts with salt and pepper. In the same skillet, add them to sear each side for about 5 minutes or until they’re lightly browned but not fully cooked through.

Add Dijon Mustard and Cream: Spread Dijon mustard over each chicken breast while still in the pan. Pour heavy cream around them, letting it bubble gently—this is where magic happens!

Wrap It Up in Puff Pastry: Roll out puff pastry on a floured surface. Place chicken in the center along with some spinach mixture. Fold pastry around chicken neatly and brush edges with egg wash.

Bake Until Golden Brown: Transfer your wrapped Chicken Wellington onto a baking tray lined with parchment paper. Bake for about 25-30 minutes or until puff pastry is golden brown and flaky.

When you pull this beauty from the oven, let it rest briefly before slicing into it—trust me, this part builds anticipation! The aroma wafting through your kitchen will have everyone fighting for first dibs at the table. savory cranberry and brie tartlets.

Now you’ve got an elegant meal worthy of any occasion! Serve it alongside roasted vegetables or buttery mashed potatoes for a complete feast that will leave everyone raving about your culinary prowess. Enjoy every bite of this delightful Chicken Wellington with Dijon Cream Sauce! For more inspiration, check out this garlic butter green beans recipe.

Perfecting the Cooking Process

Start by searing the chicken to lock in flavor, then cook your pastry while preparing the sauce. This ensures everything finishes at the same time, creating a harmonious dish.

Add Your Touch

Feel free to swap chicken for turkey or add spinach for extra nutrition. Experiment with herbs like thyme or rosemary to customize flavors according to your taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 350°F oven until warmed through, preserving that crispy pastry texture.

Cooking this Chicken Wellington reminds me of my cousin’s wedding where I cooked this dish as my contribution. Everyone raved about it, leading to requests for my secret recipe!

FAQ

Can I make Chicken Wellington ahead of time?

Yes, you can prepare everything and assemble it before baking; just refrigerate until ready.

What side dishes pair well with Chicken Wellington?

Seasonal vegetables, mashed potatoes, or a fresh salad complement this dish beautifully. For more inspiration, check out this strawberry spinach salad recipe.

How do I ensure my pastry stays crispy?

Make sure not to overfill your pastry and avoid moisture buildup from sauces before baking.

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Chicken Wellington with Dijon Cream Sauce

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Indulge in the exquisite flavors of Chicken Wellington with Dijon Cream Sauce, where tender chicken meets a flaky pastry enveloped in creamy goodness. This dish is a showstopper, perfect for any occasion, whether it’s a family gathering or an elegant dinner party. With its impressive presentation and mouthwatering taste, this recipe will leave your guests raving about your culinary skills.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 sheet puff pastry (thawed)
• 2 cups fresh baby spinach
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• 3 cloves garlic (minced)
• 1 medium onion (diced)
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tbsp olive oil

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and sauté until fragrant.
3. Add baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. Season chicken breasts with salt and pepper, then sear them in the same skillet for about 5 minutes per side until lightly browned but not fully cooked.
5. Spread Dijon mustard on each chicken breast and pour heavy cream around them; let it bubble gently.
6. On a floured surface, roll out the puff pastry, place chicken and spinach mixture in the center, fold pastry around it securely, and brush edges with egg wash.
7. Transfer to a parchment-lined baking tray and bake for 25-30 minutes or until golden brown.
8. Let it rest briefly before slicing to enhance flavor release.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice (about 250g)
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 90mg