When you take your first bite of Chicken Wellington with Dijon Cream Sauce, the flaky pastry enveloping tender chicken will send your taste buds soaring. The creamy sauce adds a tangy touch that dances on your palate like a ballerina at a fancy gala, making this dish perfect for impressing dinner guests or indulging in a cozy night in. perfect pairing with Chicken Wellington.

I remember the first time I made Chicken Wellington; my family gathered around the table, eyes wide and mouths watering. They practically cheered when I unveiled this culinary masterpiece, and that’s when I knew: this recipe isn’t just food; it’s pure magic on a plate. For more inspiration, check out this easy chicken fajitas recipe recipe.

One memorable occasion was when I served this dish at my best friend’s birthday party; she declared it the “best thing ever,” and I basked in that glory for weeks. creative stuffed pepper dish.

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 many guests you’re expecting.
• Puff Pastry: Use thawed sheets from the freezer section; they create that flaky texture we love.
• Fresh Spinach: Choose vibrant green leaves for an earthy flavor that complements the chicken.
• Dijon Mustard: This adds a zesty kick; opt for whole grain if you want some texture.
• Heavy Cream: For the sauce’s luxurious richness, don’t skimp; it’s worth every calorie!
• Garlic: Fresh cloves provide an aromatic depth that pairs wonderfully with the chicken. For more inspiration, check out this garlic parmesan smashed potatoes recipe.
• Shallots: Their mild sweetness enhances overall flavor and adds sophistication to the sauce.
• Egg Wash: One beaten egg helps achieve that golden brown finish on the pastry.

For the Sauce:

• Chicken Broth: Low-sodium broth is best to allow full control over seasoning levels.
• Thyme: Fresh thyme elevates the dish with its aromatic essence; dried can work in a pinch.
• Pepper and Salt: Essential for seasoning; use freshly cracked pepper for better flavor.

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

Let’s Make it together

Step 1: Preheat Your Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). Meanwhile, prepare your chicken by seasoning it with salt and pepper to enhance its natural flavors.

Step 2: Sauté Vegetables and Chicken : In a skillet over medium heat, add olive oil. Once hot, sauté minced garlic and shallots until fragrant. quick dessert option Then add in diced chicken breasts until cooked through—about 6-7 minutes should do.

Step 3: Add Spinach and Flavorings : Toss in fresh spinach until wilted. Stir in Dijon mustard and thyme for an extra layer of flavor. Remove from heat and allow cooling slightly.

Step 4: Roll Out Puff Pastry : On a lightly floured surface, roll out puff pastry sheets into squares large enough to wrap around your filling. Aim for about ¼ inch thickness to ensure flakiness.

Step 5: Assemble Chicken Wellington : Spoon some of the cooled chicken mixture onto each pastry square’s center. Fold corners over filling, sealing tightly with your fingers or using a fork.

Step 6: Brush with Egg Wash and Bake : Place assembled Wellingtons onto a baking sheet lined with parchment paper. Brush tops with beaten egg wash for that golden finish. Bake for 25-30 minutes or until they puff up beautifully.

Step 7: Prepare Dijon Cream Sauce : In a saucepan, combine heavy cream and chicken broth over low heat; stir constantly until slightly thickened. Season with salt and pepper to taste before serving over sliced Wellingtons.

Now you have created an elegant dish that’s not only impressive but also bursting with flavor. themed drink for your dinner Enjoy every bite of your Chicken Wellington with Dijon Cream Sauce!

Perfecting the Cooking Process

Sear the chicken first to lock in those juicy flavors, then prepare your Dijon cream sauce while the pastry bakes. Efficiency is key!

Add Your Touch

Feel free to swap out chicken for mushrooms or spinach for a vegetarian twist. Experiment with herbs like thyme or rosemary to elevate the flavors!

Storing & Reheating

Store leftover Chicken Wellington in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for crispy pastry.

Sharing this recipe reminds me of the first dinner party I hosted where everyone raved about this dish—it’s truly a crowd-pleaser that brings joy and laughter to any table.

FAQ

Can I use store-bought pastry for Chicken Wellington?

Absolutely! Store-bought puff pastry saves time without sacrificing flavor or texture.

What can I substitute for Dijon mustard in the sauce?

You can use whole grain mustard or even honey mustard for a different flavor profile.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F for safe consumption.

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Chicken Wellington with Dijon Cream Sauce

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Chicken Wellington with Dijon Cream Sauce is a sophisticated dish that combines flaky puff pastry, tender chicken, and a rich, creamy sauce. Perfect for impressing dinner guests or treating yourself on a cozy night in, this recipe balances savory flavors with elegant presentation. With just a few essential ingredients and straightforward steps, you can create a culinary masterpiece that will leave everyone asking for seconds.

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Ingredients

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• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 sheet puff pastry (thawed)
• 2 cups fresh spinach
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• 2 cloves garlic (minced)
• 2 shallots (finely chopped)
• 1 beaten egg (for egg wash)
• 1 cup low-sodium chicken broth
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and freshly cracked pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
2. In a skillet over medium heat, add olive oil. Sauté minced garlic and shallots until fragrant, then add diced chicken and cook for about 6-7 minutes until done.
3. Stir in fresh spinach until wilted. Mix in Dijon mustard and thyme; remove from heat and let cool slightly.
4. Roll out puff pastry on a floured surface to about ¼ inch thick. Cut into squares large enough to wrap around the filling.
5. Spoon the cooled chicken mixture onto each pastry square's center. Fold corners over the filling to seal tightly.
6. Place on a parchment-lined baking sheet, brush tops with beaten egg, and bake for 25-30 minutes until golden brown.
7. For the sauce, combine heavy cream and chicken broth in a saucepan over low heat until slightly thickened; season with salt and pepper before serving over sliced Wellingtons.

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

Nutrition

• Serving Size: 1 Chicken Wellington (approx. 250g)
• Calories: 540
• Sugar: 3g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 100mg