Chicken Wellington with Dijon Cream Sauce

There’s something irresistible about flaky, golden pastry giving way to warm, herb-kissed chicken and a silk-smooth mustard cream — the first cut releases that toasty butter aroma, then the tang of Dijon and the earthy whisper of sautéed mushrooms and spinach. Each bite balances crisp, tender, and creamy textures: the crisp puff pastry, the juicy chicken, and the velvety Dijon cream sauce that pools just so on the plate. It’s a dish that invites slow conversation over a candlelit table or earns appreciative silence at a family Sunday dinner.

This Chicken Wellington is perfect for special occasions and cozy gatherings alike — elegant enough for holiday menus, approachable enough for a celebratory weeknight. If you enjoy crusted chicken preparations, you might also like Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce for a brighter, citrus-forward take.

Dish Snapshot

• Prep Time: 25 minutes active (plus 10–15 minutes cooling time for the filling)
• Cook Time: 30–35 minutes
• Total Time: ~1 hour (including assembly and resting)
• Servings: 4 (one Wellington per person)
• Difficulty Level: Intermediate — moderate technique (puff pastry handling and searing)

Nutrition Highlights

Estimated nutrition per serving (one Chicken Wellington with Dijon cream sauce). These are approximate values calculated from common ingredient databases (USDA FoodData Central) and portion references; for precise tracking, use a nutrition calculator with your exact ingredient brands. For general health guidance, see resources such as the Mayo Clinic and the USDA for portion and calorie standards.

• Calories: ~1,010 kcal
• Protein: ~44 g
• Carbohydrates: ~33 g
• Fat: ~75 g
• Fiber: ~2–3 g
• Sodium: variable (check puff pastry and broth labels — can be 600–900 mg per serving)

Notes on accuracy: puff pastry and heavy cream contribute most calories and fat; swapping to lighter pastry or reduced-fat dairy will lower totals. Nutrition estimates are based on USDA FoodData Central values and typical product nutrition panels; consult your healthcare provider or registered dietitian for personalized advice (Mayo Clinic guidelines on healthy eating are a good reference).

Why You’ll Love It

• Aroma & Flavor: The buttery puff pastry and Dijon-forward cream create a fragrant first impression — warm, a little tangy, and deeply comforting.
• Crowd-Pleasing Presentation: Individual Wellingtons feel celebratory; they make a beautiful centerpiece that’s portioned and plated elegantly.
• Balance of Textures: Crisp exterior, tender chicken, and a smooth sauce — each bite tells a satisfying story.
• Versatility: While delightful for holidays, it also adapts well to weeknight dinners when prepared ahead (assemble, chill, then bake).
• Emotional Appeal: This dish is a modern comfort-food celebration — nostalgic enough to share at family tables yet polished for guests.

Step-by-Step Instructions

Ingredients

• 4 boneless, skinless chicken breasts (about 1 lb total)
• 1 package (14 oz) puff pastry sheets, thawed
• 2 cups baby spinach (about 60 g)
• 1 cup cremini mushrooms, finely chopped (about 70–90 g)
• 3 tbsp Dijon mustard
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 2 tbsp fresh thyme or parsley, finely chopped
• 1 large egg (for egg wash)
• 1–2 tbsp olive oil (for sautéing)
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

• Substitute Greek yogurt (strained) or half-and-half + a little flour for a lighter sauce (reduces fat and calories).
• Use prosciutto slices inside for an added salty, savory layer.
• For gluten-free: use gluten-free puff pastry (if available) and confirm other ingredients are GF.
• For a lower-fat option: use reduced-fat puff pastry alternatives or make a lighter sauce with low-fat milk and a cornstarch slurry.

Preparation & cooking directions (numbered)

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.
2. Prepare the filling: In a skillet over medium heat, add 1–2 tbsp olive oil and sauté the finely chopped cremini mushrooms until they release liquid and brown (about 6–8 minutes). Add the baby spinach and cook until just wilted. Season with salt and pepper. Remove from heat and let cool completely (important to avoid soggy pastry).
3. Season the chicken breasts with salt and pepper. Lightly sear each breast in a hot skillet (1–2 minutes per side) just to develop color — this helps lock juices. Remove and let cool slightly; brush both sides with Dijon mustard.
4. Roll out each puff pastry sheet to smooth seams and slightly thin; cut into 4 equal rectangles if using a two-sheet package (so each chicken breast gets its own sheet). Place a spoonful of the cooled mushroom-spinach mixture in the center of each rectangle. Top with the mustard-coated chicken breast.
5. Fold the pastry over the chicken, sealing edges tightly (use a little water or beaten egg on edges to glue). Trim excess pastry if needed and place seam-side down on the prepared baking sheet. Repeat for all four.
6. Whisk the egg and brush each assembled Wellington generously for a golden finish. Use a sharp knife to make a few small vents on top so steam can escape.
7. Bake at 400°F (200°C) for 30–35 minutes, until pastry is puffed and golden and the internal temperature of the chicken reaches 165°F (74°C). Use an instant-read thermometer for accuracy. If the pastry browns too fast, tent loosely with foil.
8. Make the Dijon cream sauce while the Wellingtons bake: In a small saucepan over medium heat, combine 1 cup heavy cream and 1 cup low-sodium chicken broth. Stir and bring to a gentle simmer. Whisk in 3 tbsp Dijon mustard and 2 tbsp chopped thyme or parsley. Simmer until slightly thickened (3–5 minutes). Taste and season with salt and pepper. Keep warm.
9. Rest the Wellingtons for 5 minutes after baking to let juices redistribute. Slice and drizzle with the Dijon cream sauce before serving.

Practical tips

• Cool the filling fully before assembling to prevent soggy pastry.
• Use an instant-read thermometer to ensure chicken reaches a safe 165°F (74°C).
• Avoid over-stuffing the pastry — too much filling can cause tearing.
• If using prosciutto, wrap it around the chicken before placing on the filling for an extra layer of flavor.
• For easier slicing, rest the cooked Wellingtons for a few minutes and use a sharp serrated knife.

You can also explore a similar crusted-chicken technique in this flavorful take on Parmesan-Crusted Chicken with Creamy Garlic Sauce for inspiration on searing and sauce-building.

Best Pairings

• Vegetables: Roasted asparagus, buttered green beans with almonds, or glazed carrots.
• Starches: Creamy mashed potatoes, garlic-and-herb mashed cauliflower, or a simple wild rice pilaf.
• Salad: A crisp arugula salad with lemon vinaigrette cuts the richness nicely.
• Wine: A medium-bodied white like Chardonnay (oaked) or a light red like Pinot Noir pairs well.
• Presentation tip: Slice each Wellington on a slight bias, nestle on a pool of Dijon cream sauce, and garnish with a sprig of thyme or chopped parsley.

Keeping it Fresh

• Room temperature: Do not leave cooked Chicken Wellington at room temperature for more than 2 hours (food safety guidelines recommend <2 hours to avoid bacterial growth).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes to revive the pastry; cover loosely with foil if the pastry is browning too much.
• Freezer: Wrap individually in plastic wrap and foil, or place in a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator overnight before reheating. Reheating from frozen works best if you first thaw slightly, then finish in a 375°F oven until heated through.

Chef’s Advice

• Use cold puff pastry and minimal handling: overly warm pastry becomes sticky and tough to work with. Chill after assembly if pastry softens before baking.
• Don’t over-salt: puff pastry and some broths are already salty; season each component lightly and taste the sauce before finishing.
• Sear for flavor, not doneness: the brief sear adds color and flavor; the oven finishes cooking so the interior stays tender.
• Keep an instant-read thermometer handy: visual cues for doneness are helpful, but temperature doesn’t lie — 165°F (74°C) for chicken.
• For extra-crisp pastry: bake on a preheated baking sheet so the underside gets immediate heat and puffs better.

Creative Twists

• Prosciutto & Gruyère Wellington: Add a thin slice of prosciutto and a sprinkle of grated Gruyère over the chicken before wrapping to create a salty, melty layer (closer to cordon bleu).
• Mushroom & Goat Cheese Vegetarian Wellington: Replace chicken with a thick portobello cap or a roasted cauliflower steak, combined with goat cheese and a spinach-mushroom filling for a vegetarian centerpiece. Use a dairy-based or vegan cream sauce.
• Lighter Lemon-Dijon Sauce: Swap heavy cream for low-fat Greek yogurt whisked with a bit of warm chicken broth and lemon zest (temper the yogurt with warm liquid to avoid curdling) for a tangy, lower-fat sauce.
• Gluten-Free Option: Use a certified gluten-free puff pastry (if you can find it) and ensure all other components are gluten-free. Baking times may vary slightly.

All Your Questions Answered

Q: Can I assemble these ahead of time?
A: Yes — assemble, cover, and refrigerate for up to 24 hours; brush with egg wash and bake just before serving. This is great for entertaining.

Q: My pastry was soggy on the bottom. How can I avoid that?
A: Ensure the filling is completely cooled and the pastry is cold. Preheat the baking sheet in the oven and bake on the hot sheet to help the bottom crisp.

Q: What’s the best way to reheat leftovers without losing flakiness?
A: Reheat in a 350°F (175°C) oven for 10–15 minutes. If refrigerated, remove the cover for the last few minutes to crisp the pastry.

Q: Can I make the Dijon cream sauce ahead?
A: Yes — make it ahead and gently rewarm on low, adding a splash of chicken broth if it thickens too much. If using yogurt as a lighter option, reheat gently to avoid curdling.

Q: Is there a healthier swap for heavy cream?
A: Use low-fat Greek yogurt thinned with warm chicken broth or a reduced-fat half-and-half mixture; temper the yogurt to prevent separation.

Conclusion

This Chicken Wellington with Dijon Cream Sauce is an elegant, comforting dish that rewards a bit of technique with bold flavor and impressive presentation — perfect for holiday tables, intimate dinners, or any time you want to turn a meal into an occasion. If you want another take on a classic Chicken Wellington to compare techniques and presentation, see The Dizzy Cook’s Easy Chicken Wellington with Dijon Cream Sauce. For additional inspiration and alternate fillings, check out The Wicked Noodle’s Easy Chicken Wellington Recipe. And if you’re curious about a cordon bleu–style Wellington, this creative variation by Jonathan Melendez is worth a look: Chicken Cordon Bleu Wellington.

If you make this, please share your photos and any tweaks — I love seeing how readers adapt the recipe. Happy cooking!