Chicken Wellington with Dijon Cream Sauce
Chicken Wellington wraps seared chicken and savory mushrooms in flaky puff pastry.Bake at 400°F for 17–20 minutes until golden and the chicken reaches 165°F.Serve immediately with a creamy Dijon sauce for an elegant dinner.
Ingredients
- 8 oz button mushrooms trimmed and quartered
- 1¼ pounds boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 small shallot minced
- 1 teaspoon dried thyme leaves
- 2 garlic cloves minced
- 1 pound puff pastry sheets thawed
- 3 tablespoons Dijon mustard
- 1 large egg lightly beaten
Dijon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon minced shallot
- 1 cup vegetable broth
- ⅓ cup heavy cream
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Add the quartered mushrooms to a food processor and pulse until they are very finely minced, scraping down the sides as needed.
- Pat the chicken breasts dry with paper towels. Slice them in half to create separate pieces. Season both sides lightly with kosher salt and freshly ground black pepper.
- Heat 1 teaspoon of olive oil and 1 tablespoon of butter in a large nonstick or cast-iron skillet over medium-high heat. Sear the chicken for about 2 minutes per side, until golden brown but not cooked through. Transfer the chicken to a plate.
- Add the remaining teaspoon of olive oil and tablespoon of butter to the skillet. Add the mushrooms, minced shallot, garlic, thyme, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Cook the mushroom mixture, stirring frequently, for about 6–8 minutes. Continue cooking until the mushrooms are deeply browned and all excess liquid has evaporated. Transfer to a bowl and allow the mixture to cool completely.
- Lightly flour a clean work surface. Roll the thawed puff pastry into an even 11-inch square, then cut it into 2 squares.
- Place the pastry squares on a parchment-lined baking sheet, leaving about 2 inches between them.
- Spread approximately ¼ cup of the cooled mushroom mixture over each pastry square, leaving about 1 inch of pastry uncovered around the edges.
- Place a seared chicken piece over the mushroom mixture. Spread about 1 teaspoon of Dijon mustard over the top of the chicken.
- Fold the pastry around the chicken, overlapping the edges to create a snug, enclosed pocket. Make sure there are no open holes or gaps. If needed, secure the pastry with toothpicks.
- Brush the tops and sides generously with the beaten egg.
- Bake the chicken puff pastry at 400°F for 17–20 minutes, or until the pastry is golden brown and crisp and the chicken reaches an internal temperature of 165°F. Thicker chicken pieces may require additional cooking time.
- While the Wellington bakes, prepare the Dijon cream sauce. Melt the butter in a medium saucepan over medium heat. Add the minced shallot and cook for about 1 minute.
- Pour in the vegetable broth and increase the heat. Simmer until the broth has reduced by approximately half, leaving about ½ cup.
- Stir in the heavy cream and continue simmering until the sauce thickens enough for a wooden spoon to leave a visible line through it.
- Stir in the Dijon mustard and season with salt and black pepper to taste. The sauce will become slightly thicker as it cools.
- Serve the Chicken Wellington immediately with warm Dijon cream sauce spooned over or alongside the pastry.
Notes
For a lighter meal, serve each Wellington with steamed green beans, roasted asparagus, or a crisp green salad. Roasted potatoes also pair beautifully with the creamy Dijon sauce.
If you prefer a stronger mustard flavor, add a little extra Dijon to the sauce. For a richer mushroom filling, finely chopped cremini or baby bella mushrooms can be used instead of button mushrooms.