1. Home
  2. Recipes
  3. Chicken Wellington Dijon Cream

Chicken Wellington with Dijon Sauce

Highlight: Satisfying Main Dishes for Every Occasion

This dish features tender chicken breasts enveloped in a flaky puff pastry housing a savory blend of sautéed mushrooms and fresh spinach. A golden crust forms after baking, offering a satisfying crunch. The accompanying sauce combines Dijon mustard, heavy cream, and fresh herbs, enriching each bite with creamy tanginess. Ideal for gatherings or a special dinner, this preparation balances hearty flavors and elegant presentation without fuss.

Preparation starts with browning mushrooms and wilting spinach, then seasoning chicken with a mustard layer for depth. Assembly involves gently wrapping the filling and protein with pastry, brushed with an egg wash for a gleaming finish. Baking until golden ensures the inside remains juicy while the exterior crisps perfectly. The sauce is simmered until thick and drizzled just before serving, elevating the dish's taste and appeal.

Pin it Share it Send it Print it Jump to Recipe
A woman in a blue apron holding a plate of food.
Crafted By Sophie
Updated on Thu, 22 Jan 2026 14:59:24 GMT
A chicken wellington with dijon cream sauce. Save
A chicken wellington with dijon cream sauce. | myhomemademeal.com

Chicken Wellington with Dijon Cream Sauce is a dish that brings a touch of fine dining right into your home kitchen. It combines tender chicken breasts wrapped in a golden puff pastry filled with sautéed spinach and earthy mushrooms, all enhanced by a silky and tangy Dijon cream sauce. This recipe works beautifully for special dinners when you want to impress without spending hours in the kitchen.

I first made this when hosting friends and was amazed at how everyone raved about the flaky crust and creamy sauce. Now it’s a go-to for celebrations or a fancy weekend dinner.

Ingredients

  • Four boneless skinless chicken breasts: about one pound each for juicy tender meat
  • One package of fourteen ounce puff pastry sheets: thawed so they are easy to roll without breaking
  • Two cups baby spinach: to bring fresh color and a mild flavor that blends well with mushrooms
  • One cup cremini mushrooms: finely chopped for an earthy rich filling
  • Three tablespoons Dijon mustard: which adds a sharp tang and helps flavor the chicken evenly
  • One cup heavy cream: provides the base for the luscious cream sauce
  • One cup low sodium chicken broth: lightens the sauce and avoids overpowering saltiness
  • Two tablespoons fresh thyme or parsley: for an herbal note and freshness in the sauce

Step-by-Step Instructions

Sauté the Vegetables:
Cook finely chopped mushrooms in olive oil over medium heat until they brown. This step builds deep flavor. Add spinach and cook just until wilted. Season with salt and pepper and set aside to cool.
Prepare the Chicken:
Season both sides of each chicken breast with salt pepper and spread Dijon mustard over them evenly. The mustard will infuse flavor and help keep the chicken moist.
Assemble the Wellington:
Roll out the thawed puff pastry on a floured surface gently to avoid tearing. Place the cooled mushroom spinach mixture in the center then set the mustard-coated chicken breasts on top. Fold the pastry edges up and over sealing the filling completely so no steam escapes during baking.
Bake Until Golden:
Brush the pastry with egg wash for a glossy golden crust. Arrange on a lined baking sheet and bake in a preheated 400 degree Fahrenheit oven for 30 to 35 minutes until the pastry is puffed and golden brown.
Make the Dijon Cream Sauce:
While the Wellington bakes combine heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and fresh thyme or parsley. Let it cook until it thickens slightly stirring often to avoid burning. Pour this sauce over sliced Wellington when serving.
A plate of chicken wellington with dijon cream sauce. Save
A plate of chicken wellington with dijon cream sauce. | myhomemademeal.com

My favorite part is definitely the creamy sauce. It ties the whole dish together and adds that special touch you don’t expect in a simple meal. One memorable night our family gathered around the table and kept passing the sauce for everyone to enjoy every bite.

Storage Tips

Allow leftovers to cool completely before wrapping tightly in plastic wrap or foil. Store in the refrigerator and eat within two days for best quality. Reheat gently in the oven to keep the pastry crisp.

Ingredient Substitutions

You can swap cremini mushrooms with button or shiitake mushrooms for a different but delicious flavor. Fresh spinach can be replaced with kale or Swiss chard but reduce cooking time to prevent bitterness. Heavy cream can be substituted with half and half for a lighter sauce, though it will be less thick.

Serving Suggestions

Serve sliced Chicken Wellington with steamed green beans or asparagus for color and crunch. Add roasted baby potatoes or a simple wild rice pilaf to soak up the Dijon cream sauce. A glass of Chardonnay or a light Pinot Noir complements the dish nicely.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini mushrooms are ideal as they offer a firm texture and earthy flavor that complements the chicken and spinach filling.

→ Can I prepare the dish ahead of time?

Yes, you can assemble the wrapped chicken in puff pastry and refrigerate it for a few hours before baking to save time.

→ How do I prevent the puff pastry from becoming soggy?

Ensure the mushroom and spinach mixture is well-drained and cooled before wrapping. Brushing the pastry edges with egg wash helps seal moisture inside without soaking the dough.

→ What is the best way to check if the chicken is fully cooked inside the pastry?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

→ Can I substitute fresh herbs in the cream sauce?

Absolutely. Fresh thyme or parsley both add a bright, aromatic note that enhances the cream sauce's flavor.

→ What side dishes pair well with chicken wrapped in puff pastry?

Light salads, roasted root vegetables, or simple green beans balance the richness of the pastry and cream sauce nicely.

Chicken Wellington Dijon Cream

Tender chicken and mushrooms wrapped in golden puff pastry, finished with a smooth Dijon cream sauce.

Prep Time
30 minutes
Cooking Duration
35 minutes
Overall Time
65 minutes
Crafted By: Sophie

Recipe Type: Main Dishes

Preparation Complexity: Moderate Challenge

Regional Cuisine: American

Servings Output: 4 Serving Size (4 servings)

Dietary Choices: ~

Everything You’ll Need

→ Poultry

01 4 boneless, skinless chicken breasts (about 1 lb)

→ Vegetables

02 2 cups baby spinach
03 1 cup cremini mushrooms, finely chopped

→ Dairy

04 1 cup heavy cream

→ Pantry

05 1 package (14 oz) puff pastry sheets, thawed
06 3 tbsp Dijon mustard
07 1 cup low-sodium chicken broth
08 2 tbsp fresh thyme or parsley
09 Salt, to taste
10 Black pepper, to taste
11 Olive oil, for sautéing
12 1 egg, beaten (for egg wash)

Steps to Cook

Step 01

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 02

In a skillet over medium heat, heat olive oil and sauté the finely chopped cremini mushrooms until browned. Add the baby spinach and cook until wilted. Season with salt and black pepper to taste. Remove from heat and allow to cool.

Step 03

Season each chicken breast evenly with salt and black pepper, then coat both sides with Dijon mustard.

Step 04

Roll out the thawed puff pastry on a lightly floured surface. Place the cooled mushroom and spinach mixture in the center of each pastry sheet, lay a seasoned chicken breast on top, then fold the pastry edges over to fully enclose the filling. Seal edges carefully.

Step 05

Brush the assembled Wellingtons with the beaten egg to promote browning. Arrange on the prepared baking sheet and bake for 30 to 35 minutes, until the pastry is golden and crisp and the chicken is cooked through.

Step 06

While the Wellingtons bake, combine heavy cream and low-sodium chicken broth in a saucepan over medium heat. Stir in remaining Dijon mustard and fresh thyme or parsley. Simmer until slightly thickened.

Step 07

Slice the baked Wellingtons and drizzle with the warm Dijon cream sauce before serving.

Extra Suggestions

  1. Allow the mushroom and spinach mixture to cool completely before assembling to prevent soggy pastry.

Must-Have Equipment

  • Skillet
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Rolling pin

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Contains dairy and gluten.

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 550
  • Fat Breakdown: 38 grams
  • Carbohydrate Breakdown: 30 grams
  • Protein Count: 25 grams