Irresistible Chicken Wellington with Dijon Cream Sauce Recipe

Indulging in a Chicken Wellington with Dijon Cream Sauce is like wrapping your taste buds in a warm, delicious blanket. Imagine buttery pastry enveloping tender chicken, each bite bursting with savory flavors that dance on your palate. The aroma wafts through the kitchen, beckoning everyone to gather ‘round, forks at the ready, as anticipation fills the air.

This dish isn’t just dinner; it’s an experience, a celebration of flavors perfect for cozy family dinners or impressing your friends at a gathering. It takes me back to my childhood when my mom would whip up something magical for special occasions—this recipe is now my way of sharing those precious memories while creating new ones.

Ingredients for Chicken Wellington with Dijon Cream Sauce

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

• Boneless, Skinless Chicken Breasts: Usually around 3-4 breasts work well, adjust according to the number of guests you’re serving.
• Puff Pastry: Look for high-quality puff pastry sheets; they create that flaky texture we all love.
• Mushrooms: Use finely chopped mushrooms for their earthy flavor and moisture content that complements the chicken beautifully.
• Fresh Thyme: Thyme adds an aromatic herbal note; fresh is best but dried works in a pinch.

For the Sauce:

• Dijon Mustard: Use smooth Dijon mustard for a tangy kick that elevates the cream sauce.
• Heavy Cream: Opt for heavy cream for the richest texture and flavor in your sauce.

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

How to Make Chicken Wellington with Dijon Cream Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Grab your trusty rolling pin because we’re about to roll out that puff pastry.

Step 2: Sauté the Filling

In a skillet over medium heat, melt some butter and sauté finely chopped mushrooms until they release their moisture and become golden brown. Add minced garlic and fresh thyme, cooking until fragrant.

Step 3: Season the Chicken

While the filling cools slightly, season your chicken breasts generously with salt and pepper. Feel free to channel your inner chef here—don’t be shy!

Step 4: Assemble Your Wellington

Roll out the puff pastry into rectangles big enough to wrap around each chicken breast. Place some mushroom mixture on top of each breast before folding over the pastry edges like you’re wrapping a gift from Santa himself.

Step 5: Bake

Place your wrapped chicken on the prepared baking sheet. Brush them with an egg wash (just whisk an egg) for that beautiful golden finish. Bake in your preheated oven for about 25-30 minutes or until golden brown and cooked through.

Step 6: Prepare Dijon Cream Sauce

Meanwhile, in another saucepan over medium heat, combine heavy cream and Dijon mustard. Stir until thickened slightly; season with salt and pepper as needed.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy every bite of this comforting classic!

And there you have it—a delightful Chicken Wellington with Dijon Cream Sauce that will make you feel like a culinary rock star without needing a Michelin star! Happy cooking!

Perfecting the Cooking Process

To achieve perfect Chicken Wellington, start by searing the chicken to lock in flavors. While it’s searing, prepare your filling and preheat the oven. Then, assemble everything and bake until golden brown for an impressive finish.

Add Your Touch

Feel free to customize your Chicken Wellington by adding sautéed mushrooms or spinach in the filling. You can also swap out Dijon mustard for grainy mustard for an extra punch of flavor. The possibilities are endless!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place it in the oven at 350°F until warmed through, ensuring the pastry stays crispy.

Sharing this recipe reminds me of my friend’s wedding dinner when I served Chicken Wellington. Everyone raved about it, and I felt like a culinary superstar that night!

FAQs :

What ingredients do I need for Chicken Wellington with Dijon Cream Sauce?

To make Chicken Wellington with Dijon Cream Sauce, you will need boneless chicken breasts, puff pastry, mushrooms, onion, garlic, Dijon mustard, heavy cream, and seasonings like salt and pepper. Fresh herbs such as thyme or parsley can enhance the flavor. Don’t forget an egg to create an egg wash for the pastry. Each ingredient plays a crucial role in creating the dish’s rich and savory profile.

How long does it take to prepare Chicken Wellington with Dijon Cream Sauce?

Preparing Chicken Wellington with Dijon Cream Sauce typically takes around 30 minutes, while baking requires about 25-30 minutes. The entire process should take around an hour. This includes prepping the chicken and vegetables, assembling the Wellington, and cooking it until golden brown. Timing may vary slightly based on oven efficiency and personal skill level in the kitchen.

Can I substitute the chicken in Chicken Wellington?

Yes, you can substitute chicken with other proteins like turkey or even vegetarian options. If using turkey, adjust cooking times as it may require longer baking. For a vegetarian version of Chicken Wellington with Dijon Cream Sauce, consider using portobello mushrooms or a mixture of vegetables wrapped in puff pastry for a hearty alternative. Ensure to adjust your sauce accordingly for flavor.

Is Chicken Wellington suitable for meal prep?

Yes, Chicken Wellington with Dijon Cream Sauce is suitable for meal prep! You can assemble the Wellingtons ahead of time and refrigerate them before baking. When ready to serve, simply bake them fresh for a delicious meal any day of the week. Storing leftovers is also easy; just reheat in the oven to maintain crispiness without sacrificing flavor.

Conclusion for Chicken Wellington with Dijon Cream Sauce :

In summary, Chicken Wellington with Dijon Cream Sauce offers a delightful blend of flavors that impresses at any dining occasion. With its flaky pastry and creamy sauce paired with tender chicken, this dish is both elegant and satisfying. Remember to use quality ingredients and follow the steps carefully for optimal results. Whether you are preparing this dish for a special event or a cozy family dinner, it promises to become a favorite in your culinary repertoire.

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Chicken Wellington with Dijon Cream Sauce

• Author: Camiliya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: French

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Description

Experience the comforting embrace of Chicken Wellington, featuring succulent chicken wrapped in flaky pastry and drizzled with a tangy Dijon cream sauce. Perfect for any occasion!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 1 cup finely chopped mushrooms
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 2 cloves minced garlic
• Salt and pepper to taste
• 1 package (17.3 oz) puff pastry sheets (thawed)
• 1/2 cup heavy cream
• 2 tbsp smooth Dijon mustard
• Salt and pepper to taste
• 1 egg (for egg wash)

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Instructions

1. In a skillet over medium heat, melt 2 tbsp of butter and sauté the finely chopped mushrooms until golden brown, about 5 minutes.
2. Add minced garlic and fresh thyme to the mushrooms, cooking for an additional minute until fragrant. Remove from heat and let cool slightly.
3. Season chicken breasts generously with salt and pepper.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Roll out puff pastry on a floured surface into rectangles large enough to encase each chicken breast.
6. Place a portion of mushroom mixture on top of each seasoned chicken breast, then wrap the pastry around the chicken like a present.
7. Brush each parcel with an egg wash for a golden finish.
8. Place wrapped chicken on the prepared baking sheet and bake for about 25-30 minutes or until golden brown and cooked through.
9. In a saucepan over medium heat, combine heavy cream and Dijon mustard, stirring until slightly thickened; season with salt and pepper as needed.

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Nutrition

• Serving Size: 1 Chicken Wellington (approximately 250g)
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 90mg

Keywords: - You can add sautéed spinach or swap out Dijon for grainy mustard for extra flavor. - Allow chicken to cool slightly before wrapping to prevent soggy pastry.