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–+ servings
Chicken Wellington

Savor Each Bite of Chicken Wellington with Creamy Dijon Sauce

Delightful Chicken Wellington features flaky pastry, juicy chicken, and savory mushroom filling, all enhanced by a creamy Dijon sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 ounces Button Mushrooms Can substitute with shiitake or cremini mushrooms for varied textures.
  • 2 pieces Boneless, Skinless Chicken Breasts Preferably air-chilled for better flavor.
  • Salt Kosher Salt Enhances overall flavor; adjust to taste.
  • Pepper Black Pepper Enhances overall flavor; adjust to taste.
  • 1 tablespoon Olive Oil For searing chicken.
  • 1 tablespoon Butter For searing chicken.
  • 2 pieces Shallots Can substitute with red onion if needed.
  • 1 teaspoon Dried Thyme Leaves Fresh thyme may be used for vibrant flavor.
  • 2 cloves Garlic Cloves Enhances aroma and taste.
For the Pastry
  • 1 sheet Puff Pastry Ensure it’s thawed properly before use; gluten-free options available.
For the Sauce
  • 2 tablespoons Dijon Mustard Adds tanginess; substitute with whole grain mustard for different flavor.
  • ½ cup Vegetable Broth Chicken broth can be swapped for a richer flavor.
  • ½ cup Heavy Cream Substitute with coconut cream for dairy-free version.
  • 1 large Egg Used for egg wash to give pastry a golden finish.

Equipment

  • skillet
  • Oven
  • Baking sheet
  • Parchment paper
  • Knife
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken breasts for about 2 minutes on each side until golden brown, then remove from the pan and set aside.
  3. In the same skillet, add another tablespoon of butter and sauté the minced mushrooms, shallots, garlic, and thyme for 6 to 8 minutes until the mixture is dry. Allow it to cool completely.
  4. Roll out the thawed puff pastry into an 11-inch square. Cut it into 4 equal squares.
  5. Place a quarter cup of the cooled mushroom mixture in the center of each pastry square, then top with a seared chicken breast and spread a thin layer of Dijon mustard on top. Seal the pastry edges tightly.
  6. Brush the pastry tops with an egg wash made from the beaten egg and place the Wellingtons on a parchment-lined baking sheet.
  7. Bake for 17 to 20 minutes until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  8. In a small saucepan, melt 1 tablespoon of butter. Sauté a finely chopped shallot, add vegetable broth, reduce, then stir in heavy cream and Dijon mustard. Simmer until thickened.
  9. Serve the Chicken Wellingtons hot, drizzled with the creamy Dijon sauce.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 25gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 650mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Ensure mushrooms are cooked down properly to avoid excess moisture. Use a meat thermometer to check chicken temperature and maintain flakiness while baking.

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