Chicken Wellington with Dijon Cream Sauce Recipe brings an elegant twist to a classic favorite. This homemade dish combines tender chicken breast wrapped in flaky puff pastry, served with a luscious Dijon cream sauce. It’s perfect for a weeknight dinner or a special occasion when you want comfort food made simple.
Why You'll Love Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner)
Discover the easy Chicken Wellington with Dijon cream sauce recipe that’s perfect for a quick, family-friendly dinner with a gourmet touch. Try it tonight!
Ingredients for Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner)
📋 Full measurements for Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner) are in the recipe card below.
How to Make Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner)
Step 1 — Prep & Preheat
Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown, about 3 minutes per side. Remove and set aside to cool.
Step 2 — Cook and Build Flavor
Make the Mushroom Duxelles: In the same skillet, add butter, shallot, and garlic, cooking until fragrant. Add chopped mushrooms and thyme, cooking until moisture evaporates and mixture is paste-like. Remove from heat and cool.
Step 3 — Finish, Taste, and Adjust
Assemble the Wellington: Lay out prosciutto slices on plastic wrap, spread mushroom mixture over them, then place a chicken breast on top and roll tightly. Repeat for the second breast.
Expert Tips for Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner)
- Make sure mushroom mixture is dry before spreading to avoid soggy pastry.
- Chill wrapped chicken rolls briefly before wrapping in puff pastry to help them hold shape.
- Use a sharp knife to slice the Wellington for clean cuts.
- Egg wash creates a golden, shiny crust, so don’t skip it.
Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner)
Discover the easy Chicken Wellington with Dijon cream sauce recipe that’s perfect for a quick, family-friendly dinner with a gourmet touch. Try it tonight!
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
- Dijon Cream Sauce:
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp white wine or chicken broth (optional)
- Salt and pepper, to taste
Instructions
Instructions for Chicken Wellington with Dijon Cream Sauce Recipe
- Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown, about 3 minutes per side. Remove and set aside to cool.
- Make the Mushroom Duxelles: In the same skillet, add butter, shallot, and garlic, cooking until fragrant. Add chopped mushrooms and thyme, cooking until moisture evaporates and mixture is paste-like. Remove from heat and cool.
- Assemble the Wellington: Lay out prosciutto slices on plastic wrap, spread mushroom mixture over them, then place a chicken breast on top and roll tightly. Repeat for the second breast.
- Wrap with Puff Pastry: Roll out puff pastry and cut into two equal rectangles. Place each wrapped chicken roll on a pastry sheet, brush edges with egg wash, then fold to seal completely. Brush outside with egg wash.
- Bake: Preheat oven to 400°F. Place Wellingtons on a baking sheet lined with parchment. Bake for 25-30 minutes until pastry is golden and crisp.
- Make the Dijon Cream Sauce: While baking, heat cream in a small saucepan over medium heat. Whisk in Dijon mustard and white wine or broth if using. Simmer gently until slightly thickened. Season with salt and pepper.
- Serve: Slice Chicken Wellington carefully and drizzle with Dijon cream sauce.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended — texture changes on thawing.
- Reheat: Best served chilled or at room temperature.
Chicken Wellington with Dijon Cream Sauce Recipe (Easy Elegant Dinner) FAQs
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