Go Back
Chicken Wellington with Dijon Cream Sauce Recipe
Ash Tyrrell

Chicken Wellington with Dijon Cream Sauce Recipe

I recently made this Chicken Wellington with Dijon Cream Sauce, and honestly, it felt like something straight out of a fancy restaurant. The crispy golden pastry wrapped around juicy chicken was absolutely irresistible. What really stole the show for me was the creamy Dijon sauce—it added such a rich, tangy flavor
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • boneless skinless chicken breasts – 2 large flatten slightly for even cooking
  • puff pastry sheets – 1 sheet thawed properly; avoid over-softening
  • mushrooms finely chopped – 1 cup use fresh mushrooms for better texture, not canned
  • garlic minced – 2 cloves fresh garlic enhances flavor depth
  • shallots finely chopped – 2 tbsp adds mild sweetness compared to onions
  • dijon mustard – 2 tbsp key for tangy flavor, use high-quality brand
  • cream cheese softened – 4 oz helps create a creamy filling
  • egg beaten – 1 for golden pastry glaze
  • olive oil – 2 tbsp for sautéing filling
  • salt – to taste season in layers
  • black pepper – to taste freshly cracked preferred
  • fresh thyme – 1 tsp adds earthy aroma
  • heavy cream – 1/2 cup for the Dijon cream sauce
  • chicken broth – 1/2 cup builds the sauce base

Method
 

  1. Start by heating olive oil in a pan over medium heat. Add shallots, garlic, and mushrooms, cooking until moisture evaporates and mixture becomes thick. Stir in cream cheese, thyme, salt, and pepper until well combined.
  2. Let the filling cool slightly before using—it helps prevent soggy pastry. This mixture forms the flavorful base of your Wellington.
  3. Season the chicken breasts with salt and pepper on both sides. Lightly sear them in a hot pan for a couple of minutes per side. This step locks in juices and adds flavor.
  4. Remove from heat and brush each piece with Dijon mustard for that signature tangy taste.
  5. Roll out the puff pastry and cut it into sections large enough to wrap each chicken breast. Spread the mushroom mixture evenly over the pastry. Place the chicken on top and wrap tightly, sealing edges well.
  6. Brush the pastry with beaten egg to achieve a golden crust when baked.
  7. Preheat your oven to 400°F (200°C). Place the wrapped chicken on a lined baking sheet. Bake for about 25–30 minutes until the pastry is golden brown and crisp.
  8. Let it rest for a few minutes before slicing to keep the filling intact.
  9. In a small pan, combine chicken broth, heavy cream, and Dijon mustard. Simmer until slightly thickened and smooth. Adjust seasoning as needed.
  10. This sauce adds a luxurious finishing touch to the dish when served warm over slices.

Notes

  • I always let the filling cool completely before assembling—it prevents soggy pastry
  • I prefer using fresh puff pastry instead of frozen for better texture
  • I brush egg wash twice for a deeper golden color
  • I sometimes add a pinch of nutmeg to the sauce for extra warmth
  • I avoid overcooking the chicken to keep it juicy inside