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Chicken Wellington with Dijon Cream Sauce

An elegant but easy dinner featuring juicy chicken breasts wrapped in golden, flaky puff pastry and smothered in a rich, savory Dijon cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wellington
  • 4 boneless, skinless chicken breasts
  • 1 pinch salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 sheets frozen puff pastry thawed
  • 1 large egg beaten with 1 tbsp water (egg wash)
Dijon Cream Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy whipping cream
  • 0.5 cup chicken broth low-sodium
  • 2 tbsp Dijon mustard
  • 0.25 cup Parmesan cheese grated
  • 1 tsp fresh thyme chopped, plus extra for garnish

Equipment

  • Large Skillet
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Pastry brush

Method
 

  1. Season chicken breasts generously with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side. Remove and let cool completely.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Roll out thawed puff pastry and cut into 4 rectangles. Place a cooled chicken breast in the center of each.
  5. Fold the pastry over the chicken, pinching seams to seal tightly. Place seam-side down on the baking sheet.
  6. Brush the tops of the pastry with egg wash. Bake for 25-30 minutes until golden brown and the chicken is fully cooked (165°F).
  7. While Wellingtons bake, make the sauce: Melt 2 tbsp butter in a saucepan over medium heat. Sauté garlic for 1 minute.
  8. Whisk in heavy cream and chicken broth. Simmer for 5-7 minutes until slightly thickened.
  9. Stir in Dijon mustard, Parmesan cheese, and thyme. Season with salt and pepper. Remove from heat.
  10. Serve the baked Chicken Wellingtons warm, generously drizzled with the Dijon cream sauce.

Notes

Ensure the chicken is completely cooled before wrapping in the puff pastry to avoid melting the butter in the dough, which causes soggy bottoms.