Description
This Chicken Wellington features seared chicken breasts layered with mushrooms and spinach, wrapped in puff pastry, and baked until golden. Finished with a silky Dijon cream sauce, it’s an impressive yet approachable main dish.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard (divided)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season and sear chicken 2–3 minutes per side; cool slightly.
- Sauté mushrooms until moisture evaporates; add spinach and wilt. Cool mixture.
- Mix 1 tbsp Dijon into mushroom filling.
- Spread Dijon on chicken, top with mushroom mixture.
- Wrap each chicken breast in puff pastry and seal edges.
- Bake 20–25 minutes until golden and chicken reaches 165°F (74°C).
- Simmer broth and remaining Dijon; add cream and cook until thickened. Stir in herbs.
- Rest Wellingtons 5 minutes before slicing. Serve with sauce.
Notes
- Cool fillings completely before wrapping to prevent soggy pastry.
- Use a thermometer for perfectly cooked chicken.
- Simmer sauce gently to avoid curdling.
- Let pastry rest briefly before cutting for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 25 minutes