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Chicken Wellington

Savory Chicken Wellington with Creamy Dijon Sauce Bliss

This Chicken Wellington is a savory, budget-friendly dish that impresses with its flaky pastry and creamy Dijon sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Button Mushrooms use cremini or shiitake for deeper taste
  • 2 lbs Boneless, Skinless Chicken Breasts air-chilled recommended
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 tbsp Olive Oil can substitute with canola oil
  • 2 tbsp Butter Earth Balance for dairy-free
  • 2 tbsp Shallots can substitute with yellow onions
  • 1 tsp Dried Thyme Leaves double quantity if using fresh
  • 2 cloves Garlic Cloves use garlic powder as a substitute if necessary
  • 1 package Puff Pastry Sheets ensure high quality and gluten-free option available
  • 2 tbsp Dijon Mustard use whole grain mustard for different texture
  • 1 Large Egg non-dairy milk can be used for egg wash alternative
For the Dijon Cream Sauce
  • 1 cup Vegetable Broth chicken broth can be substituted
  • 1 cup Heavy Cream coconut cream for dairy-free alternative

Equipment

  • skillet
  • Baking Sheet
  • Parchment Paper
  • Saucepan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Pat chicken dry, season, and sear in a skillet with olive oil and butter for 2 minutes on each side.
  2. In the same skillet, sauté mushrooms, shallots, garlic, thyme, salt, and pepper for 6-8 minutes until thick and liquid evaporates.
  3. Roll out puff pastry into an 11-inch square, cut into four squares, and keep chilled.
  4. Spread mushroom duxelles on puff pastry, place chicken on top, and add Dijon mustard. Fold and seal pastry, then egg wash tops.
  5. Bake for 17-20 minutes until golden brown and chicken reaches 165°F internal temperature. Let rest before slicing.
  6. For the sauce, sauté shallots in butter, then add vegetable broth, reduce by half, and stir in cream and Dijon mustard.
  7. Serve Chicken Wellington drizzled with the creamy Dijon sauce.

Nutrition

Serving: 1WellingtonCalories: 590kcalCarbohydrates: 32gProtein: 36gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 185mgSodium: 900mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Ensure mushrooms are cooked thoroughly to avoid sogginess. Use a meat thermometer for perfect chicken doneness.

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