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Chicken Wellington

A delicious twist on the classic beef Wellington that combines tender chicken, fresh spinach, and mushrooms wrapped in flaky puff pastry, topped with a creamy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (approximately 1 lb total)
  • 1 package puff pastry sheets (14 oz, thawed) Make sure the puff pastry is fully thawed for easy handling.
  • 2 cups baby spinach (fresh)
  • 1 cup cremini mushrooms (finely chopped)
  • 3 tablespoons Dijon mustard (for flavoring the chicken)
For the Sauce
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
Herbs
  • 2 tablespoons fresh thyme or parsley (for the filling and garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat a little oil over medium heat. Add the finely chopped mushrooms and cook until they are soft and browned.
  3. Stir in the baby spinach and cook just until wilted. Remove from heat and let cool.
  4. Season your chicken breasts with salt, pepper, and spread Dijon mustard on each piece.
  5. Once the mushroom and spinach mixture is cool, spoon it on top of each chicken breast, then roll everything tightly in the puff pastry sheets.
  6. Seal the edges of the pastry with a fork or by pinching them together.
Cooking
  1. Place the wrapped chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through (internal temperature should be 165°F or 74°C).
  2. While the Chicken Wellington bakes, prepare the sauce by combining heavy cream and chicken broth in a saucepan. Simmer until thickened, about 5 minutes. Season to taste.
Serving
  1. Slice the Chicken Wellington into pieces and serve it with a drizzle of the creamy sauce. You can add a side of roasted vegetables or a fresh salad to complete the meal.

Notes

If you have leftovers, wrap them tightly in plastic wrap or store them in an airtight container in the fridge. They will last for up to three days. For longer storage, you can freeze the wrapped Chicken Wellington. Just be sure to thaw it before reheating. You can add a layer of cheese for extra flavor if desired.