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High-Protein Chicken Wellington with Dijon Cream Sauce for Longevity

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This High-Protein Chicken Wellington with Dijon Cream Sauce delivers an impressive 42g of lean protein in an elegant, restaurant-quality presentation. Ready in 50 minutes, this sophisticated dish wraps tender chicken breast in flaky puff pastry with mushroom duxelles and finishes with luscious Dijon cream sauce. Perfect for special occasions and celebrations.

Ingredients

For the Wellington:

  • 4 boneless, skinless chicken breasts (6 oz/170g each)
  • 1 sheet puff pastry, thawed
  • 8 oz (225g) mushrooms, finely chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp fresh thyme, chopped
  • 1 egg, beaten (for egg wash)
  • Salt and black pepper to taste
  • 1 tbsp Dijon mustard

For the Dijon Cream Sauce:

  • 1 cup heavy cream (or half-and-half)
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 garlic clove, minced
  • ½ cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  • Heat olive oil in large skillet over medium-high. Add chopped mushrooms, garlic, and thyme. Cook 8-10 minutes until moisture evaporates and mushrooms are golden. Season with salt and pepper. Cool completely.
  • Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper. Brush each breast with Dijon mustard. Roll out puff pastry and cut into 4 rectangles.
  • Place spoonful of cooled mushroom mixture in center of each pastry rectangle. Top with chicken breast. Fold pastry over chicken, tucking ends and sealing edges. Brush with beaten egg wash.
  • Place wellingtons seam-side down on parchment-lined baking sheet. Brush tops with egg wash. Bake 22-25 minutes until pastry is golden and chicken reaches 165°F. Rest 5 minutes.
  • While wellingtons bake, melt butter in saucepan. Add garlic, sauté 1 minute. Add broth, simmer 2 minutes. Stir in cream and mustards. Simmer 5-7 minutes until thickened. Add lemon juice, salt, pepper.
  • Slice each wellington in half diagonally. Drizzle with warm Dijon cream sauce. Garnish with parsley and serve immediately.

Notes

  • Chicken thighs work (36g protein, more fat).
  • Must use raw chicken; pre-cooked becomes overcooked.
  • Dry mushroom duxelles completely to prevent soggy pastry.
  • Lighter sauce: use half-and-half or Greek yogurt + milk.
  • Make ahead: assemble, refrigerate up to 4 hours before baking.
  • Freeze assembled wellingtons up to 1 month; bake from frozen.
  • Serve with asparagus, mashed cauliflower, or green beans.
  • Wine pairing: Chardonnay, Pinot Noir, or champagne.

Find it online: https://highproteinlongevity.com/high-protein-chicken-wellington-with-dijon-cream-sauce-for-longevity-42g-protein/