If you’re craving a comfort meal that feels special yet comes together with ease, the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is exactly what you need. This dish perfectly balances tender, juicy chicken breasts smothered in a luscious, tangy Dijon mustard cream sauce that’s rich without being overwhelming. It’s a recipe that showcases how a few elegant ingredients can create something truly memorable, whether it’s a family dinner or a casual gathering with friends.
Ingredients You’ll Need
The magic of this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe lies in its simplicity and the quality of each component. Each ingredient plays a specific role, from building deep flavors to adding luxurious creaminess and subtle brightness.
- Butter (1 ounce): Adds a smooth richness and helps soften the shallots for a flavorful base.
- Olive oil (2 tablespoons): Perfect for searing the chicken to a golden brown without sticking.
- Chicken breasts (6 small, skinless and boneless, 150g each): The star protein that remains juicy and tender throughout cooking.
- Banana shallot (1, finely sliced): Offers a sweet, mild onion flavor that mellows in the sauce.
- Garlic cloves (2, crushed): Provides an aromatic depth that complements the mustard.
- Non-alcoholic white wine alternative (300ml/10 fl oz): Adds acidity and helps deglaze the pan to lift all those tasty browned bits.
- Dijon mustard (2 tablespoons): The defining flavor of this recipe, delivering tang and a hint of sharpness.
- Pouring double cream (300ml/10 fl oz): Gives the sauce its luxurious, silky texture and balances the mustard’s bite.
- Salt and freshly ground black pepper: Essential seasoning to enhance each flavor.
- Freshly snipped chives: For a bright, herbaceous garnish that adds a pop of color and freshness.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
First, pat your chicken breasts dry to ensure they brown beautifully. Season them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken for about 4 to 6 minutes on each side until they’re gloriously golden. Once seared, remove the chicken from the skillet and set it aside to rest for a moment – this locks in all the juicy flavors.
Step 2: Sauté Aromatics & Deglaze
Turn the heat down to medium and add 1 ounce of butter to the skillet. Throw in the finely sliced banana shallot and sauté gently for about 3 to 5 minutes until it softens to a translucent, sweet base. Stir in the crushed garlic and cook for an additional minute so your kitchen fills with that inviting garlic aroma. Next, pour in the non-alcoholic white wine alternative, making sure to scrape up all the scrumptious browned bits stuck to the pan – these bits are packed with flavor. Let it simmer for 2 to 3 minutes to reduce slightly.
Step 3: Build the Creamy Dijon Sauce
Whisk in the 2 tablespoons of Dijon mustard until the sauce becomes smooth and silky. Then stir in 300ml of pouring double cream. Bring the contents of the pan to a gentle simmer and cook for about 3 to 5 minutes, stirring every now and then, until the sauce thickens enough to coat the back of a spoon. This creamy, mustard-infused sauce is what makes the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe so irresistible.
Step 4: Finish Cooking & Season
Return the seared chicken breasts back into the skillet, nestling them gently into the sauce. Spoon some sauce over the top to keep things moist and flavorful. Let everything simmer gently for 8 to 12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Don’t forget to taste the sauce at this stage and adjust with extra salt or pepper if it needs a little more seasoning punch.
Step 5: Serve
Remove the skillet from the heat and let the chicken rest for 5 minutes—this step helps the juices redistribute for peak tenderness. Serve each breast with a generous topping of that dreamy Dijon cream sauce and a sprinkle of finely snipped chives for color and a fresh bite. This dish shines when paired with creamy mashed potatoes or vibrant green vegetables that soak up the sauce perfectly.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Fresh chives are the ideal simple garnish to bring a subtle oniony brightness that cuts through the creaminess. You can also add a few thinly sliced spring onions or a sprinkle of chopped parsley for an extra hit of green and subtle freshness. These little touches add visual appeal and a nice contrast in flavor.
Side Dishes
This chicken pairs beautifully with classic mashed potatoes that soak up all the creamy, mustardy sauce. Alternatively, steamed green beans or tender broccoli florets are wonderful to balance the richness. For a lighter option, consider a crisp green salad with a lemon vinaigrette to add a bright, zesty counterpoint.
Creative Ways to Present
For a rustic yet elegant presentation, serve the chicken on a big platter with the sauce spooned all over, surrounded by a colorful medley of roasted root vegetables. Or place the chicken breasts on a bed of buttered egg noodles and drizzle the Dijon cream sauce carefully on top, garnished with herbs for that restaurant-quality touch at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and refrigerate for up to 2 days. The chicken will retain its flavor well, and the sauce might thicken—just mix gently before reheating.
Freezing
Though the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is best enjoyed fresh, you can freeze the cooked chicken and sauce separately in freezer-proof containers for up to 1 month. Thaw overnight in the fridge before reheating to retain the sauce’s creamy consistency.
Reheating
Reheat the chicken gently in a saucepan over low heat, adding a splash of cream or milk if the sauce has become too thick. Stir occasionally to warm evenly without curdling. Microwaving on a low setting with a cover works too, but take care not to overheat.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be even more tender and juicy, offering a slightly richer flavor. Just adjust the cooking time, as thighs may need a few extra minutes to cook through fully.
What can I substitute for the non-alcoholic white wine alternative?
You can use chicken broth with a splash of white wine vinegar or lemon juice to mimic the acidity and depth that wine brings to the sauce if needed.
Is this recipe suitable for a dairy-free diet?
To make it dairy-free, substitute the butter with olive oil and use coconut cream or a dairy-free cream alternative in place of pouring double cream. The sauce will taste a bit different but still delicious.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you ensure the Dijon mustard you use contains no gluten and your chicken stock or wine alternative is gluten-free.
How can I make the sauce thicker or thinner?
To thicken the sauce further, simply simmer it a little longer at the end, stirring frequently. To thin it out, add a splash more cream or broth until you reach your preferred consistency.
Final Thoughts
Now that you know how to make the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, I hope you’ll give it a try and discover a new favorite for your dinner rotation. It’s one of those dishes that feels luxurious yet comes together without fuss, making every meal a little celebration. Enjoy creating this heartwarming, flavorful recipe that’s sure to impress family and friends alike!
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Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
Mary Berry’s Dijon Chicken is a classic and easy-to-make dish featuring tender seared chicken breasts smothered in a creamy Dijon mustard sauce. The recipe combines aromatic shallots and garlic with a non-alcoholic white wine alternative and rich double cream to create a deliciously smooth and flavorful sauce. Perfect for a comforting family dinner, this recipe yields six servings and offers a satisfying balance of tangy and creamy flavors.
Ingredients
Chicken and Cooking Fats
- 6 small skinless and boneless chicken breasts (150g each)
- 1 ounce butter
- 2 tablespoons olive oil
Aromatics and Sauce
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- 300ml (10 fl oz) non-alcoholic white wine alternative
- 2 tablespoons Dijon mustard
- 300ml (10 fl oz) pouring double cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-6 minutes per side until they develop a beautiful golden brown crust. Remove the chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium and add 1 ounce of butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened and translucent. Stir in the crushed garlic and cook for an additional 1 minute until fragrant. Pour in 300ml of non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk 2 tablespoons of Dijon mustard into the skillet until smooth. Stir in 300ml of pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in the pan. Spoon some sauce over the chicken to coat the breasts. Simmer gently for 8-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper if needed.
- Serve: Remove the skillet from heat and let the chicken rest in the sauce for 5 minutes. Serve the chicken breasts with generous spoonfuls of the creamy Dijon sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables for a fulfilling meal.
Notes
- Ensure chicken breasts are patted thoroughly dry before searing to achieve a good golden crust.
- You can substitute non-alcoholic white wine alternative with dry white grape juice or vegetable broth for similar flavor.
- Double cream can be replaced with heavy cream or half-and-half, but the sauce may be less rich.
- Use a meat thermometer to guarantee chicken is fully cooked but remains juicy.
- Garnish with fresh chives for added color and mild onion flavor.
- Leftovers keep well refrigerated for up to 2 days.
