If you’re searching for a dish that feels like a warm hug on a plate, the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is an absolute must-try. This recipe combines tender chicken breasts with a luxuriously creamy Dijon mustard sauce that’s bursting with flavor but never overwhelming. It’s one of those meals that looks elegant enough for guests but comes together with such ease that it quickly becomes a weeknight favorite. With simple ingredients creating a rich, comforting sauce, this dish truly delivers on taste, texture, and that cozy feeling we all crave from home-cooked food.
Ingredients You’ll Need
The magic of the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe lies in its straightforward and thoughtfully selected ingredients. Each component plays a crucial role, from the silky cream that balances the tangy mustard to the garlic and shallots that add aroma and depth. Here’s what you’ll need to bring this beautiful dish to life:
- 1 ounce butter: Adds richness and helps beautifully sauté the shallots and garlic for a fragrant base.
- 2 tablespoons olive oil: Perfect for searing chicken to golden perfection without sticking.
- 6 small skinless and boneless chicken breasts (150g each): Tender, lean, and quick-cooking protein at the heart of the recipe.
- 1 banana shallot, finely sliced: Offers a sweet yet subtle onion flavor to elevate the sauce.
- 2 garlic cloves, crushed: Brings a punch of savory, aromatic flavor that complements the mustard.
- 300ml (10 fl oz) non-alcoholic white wine alternative: De-glazes the pan and adds acidity to balance the creamy sauce.
- 2 tablespoons Dijon mustard: The star of the sauce, providing sharp, smooth tanginess.
- 300ml (10 fl oz) pouring double cream: Creates a luscious, velvety sauce that coats every bite.
- Salt, to taste: Enhances the natural flavors of the chicken and sauce.
- Freshly ground black pepper, to taste: Adds subtle heat and depth.
- Few finely snipped chives, to garnish: Adds a fresh, mild onion flavor and a pop of green color.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Begin by patting your chicken breasts dry with paper towels so they brown nicely. Season each piece generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4 to 6 minutes on each side until they develop a gorgeous golden-brown crust. This step locks in the juices and creates that irresistible texture contrast. Once browned, remove the chicken from the pan and set it aside to rest for now.
Step 2: Sauté Aromatics & Deglaze
Turn the heat down to medium and add the butter to your skillet. Once melted, toss in the finely sliced banana shallot. Let it gently soften over 3 to 5 minutes, stirring occasionally to ensure it doesn’t brown too fast. Now add the crushed garlic and cook for about a minute until it releases its fragrant aroma. Pour in your non-alcoholic white wine alternative, carefully scraping up the delicious browned bits stuck to the pan—the heart of extra flavor. Let this simmer for 2 to 3 minutes to reduce slightly and concentrate those flavors.
Step 3: Build the Creamy Dijon Sauce
Whisk in the Dijon mustard until fully incorporated into the pan juices. The sauce will instantly take on a silky, savory tang. Pour in the pouring double cream, stirring gently. Allow the sauce to come to a very gentle simmer and cook for around 3 to 5 minutes, stirring now and then. You want the sauce to thicken enough so it will cling beautifully to the chicken without becoming too heavy—think perfect coating consistency.
Step 4: Finish Cooking & Season
Nestle the seared chicken breasts back into the cream sauce. Spoon some sauce over the top and let everything gently simmer together for 8 to 12 minutes, or until the chicken is thoroughly cooked through—a safe internal temperature of 165°F (74°C) is ideal. This final simmer ensures the chicken is tender and infused with those incredible flavors. Taste the sauce and adjust salt and pepper as needed to perfectly suit your palate.
Step 5: Serve
Remove the skillet from heat, and allow the chicken to rest for about 5 minutes in the warm sauce. This resting time helps lock in the juices. Serve your Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe with a generous spoonful of the creamy Dijon sauce draped over each breast. Garnish with finely snipped chives for a burst of color and fresh flavor. It’s comfort food, but with flair!
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Fresh chives are the classic choice here — they lend a mild oniony snap that contrasts beautifully with the rich creaminess of the sauce. You can also add a sprinkle of freshly chopped parsley or a few lemon zest flakes to brighten the plate visually and flavor-wise. These small touches elevate the dish from everyday to memorable.
Side Dishes
This chicken shines alongside creamy mashed potatoes, which are perfect for soaking up every drop of that luxurious mustard cream sauce. For lighter sides, steamed green beans, buttered peas, or a crisp garden salad add freshness and balance. Roasted root vegetables make another hearty option, rounding out the meal with warmth and earthiness.
Creative Ways to Present
For a bit of flair, serve the chicken sliced on a platter with the sauce drizzled artfully over the top and fresh herbs scattered generously. If you want to impress guests, plate each breast individually with a quenelle of mash and a neat pile of greens to create a restaurant-quality experience at home. The creamy sauce also works beautifully spooned over sautéed mushrooms for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, they will keep beautifully for up to 3 days. The creamy sauce actually deepens in flavor after resting, so you may find it tastes even better the next day!
Freezing
If you want to freeze your Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, it’s best to freeze the chicken separately from any creamy sauces for optimal texture. Wrap the cooked chicken breasts tightly in foil or freezer-safe bags, and store for up to 3 months. Sauces with cream don’t always freeze perfectly but freezing separately can preserve quality.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce thickens too much. Warm slowly and stir occasionally to prevent curdling. Avoid the microwave if you want to keep the sauce silky smooth and the chicken tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and remain juicy longer. Just adjust cooking time slightly and ensure they are cooked to the right temperature for safety.
What can I substitute for non-alcoholic white wine alternative?
If you don’t have a white wine substitute, dry white grape juice or even chicken stock with a squeeze of lemon can work well to deglaze the pan and deliver acidity.
Is this recipe gluten-free?
Yes! All the ingredients in Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe are naturally gluten-free, making it perfect for those with gluten sensitivities.
Can I make this recipe dairy-free?
You can replace the butter with a dairy-free alternative and use a coconut cream or cashew cream substitute, but it will alter the flavor and texture slightly. The mustard sauce is the star, so feel free to experiment!
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or a light Chardonnay complements the creamy tang of the Dijon sauce beautifully if you want to serve wine alongside.
Final Thoughts
I genuinely encourage you to try the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe—it truly is a classic for a reason. With its straightforward ingredients and straightforward steps, you can have a dish that tastes like something special without the fuss. It’s perfect for impressing friends or simply treating yourself to a comforting, satisfying meal. Once you make it, I suspect you’ll find yourself coming back to this recipe time and time again.
Print
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
This Mary Berry Dijon Chicken recipe is a classic and easy-to-make dish featuring tender chicken breasts cooked in a luxurious creamy Dijon mustard sauce. The chicken is first seared to a golden brown, then simmered in a rich, flavorful sauce made with shallots, garlic, non-alcoholic white wine alternative, Dijon mustard, and double cream. Perfect for a comforting weeknight meal or special occasion, this recipe serves 6 and pairs beautifully with mashed potatoes or green vegetables.
Ingredients
Chicken and Seasonings
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
For Cooking and Sauce
- 1 ounce (28g) butter
- 2 tablespoons olive oil
- 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
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat the chicken breasts thoroughly dry, then season them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 4-6 minutes on each side until they achieve a beautiful golden brown color. After searing, remove the chicken breasts from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce the heat to medium and add 1 ounce of butter to the same skillet. Add the finely sliced banana shallot and sauté for 3-5 minutes until softened. 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. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons of Dijon mustard until the sauce becomes smooth. Then 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 skillet, nestling them into the sauce. Spoon some sauce over the top of the chicken. Let the chicken simmer gently in the sauce for 8-12 minutes, or until fully cooked through with an internal temperature of 165°F (74°C). Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the skillet from the heat and allow the chicken to rest in the sauce for 5 minutes. Serve the chicken breasts topped with a generous spoonful of the creamy Dijon sauce and garnish with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure the chicken breasts are patted dry before seasoning to get a good sear and browning.
- Use a meat thermometer to check the chicken’s internal temperature for safe cooking.
- The non-alcoholic white wine alternative can be substituted with a light chicken broth if preferred.
- Double cream can be replaced with heavy cream if unavailable.
- For a lighter version, substitute half the cream with milk or a low-fat alternative, though the sauce may be less rich.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
