If you’ve been searching for a comforting, elegant, yet straightforward weeknight meal, look no further than the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. This dish is a perfect blend of tender chicken breasts smothered in a creamy, tangy Dijon mustard sauce that feels both indulgent and approachable. With just a handful of simple ingredients and straightforward steps, you can whip up something truly special that’s sure to become a family favorite in no time.
Ingredients You’ll Need
Every ingredient in this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe plays an important role, bringing together a balance of richness, sharpness, and subtle sweetness. The simplicity of the ingredients means the flavors really shine, and you can’t help but feel proud serving it to your loved ones.
- 1 ounce butter: Adds richness and helps soften the shallots with a silky base.
- 2 tablespoons olive oil: Perfect for searing the chicken to that golden, delicious crust.
- 6 small skinless and boneless chicken breasts (150g each): Tender and lean protein that cooks evenly under the creamy sauce.
- 1 banana shallot, finely sliced: Brings a subtle sweetness and depth of flavor to the sauce.
- 2 garlic cloves, crushed: A fragrant hint that complements the mustard without overpowering.
- 300ml (10 fl oz) non-alcoholic white wine alternative: Adds acidity and complexity while keeping it family-friendly.
- 2 tablespoons Dijon mustard: The star ingredient that adds the distinctive tangy kick.
- 300ml (10 fl oz) pouring double cream: Creates that luscious, velvety sauce that clings perfectly to the chicken.
- Salt, to taste: Essential for seasoning and enhancing every flavor.
- Freshly ground black pepper, to taste: Adds a subtle warmth and spice.
- Few finely snipped chives, to garnish: Bright color and a fresh, mild onion note to finish the dish beautifully.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Start by patting each chicken breast dry to ensure a perfect sear, then season them generously with salt and pepper. Heating the olive oil in a large skillet over medium-high heat will give you that gorgeous golden brown crust on each side in about 4 to 6 minutes. This step locks in flavor and juices, so don’t rush it! Once seared, remove the chicken and set it aside – trust me, the magic is just beginning in this pan.
Step 2: Sauté Aromatics & Deglaze
Next, turn the heat down to medium and add the butter. As it melts, toss in the finely sliced banana shallot and let it soften for about 3 to 5 minutes, allowing its gentle sweetness to develop. Then stir in the crushed garlic and cook for another minute until the kitchen is filled with that irresistible garlicky aroma. Pour in the non-alcoholic white wine alternative, scraping up those browned morsels from the bottom – this deglazing step is key for layering flavor. Let it simmer for 2 to 3 minutes to mellow slightly.
Step 3: Build the Creamy Dijon Sauce
Whisk in the Dijon mustard until the sauce is beautifully smooth and takes on that signature tang. Then add the pouring double cream, bringing the whole mixture to a gentle simmer. Stir occasionally for 3 to 5 minutes until the sauce thickens just enough to coat the back of your spoon – it should feel silky and luscious, ready to envelop the chicken with every bite.
Step 4: Finish Cooking & Season
Return your seared chicken breasts back to the pan, nestling them into the sumptuous sauce. Spoon some sauce over each piece and let everything gently simmer for 8 to 12 minutes until the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Taste the sauce at this point and adjust the seasoning with salt and freshly ground black pepper if it needs a little more punch.
Step 5: Serve
Remove the skillet from the heat and allow the chicken to rest for 5 minutes. This brief pause ensures juices redistribute, keeping each piece tender and juicy. Serve the chicken with a generous spoonful of the tangy Dijon cream sauce spooned over the top, garnished with finely snipped chives for that fresh pop of color and mild oniony zing. This dish pairs beautifully with creamy mashed potatoes or vibrant green vegetables – the perfect finishing touch to your meal.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Finely snipped chives are the classic garnish for this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. They add a fresh, light contrast and a burst of vivid green that makes the dish feel bright and inviting. You might also sprinkle a little freshly cracked black pepper or a few lemon zest curls for added zest and aroma.
Side Dishes
This creamy chicken deserves side dishes that complement its rich, tangy sauce. Classic mashed potatoes are perfect for soaking up every last bit of the Dijon cream. If you want something lighter, try steamed green beans, sautéed spinach, or roasted asparagus. For a bit of crunch and texture, a simple mixed green salad with a light vinaigrette is also a brilliant match.
Creative Ways to Present
To impress your guests, serve this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe over a bed of buttery herb rice or creamy polenta. For a rustic vibe, plate the chicken in shallow bowls with the sauce spooned generously around. You could even roll the chicken into slices for an elegant presentation, drizzling sauce artistically and sprinkling fresh herbs for that restaurant-quality feel at home.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it cools, so a quick reheat with a splash of cream or milk will bring it back to perfect consistency.
Freezing
If you want to freeze your Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, ensure it has cooled completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently on the stove or in the oven.
Reheating
For the best texture and flavor, reheat the chicken gently over low heat on the stovetop. Add a little cream, milk, or even some broth if the sauce feels too thick, stirring frequently to avoid curdling. Microwave works in a pinch but be careful not to overheat and dry out the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option and tend to be juicier. You may need to adjust the cooking time slightly to ensure they are cooked through.
Is the non-alcoholic white wine necessary?
The non-alcoholic white wine alternative adds lovely acidity and depth, but if you don’t have it, you can substitute with chicken broth and a splash of lemon juice or apple cider vinegar.
Can I make this dish dairy-free?
Yes, you can swap the butter for a dairy-free spread and use a plant-based cream alternative that pours and simmers well. The sauce texture may vary slightly but will still be delicious.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer—when the internal temperature reaches 165°F (74°C), the chicken is perfectly cooked and safe to eat.
Can I prepare the sauce ahead of time?
You can prepare the sauce in advance and refrigerate it separately. When ready to serve, gently reheat the sauce and add freshly cooked chicken for that perfect finish.
Final Thoughts
Trying the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is like welcoming a comforting hug into your kitchen. It’s approachable, packed with flavor, and perfect for any level of cook wanting to impress without the stress. Once you make it, this creamy, tangy chicken will no doubt become one of your go-to dishes – and I can’t wait for you to enjoy every single bite!
