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
Scale
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.
