If you are looking to bring a touch of classic British comfort to your dinner table, the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is your new best friend. This dish combines tender, juicy chicken breasts with a luxurious mustard and cream sauce that’s bursting with flavor yet surprisingly quick to prepare. It’s perfect for a cozy family meal or impressing guests without breaking a sweat in the kitchen. Trust me, once you try this recipe, it’ll become a regular in your cooking rotation.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a key role in creating the perfect balance of richness, tanginess, and soul-warming comfort in this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe.
- Butter, 1 ounce: Adds a silky richness to your sauce and helps mellow the sharpness of the mustard.
- Olive oil, 2 tablespoons: Offers a subtle fruity base for beautifully searing the chicken.
- Chicken breasts, 6 small skinless and boneless (150g each): The star of the dish, tender and cooked to juicy perfection.
- Banana shallot, finely sliced: Brings a mild sweetness and depth to the sauce’s aromatic profile.
- Garlic cloves, 2 crushed: Infuses the dish with that irresistible garlicky warmth.
- Non-alcoholic white wine alternative, 300ml (10 fl oz): Lifts the sauce with bright acidity without overpowering delicacy.
- Dijon mustard, 2 tablespoons: Delivers its signature sharp, tangy kick to brighten the creamy sauce.
- Pouring double cream, 300ml (10 fl oz): Creates the luscious, velvety texture that coats the chicken beautifully.
- Salt, to taste: Essential for enhancing every flavor.
- Freshly ground black pepper, to taste: Adds just the right amount of gentle heat and complexity.
- Fresh chives, finely snipped: Provides a fresh, vibrant garnish to finish the dish.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Start by patting your chicken breasts completely dry — this is key for achieving that gorgeous golden crust. Season them generously with salt and pepper for full flavor. Heat your olive oil in a large skillet over medium-high heat and sear each chicken breast for about 4 to 6 minutes on each side until they become beautifully golden brown. Once seared, set the chicken aside; this initial step locks in juices that keep every bite tender and delicious.
Step 2: Sauté Aromatics & Deglaze
Lower the heat to medium and add the butter to your skillet—it will melt into a fragrant golden pool. Toss in your finely sliced banana shallot and gently sauté for 3 to 5 minutes until soft and fragrant. Stir in the crushed garlic and cook for another minute; it’s amazing how much this simple step elevates the entire dish. Pour in the non-alcoholic white wine alternative, scraping up any lovely browned bits stuck to the pan’s bottom. Let it simmer for 2 to 3 minutes to reduce and concentrate those fantastic flavors.
Step 3: Build the Creamy Dijon Sauce
Whisk in the Dijon mustard—this gives the sauce its characteristic tang and depth. Once smooth, stir in the pouring double cream, transforming the sauce into a luxuriously creamy dream. Bring the sauce to a gentle simmer, allowing it to thicken slightly for 3 to 5 minutes. It’s important to keep stirring occasionally so the sauce doesn’t stick and develops a perfect consistency that will cling beautifully to the chicken.
Step 4: Finish Cooking & Season
Return the seared chicken breasts to the pan, nestling them into the warm sauce like little flavor-packed boats. Spoon some sauce over each piece and let everything gently simmer for 8 to 12 minutes, until your chicken reaches the safe internal temperature and is cooked through while remaining utterly juicy. Take a moment to taste your sauce here, adjusting the salt and pepper seasoning so each bite is perfectly balanced and irresistibly tasty.
Step 5: Serve
Remove the pan from the heat and allow the chicken to rest for 5 minutes; this helps the juices redistribute for maximum tenderness. Serve each chicken breast smothered in that creamy Dijon sauce and sprinkled with freshly snipped chives for a pop of color and freshness. This dish pairs especially well with creamy mashed potatoes or bright green veggies to round out the meal beautifully.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Freshly snipped chives are the classic finishing touch, adding a subtle oniony brightness that cuts through the creaminess. You can also sprinkle a handful of finely chopped parsley or a light squeeze of lemon juice for an extra fresh note that wakes up the whole dish.
Side Dishes
This chicken shines alongside fluffy mashed potatoes, whose smoothness beautifully balances the rich mustard sauce. For a healthier contrast, steamed green beans, tender asparagus, or a crisp mixed salad are fantastic options that introduce color and texture to your plate.
Creative Ways to Present
Consider plating the chicken on a bed of buttery herbed couscous or wild rice; the grain absorbs the sauce marvelously. For family-style gatherings, serve it on a large platter garnished with extra herbs and lemon wedges, encouraging everyone to dive in and share the love.
Make Ahead and Storage
Storing Leftovers
The Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to store the chicken with the sauce to preserve all those lovely flavors and moisture.
Freezing
If you want to batch cook, this dish freezes beautifully. Place portions of chicken and sauce in freezer-safe containers or heavy-duty bags and freeze for up to 2 months. Defrost overnight in the fridge before reheating to retain the dish’s texture and taste.
Reheating
Reheat gently on the stove over low to medium heat to avoid curdling the creamy sauce. Stir occasionally until warmed through. Alternatively, microwave using short bursts at medium power, stirring in between to maintain smoothness and keep your chicken tender.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While the recipe calls for small boneless breasts, you can use thighs or larger breasts — just adjust the cooking time accordingly to ensure the chicken is cooked through and remains juicy.
Is non-alcoholic white wine alternative necessary?
The non-alcoholic white wine alternative adds acidity and complexity to the sauce, but if you don’t have it on hand, dry white grape juice mixed with a splash of white wine vinegar or lemon juice can work as a substitute.
Can I make this dish dairy-free?
You can swap the butter for olive oil and use a dairy-free cream alternative, such as coconut cream or a cashew cream. The flavor will be slightly different, but still delicious and creamy.
How do I get the sauce to thicken just right?
Simmer the sauce gently and allow it to reduce for the recommended 3-5 minutes while stirring. If it’s too thin, let it cook a bit longer; if too thick, add a splash of extra cream or water to loosen it.
What is the best way to serve this chicken for a dinner party?
Serve the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe with elegant sides like dauphinoise potatoes and sautéed green beans. Garnish with fresh herbs and present on a large platter for a beautiful centerpiece.
Final Thoughts
This Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is a wonderful way to delight your taste buds with fuss-free elegance. It’s genuinely one of those recipes you’ll want to revisit again and again — whether for a comforting family night or a special occasion. Give it a try and watch it quickly become a favorite in your recipe collection!
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 offers a classic and easy preparation of tender chicken breasts cooked in a creamy Dijon mustard sauce. The dish features a rich blend of shallots, garlic, and a non-alcoholic white wine alternative, creating a flavorful sauce that perfectly complements the seared chicken. Ideal for a comforting family dinner, it pairs excellently with mashed potatoes or green vegetables.
Ingredients
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fat
- 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
- Few finely snipped chives, to garnish
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry. Season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until beautifully golden brown. Remove chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium. Add 1 ounce butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened. Stir in crushed garlic and cook for 1 minute until fragrant. Pour in 300ml (10 fl oz) non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until smooth. Stir in 300ml (10 fl oz) pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in. Spoon some sauce over the chicken. Simmer gently for 8-12 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C). Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Serve: Remove from heat and let rest for 5 minutes. Serve the chicken with a generous spoon of the Dijon cream sauce, garnished with finely snipped chives. Pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure chicken breasts are of even thickness or consider pounding them slightly for even cooking.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C) for safety.
- The non-alcoholic white wine alternative helps achieve a similar flavor without alcohol; dry white grape juice or chicken broth can be substitutes.
- If the sauce becomes too thick, add a splash of water or broth to loosen it.
- For a lighter option, substitute double cream with half-and-half or a plant-based cream alternative.
- Serve with mashed potatoes, steamed vegetables, or rice to complement the creamy sauce.
