If you’re craving a dish that combines comfort, sophistication, and ultra-creamy goodness, look no further than the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. This dish brings together tender chicken breasts gently cooked in a rich and tangy Dijon mustard cream sauce that’s bursting with flavor. With simple ingredients and straightforward steps, it’s a fantastic recipe to impress family and friends or just treat yourself to something wonderfully satisfying on any night of the week.
Ingredients You’ll Need
Each ingredient in this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe plays an important role, whether it’s adding flavor, richness, or texture. The simplicity of these staples makes the dish accessible but certainly not lacking in taste!
- 1 ounce butter: Adds a silky richness and helps mellow the shallots and garlic as they cook.
- 2 tablespoons olive oil: For a golden sear on the chicken, locking in juicy flavor.
- 6 small skinless and boneless chicken breasts (150g each): The tender base of the dish, perfect for soaking up the luscious sauce.
- 1 banana shallot, finely sliced: Offers a sweet, mild onion flavor that balances beautifully with the mustard.
- 2 garlic cloves, crushed: Provides a punch of aromatic depth without overpowering the dish.
- 300ml non-alcoholic white wine alternative: De-glazes the pan and adds a subtle acidity that lifts the flavors.
- 2 tablespoons Dijon mustard: The zesty heart of the sauce, delivering that unforgettable tang.
- 300ml pouring double cream: Makes the sauce luxuriously creamy and indulgent.
- Salt, to taste: Essential for seasoning and bringing all flavors into harmony.
- Freshly ground black pepper, to taste: Adds a mild heat that complements the mustard’s sharpness.
- Few finely snipped chives, to garnish: A fresh, bright finish that brings color and a hint of mild onion freshness.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Begin by patting the chicken breasts completely dry—that’s an important trick to get that perfect golden crust. Then generously season both sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet until shimmering. Lay the chicken breasts in carefully and let them cook undisturbed for 4 to 6 minutes on each side. You’re aiming for a glorious caramelized color that locks in moisture. Once perfectly browned, remove the chicken and set aside; don’t worry, the magic has only just begun.
Step 2: Sauté Aromatics & Deglaze
Turn the heat down to medium and add 1 ounce of butter to the skillet—that velvety touch starts your sauce. Toss in the finely sliced banana shallot and cook gently for 3 to 5 minutes until soft and translucent, releasing a natural sweetness. Add the crushed garlic cloves, stirring for another minute just until fragrant—be careful not to burn it! Now pour in the non-alcoholic white wine alternative, scraping the bottom of the pan with a wooden spoon to lift up all those delicious browned bits. Let it simmer gently for a couple of minutes so the alcohol alternative reduces, intensifying those savory flavors.
Step 3: Build the Creamy Dijon Sauce
Whisk 2 tablespoons of Dijon mustard smoothly into the aromatic base, letting that signature tang infuse the sauce. Follow with 300ml of pouring double cream, stirring to combine. Bring everything up to a very gentle simmer and let it cook slowly for about 3 to 5 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon. This luscious, creamy Dijon sauce is the soul of the dish—tangy, smooth, and irresistible.
Step 4: Finish Cooking & Season
Now nestle the seared chicken breasts back into the pan, spooning some of that gorgeous sauce over the top. Allow the chicken to gently simmer in the sauce for 8 to 12 minutes until it’s cooked through, with an internal temperature of 165°F (74°C) confirming it’s safe and juicy. Take a moment to taste the sauce and adjust the seasoning with salt and pepper as needed. This step allows the chicken to absorb all the wonderful flavors, resulting in a tender, mouthwatering dish.
Step 5: Serve
Remove the skillet from the heat and let the chicken rest for about 5 minutes to lock in the juices. Serve each chicken breast generously coated in the creamy Dijon mustard sauce. Don’t forget a sprinkle of finely snipped chives for that extra pop of freshness and color. This dish pairs beautifully with creamy mashed potatoes or vibrant green vegetables, balancing richness with simplicity.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
The simplest garnishes can elevate this recipe in an instant. A scattering of freshly snipped chives not only adds a delicate oniony brightness but also creates a lovely, vibrant contrast to the creamy sauce. If you want an extra hint of freshness, a small wedge of lemon on the side can be squeezed over just before eating for a bright pop of acidity.
Side Dishes
Mashed potatoes are the classic companion to Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, soaking up every bit of that rich sauce. For a lighter touch, steamed green beans, roasted asparagus, or sautéed spinach offer a fresh balance and crunch that complements the creaminess perfectly. You can also try buttered new potatoes or a fluffy rice pilaf if you want to shake things up.
Creative Ways to Present
For dinner guests or a family meal with a little flair, try serving the chicken sliced on a long platter arranged over a bed of sautéed greens. Drizzle the sauce artfully over the top and garnish with fresh chives. Another charming presentation is individual shallow bowls with a chicken breast nestled in the sauce, paired alongside a neat mound of mashed potatoes and scattered vegetables for a tidy, restaurant-style look that will impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and sauce together in an airtight container in the refrigerator. It’ll keep well for up to 3 days. The sauce may thicken upon chilling, but a gentle reheat with a splash of cream or milk will bring it back to its luscious consistency.
Freezing
This Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe also freezes well. Transfer cooled chicken with sauce into a suitable freezer container and freeze for up to 2 months. When you’re ready to enjoy again, thaw overnight in the fridge and reheat gently on the stove to preserve texture and flavor.
Reheating
Reheat leftovers slowly over low heat to prevent the cream sauce from breaking. Stir occasionally and if it thickens too much, add a little milk or cream to loosen it back up. Avoid microwave reheating if possible as it can make the chicken rubbery and the sauce separate.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more juiciness and flavor to the dish. Just adjust cooking time slightly longer as thighs can take more time to cook through.
What can I substitute for non-alcoholic white wine alternative?
If you don’t have a non-alcoholic wine alternative on hand, a light chicken broth with a splash of lemon juice works well to maintain the acidity and depth in the sauce.
Is this dish suitable for freezing?
Yes, both the cooked chicken and creamy sauce freeze well. Just be sure to thaw completely and reheat gently to maintain the texture and flavor.
Can I make this recipe dairy-free?
For a dairy-free version, use a plant-based butter substitute and a suitable cream alternative, like coconut cream or cashew cream, ensuring to adjust seasoning accordingly to balance the flavors.
How spicy is the Dijon mustard sauce?
The sauce has a mild, tangy heat from the Dijon mustard, but it’s never overwhelming. It provides just the right zing to contrast the creamy richness without being too spicy.
Final Thoughts
There’s something truly special about the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe that makes it a go-to for memorable, comforting meals. Its combination of tender chicken and silky, tangy sauce hits all the right notes, and with such simple ingredients, it’s perfect for any occasion. Trust me, once you try this recipe, it will become a beloved staple in your kitchen too!
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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, easy-to-make recipe featuring tender chicken breasts seared to golden perfection and simmered in a rich, creamy Dijon mustard sauce. This elegant dish combines the subtle sweetness of shallots, fragrant garlic, and a smooth white wine alternative to create a flavorful sauce that coats the chicken beautifully. Ideal for a family dinner or special occasion, it pairs perfectly with mashed potatoes or fresh green vegetables for a comforting, delicious meal.
Ingredients
Chicken
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
For Searing
- 2 tablespoons olive oil
- 1 ounce butter
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
Garnish
- Few finely snipped chives
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 6 minutes per side until they are golden brown and have a nice crust. Remove the chicken from the pan and set aside to rest while you prepare the sauce.
- Sauté Aromatics & Deglaze: Reduce the heat to medium and add 1 ounce of butter to the same skillet. Add the finely sliced shallot and sauté for 3 to 5 minutes until softened and translucent. Stir in the crushed garlic cloves and cook for an additional minute until fragrant. Pour in 300ml of non-alcoholic white wine alternative, scraping the bottom of the pan to lift any browned bits. Allow this to simmer gently for 2 to 3 minutes to reduce slightly and concentrate the flavor.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons of Dijon mustard until the mixture is smooth and well combined. Then stir in 300ml of pouring double cream. Bring the sauce to a very gentle simmer and cook for 3 to 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 creamy Dijon sauce. Spoon some sauce over the chicken to keep it moist. Let the chicken simmer gently in the sauce for 8 to 12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C). Taste the sauce and adjust the seasoning by adding more salt and pepper if necessary.
- Serve: Remove the skillet from the heat and allow the chicken to rest in the sauce for 5 minutes to absorb the flavors. 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 creamy mashed potatoes or steamed green vegetables for a complete meal.
Notes
- Ensure chicken breasts are patted dry before seasoning to get a good sear.
- Use a non-alcoholic white wine alternative for a similar acidity without the alcohol.
- Simmer sauce gently to prevent cream from curdling.
- Adjust seasoning at the end after simmering for balanced flavors.
- Internal temperature of chicken should be 165°F (74°C) for safe consumption.
