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

Scale

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

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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.