Mary Berry Dijon Chicken Recipe

If you’re looking for a comforting yet elegant dish that feels like a warm hug on a plate, the Mary Berry Dijon Chicken Recipe is your new best friend in the kitchen. This classic recipe combines tender chicken breasts with a rich, creamy Dijon mustard sauce that bursts with flavor while remaining incredibly simple to prepare. Every bite reveals the perfect balance of sharp mustard, mellow shallots, and luscious cream, making it an ideal meal for family dinners or impressing guests without stress.

Ingredients You’ll Need

The magic of the Mary Berry Dijon Chicken Recipe comes from its straightforward, carefully chosen ingredients that each play a vital role in creating its luscious texture and vibrant taste. From the silky cream to the sharpness of Dijon mustard, every element counts.

• Butter (1 ounce): Adds richness and helps create that golden-brown sear on the chicken.
• Olive oil (2 tablespoons): Balances the butter’s flavor and gives a lovely sheen to the dish.
• Chicken breasts (6 small, skinless and boneless, 150g each): The star protein that soaks up all the wonderful flavors.
• Banana shallot (1, finely sliced): Offers a delicate sweetness and a lovely textural contrast once softened.
• Garlic cloves (2, crushed): Infuses the sauce with that irresistible aromatic depth.
• White wine (300 ml / 10 fl oz): Adds brightness and acidity that cuts through the creaminess beautifully.
• Dijon mustard (2 tablespoons): Delivers a punchy, tangy flavor that defines this recipe.
• Pouring double cream (300 ml / 10 fl oz): Creates the silky, luxurious sauce that coats the chicken perfectly.
• Salt to taste: Enhances all the flavors naturally.
• Freshly ground black pepper to taste: Provides a subtle heat that complements the mustard’s sharpness.
• Freshly snipped chives (a few): A fresh, mild onion garnish that brightens each serving.

How to Make Mary Berry Dijon Chicken Recipe

Step 1: Get Your Pan Ready

Start by melting the butter and warming the olive oil in a deep frying pan. The moment these two combine and begin to shimmer is when you know your pan is perfectly primed for searing the chicken to golden perfection.

Step 2: Season and Sear the Chicken

Give each chicken breast a gentle sprinkle of salt and freshly ground black pepper. Then, place them in the hot pan and cook over high heat for about 3–4 minutes on each side. This crucial step locks in all the juices while developing a gorgeous, flavorful crust.

Step 3: Set the Chicken Aside

Once nicely browned, remove the chicken breasts from the pan and set them aside. This lets you focus on building the sauce without overcooking the poultry.

Step 4: Sauté Shallots and Garlic

Into the pan go the finely sliced banana shallots, sizzling them briefly over high heat to awaken their sweetness. After a minute, add the crushed garlic, then cover the pan. Lower the heat and let them soften gently for 5 to 10 minutes until the shallots turn tender and lightly caramelized.

Step 5: Reduce with Wine

Pour in the white wine and bring it to a vigorous boil. Stir continuously and watch as the liquid bubbles away for about five minutes, reducing to roughly one-third of its original volume. This reduction concentrates the flavors and makes the sauce wonderfully rich.

Step 6: Stir in Dijon Mustard and Double Cream

Next, mix in the Dijon mustard and double cream, stirring well so everything melds into a silky, thickened sauce. Let it simmer gently for 3 to 4 minutes, allowing the flavors to deepen harmoniously.

Step 7: Season and Simmer the Chicken in Sauce

Season the sauce with salt and a little black pepper, then return the browned chicken breasts and any juices that collected back into the pan. Cover, reduce the heat to a low simmer, and let the chicken cook through for about 15 minutes until utterly tender and infused with the sauce.

Step 8: Final Touches and Serving

You can serve each chicken breast whole or carve them into three portions for easier slicing. Generously spoon the creamy Dijon sauce over the chicken, then garnish with freshly snipped chives for that final burst of color and mild onion flavor.

How to Serve Mary Berry Dijon Chicken Recipe

Garnishes

Bright green chives are a perfect, simple garnish to cut through the creaminess of the sauce and add a fresh, delicate onion flavor. A light sprinkle is all it takes to bring the dish to life visually and taste-wise.

Side Dishes

This recipe pairs beautifully with a variety of sides. Classic buttery mashed potatoes or fluffy rice soak up the delicious sauce perfectly, while steamed green vegetables like asparagus or green beans add a lovely crunch and vibrant color to your plate.

Creative Ways to Present

If you want to impress, slice the chicken breasts into medallions and fan them out on the plate, drizzling the sauce artistically over the top. You can also serve the chicken atop a bed of buttery gnocchi or creamy polenta for a more indulgent twist.

Make Ahead and Storage

Storing Leftovers

Let the Mary Berry Dijon Chicken Recipe cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to three days, providing you with a delicious, ready-to-eat meal when you need it most.

Freezing

This dish freezes well if you want to prepare in advance. Cool it fully, then transfer into freezer-safe containers or bags. It will retain its flavor and texture for up to two months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat the chicken with sauce in a covered pan on low heat, stirring occasionally to prevent the cream from separating. Avoid microwaving if possible to maintain the silky texture of the sauce and prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring a bit more richness and stay juicy, which can be a lovely variation. Just adjust the cooking time slightly to ensure they’re fully cooked.

What’s the best wine to use in this recipe?

A dry white wine like Sauvignon Blanc or Chardonnay works beautifully, adding that crispness without overpowering the creamy sauce.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use coconut cream or another dairy-free cream substitute, but expect a slight change in flavor and texture.

Is this recipe suitable for a weeknight dinner?

Definitely! With just about 35 minutes total, it’s straightforward enough for a weeknight treat while still feeling special and restaurant-worthy.

How can I thicken the sauce if it’s too runny?

Simply let it simmer a little longer uncovered to reduce further. Alternatively, whisk in a small slurry of cornstarch and water, cooking gently until the sauce thickens to your liking.

Final Thoughts

Trust me when I say the Mary Berry Dijon Chicken Recipe will quickly become one of those dishes you turn to for its ease, flavor, and comforting charm. It’s the kind of meal that’s as rewarding to make as it is to eat, bringing a bit of warmth and elegance to your table every time. So grab those ingredients, and enjoy cooking this delicious classic with all the joy it brings!

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