Mary Berry Dijon Chicken Recipe

If you’re craving a dish that’s both elegant and comfortingly creamy, the Mary Berry Dijon Chicken Recipe is an absolute winner. This classic recipe perfectly balances tender chicken breasts with a rich mustard cream sauce that bursts with flavor, creating a dish that’s as impressive as it is easy to prepare. Whether you’re cooking for a family dinner or a special occasion, this recipe brings warmth and sophistication together on one plate and will quickly become a beloved favorite in your kitchen.

Ingredients You’ll Need

The beauty of the Mary Berry Dijon Chicken Recipe lies in its simple yet essential ingredients, each carefully chosen to build layers of flavor and texture. From the richness of butter and cream to the sharp tang of Dijon mustard, every component plays an important role in creating that irresistible sauce and perfectly cooked chicken.

• Butter (1 ounce): Adds a luscious, creamy richness that helps brown the chicken and deepen the sauce.
• Olive oil (2 tablespoons): Provides a healthy fat base that balances the butter and prevents burning during cooking.
• Chicken breasts, skinless and boneless (6 small, 150g each): The tender protein star of the dish, easy to cook evenly and impressively tender.
• Banana shallot (1, finely sliced): Delivers a gentle sweetness and depth to the sauce without overpowering it.
• Garlic cloves (2, crushed): Infuses subtle aromatic warmth essential to savory dishes like this.
• White wine (300 ml / 10 fl oz): Cuts through the creaminess and adds a delicate tang, elevating the sauce’s complexity.
• Dijon mustard (2 tablespoons): The star flavor providing sharp, piquant notes that make this recipe unmistakably Mary Berry.
• Pouring double cream (300 ml / 10 fl oz): Brings silkiness and a smooth, rich texture to the sauce.
• Salt: Enhances all the flavors perfectly without overwhelming them.
• Freshly ground black pepper: Adds just enough bite and warmth for balance.
• Fresh chives (a few, finely snipped): Offers a fresh, green garnish that adds a subtle onion flavor and pretty pops of color.

How to Make Mary Berry Dijon Chicken Recipe

Step 1: Preparing the Pan and Chicken

Start by heating butter and olive oil together in a deep frying pan until they blend and become sizzling hot. This combination not only keeps the chicken moist but also creates a flavorful base for browning. Season each chicken breast generously with salt and pepper to ensure every bite is perfectly seasoned.

Step 2: Browning the Chicken Breasts

Place the chicken breasts in the pan once the butter melts and starts to sizzle. Cook them over high heat, letting each side brown beautifully for about 3-4 minutes. This browning seals in juices and builds a gorgeous color and texture without overcooking the meat.

Step 3: Cooking the Shallots and Garlic

Remove the browned chicken and set aside while you add the finely sliced shallots to the empty pan. They will sizzle on high heat for a minute, where their natural sugars start to caramelize. Next, add the crushed garlic, cover the pan, reduce the heat, and gently cook the shallots and garlic for 5-10 minutes until soft and golden, infusing the base with sweet, mellow flavors.

Step 4: Reducing the Wine

Pour in the white wine and bring the mixture to a vigorous boil. Stir consistently for 5 minutes, allowing the liquid to reduce by about two-thirds. This reduction intensifies the aroma and taste, making the sauce incredibly flavorful without any bitterness.

Step 5: Adding Dijon Mustard and Cream

Now stir in the Dijon mustard and double cream, blending until smooth. Let the sauce simmer for 3-4 minutes to thicken slightly and allow the flavors to marry beautifully, creating that classic, velvety creamy texture that defines the Mary Berry Dijon Chicken Recipe.

Step 6: Simmering the Chicken

Return the chicken breasts and any juices back into the pan. Cover with a lid, reduce to a low simmer, and let everything gently cook together for about 15 minutes. This slow simmer is key to making the chicken tender and moist, infused with the luxurious mustard cream sauce.

Step 7: Serving Preparation

You can serve each chicken breast whole or carve into three portions for easier plating. Spoon the rich Dijon sauce generously over the chicken and finish with a sprinkle of fresh, snipped chives for a delightful splash of green and flavor.

How to Serve Mary Berry Dijon Chicken Recipe

Garnishes

Freshly snipped chives are the perfect finishing touch, adding not just color but a subtle, fresh oniony bite. You can also consider a few sprigs of fresh thyme or parsley for added greenery and aroma.

Side Dishes

This creamy Dijon chicken pairs wonderfully with light, fluffy mashed potatoes or buttery new potatoes that soak up the sauce perfectly. For a healthier twist, serve alongside steamed green beans or sautéed asparagus to bring freshness and crunch that balance the richness.

Creative Ways to Present

For a stunning presentation, try plating the chicken on a bed of creamy polenta or wild rice, drizzling the sauce artistically around, and adding edible flowers or microgreens for an elegant touch. This dish also works beautifully with crusty artisan bread to mop up every flavorful drop.

Make Ahead and Storage

Storing Leftovers

Leftover Mary Berry Dijon Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before sealing to maintain freshness and prevent sogginess.

Freezing

You can freeze the cooked chicken and sauce together for up to 2 months. Portion the chicken with plenty of sauce into freezer-safe containers or bags, and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of cream or a little water can help restore the sauce’s luxurious consistency if it thickens too much.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will provide a slightly richer flavor and remain juicy during cooking, but might require a bit longer simmering to become tender.

Is it necessary to use white wine?

White wine adds great depth, but if you prefer not to use alcohol, you can substitute with chicken broth and a splash of lemon juice for acidity.

Can I make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based margarine and use coconut cream or a dairy-free cream alternative. The sauce will still be deliciously creamy.

What kind of Dijon mustard works best?

A classic, smooth Dijon mustard is best here as it blends easily and doesn’t overpower the dish—avoid extra spicy or grainy varieties unless you want extra texture.

How can I tell when the chicken is fully cooked?

The chicken is done when it’s tender and no longer pink inside; you can check with a meat thermometer—the internal temperature should reach 75°C (165°F).

Final Thoughts

Making the Mary Berry Dijon Chicken Recipe is like inviting a little bit of British culinary brilliance into your home kitchen. It’s approachable, bursting with flavor, and layered with comforting textures that make for an unforgettable meal. I wholeheartedly encourage you to give this recipe a try—once you do, I bet it will quickly become a dinner-time favorite you turn to again and again.

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