If you have been searching for the perfect cozy dinner that’s both elegant and straightforward, then you are in for a treat with this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. It masterfully combines tender chicken breasts seared to golden perfection with a luscious, creamy Dijon mustard sauce that bursts with flavor and depth. This dish feels special yet is surprisingly easy to prepare, making it ideal for weeknight dinners or impressing guests without the fuss. Every bite offers a comforting warmth and a delicate tang that will keep you coming back to this classic favorite time and time again.
Ingredients You’ll Need
The beauty of Mary Berry’s Dijon chicken lies in its simplicity, with each ingredient playing a crucial role in building rich flavor and a comforting texture. These ingredients are straightforward pantry staples that come together to create an irresistible dish full of charm and taste.
- Butter (1 ounce): Adds a creamy richness and helps soften the shallots beautifully.
- Olive oil (2 tablespoons): Perfect for searing the chicken to achieve that golden-brown crust.
- Chicken breasts, skinless & boneless (6 small, 150g each): The main star, providing tender, juicy protein.
- Banana shallot (1, finely sliced): Offers a sweet, mild onion flavor that balances the sharpness of the mustard.
- Garlic cloves (2, crushed): Infuses the sauce with depth and aroma.
- Non-alcoholic white wine alternative (300ml): Adds subtle acidity and helps deglaze the pan for a flavorful base.
- Dijon mustard (2 tablespoons): The heart of the sauce, lending a tangy, slightly spicy kick.
- Pouring double cream (300ml): Creates the luxuriously smooth and velvety texture of the sauce.
- Salt: Essential seasoning to enhance all the flavors.
- Freshly ground black pepper: Adds a bright peppery finish.
- Fresh chives (a few, finely snipped): A fresh herb garnish to brighten the dish visually and in taste.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Start by making sure your chicken breasts are patted thoroughly dry—this is key to getting a gorgeous, golden crust. Season each piece generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken breasts for 4 to 6 minutes on each side until they develop an inviting golden color. Once browned, remove them from the pan and set aside so you can build your sauce in the same pan, capturing all those wonderful browned bits.
Step 2: Sauté Aromatics & Deglaze
Turn the heat down to medium and add the butter to the skillet, letting it melt and coat the pan. Toss in the finely sliced banana shallot and gently sauté for 3 to 5 minutes until it’s softened and sweet. Then stir in the crushed garlic; it only needs about a minute to release its aroma and flavor without burning. Pour in the 300ml of your non-alcoholic white wine alternative, scraping the skillet’s bottom to lift all those tasty brown bits. Let it simmer for a couple of minutes so the liquid reduces slightly, concentrating the flavors beautifully.
Step 3: Build the Creamy Dijon Sauce
Now it’s time to add the star ingredient of the sauce: Dijon mustard. Whisk in two tablespoons until the sauce becomes silky and smooth. Follow that with 300ml of pouring double cream, stirring gently as the sauce comes to a very gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until it thickens slightly and is creamy enough to coat the back of your spoon—a sure sign it’s perfect.
Step 4: Finish Cooking & Season
Nestle the seared chicken back into this luscious creamy sauce, spooning some of it over the breasts to coat them nicely. Allow everything to simmer gently for 8 to 12 minutes, ensuring the chicken cooks through to an internal temperature of 165°F (74°C). Taste the sauce at this point and adjust seasoning with a touch more salt or fresh black pepper if needed. This simmering time will wrap the chicken in that delicious Dijon cream flavor you’re craving.
Step 5: Serve
Remove the skillet from heat and let your chicken rest for about 5 minutes. This little pause locks in all those juicy flavors. When you’re ready to serve, plate the chicken breasts with a generous spoonful of the creamy Dijon sauce over the top and finish with a scattering of finely snipped fresh chives. This Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe is a perfect match with creamy mashed potatoes or crisp green vegetables, creating a meal that feels indulgent and comforting.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Finely snipped chives sprinkled on top add a burst of fresh color and mild oniony flavor. If you’re feeling adventurous, consider a little lemon zest for brightness or a few crushed pink peppercorns to add subtle heat and texture. These small touches make a thoughtful difference in presentation and taste.
Side Dishes
This creamy Dijon chicken pairs beautifully with traditional mashed potatoes, which soak up the delicious sauce like little flavor sponges. For a lighter option, steamed green beans, asparagus, or a crisp garden salad brings balance to the meal. You can also serve it alongside buttery new potatoes or even a warm crusty baguette to mop up every last bit of sauce.
Creative Ways to Present
Plate this dish elegantly by layering the chicken atop a bed of creamy mashed potatoes and surrounding it with vibrant steamed vegetables for color contrast. Alternatively, serve the Dijon sauce on the side as a dipping option for a more interactive dining experience. For a rustic feel, serve family-style on a wooden board with fresh herb sprigs to invite everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, transfer them to an airtight container and refrigerate within two hours of cooking. Properly stored, the chicken and sauce will keep well for up to three days, maintaining their creamy goodness and juiciness.
Freezing
To freeze, allow the chicken and sauce to cool completely before transferring into a freezer-safe container. Freeze for up to two months. When ready to enjoy again, thaw overnight in the refrigerator. Keep in mind that the texture is best when reheated gently to preserve the creaminess of the sauce and the tenderness of the chicken.
Reheating
Reheat leftovers slowly over low heat in a saucepan, stirring occasionally to avoid the cream sauce breaking or becoming grainy. Adding a splash of cream or milk can help regain the sauce’s silky texture. Alternatively, microwave on medium power ensuring to cover the dish and stir halfway through reheating for even warmth.
FAQs
Can I use chicken thighs instead of breasts in the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe?
Absolutely! Chicken thighs are juicier and carry flavor well. Just adjust the cooking time to ensure they are fully cooked, as thighs may require a bit longer than breasts. The creamy Dijon sauce pairs beautifully with either cut.
What can I substitute for the non-alcoholic white wine alternative?
If you don’t have a non-alcoholic white wine substitute handy, a light chicken stock with a splash of white wine vinegar or lemon juice works well. These alternatives provide the acidity needed to balance the creaminess of the sauce without overpowering it.
Is this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe suitable for special occasions?
Definitely! While it’s simple enough for everyday meals, this dish’s elegant flavors and creamy sauce make it a perfect choice for impressing guests or celebrating a special dinner. The presentation with fresh chives adds that sophisticated touch effortlessly.
Can I prepare the sauce in advance for this recipe?
You can prepare the Dijon cream sauce ahead of time and refrigerate it separately. When ready to serve, gently reheat the sauce and add freshly cooked chicken breasts. This can save time, especially during busy weeknights or when hosting guests.
How do I prevent the cream sauce from separating?
To keep the sauce smooth and creamy, avoid boiling it vigorously. Cook it at a gentle simmer and stir occasionally. When reheating, do so slowly over low heat, adding a splash of cream if necessary to maintain the sauce’s luscious texture.
Final Thoughts
There really is nothing like the comforting hug of the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe on a busy weeknight or when you want to impress without stress. Its blend of tender chicken and a luxuriously creamy, tangy sauce is pure magic. I encourage you to try this recipe yourself—you might just find it becoming a beloved staple in your home too. Bon appétit!
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 is a classic and easy-to-make dish featuring tender chicken breasts seared to golden perfection and simmered in a luscious creamy Dijon mustard sauce. Ideal for a comforting family meal, this recipe highlights subtle flavors from shallots, garlic, and a non-alcoholic white wine alternative to create an elegant, delicious sauce.
Ingredients
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 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 and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for 4-6 minutes per side until beautifully golden brown. Remove the 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 of non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until the mixture is smooth. Stir in 300ml of pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the 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 spoonful of the Dijon cream sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure chicken breasts are dried well before searing for a nice golden crust.
- You can substitute non-alcoholic white wine alternative with chicken broth if preferred.
- Simmer sauce gently to avoid curdling the cream.
- Use a meat thermometer to check chicken doneness for food safety.
- Garnish with fresh chives for a subtle onion flavor and attractive presentation.
