If you’re on the lookout for a dish that feels both comforting and sophisticated, look no further than the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. This culinary gem combines tender chicken breasts with a luscious, creamy Dijon mustard sauce that’s bursting with flavor and just the right hint of tang. It’s straightforward to prepare yet impressive enough for guests, delivering a perfect balance of rich textures and vibrant taste in every bite. Whether you’re a seasoned cook or trying something new, this recipe offers a delightful meal that’s sure to become a firm family favorite.
Ingredients You’ll Need
Each ingredient in this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe plays a crucial role, from enhancing flavor to adding richness and color. Gathering these simple, accessible ingredients sets you up for an amazing dish that’s as easy as it is satisfying.
- 1 ounce butter: Adds a creamy richness and helps soften the shallots for a flavorful base.
- 2 tablespoons olive oil: Essential for beautifully searing the chicken to a golden perfection.
- 6 small skinless, boneless chicken breasts (150g each): The tender main protein absorbing all those delicious flavors.
- 1 banana shallot, finely sliced: Provides a subtle sweetness and aromatic depth.
- 2 garlic cloves, crushed: Gives a fragrant, savory punch that elevates the sauce.
- 300ml non-alcoholic white wine alternative: Perfect for deglazing the pan, adding acidity without overpowering.
- 2 tablespoons Dijon mustard: The heart of the sauce, offering that signature tangy, slightly spicy flavor.
- 300ml pouring double cream: Creates a luxuriously smooth and velvety sauce that hugs the chicken perfectly.
- Salt, to taste: To enhance and bring all the flavors together harmoniously.
- Freshly ground black pepper, to taste: Adds a subtle heat and balance to the creamy sauce.
- Few finely snipped chives, to garnish: A fresh, mild onion note that brightens the finished dish beautifully.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
First things first, thoroughly pat your chicken breasts dry—this is the secret to getting that perfect golden crust. Generously season them with salt and pepper, then heat up your olive oil in a large skillet over medium-high heat. Place the chicken in the pan and let it sear for 4 to 6 minutes on each side until they develop a stunning golden brown color. Once beautifully seared, remove the chicken from the pan and set it aside to rest for a bit.
Step 2: Sauté Aromatics & Deglaze
Turn the heat down to medium and add the butter to the skillet. Toss in the finely sliced banana shallot and cook for about 3 to 5 minutes until it softens and becomes fragrant. Stir in the crushed garlic and let it cook for just a minute so its aroma begins to bloom. Now’s the time to pour in the non-alcoholic white wine alternative, scraping up all those delicious browned bits left behind. Let the mixture simmer gently for 2 to 3 minutes to reduce slightly, enhancing the sauce’s depth.
Step 3: Build the Creamy Dijon Sauce
Whisk in the Dijon mustard until the sauce becomes smooth and glossy. Slowly stir in the pouring double cream, then bring everything to a gentle simmer. Cook the sauce for another 3 to 5 minutes while stirring every so often until it thickens just enough to coat the back of a spoon—this creamy finish is what makes the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe truly unforgettable.
Step 4: Finish Cooking & Season
Return the seared chicken breasts back into the sauce, nestling them comfortably in. Spoon some of that heavenly sauce over the top to ensure every bite is infused with flavor. Reduce the heat to low and let it simmer gently for 8 to 12 minutes until the chicken is cooked through, with an internal temperature reaching 165°F (74°C). Taste the sauce and adjust seasoning as needed with a bit more salt and freshly ground black pepper.
Step 5: Serve
Once cooked, remove the pan from heat and allow the chicken to rest for a solid 5 minutes. This step lets all the juices settle, keeping your chicken juicy and tender. Serve the chicken breasts generously smothered with the creamy Dijon sauce and a sprinkle of finely snipped chives on top for a fresh and colorful finish. This dish pairs wonderfully with fluffy mashed potatoes or vibrant green vegetables for a wholesome meal.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
A sprinkle of fresh chives adds a lovely pop of color and a subtle onion flavor that complements the rich sauce perfectly. Consider adding a few whole sprigs of fresh herbs like thyme or parsley if you want to add an aromatic touch that also livens up the plate.
Side Dishes
The creamy sauce in this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe calls for sides that soak it up beautifully. Classic mashed potatoes or buttery new potatoes make for the perfect comforting partner. For something fresher, steamed green beans, baby spinach, or roasted asparagus offer a bright contrast that balances the richness of the dish.
Creative Ways to Present
For an extra special occasion, serve the chicken on a bed of silky mashed parsnips or creamy polenta. You could also garnish with edible flowers or a drizzle of fresh lemon juice to add an unexpected burst of color and brightness. Layering textures with a handful of toasted almonds or walnuts sprinkled over the top adds a delightful crunch that guests will adore.
Make Ahead and Storage
Storing Leftovers
This Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe keeps very well in the refrigerator. Store leftovers in an airtight container and consume within 2 to 3 days for the best flavor and texture. The sauce may thicken in the fridge, but it will loosen up quickly when reheated.
Freezing
If you want to make this recipe in advance, freezing is a great option. Place the cooked chicken and sauce in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw thoroughly in the refrigerator overnight before reheating gently to preserve the creamy texture.
Reheating
To reheat, gently warm the chicken and sauce in a saucepan over low heat, stirring occasionally. Adding a splash of cream or milk can help restore the sauce’s silky consistency if it has thickened too much. Avoid microwaving if possible, as slow reheating keeps the chicken tender and the sauce smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work wonderfully with this recipe and tend to be even more juicy and flavorful. Just adjust the cooking time slightly, as thighs can take a bit longer to cook through.
What can I substitute for the non-alcoholic white wine alternative?
If you don’t have a non-alcoholic white wine alternative, you can use chicken broth with a splash of white wine vinegar or lemon juice for acidity. Just keep the quantities balanced to avoid overpowering the sauce.
Is this recipe suitable for a dairy-free diet?
To make this recipe dairy-free, swap the butter for a plant-based alternative and use a dairy-free cream substitute like coconut cream or oat cream. The sauce will still have a lovely creamy texture and flavor.
Can I prepare this recipe ahead of time for guests?
Yes! Prepare the chicken and sauce ahead, then gently reheat before serving. Just finish with fresh chives on the day to keep that vibrant, fresh look.
What wine pairs well with Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe?
A crisp, unoaked Chardonnay or a light Sauvignon Blanc pairs beautifully, balancing the rich creamy mustard sauce with refreshing acidity and citrus notes.
Final Thoughts
There is something truly comforting and special about the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe that makes it an absolute joy to cook and eat. Its simple ingredients come together in perfect harmony, creating a dish that’s both elegant and approachable. I encourage you to give it a try soon—you might just find it becoming your go-to recipe for weeknights or those special dinners with loved ones. Happy cooking!
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
Mary Berry’s Dijon Chicken is a classic, easy, and delicious dish featuring tender chicken breasts cooked in a creamy Dijon mustard sauce. Perfect for a comforting dinner, this recipe combines seared chicken with a rich, flavorful cream sauce enhanced by shallots, garlic, and a non-alcoholic white wine alternative.
Ingredients
Chicken and Seasoning
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
For Cooking
- 1 ounce butter
- 2 tablespoons olive oil
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
Sauce
- 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 chicken for 4-6 minutes per side until beautifully golden brown. Remove chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium and 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 non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until smooth. Stir in 300ml pouring double cream. Bring the sauce to a very gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened and coating 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 fully cooked (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 breasts 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 dry before searing for a perfect golden crust.
- The non-alcoholic white wine alternative adds depth without alcohol; you can substitute with chicken broth if preferred.
- Adjust seasoning at the end to balance the flavors of the sauce.
- Use a meat thermometer to confirm chicken is cooked through for safety and juiciness.
- Garnishing with chives adds a fresh, mild onion flavor and a nice color contrast.
