Official Mary Berry Dijon Chicken Recipe | Simple & Delicious

Mary Berry Dijon Chicken Recipe is a true testament to the elegance and simplicity that classic British cooking offers. Is there anything more comforting and satisfying than a perfectly cooked chicken dish that feels effortlessly gourmet yet is incredibly simple to prepare? I believe not, and this particular recipe delivers on all fronts.

Mary Berry, a beloved figure in the culinary world, is renowned for her impeccable taste and foolproof, approachable recipes that consistently yield delicious results. Her rendition of Dijon chicken is no exception, embodying her signature style of elevating everyday ingredients into something truly special. This dish isn’t just a meal; it’s a comforting embrace, a culinary hug that warms the soul with every bite.

What makes this dish so universally adored? It’s the delightful balance of flavors and textures: succulent chicken bathed in a rich, creamy, and subtly tangy Dijon mustard sauce. The sauce, infused with aromatic herbs, clings beautifully to the tender chicken, creating an experience that feels both indulgent and wonderfully balanced. It’s a dish that promises rich, savory satisfaction without demanding hours in the kitchen, making it perfect for both busy weeknights and those special occasions when you want to impress. The versatility of the Mary Berry Dijon Chicken Recipe truly shines here, as it pairs beautifully with a wide array of sides, from fluffy mashed potatoes to crisp green beans.

Ingredients:

• 8 boneless, skinless chicken thighs (about 1.5 kg / 3.3 lbs total) or 4 large chicken breasts, halved horizontally
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large shallots, finely diced (or 1 small white onion)
• 3 cloves garlic, minced
• 120 ml (½ cup) dry white wine (such as Sauvignon Blanc or Pinot Grigio) – optional, but highly recommended for depth of flavour
• 240 ml (1 cup) good quality chicken stock
• 3-4 tablespoons Dijon mustard, depending on your preference for mustard intensity
• 120 ml (½ cup) double cream or crème fraîche
• 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried tarragon)
• 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
• Salt and freshly ground black pepper to taste

Preparation and Searing the Chicken

1. Prepare the chicken: First things first, let’s get our chicken ready. If you’re using chicken thighs, ensure they are nicely trimmed of any excess fat. For chicken breasts, I like to cut them in half horizontally to create thinner cutlets. This helps them cook more evenly and quickly, ensuring they remain tender and don’t dry out. Pat the chicken pieces very, very dry with paper towels. This step is absolutely crucial for achieving a beautiful golden-brown sear, which adds an incredible depth of flavour to our dish. Season both sides generously with salt and freshly ground black pepper. Don’t be shy here; proper seasoning at this stage makes all the difference for our delicious Mary Berry Dijon Chicken Recipe.
2. Heat the pan: Place a large, heavy-bottomed skillet or a shallow casserole dish over a medium-high heat. Add the olive oil and butter. Allow the butter to melt and swirl with the oil until it just begins to shimmer and foam slightly. The combination of oil and butter helps achieve a lovely crust while preventing the butter from burning too quickly.
3. Sear the chicken: Carefully place the chicken pieces into the hot pan in a single layer, making sure not to overcrowd the pan. If your pan isn’t large enough, work in batches. Overcrowding will lower the pan’s temperature and cause the chicken to steam instead of sear, and we want that gorgeous golden-brown crust! Sear for about 4-6 minutes per side, or until each piece is beautifully golden brown and cooked through. The exact time will depend on the thickness of your chicken. We’re aiming for that rich, caramelised exterior that locks in the juices and creates a wonderful base for our sauce. Once done, transfer the seared chicken to a plate and set it aside. Don’t worry if it’s not entirely cooked through at this point; it will finish cooking in the sauce later.

Building the Rich Dijon Sauce

4. Sauté the aromatics: Reduce the heat to medium. There should be some delicious browned bits (fond) stuck to the bottom of the pan – these are packed with flavour! Add the finely diced shallots to the pan. Cook, stirring occasionally, for 3-5 minutes until they become wonderfully softened and translucent. We want them to release their sweet aroma and mellow flavour, but not to brown too much. If you’re using a small white onion instead, cook it a little longer until equally soft.
5. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and spoil the delicate flavour of our sauce. A minute is usually just right for it to release its beautiful aroma.
6. Deglaze with wine (or stock): This is a crucial step for building flavour! Pour in the dry white wine. Immediately, you’ll hear a sizzle and see steam. Use a wooden spoon or spatula to scrape up all those lovely browned bits (the fond) from the bottom of the pan. This process, known as deglazing, releases all the concentrated flavours that developed during the searing of the chicken and the sautéing of the shallots, incorporating them directly into our sauce. Let the wine simmer and reduce by about half, which should take 2-3 minutes. If you’re omitting the wine, simply skip this step and proceed directly to adding the chicken stock, still scraping up those delicious bits.
7. Introduce the Dijon and stock: Pour in the chicken stock and stir well. Now, for the star of our Mary Berry Dijon Chicken Recipe – the Dijon mustard! Add the 3-4 tablespoons of Dijon mustard to the pan. Whisk it vigorously into the simmering liquid until it is completely smooth and fully incorporated. The aroma at this stage is just fantastic! Taste the sauce and adjust the amount of mustard if you prefer a stronger or milder mustard flavour. Remember, Dijon brings a lovely tang and a slight kick that elevates the richness of the cream later on.

Simmering to Perfection

8. Return the chicken to the pan: Carefully nestle the seared chicken pieces back into the simmering sauce. Make sure they are partially submerged. If you have any accumulated juices on the plate where the chicken was resting, pour those into the pan too – they’re pure flavour!
9. Simmer and finish cooking: Bring the sauce back to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for another 10-15 minutes. The exact cooking time will depend on the thickness of your chicken and whether it was fully cooked during searing. The goal here is to allow the chicken to finish cooking through, absorbing the wonderful flavours of the Dijon sauce, and to ensure the sauce thickens slightly as it simmers. For chicken breasts, check for an internal temperature of 74°C (165°F) at their thickest part, or cut into a piece to ensure no pink remains. Thighs are more forgiving and remain juicy even if cooked a little longer.
10. Stir in the cream and herbs: Once the chicken is cooked through and tender, remove the pan from the heat. This is important: add the double cream or crème fraîche off the heat to prevent it from splitting. Stir it gently into the sauce until it creates a beautifully creamy, luxurious consistency. Then, gently fold in the fresh tarragon and most of the fresh parsley, reserving a little for garnish. Tarragon is a classic pairing with chicken and mustard, offering a lovely anise-like note that really complements the dish.
11. Final seasoning check: Taste the finished sauce and adjust the seasoning as needed. You might want to add a little more salt or pepper. Sometimes, a tiny splash of lemon juice at this stage can brighten the flavours beautifully, although it’s entirely optional. Trust your taste buds here; they are your best guide!

Finishing Touches and Serving Suggestions

12. Rest and Garnish: Let the Mary Berry Dijon Chicken Recipe rest for a few minutes in its glorious sauce before serving. This allows the flavours to meld further and the chicken to relax, ensuring maximum tenderness. Garnish generously with the remaining fresh parsley before bringing it to the table. The vibrant green against the creamy sauce is just delightful.
13. Serving Suggestions: This creamy Dijon chicken is incredibly versatile and pairs wonderfully with a variety of sides. Here are some of my favourite ways to enjoy it:
    • Creamy Mashed Potatoes: The ultimate comfort food pairing! The mashed potatoes soak up every drop of that luscious Dijon sauce, creating a truly satisfying experience. I love a good fluffy mash, perhaps with a hint of garlic or chives.
    • Fluffy Rice: Simple yet effective. Basmati or jasmine rice provides a neutral base that lets the robust flavours of the chicken and sauce shine.
    • Crusty Bread: A crusty baguette or sourdough is perfect for mopping up any leftover sauce from your plate. It’s too good to waste even a drop!
    • Steamed Green Beans or Asparagus: For a fresher, lighter contrast, serve with some vibrant steamed green beans or tender asparagus. Their slight crunch and fresh flavour cut through the richness of the sauce beautifully. A simple side of broccoli or glazed carrots would also be fantastic.
    • Roasted New Potatoes: If you’re feeling a bit more indulgent, some crispy roasted new potatoes would be a superb accompaniment, offering a lovely texture contrast.

    I genuinely hope you enjoy creating and savouring this wonderful Mary Berry Dijon Chicken Recipe. It’s a dish that looks impressive but is delightfully straightforward to make, offering incredible flavour with every bite. Happy cooking!

Conclusion:

And there you have it, dear reader – the journey from simple ingredients to an utterly magnificent meal has come to a delicious close. I truly hope you’ve enjoyed exploring the nuances of this fantastic dish with me. What makes this particular recipe an absolute must-try for any home cook, from the novice to the seasoned chef, isn’t just its undeniable flavor, but also its beautiful simplicity and the sheer joy it brings to the dinner table. It’s a testament to the fact that sometimes, the most profound culinary experiences come from straightforward methods and a handful of well-chosen components.

Why This Recipe Shines as a Culinary Gem

Let me tell you, I consider this a true kitchen hero. This isn’t just another chicken dish; it’s a revelation of creamy, tangy, and savory perfection. The chicken, cooked to tender, juicy excellence, becomes a canvas for that luxurious Dijon sauce – a sauce that is simultaneously robust and delicate, with just the right amount of zest to awaken your palate. It’s the kind of meal that feels effortlessly gourmet, yet it demands so little of your precious time and energy. Imagine a weeknight dinner that feels like a special occasion, or a gathering with friends where you can truly enjoy their company without being chained to the stove. This recipe delivers exactly that. It’s comforting, it’s elegant, and it consistently receives rave reviews from everyone I’ve ever served it to. If you’re looking for a dish that will quickly become a beloved staple in your culinary repertoire, then the Mary Berry Dijon Chicken Recipe is undoubtedly it. Its balance of flavors, the velvety texture of the sauce, and the succulent chicken breast pieces make it an unforgettable experience, solidifying its place as a go-to meal in my household, and I’m confident it will in yours too.

Elevate Your Meal: Serving Suggestions and Delicious Variations

Now, while this chicken is a star in its own right, pairing it with the right accompaniments can truly elevate the experience. For a classic, comforting meal, I absolutely adore serving it alongside a generous mound of creamy mashed potatoes or a delicate potato dauphinoise; they soak up every last drop of that incredible sauce, ensuring not a single bit of flavor goes to waste. If you prefer something lighter, a fluffy bed of steamed basmati rice or quinoa works beautifully. And of course, we can’t forget the greens! Steamed asparagus spears, tender green beans tossed with a knob of butter, or vibrant roasted broccoli florets provide a wonderful freshness and textural contrast. For those who appreciate a bit of rustic charm, a crusty baguette is essential for swiping up any leftover sauce – trust me, you’ll want to savor every morsel.

But don’t stop there! This recipe is incredibly versatile and lends itself beautifully to creative variations. Feel free to consider it your personal culinary canvas. For a touch of earthiness, sauté some sliced mushrooms and add them to the sauce with the chicken. A handful of fresh spinach wilted in at the end introduces a lovely color and an extra boost of nutrients. If you’re a fan of herbs, a sprinkle of fresh tarragon or chives over the finished dish can add another layer of aromatic complexity. For those who enjoy a little heat, a tiny pinch of cayenne pepper or a dash of hot sauce in the Dijon mixture can add a subtle kick without overpowering the main flavors. You could also experiment with different mustards – a grainy Dijon would offer a more robust texture and a milder, less acidic punch, while a touch of honey Dijon could introduce a lovely sweetness. And for cheese lovers, a grating of Parmesan or Gruyère over the top during the last few minutes of baking could add a rich, nutty crust that takes it to another level of indulgence.

Your Turn: Cook, Savor, and Share!

I genuinely believe that cooking should be an adventure, a source of joy, and a way to connect with those you love. This recipe embodies all of that. It’s incredibly rewarding to create something so delicious with your own hands, and even more so to share it with family and friends. So, please, don’t just read about this delightful dish – make it! Step into your kitchen, gather your ingredients, and experience the magic of this

Mary Berry Dijon Chicken Recipe

for yourself. I am truly confident that it will quickly earn a coveted spot in your personal collection of favorite meals. Once you’ve cooked it, tasted it, and perhaps even put your own unique twist on it, I would absolutely love to hear about your experience. Did you discover a new favorite side? Did you add a secret ingredient that transformed it? What did your family think? Share your culinary triumphs and any brilliant ideas you might have. Your feedback and creativity not only inspire me but also enrich our entire cooking community. Happy cooking, everyone – I can’t wait to hear all about your delicious endeavors!

Mary Berry Dijon Chicken

Mary Berry’s classic Dijon Chicken recipe features succulent chicken in a rich, creamy, and subtly tangy mustard sauce. Simple to prepare, it’s a comforting gourmet meal perfect for any occasion.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 1 ounce butter
• 2 tablespoons olive oil
• 6 small skinless and boneless chicken breasts (150g each)
• 1 banana shallot, finely sliced
• 2 garlic cloves, crushed
• 300ml (10 fl oz) non-alcoholic white wine substitute
• 2 tablespoons Dijon mustard
• 300ml (10 fl oz) pouring double cream
• Salt to taste
• Freshly ground black pepper to taste
• Few finely snipped chives, to garnish

Instructions

1. Step 1
   Pat chicken breasts dry and season generously with salt and pepper.
2. Step 2
   Heat olive oil and butter in a large, heavy-bottomed pan over medium-high heat. Sear chicken for 4-6 minutes per side until beautifully golden brown. Transfer chicken to a plate and set aside.
3. Step 3
   Reduce heat to medium. Add the finely sliced shallot to the pan and cook, stirring, for 3-5 minutes until softened. Stir in the crushed garlic and cook for 1 minute until fragrant.
4. Step 4
   Pour in the non-alcoholic white wine substitute, scraping up any delicious browned bits (fond) from the bottom of the pan. Let the liquid simmer and reduce by about half (2-3 minutes).
5. Step 5
   Whisk in the Dijon mustard until fully incorporated. Then, stir in the double cream until the sauce is smooth and luxurious.
6. Step 6
   Carefully nestle the seared chicken pieces back into the simmering sauce. Bring the sauce to a gentle simmer, then cover the pan and cook for 10-15 minutes, or until the chicken is cooked through and tender. (Internal temperature of 74°C/165°F).
7. Step 7
   Remove the pan from the heat. Taste the finished sauce and adjust seasoning with additional salt and freshly ground black pepper as needed.
8. Step 8
   Serve immediately, garnished generously with finely snipped chives.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.