Mary Berry Dijon Chicken Recipe

If you are searching for a dish that feels both comforting and elegant, look no further than the Mary Berry Dijon Chicken. This recipe combines tender chicken breasts with a luxuriously creamy Dijon mustard sauce that is bursting with flavor. Every bite is a perfect balance of richness and tang, enhanced by the gentle sweetness of shallots and the subtle kick of garlic. It’s a truly classic Mary Berry creation that’s simple enough for a weeknight yet impressive enough to serve for guests. Let’s dive into the delicious world of Mary Berry Dijon Chicken and uncover what makes this dish a lasting favorite.

Ingredients You’ll Need

The beauty of Mary Berry Dijon Chicken lies in its straightforward ingredients that each play a vital role in building layers of flavor. From the creamy double cream to the zesty Dijon mustard, every element is essential to recreate this classic dish at home.

• Butter: Adds a rich, silky base that helps brown the chicken perfectly.
• Olive oil: Helps prevent sticking and balances the butter’s richness.
• Small skinless and boneless chicken breasts (6 pieces, 150g each): Tender and lean, perfect for absorbing the flavors.
• Banana shallots (finely sliced): Bring a subtle sweetness that softens beautifully in the sauce.
• Garlic cloves (crushed): Infuses the sauce with its unmistakable aromatic depth.
• White wine (300 ml): Adds acidity and helps build the sauce’s complexity when reduced.
• Dijon mustard (2 tablespoons): The star ingredient that gives this dish its signature tangy kick.
• Pouring double cream (300 ml): Creates the lush, velvety consistency of the sauce.
• Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
• Finely snipped chives: A fresh, herbaceous garnish to brighten the final presentation.

How to Make Mary Berry Dijon Chicken

Step 1: Prepare the Pan and Chicken

Begin by heating the butter and olive oil together in a deep frying pan until they meld into a smooth, sizzling base. This combination gives the chicken a golden, flavorful crust without burning quickly.

Step 2: Season and Brown the Chicken

Season each chicken breast lightly with salt and freshly ground pepper. Place them carefully into the hot pan. Cooking over high heat allows the chicken to develop a beautifully browned, caramelized surface. This process takes about 3–4 minutes on each side — patience here makes all the difference for texture and flavor.

Step 3: Sauté Shallots and Garlic

Remove the browned chicken and set it aside. Add the finely sliced shallots to the same pan and let them sizzle over high heat for one minute to pick up those lovely browned bits left from the chicken. Then add the crushed garlic and reduce the heat, covering the pan to let the shallots and garlic become tender and golden over 5 to 10 minutes. This slow softening melts their sharpness into gentle sweetness.

Step 4: Reduce the Wine

Pour in the white wine and bring it to a vigorous boil. Stir continuously for about five minutes while the liquid reduces by two-thirds. This concentrates the flavors and creates a base with bright acidity that perfectly balances the creamy sauce to come.

Step 5: Create the Dijon Cream Sauce

Add the Dijon mustard and pouring double cream to the reduced wine. Stir thoroughly so the sauce blends into a velvety consistency. Let the mixture simmer for 3 to 4 minutes until it thickens slightly. Season it gently with salt and pepper, remembering that the mustard adds its own salty tang.

Step 6: Simmer Chicken in Sauce

Return the chicken breasts to the pan, nestling them into the sauce along with any juices they released. Cover the pan again and reduce the heat to a gentle simmer. Let everything cook together for about 15 minutes until the chicken is tender, fully cooked through, and infused with the Dijon cream sauce flavors.

Step 7: Serve and Garnish

When ready, you can serve each chicken breast whole or carve them into smaller portions. Generously spoon the luscious Dijon sauce over the top and finish with a sprinkle of fresh, finely snipped chives to add a pop of color and freshness.

How to Serve Mary Berry Dijon Chicken

Garnishes

Fresh chives are the classic choice, lending a mild oniony brightness that cuts through the richness of the sauce. For an extra touch, try a few sprigs of thyme or parsley to complement the creamy flavors.

Side Dishes

This dish shines when paired with simple sides that soak up the sauce beautifully. Creamy mashed potatoes or buttery new potatoes are perfect companions. Alternatively, a light green vegetable like steamed green beans or tender asparagus can add a fresh contrast.

Creative Ways to Present

For dinner parties, slice the chicken breasts and arrange them fan-like on individual plates, drizzling each portion with the dijon cream sauce. Garnish with the chives and serve with a wedge of lemon on the side for those who prefer a touch of citrus zest. For a rustic family meal, present the chicken whole in a cozy casserole dish to encourage sharing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. The mary Berry Dijon chicken will keep well for up to 2 days, allowing time to enjoy the delicious flavors again without losing quality.

Freezing

Because of the creamy sauce, freezing this dish is possible but best done if you plan to reheat gently. Freeze in a freezer-safe container for up to 1 month. Be sure to cool completely before freezing to maintain the texture of the chicken and sauce.

Reheating

Reheat the Mary Berry Dijon Chicken gently on the stovetop over low heat or in the oven covered, stirring occasionally. Avoid high heat to prevent the cream from separating. You can add a splash of cream or milk to loosen the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will yield an even juicier result. Just adjust cooking time to ensure they are cooked through and tender.

Is it possible to make this dish without wine?

Absolutely. You can substitute the white wine with chicken stock or a mixture of stock and a little lemon juice to retain acidity and depth.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and feels firm to the touch but still moist. Simmering gently in the sauce helps achieve perfect tenderness.

Can I prepare this dish in advance?

Yes, you can prepare the sauce and chicken separately and combine them just before serving. This makes it easy for entertaining without last-minute stress.

What wine pairs well with Mary Berry Dijon Chicken?

A crisp, dry white wine like Sauvignon Blanc or Chardonnay complements the creamy mustard sauce and enhances the dish when enjoyed alongside it.

Final Thoughts

Mary Berry Dijon Chicken is a timeless classic that feels special without being complicated. Its creamy, tangy sauce and tender chicken make every meal a comforting experience worth savoring. Whether you’re cooking for family or friends, this recipe promises smiles and satisfied appetites. I wholeheartedly encourage you to try making Mary Berry Dijon Chicken yourself and discover why it’s become such a beloved favorite.

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