Mary Berry Dijon Chicken Recipe

Introduction

Mary Berry’s Dijon Chicken is a creamy, flavorful dish that combines tender chicken breasts with a rich mustard and white wine sauce. This recipe is simple enough for a weeknight meal but elegant enough to impress guests.

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)
• 300 ml (10 fl oz) white wine
• 2 tablespoons Dijon mustard
• 300 ml (10 fl oz) pouring double cream
• Salt to taste
• Freshly ground black pepper to taste
• A few finely snipped chives to garnish

Instructions

1. Step 1: Heat the butter and olive oil in a deep frying pan until they meld together.
2. Step 2: Season each chicken breast with a pinch of salt and a dash of pepper.
3. Step 3: Place the chicken breasts in the pan once the butter is melted and starts sizzling.
4. Step 4: Cook over high heat, browning each side for about 3-4 minutes until the chicken is beautifully browned.
5. Step 5: Remove the chicken from the pan and set aside.
6. Step 6: Add the sliced shallots to the same pan and let them sizzle over high heat for one minute.
7. Step 7: Add the crushed garlic to the pan.
8. Step 8: Cover the pan with a lid, reduce the heat, and cook gently for 5-10 minutes until the shallots soften and turn a delicate brown.
9. Step 9: Pour in the white wine and bring to a vigorous boil. Stir continuously for about 5 minutes until the liquid reduces by two-thirds.
10. Step 10: Stir in the Dijon mustard and pouring double cream. Let the sauce cook for 3-4 minutes until it slightly thickens.
11. Step 11: Season the sauce with salt and freshly ground black pepper to taste.
12. Step 12: Return the chicken breasts and any juices to the pan. Cover and simmer gently for about 15 minutes until the chicken is tender and fully cooked.
13. Step 13: For serving, plate each chicken breast whole or carve each into three portions.
14. Step 14: Spoon the Dijon sauce over the chicken and garnish with finely snipped fresh chives.

Tips & Variations

• Use skin-on chicken breasts for extra flavor and crispiness if preferred.
• Substitute shallots with finely chopped onions if needed.
• Serve with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
• Add a splash of chicken stock if you want a thinner sauce.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid curdling the cream. This dish is best enjoyed fresh but can be warmed carefully for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add extra moisture and flavor. Adjust cooking time to ensure they are cooked through.

Can I prepare the sauce ahead of time?

You can prepare the sauce up to step 11 in advance, then reheat it and add the cooked chicken just before serving to keep the chicken tender.

Mary Berry Dijon Chicken Recipe

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4.5 from 121 reviews

Mary Berry Dijon Chicken is a classic British dish featuring tender, pan-seared chicken breasts cooked in a creamy Dijon mustard and white wine sauce. This comforting recipe combines the richness of double cream with the sharpness of Dijon mustard and the subtle sweetness of shallots, making it an elegant yet easy meal perfect for any occasion.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: British

Ingredients

Scale 1x2x3x

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
• 300 ml (10 fl oz) white wine
• 2 tablespoons Dijon mustard
• 300 ml (10 fl oz) pouring double cream
• A few finely snipped chives to garnish

Instructions

1. Heat fats: In a deep frying pan, heat the butter and olive oil together until they meld and the butter melts completely.
2. Season chicken: Season each chicken breast with a pinch of salt and a dash of freshly ground black pepper to enhance flavor.
3. Sear chicken: Place the chicken breasts in the hot pan once the butter begins sizzling. Cook over high heat for 3-4 minutes on each side to brown the chicken beautifully.
4. Remove chicken: Once browned, remove the chicken breasts from the pan and set aside temporarily.
5. Sauté shallots: Add the finely sliced shallots to the same pan and let them sizzle on high heat for one minute to release their aroma.
6. Add garlic and cook gently: Stir in the crushed garlic cloves, cover the pan with a lid, reduce the heat, and cook gently for 5-10 minutes until shallots turn soft and lightly brown.
7. Deglaze with wine: Pour in the white wine and bring it to a vigorous boil. Stir continuously for about 5 minutes until the wine reduces by two-thirds, concentrating the flavors.
8. Add mustard and cream: Mix in the Dijon mustard and pouring double cream, stirring well. Allow the sauce to meld and thicken slightly over 3-4 minutes.
9. Season sauce: Adjust the seasoning with salt and freshly ground black pepper to taste.
10. Simmer chicken: Return the chicken breasts and any juices to the pan. Cover with a lid, reduce heat to a simmer, and cook gently for approximately 15 minutes until the chicken is tender and fully cooked through.
11. Prepare for serving: Either serve each chicken breast whole or carve each into three portions for easier plating.
12. Garnish and serve: Spoon the creamy Dijon sauce generously over the chicken and garnish with finely snipped fresh chives for a bright, fresh finish.

Notes

• Use skinless and boneless chicken breasts for quicker cooking and ease of eating.
• Reducing the white wine ensures a concentrated flavor without excess liquid.
• Simmer gently to keep chicken moist and avoid drying out.
• This dish pairs wonderfully with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
• For a lighter version, substitute pouring double cream with crème fraîche or half cream.

Keywords: Mary Berry chicken, Dijon chicken, creamy mustard chicken, British chicken recipe, pan-fried chicken, white wine sauce chicken, easy chicken dinner