If you are searching for a delightful dish that combines classic flavors with ease, look no further than the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe. This dish offers tender, juicy chicken breasts enveloped in a luscious, creamy Dijon mustard sauce that’s enriched with shallots, garlic, and a splash of non-alcoholic white wine alternative. It’s a perfect combination of comfort and elegance, making it ideal for both weeknight dinners and special occasions. Once you try this recipe, it will become a go-to favorite for its simplicity and impressive taste.
Ingredients You’ll Need
Every amazing recipe starts with simple, quality ingredients that work harmoniously to create incredible flavors. For this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, the carefully chosen components add essential layers of creaminess, tang, and freshness, giving you a satisfying dish that looks and tastes like it took hours to prepare.
- 1 ounce butter: Adds richness and helps soften the shallots, building the base of the sauce.
- 2 tablespoons olive oil: Perfect for searing the chicken to a golden-brown finish with a subtle fruity aroma.
- 6 small skinless and boneless chicken breasts (150g each): The star ingredient, ensuring tender, lean protein that’s easy to cook evenly.
- 1 banana shallot, finely sliced: Provides a delicate sweetness and gentle onion flavor without overpowering the sauce.
- 2 garlic cloves, crushed: Infuses the sauce with a warm, fragrant depth that pairs beautifully with Dijon mustard.
- 300ml (10 fl oz) non-alcoholic white wine alternative: Adds acidity and subtle fruit notes while deglazing the pan.
- 2 tablespoons Dijon mustard: The tangy heart of the sauce, offering that signature sharp kick Mary Berry is known for.
- 300ml (10 fl oz) pouring double cream: Brings a silky, creamy texture that balances the mustard’s zing perfectly.
- Salt, to taste: Enhances all the flavors and seasons the chicken beautifully.
- Freshly ground black pepper, to taste: Adds a gentle heat and complexity.
- Few finely snipped chives, to garnish: A fresh, grassy burst of color and mild oniony crunch to finish the dish.
How to Make Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Step 1: Prepare & Sear Chicken
Start by patting your chicken breasts dry; this is key to achieving that perfect golden crust. Season them generously with salt and black pepper, then heat olive oil in a large skillet over medium-high heat. Sear each chicken breast for 4 to 6 minutes per side, watching for a beautiful golden color that locks in the juices. Once they’re perfectly browned, remove the chicken from the pan and set aside.
Step 2: Sauté Aromatics & Deglaze
Reduce the heat to medium and add the butter to the skillet. Toss in your finely sliced banana shallot and let it soften for about 3 to 5 minutes, releasing its gentle sweetness. Stir in crushed garlic and cook just until fragrant, about 1 minute. Now, pour in the non-alcoholic white wine alternative, using a wooden spoon to scrape up all those delectable browned bits stuck to the pan base. Let it simmer for 2 to 3 minutes to reduce slightly, concentrating the flavors.
Step 3: Build the Creamy Dijon Sauce
Whisk in the Dijon mustard until your sauce becomes smooth and perfectly cohesive. Then stir in the pouring double cream. Bring everything to a gentle simmer and let it cook for 3 to 5 minutes, stirring occasionally. You want the sauce to thicken enough to coat the back of a spoon, creating that irresistible creamy texture everyone loves.
Step 4: Finish Cooking & Season
Carefully nestle the seared chicken breasts back into the pan with the sauce. Spoon some of that creamy Dijon goodness over the chicken and let it simmer gently for 8 to 12 minutes so the chicken cooks through to juicy perfection. Be sure to check that the internal temperature reaches 165°F (74°C) for safe eating. Taste the sauce once more and add more salt or pepper if needed to balance flavors beautifully.
Step 5: Serve
Turn off the heat and let the chicken rest in the sauce for about 5 minutes to lock in all those wonderful flavors. Serve generously with a spoonful of the signature Dijon cream sauce and sprinkle with freshly snipped chives for a burst of freshness. This dish shines alongside creamy mashed potatoes or vibrant green vegetables, making it an all-around crowd-pleaser.
How to Serve Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe
Garnishes
Freshly snipped chives are the classic garnish here, providing a pleasing pop of green color and a subtle onion-like crunch that brightens the rich cream sauce. You can also consider a light drizzle of extra Dijon mustard or a sprinkling of freshly ground black pepper for extra visual appeal and flavor contrast.
Side Dishes
This chicken recipe pairs beautifully with creamy mashed potatoes, which soak up all the delicious sauce, making every bite more indulgent. Alternatively, steamed green beans, buttered asparagus, or a crisp side salad bring a fresh, crisp balance to the richness of the dish—ideal for a well-rounded meal.
Creative Ways to Present
For a special touch, plate the chicken breasts on a wide white dish and drizzle the sauce artistically over and around the chicken. Garnish with chopped chives and perhaps a thin lemon wedge on the side for an added splash of brightness. Serving in rustic shallow bowls can also elevate the comforting vibe this recipe naturally has.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe, store them in an airtight container in the fridge. They will keep well for up to 3 days, allowing you to enjoy a flavorful meal without additional cooking effort.
Freezing
While this dish is best enjoyed fresh, you can freeze leftover chicken and sauce separately in freezer-safe containers or bags. For best texture and flavor, consume within 1 to 2 months. Thaw thoroughly in the refrigerator before reheating.
Reheating
Reheat the chicken gently in a pan over low heat, spooning the sauce over to keep it moist and creamy. Alternatively, microwave leftovers covered in short bursts, stirring occasionally, to avoid drying out the chicken or curdling the cream sauce.
FAQs
Can I use regular white wine instead of the non-alcoholic alternative?
Absolutely! Regular white wine works wonderfully if you don’t mind using alcohol. Just simmer the sauce a bit longer to let the alcohol cook off and concentrate the flavor.
What can I substitute for double cream?
You can use heavy cream as a substitute, which behaves similarly in the sauce. For a lighter option, try half-and-half, but keep in mind the sauce might be less rich and thick.
How do I make sure the chicken stays juicy?
Patting the chicken dry before searing and not overcooking it are keys to juicy chicken. Cooking to an internal temperature of 165°F (74°C) and then letting it rest will keep it moist and tender.
Is it possible to make this recipe dairy-free?
Yes, by substituting the butter and cream with dairy-free alternatives like vegan butter and coconut cream, you can enjoy a delicious dairy-free version while still keeping the creamy texture.
Can I prepare this recipe for a larger group?
Definitely! Just multiply the ingredients accordingly and cook the chicken in batches if necessary. The sauce can also be made in larger quantities easily and kept warm while chicken cooks.
Final Thoughts
There’s something truly special about the Mary Berry Dijon Chicken Recipe: Classic, Easy & Delicious Recipe that makes it a timeless choice for home cooks everywhere. Its simple ingredients and straightforward method deliver incredible flavor and comforting creaminess every time. Give it a try—you’ll find yourself reaching for this recipe again and again, effortlessly impressing family and friends with a dish that feels both familiar and delightfully gourmet.
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 and easy-to-make dish featuring tender chicken breasts cooked in a creamy Dijon mustard sauce. The recipe combines seared chicken with a luscious sauce made from shallots, garlic, non-alcoholic white wine, and pouring double cream, finished with fresh chives for a flavorful, elegant meal perfect for any dinner occasion.
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
Sauce Ingredients
- 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
Garnish
- Few finely snipped chives
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry and season them generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the chicken for 4-6 minutes per side until they achieve a beautiful golden brown color. Once seared, remove the chicken from the pan and set it aside.
- Sauté Aromatics & Deglaze: Reduce the heat to medium and add 1 ounce of butter to the skillet. Sauté the finely sliced banana shallot for 3-5 minutes until softened but not browned. Add the crushed garlic and cook for about 1 minute until fragrant. Pour in 300ml of the non-alcoholic white wine alternative, scraping up any browned bits from the bottom of the pan to add depth of flavor. Let it simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons of Dijon mustard until the sauce is smooth and well combined. Stir in 300ml of pouring double cream and bring the sauce to a very gentle simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the skillet, nestling them gently in the creamy Dijon sauce. Spoon some sauce over the chicken breasts. Let them simmer gently for 8-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C). Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
- Serve: Remove the skillet from the heat and allow the chicken to rest for 5 minutes. Serve each breast with a generous spoonful of the Dijon cream sauce, garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or a side of green vegetables.
Notes
- Ensure chicken breasts are fully cooked by checking the internal temperature with a meat thermometer to reach 165°F (74°C).
- The non-alcoholic white wine alternative can be substituted with low-sodium chicken broth if preferred.
- For a thicker sauce, reduce the cream slightly before adding the chicken back.
- Use fresh Dijon mustard for best flavor.
- This recipe pairs excellently with mashed potatoes, steamed vegetables, or a light green salad for a complete meal.
