Mary Berry Lemon Chicken Recipe

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This Mary Berry lemon chicken is a bright, comforting dish with tender, juicy chicken coated in a light, zesty sauce. The balance of fresh lemon, garlic, and herbs creates a refreshing flavour that feels both simple and elegant. It is an easy, fuss-free recipe perfect for midweek dinners or relaxed entertaining. Ready in under an hour, it delivers maximum flavour with minimal effort.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp paprika

For the Lemon Sauce

2 garlic cloves, crushed
Juice of 2 lemons
Zest of 1 lemon
200ml chicken stock
1 tbsp honey
1 tsp Dijon mustard
1 tbsp plain flour
20g butter
Fresh parsley, chopped

How to Make Mary Berry Lemon Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and stays juicy.
Season the chicken: Pat the chicken breasts dry with kitchen paper. Rub with olive oil, then season with salt, pepper, and paprika for a light golden colour.
Sear the chicken: Heat a frying pan over medium-high heat. Sear the chicken for 3 to 4 minutes on each side until lightly golden.
Transfer to oven: Place the chicken into an ovenproof dish and bake for 15 to 20 minutes until fully cooked through.
Make the sauce: In the same pan, melt the butter and add the garlic. Cook briefly, then stir in the flour and cook for 1 minute.
Add liquids: Gradually whisk in the chicken stock, lemon juice, and zest. Stir until smooth and slightly thickened.
Finish the sauce: Add honey and Dijon mustard, then simmer gently for 3 to 5 minutes until glossy and well combined.
Combine and serve: Return the cooked chicken to the pan or pour the sauce over it. Garnish with fresh parsley and serve warm.

Tips

How do I keep the chicken moist?

Avoid overcooking and always rest the chicken for a few minutes after baking to retain juices.

Can I make the sauce smoother?

Whisk continuously when adding the stock to prevent lumps and ensure a silky finish.

What if my sauce is too sharp?

Add a little extra honey or a knob of butter to balance the acidity of the lemon.

Can I use chicken thighs instead?

Yes, boneless thighs work well and stay even more tender, though cooking time may increase slightly.

Serving Suggestions

Serve with fluffy rice or buttery mashed potatoes
Pair with steamed green beans or broccoli
Add a fresh garden salad on the side
Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Keep for up to 2 hours after cooking before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently to avoid drying out the chicken.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 6g
Protein: 35g
Fat: 17g
Saturated Fat: 5g
Sodium: 420mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavour, but bottled can be used in a pinch.

Can I make this ahead of time?

Yes, you can prepare the chicken and sauce in advance and reheat gently before serving.

What can I use instead of Dijon mustard?

Wholegrain mustard or a small amount of English mustard can be used as an alternative.

How do I thicken the sauce more?

Simmer the sauce longer or mix a small amount of cornflour with water and stir it in.