Mary Berry Dijon Chicken Recipe

This Mary Berry Dijon Chicken is a comforting, flavour-packed dish with tender chicken simmered in a creamy mustard sauce. The texture is rich and velvety, with a gentle tang from Dijon mustard balanced by cream and herbs. It’s an easy, reliable recipe suitable for both weeknight dinners and relaxed entertaining. From start to finish, it takes around 45 minutes and requires only simple techniques.

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 25g butter
• Salt and black pepper, to taste

For the Dijon sauce

• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 150ml chicken stock
• 200ml double cream
• 2 tbsp Dijon mustard
• 1 tsp wholegrain mustard (optional)
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

How to Make Mary Berry Dijon Chicken

• Prepare the pan: Heat the olive oil and butter in a large frying pan over medium heat until melted and gently bubbling.
• Cook the chicken: Season the chicken breasts with salt and pepper, then add to the pan. Cook for 5–6 minutes on each side until golden and cooked through. Remove from the pan and set aside.
• Soften the onions: In the same pan, add the chopped onion and cook for 4–5 minutes until softened and translucent. Stir in the garlic and cook for another minute.
• Make the sauce: Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the pan. Stir in the cream and both mustards.
• Simmer gently: Allow the sauce to simmer for 5–7 minutes until slightly thickened and smooth.
• Return the chicken: Place the cooked chicken back into the pan and coat well with the sauce. Simmer for a further 5 minutes.
• Finish and serve: Stir in the lemon juice and parsley, adjust seasoning if needed, and serve hot.

Tips

How do I keep the chicken tender?

Avoid overcooking. Once the chicken is golden and just cooked through, remove it and return it briefly at the end.

Can I make the sauce thicker?

Let the sauce simmer a little longer, or reduce it slightly before adding the chicken back in.

What if the sauce tastes too strong?

Add a splash more cream to mellow the mustard flavour and balance the dish.

Can I use chicken thighs instead?

Yes, boneless thighs work beautifully and add extra richness. Adjust cooking time slightly as needed.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with steamed green beans or broccoli
• Add crusty bread to soak up the sauce
• Enjoy with buttered rice or noodles

Storage

Room temperature

Do not leave out for more than 2 hours. Serve immediately for best results.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring to maintain the creamy texture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 6g
• Protein: 35g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 520mg

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

FAQs

Mary Berry Dijon Chicken Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken cooked in a creamy Dijon mustard sauce with garlic, herbs and a hint of lemon. A simple and comforting savoury dish.

Ingredients

• 4 chicken breasts

• 1 tbsp olive oil

• 25g butter

• 1 onion, chopped

• 2 garlic cloves, crushed

• 150ml chicken stock

• 200ml double cream

• 2 tbsp Dijon mustard

• 1 tsp wholegrain mustard

• 1 tbsp parsley, chopped

• 1 tsp lemon juice

• Salt and pepper

Directions

• Heat oil and butter in a pan.
• Cook chicken until golden, then remove.
• Soften onion and garlic.
• Add stock, cream and mustards.
• Simmer until slightly thickened.
• Return chicken and cook gently.
• Finish with lemon juice and parsley.

Notes

• Do not overcook the chicken to keep it tender.
• Adjust mustard to taste.
• Serve immediately for best texture.