Mary Berry’s Dijon Chicken: Easy, Delicious Dinner Idea!

Mary Berry Dijon Chicken Recipe is more than just a meal; it’s a testament to simple elegance and incredible flavor. As someone who deeply appreciates classic, comforting dishes, I’ve always been drawn to recipes that deliver maximum impact with minimal fuss, and this particular creation from the beloved baking queen herself absolutely fits the bill. There’s a certain magic in how Mary Berry transforms everyday ingredients into something truly special, and her Dijon Chicken is a shining example of her culinary genius.

Why This Dish Becomes a Fast Favorite

People adore this dish for its incredible versatility and the harmonious blend of tangy Dijon mustard with rich cream, creating a sauce that perfectly coats tender chicken. It’s a sophisticated yet incredibly easy weeknight meal, renowned for its comforting texture and deeply satisfying taste. Whether you’re a seasoned chef or a home cook looking for a reliable and impressive dish, you’ll find this recipe utterly delightful. I am thrilled to guide you through crafting this delightful Mary Berry Dijon Chicken Recipe, a dish that consistently earns rave reviews and quickly becomes a family favorite.

this Recipe

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5-2 lbs total), or 8 boneless, skinless chicken thighs for a richer flavour
• 2 tablespoons olive oil, plus 1 tablespoon butter for richness
• 1 medium yellow onion, finely chopped (or 2-3 shallots for a milder, sweeter base)
• 3 cloves garlic, minced
• 8 oz cremini mushrooms (baby bellas), sliced thickly
• 2 tablespoons all-purpose flour
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional but highly recommended for depth of flavour, or extra chicken stock
• 1 cup chicken stock, preferably low sodium
• 4 tablespoons Dijon mustard, a good quality one makes all the difference for this Mary Berry Dijon Chicken Recipe
• ½ cup heavy cream (double cream in the UK)
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 tablespoon fresh chives, chopped, for garnish (optional)
• Salt and freshly ground black pepper to taste
• A pinch of dried thyme or a small sprig of fresh thyme (optional, for an aromatic lift)

Preparing Your Ingredients and Chicken:

Hello, my dear cooking enthusiasts! We’re about to embark on creating a truly comforting and elegant dish, perfect for any occasion – my take on a delightful Mary Berry Dijon Chicken Recipe. The secret to its success truly lies in the preparation and the quality of your ingredients, especially that wonderful Dijon mustard.

1. First things first, let’s get our chicken ready. If you’re using chicken breasts, I find that a little tenderising goes a long way for even cooking and a more succulent result. Place each chicken breast between two sheets of cling film or parchment paper. Using a meat mallet or a rolling pin, gently pound them until they are about ½ to ¾ inch thick. This ensures they cook through evenly and quickly, preventing them from drying out. If using thighs, simply pat them dry. Once pounded, season both sides of your chicken generously with salt and freshly ground black pepper. Don’t be shy here; good seasoning is the foundation of flavour.
2. Next, we’ll prepare our vegetables. Take your medium yellow onion (or shallots, if you prefer that gentle sweetness) and peel it. Then, finely chop it into small, even pieces. Small pieces mean they’ll soften and meld into the sauce beautifully without leaving large chunks. Mince your three cloves of garlic. You want a lovely aroma, so ensure they are finely minced.
3. Now for the mushrooms! Clean your cremini mushrooms with a damp cloth or a mushroom brush; avoid rinsing them under water directly as they can absorb too much moisture, which can make them soggy when cooked. Slice them thickly. I love a good, hearty slice of mushroom in my sauce, giving it a lovely texture and robust flavour.
4. Measure out your flour, chicken stock, Dijon mustard, and heavy cream. Having all your ingredients prepped and ready to go, a technique often called ‘mise en place,’ makes the cooking process so much smoother and more enjoyable. Trust me, it’s a game-changer when you’re building a sauce.

Crafting the Creamy Dijon Sauce:

This is where the magic truly begins to happen. A good sauce elevates a simple dish into something extraordinary, and our creamy Dijon sauce for this Mary Berry Dijon Chicken Recipe is no exception. It’s rich, tangy, and utterly irresistible.

5. Heat a large, heavy-bottomed skillet or an oven-safe pan over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. The combination of oil and butter is fantastic; the oil helps prevent the butter from burning too quickly, and the butter adds a lovely nutty flavour and aids in browning. Once the butter has melted and the mixture is shimmering, carefully add your seasoned chicken breasts to the pan. Make sure not to overcrowd the pan; you might need to do this in two batches. Overcrowding the pan will steam your chicken instead of searing it, and we want a beautiful golden-brown crust for maximum flavour.
6. Sear the chicken for about 3-4 minutes per side, until it’s beautifully golden brown. The goal here isn’t to cook the chicken through completely, but to develop that wonderful caramelised crust, known as a ‘fond,’ on the outside. This fond will contribute immense flavour to our sauce. Once browned, remove the chicken from the pan and set it aside on a plate. It will finish cooking later in the sauce.
7. Lower the heat to medium. If the pan looks a little dry, you can add another small knob of butter or a drizzle of olive oil. Add your chopped onions (or shallots) to the pan and cook them, stirring occasionally, for about 5-7 minutes until they are softened and translucent. They should become fragrant and take on a slightly golden hue. If you’re using fresh thyme, add it in now with the onions to infuse its aroma right from the start.
8. Stir in your minced garlic and sliced mushrooms. Continue to cook for another 5-7 minutes, stirring periodically, until the mushrooms have released their moisture and started to brown nicely. The moisture from the mushrooms will also help to deglaze some of the delicious browned bits from the bottom of the pan.
9. Now, sprinkle the 2 tablespoons of all-purpose flour over the onion, garlic, and mushroom mixture. Stir continuously for 1-2 minutes. This step is crucial; cooking the flour briefly helps to cook out the raw flour taste and creates a roux, which will thicken our sauce beautifully. It should form a paste-like consistency.
10. Here comes a very important step for flavour! Pour in the 1 cup of dry white wine, if using. Immediately scrape the bottom of the pan with a wooden spoon, loosening all those lovely browned bits (the ‘fond’) that have accumulated. This is called deglazing, and it adds incredible depth and complexity to the sauce. Let the wine simmer gently for 2-3 minutes, allowing it to reduce by about half and for most of the alcohol to cook off. If you’re not using wine, simply skip this step and go straight to the chicken stock, ensuring you still scrape up any fond.
11. Stir in the 1 cup of chicken stock. Bring the mixture to a gentle simmer, stirring constantly, until the sauce begins to thicken. It should be a lovely, velvety consistency.
12. Whisk in the 4 tablespoons of Dijon mustard. This is the star of our Mary Berry Dijon Chicken Recipe, so make sure to get it fully incorporated. The tangy, pungent flavour of the Dijon will begin to perfume the sauce beautifully.
13. Finally, reduce the heat to low and stir in the ½ cup of heavy cream. Allow the sauce to come to a very gentle simmer; do not allow it to boil vigorously once the cream is added, as it can sometimes split. Just a gentle warmth is perfect. Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper as needed. You want a perfect balance of richness, tang, and savoury notes.

Bringing It All Together: Simmering to Perfection:

We’re almost there! This stage is about marrying all those incredible flavours and ensuring your chicken is cooked to juicy perfection, nestled in its creamy, dreamy sauce.

14. Carefully return the seared chicken breasts (or thighs) to the pan, nestling them into the simmering Dijon cream sauce. Make sure they are partially submerged in the sauce. If you have any juices that collected on the plate where the chicken was resting, pour those into the pan too – that’s pure flavour!
15. Cover the pan and let the chicken simmer gently in the sauce for about 10-15 minutes, or until the chicken is cooked through and tender. The exact time will depend on the thickness of your chicken breasts or thighs. To check for doneness, you can insert an instant-read meat thermometer into the thickest part of the chicken; it should register 165°F (74°C). Alternatively, cut into one of the thicker pieces to ensure it’s no longer pink in the centre.
16. Once the chicken is cooked, remove the pan from the heat. Allow the chicken to rest in the sauce for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is incredibly tender and moist.

Serving Suggestions and Finishing Touches:

Presentation is key, and a few fresh garnishes can truly elevate this wonderful Mary Berry Dijon Chicken Recipe, making it look as good as it tastes.

17. Before serving, stir in most of the chopped fresh parsley and chives (if using) into the sauce. This adds a burst of fresh colour and flavour that brightens the entire dish. Save a little for garnish.
18. To serve, place a chicken breast on each plate and spoon a generous amount of that luxurious creamy Dijon sauce over the top. Garnish with the remaining fresh parsley and chives. For a truly elegant presentation, a light sprinkle of freshly cracked black pepper just before serving is always a good idea.
19. This versatile dish pairs beautifully with a variety of accompaniments. My personal favourites include creamy mashed potatoes, which are perfect for soaking up every last drop of that incredible sauce. Steamed green beans, asparagus, or broccoli make a lovely, fresh counterpoint to the richness of the dish. Fluffy rice or even a side of crusty bread would also be excellent choices. Consider a simple green salad with a light vinaigrette to cut through the richness and cleanse the palate.
20. Storage Tip: If you happen to have any leftovers of this delectable Mary Berry Dijon Chicken, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much. It’s often just as delicious the next day!
21. There you have it! A truly satisfying and elegant meal that I know you’ll adore. This Mary Berry Dijon Chicken Recipe is a testament to how simple ingredients, handled with care, can create something truly memorable. Enjoy every single mouthful!

Conclusion:

And there you have it, dear friends! We’ve reached the delicious culmination of our culinary journey with this truly exceptional chicken dish. I genuinely hope you’ve enjoyed following along with this recipe because I am absolutely convinced that once you try it, this will become an instant classic in your kitchen, a firm favourite you’ll return to again and again. What makes it so utterly irresistible, you ask? Well, it’s that magical combination of effortlessly simple preparation and deeply sophisticated flavour that truly sets it apart. Imagine succulent chicken, perfectly tender and infused with a sauce that is both creamy and wonderfully tangy, boasting that unmistakable warmth and gentle bite of Dijon mustard. It’s comforting, it’s elegant, and it’s surprisingly quick to bring together – the ideal solution for a busy weeknight when you crave something special, or for entertaining guests when you want to impress without the stress.

This isn’t just another chicken recipe; it’s a revelation. The beautiful balance achieved between the savory chicken, the piquant Dijon, and the rich, velvety cream creates a symphony of tastes and textures that will dance on your palate. It’s the kind of dish that makes you close your eyes and savour each bite, an experience far beyond your average meal. Every component works in harmony, from the initial sear that locks in the juices to the gentle simmering that allows the flavours to meld into that irresistible, golden sauce. It’s foolproof, flavourful, and fantastic – everything you could possibly ask for in a main course. If you’re looking for a dish that consistently delivers on taste and impresses with minimal effort, then the Mary Berry Dijon Chicken Recipe is undeniably a must-try. It truly embodies the spirit of home cooking at its finest: accessible, comforting, and utterly delicious.

Elevate Your Plate: Serving Suggestions & Creative Variations

Now that you’ve mastered the main event, let’s talk about how to make it a complete feast. This magnificent Dijon chicken is incredibly versatile and pairs beautifully with a range of side dishes. For a truly classic and comforting meal, I highly recommend serving it alongside a generous helping of creamy mashed potatoes; they’ll soak up every last drop of that incredible sauce! Alternatively, a bed of fluffy rice or a tangle of fresh pasta, such as tagliatelle or fettuccine, would be equally delightful. If you’re leaning towards something lighter, consider some steamed green beans, tender asparagus, or a vibrant side salad with a simple vinaigrette to cut through the richness. For those colder evenings, roasted root vegetables like carrots and parsnips would make a wonderfully warming accompaniment.

But don’t stop there – feel free to get creative and make this recipe truly your own! Want to add more vegetables? Sauté some sliced mushrooms with the chicken, or stir in a handful of fresh spinach or sun-dried tomatoes towards the end of the cooking process. You could even swap the chicken breasts for boneless, skinless chicken thighs for an even juicier, richer flavour profile. For a different textural experience in the sauce, try a good quality grainy mustard in place of, or in addition to, the smooth Dijon. A sprinkle of fresh herbs like chopped chives, parsley, or even a hint of tarragon (which pairs wonderfully with chicken and Dijon) just before serving can elevate the freshness. If you prefer a slightly lighter sauce, you could use crème fraîche or even a mix of milk and a touch of cornstarch, though the cream truly offers unparalleled richness. For a touch of heat, a tiny pinch of cayenne pepper in the sauce would add a subtle kick without overpowering the delicate flavours. Imagine serving this with some crusty artisan bread, perfect for mopping up every last bit of that delectable sauce – pure bliss!

Your Culinary Adventure Awaits! Share Your Experience

So, what are you waiting for? I urge you, don’t let this recipe remain just a tantalizing thought. Gather your ingredients, set aside a little time, and treat yourself and your loved ones to the exquisite flavours of this Dijon chicken. It’s a journey well worth taking, and I promise you won’t be disappointed. There’s a profound joy in creating something delicious with your own hands, and this recipe delivers that joy in spades. I am so eager to hear about your experience! Please, please, come back and share your thoughts in the comments below. Did you try any variations? What did you serve it with? Did it become an instant hit in your household? Your feedback is incredibly valuable and always makes my day. Happy cooking, and may your kitchen be filled with wonderful aromas and even more wonderful memories!

Mary Berry’s Dijon Chicken Recipe

Mary Berry’s Dijon Chicken is a simple yet elegant dish, featuring tender chicken breasts coated in a rich, creamy sauce with tangy Dijon mustard. It’s a comforting and delicious meal perfect for any weeknight.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 6 boneless, skinless chicken breasts (900g total)
• 2 tablespoons olive oil
• 1 ounce butter
• 1 banana shallot, finely sliced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced thickly
• 2 tablespoons all-purpose flour
• 540 ml chicken stock, divided (300ml for deglazing, 1 cup/approx. 240ml for sauce)
• 2 tablespoons Dijon mustard
• 300 ml pouring double cream
• Salt to taste
• Freshly ground black pepper to taste
• Few finely snipped chives to garnish
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Step 1
   Pound chicken breasts to ½-¾ inch thickness; season generously with salt and pepper. Finely chop the shallot, mince the garlic, and thickly slice the mushrooms.
2. Step 2
   Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until beautifully golden brown. Remove chicken and set aside.
3. Step 3
   Lower heat to medium. Add chopped shallot to the pan and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms release moisture and brown nicely.
4. Step 4
   Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste and form a roux.
5. Step 5
   Pour in 300 ml chicken stock (as a non-alcoholic substitute for white wine). Immediately scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits. Let simmer gently for 2-3 minutes.
6. Step 6
   Stir in the remaining 1 cup (approx. 240ml) chicken stock. Bring the mixture to a gentle simmer, stirring constantly until the sauce begins to thicken to a velvety consistency.
7. Step 7
   Whisk in 2 tablespoons of Dijon mustard. Reduce heat to low and stir in 300 ml of pouring double cream. Allow the sauce to come to a very gentle simmer; do not boil vigorously. Taste and adjust seasoning with additional salt and pepper as needed.
8. Step 8
   Carefully return the seared chicken breasts to the pan, nestling them into the simmering Dijon cream sauce. Cover the pan and let the chicken simmer gently for about 10-15 minutes, or until cooked through and tender (165°F/74°C).
9. Step 9
   Remove the pan from heat and allow the chicken to rest in the sauce for a few minutes before serving to ensure tenderness and moisture.
10. Step 10
    Before serving, stir most of the chopped fresh parsley and chives into the sauce. Serve each chicken breast with a generous amount of sauce, garnished with the remaining fresh herbs. Pairs beautifully with mashed potatoes or steamed green vegetables.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.