Mary Berry Dijon Chicken Recipe – a phrase that immediately conjures images of effortless elegance and dependable deliciousness, isn’t it? As a keen home cook, I’ve always been a great admirer of Mary Berry’s approach to cooking; her recipes are renowned for their straightforward instructions and consistently brilliant results. This particular dish is certainly no exception. It is truly one of those rare culinary gems that manages to be both incredibly simple to prepare and wonderfully impressive to serve, making it a perfect choice for any occasion.
The magic of this beloved recipe lies in its perfectly balanced flavors and textures. Imagine succulent, tender chicken enveloped in a rich, creamy sauce with the delightful tangy kick of Dijon mustard. It’s a harmonious blend that transforms humble ingredients into something truly special. Whether you are seeking a fuss-free weeknight dinner that still feels like a treat, or an elegant dish to impress guests without spending hours in the kitchen, this recipe fits the bill perfectly. Its unparalleled convenience pairs with a taste that delivers on all fronts – savory, creamy, and utterly satisfying.
It’s no wonder the Mary Berry Dijon Chicken Recipe has become such a cherished classic, beloved by home cooks across the UK and beyond for its reliability and delightful flavor profile. I am delighted to share my insights and tips on preparing this exquisite meal, ensuring your culinary journey is as delightful as the dish itself.
Ingredients:
- 4 boneless, skinless chicken breasts or 6-8 boneless, skinless chicken thighs: I prefer thighs for their juiciness, but breasts work beautifully if you’re careful not to overcook them.
- 2 tablespoons olive oil: For searing the chicken and sautéing the aromatics, a good quality olive oil makes a difference.
- 2 tablespoons unsalted butter: To add richness and help achieve a golden sear on the chicken.
- 2 medium shallots, finely diced: Shallots offer a milder, sweeter flavour than onions, perfect for a refined sauce.
- 3 cloves garlic, minced: Freshly minced garlic is absolutely essential for aromatic depth.
- 125ml dry white wine: Something like a Sauvignon Blanc or Pinot Grigio. This helps deglaze the pan and adds a wonderful layer of flavour to our Mary Berry Dijon Chicken Recipe.
- 250ml chicken stock: Opt for a good quality, low-sodium stock so you can control the seasoning.
- 3-4 tablespoons Dijon mustard: This is the star! Adjust to your preference. I love a good, punchy Dijon. Ensure it’s good quality.
- 150ml double cream (heavy cream): For that luxurious, velvety texture that is a hallmark of classic French-inspired dishes.
- 1 tablespoon fresh tarragon, finely chopped: Tarragon’s anise-like notes pair exceptionally well with chicken and cream. If you can’t find fresh, use 1 teaspoon dried.
- 2 tablespoons fresh parsley, finely chopped: For brightness and a pop of colour at the end.
- 1 tablespoon fresh chives, finely chopped: Adds a delicate oniony freshness.
- Salt and freshly ground black pepper: Seasoning generously and tasting as you go is key to any truly delicious dish.
- A squeeze of fresh lemon juice (optional): A little acidity at the very end can brighten the whole sauce beautifully.
Preparing the Chicken for our Mary Berry Dijon Chicken Recipe
1. Prepare the chicken: Let’s start by getting our chicken ready. If you’re using chicken breasts, you might want to slice them horizontally to create two thinner cutlets, or gently pound them to an even thickness of about 1 inch. This ensures more even cooking and helps them absorb flavour better. Pat the chicken pieces very dry with paper towels. This is a crucial step! Excess moisture will steam the chicken rather than sear it, preventing that gorgeous golden-brown crust we’re looking for. Season both sides generously with salt and freshly ground black pepper. Don’t be shy here; proper seasoning at this stage builds the foundational flavour for our Mary Berry Dijon Chicken Recipe.
2. Sear the chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan or skillet over medium-high heat. You want the fats to be shimmering but not smoking. Once hot, carefully place the chicken pieces into the pan, ensuring not to overcrowd it. If necessary, work in batches to allow the chicken to brown properly. Sear the chicken for about 4-5 minutes per side, until it’s beautifully golden brown and has developed a lovely crust. At this point, the chicken will not be fully cooked through, and that’s perfectly fine. We’ll finish it in the sauce later. Transfer the seared chicken to a plate and set aside. I like to cover it loosely with foil to keep it warm and allow the juices to redistribute.
Creating the Irresistible Dijon Cream Sauce
3. Sauté the aromatics: Reduce the heat to medium. Add the finely diced shallots to the same pan, scraping up any delicious brown bits (fond) left from the chicken. Those bits are packed with flavour and are the secret to a rich sauce! Sauté the shallots for about 3-4 minutes, stirring occasionally, until they are softened and translucent but not browned. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. The kitchen will already be smelling absolutely divine at this point!
4. Deglaze with white wine: Pour in the dry white wine, if using. Increase the heat to medium-high and bring the wine to a simmer. Use a wooden spoon to vigorously scrape up all those wonderful browned bits from the bottom of the pan. This process, called deglazing, adds incredible depth of flavour to our sauce. Let the wine simmer and reduce by about half, which should take roughly 3-5 minutes. The alcohol will cook off, leaving behind a concentrated, bright flavour that elevates the entire dish. If you’re opting not to use wine, simply skip this step and proceed directly to adding the chicken stock.
5. Build the sauce base: Pour in the chicken stock and bring it to a gentle simmer. Allow it to simmer for about 5 minutes, letting the flavours meld and the liquid reduce slightly. This concentration step is important for creating a robust sauce. Next, stir in the Dijon mustard. Whisk it in thoroughly until it’s completely incorporated and there are no lumps. You’ll notice the sauce starting to take on that familiar creamy, slightly yellowish hue. Taste a tiny bit of the sauce at this stage – you should already be able to detect the lovely tang of the Dijon. Adjust the amount of Dijon if you prefer a stronger or milder flavour; I usually go for 3 tablespoons for a balanced punch in this Mary Berry Dijon Chicken Recipe.
6. Introduce the cream: Reduce the heat to low and slowly pour in the double cream. Stir it gently until it’s fully combined with the mustard and stock mixture. Do not boil the sauce once the cream has been added, as this can sometimes cause it to split or curdle. We’re aiming for a luscious, smooth, and gently simmering sauce. Season the sauce with salt and freshly ground black pepper to taste. Remember, the chicken was seasoned, but the sauce needs its own seasoning to truly shine. Keep tasting and adjusting until it’s perfect – it’s your kitchen, after all!
Finishing the Dish and Serving
7. Return the chicken to the sauce: Carefully place the seared chicken pieces back into the pan, nestling them into the simmering Dijon cream sauce. Spoon some of the sauce over the chicken to ensure it’s well coated. Cover the pan, or partially cover it, and let the chicken gently simmer in the sauce for another 8-12 minutes, or until it’s cooked through. The exact timing will depend on the thickness of your chicken. For chicken breasts, aim for an internal temperature of 165°F (74°C) as measured with a meat thermometer. Thighs are more forgiving and remain juicy even if cooked a little longer. This gentle simmering process not only finishes cooking the chicken but also infuses it with all the incredible flavours of the sauce, making this a truly delightful Mary Berry Dijon Chicken Recipe.
8. Add fresh herbs and final touches: Once the chicken is cooked through, remove the pan from the heat. Stir in the fresh tarragon, parsley, and chives. These fresh herbs add a vibrant flavour and beautiful colour that really elevates the dish. If desired, squeeze in a little fresh lemon juice. This optional step adds a bright, zesty counterpoint to the richness of the cream and mustard, waking up all the flavours on your palate. Stir everything gently, ensuring the herbs are well distributed.
9. Rest and serve: Let the chicken and sauce rest in the pan for 5 minutes before serving. This brief resting period allows the chicken to become even more tender and juicy, and the sauce to thicken slightly. I find this simple step always makes a big difference. Serve immediately! This fantastic Mary Berry Dijon Chicken Recipe pairs wonderfully with creamy mashed potatoes, fluffy rice, or simple steamed green beans. I often opt for a crisp green salad to cut through the richness. The sauce is so good, you’ll want to make sure you have something to mop up every last drop! Enjoy sharing this truly special meal with your loved ones.
Chef’s Notes and Variations:
Chicken Cut: While I’ve specified breasts or thighs, this sauce is also magnificent with a whole roasted chicken broken down into pieces, or even pork tenderloin. Just adjust cooking times accordingly to ensure the meat is cooked through but remains tender. The beauty of this Mary Berry Dijon Chicken Recipe lies in its adaptability.
Herb Choices: If tarragon isn’t your favourite, or you can’t find it, feel free to experiment with other herbs. Thyme or rosemary could offer a different, but equally delicious, aromatic profile. A mix of fresh chives and flat-leaf parsley is always a safe and delightful bet if you want to keep it simple.
Mustard Intensity: For those who love a real kick, consider adding an extra half tablespoon of Dijon. If you prefer a milder flavour, reduce it slightly to 2.5 tablespoons. You can even try a combination of whole grain and smooth Dijon for added texture and a more complex mustard flavour in your sauce.
Make Ahead Tips: The sauce can be made a day in advance and gently reheated. You can sear the chicken ahead of time too, and then finish it in the sauce just before serving. This makes it a fantastic option for entertaining, allowing you to spend more time with your guests and less time fussing in the kitchen. Just be sure to bring the chicken to room temperature before adding it to the simmering sauce for more even reheating.
Thickening the Sauce: If you find your sauce isn’t quite as thick as you’d like, you can remove the chicken, bring the sauce to a gentle simmer, and let it reduce for a few extra minutes, stirring occasionally. Alternatively, you could mix a teaspoon of cornflour (cornstarch) with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce. Let it simmer for another minute or two until thickened. However, I find the combination of reduction and cream usually yields a perfect consistency for this Mary Berry Dijon Chicken Recipe.
A Touch of Spice: For a subtle warmth, a tiny pinch of cayenne pepper or a small dash of white pepper can be added to the sauce along with the Dijon mustard. It won’t make it spicy but will add another layer of flavour complexity.
Accompaniments: Don’t underestimate the power of a perfectly chosen side dish. Beyond the classics, consider roasted asparagus, creamy polenta, or even a simple crusty baguette for soaking up every last drop of that amazing Dijon cream sauce. It’s truly a sauce you won’t want to waste!
<h2>Conclusion:</h2>
<p>Well, my friends, we’ve journeyed together through what I genuinely believe is one of the most delightful and effortlessly elegant dishes you can whip up in your own kitchen. If there’s one recipe I could implore you to try this week, it would undoubtedly be this incredible chicken creation. It’s not just a meal; it’s an experience that proves deliciousness doesn’t have to come with a hefty price tag of effort or time. This dish truly shines, offering a symphony of flavors that will leave everyone at your table asking for seconds. I’ve seen firsthand the smiles it brings, the satisfaction it delivers, and the simple joy of a perfectly cooked, beautifully sauced piece of chicken. <strong>The magic truly lies in its simplicity</strong> – a testament to how humble ingredients, when combined with a touch of culinary wisdom, can transform into something extraordinary. Imagine tender, juicy chicken enveloped in a rich, creamy, and wonderfully tangy Dijon sauce that’s both comforting and sophisticated. It’s the kind of dish that makes you feel like a gourmet chef without breaking a sweat, perfect for those busy weeknights when you crave something special but are short on time, yet elegant enough to grace your finest dinner parties. You’ll be amazed at how quickly it comes together, and even more so by the depth of flavor it achieves. Trust me when I say, once you try this, it will become a regular fixture in your cooking repertoire, a reliable go-to that consistently delivers outstanding results.</p>
<h4>Elevate Your Meal: Serving Suggestions and Delicious Variations</h4>
<p>Now, for the fun part: making this already fantastic dish your own! While the <strong>Mary Berry Dijon Chicken Recipe</strong> is spectacular on its own, its versatility is one of its greatest strengths. For a classic and utterly satisfying pairing, I highly recommend serving your Dijon chicken alongside creamy mashed potatoes. The sauce is just begging to be soaked up by fluffy spuds, creating a truly comforting experience. Alternatively, a bed of perfectly cooked white rice or a rustic pasta like tagliatelle or fettuccine works beautifully, ensuring no drop of that exquisite sauce goes to waste. Don’t forget a fresh, crusty baguette – ideal for mopping up every last bit!</p>
<p>When it comes to vegetables, simple is often best. Steamed green beans tossed with a knob of butter and a sprinkle of sea salt, roasted asparagus spears, or even a vibrant side salad with a light vinaigrette will complement the richness of the chicken perfectly, adding freshness and balance to your plate. For a heartier option, consider roasted root vegetables like carrots and parsnips, which add a lovely sweetness. And, of course, a sprinkle of freshly chopped parsley or chives at the end not only adds a pop of color but also a burst of fresh flavor.</p>
<p>Feeling adventurous? This recipe is incredibly forgiving and open to delicious variations. If you prefer dark meat, chicken thighs work wonderfully, lending an even richer flavor; just adjust cooking time slightly. For an added layer of earthiness, sauté some sliced mushrooms (cremini or shiitake) with the chicken before adding the sauce – they absorb the flavors beautifully. A handful of fresh spinach or sun-dried tomatoes stirred in at the end can also introduce more color and different textural elements. For those who like a little heat, a pinch of red pepper flakes added with the garlic will give it a subtle kick. You could also experiment with different herbs; a sprig of fresh thyme or rosemary could offer a lovely aromatic twist. If you’re looking for a dairy-free option or a slightly different profile, a good quality full-fat coconut milk can substitute for cream, though it will obviously alter the overall flavor profile, leaning into a more subtly sweet and tropical note, which can be surprisingly delightful. <strong>Don’t be afraid to play around with the intensity of the Dijon</strong> – add a little less for a milder taste, or a bit more if you really love that pungent, tangy kick. This is your kitchen, your creation!</p>
<h4>Your Culinary Journey Starts Now!</h4>
<p>So, what are you waiting for? I’m truly excited for you to experience the sheer joy of creating and savoring this magnificent dish. I have no doubt that once you’ve made it, you’ll understand exactly why I rave about it so much. It’s a testament to the fact that incredibly delicious food doesn’t have to be complicated or intimidating. This recipe is a fantastic reminder that a few quality ingredients, prepared with a little love and attention, can yield spectacular results every single time. <strong>It’s an absolute winner, I promise you!</strong></p>
<p>Now, here’s my challenge to you: <strong>give this recipe a try this week!</strong> Whether you stick to the classic version or experiment with some of the variations I’ve suggested, I genuinely want to hear all about your experience. Did you make it for a special occasion, or just a cozy night in? What sides did you choose? Did you add your own unique twist? Please, don’t be shy! Share your culinary adventures with me and our community. I absolutely adore seeing your creations and reading your feedback. Leave a comment below, tell me how it turned out, what you loved most, and any tips you discovered along the way. Your insights are invaluable and inspire us all. Let’s build a delicious conversation around this truly exceptional chicken dish. Happy cooking, and I can’t wait to hear from you!</p>
Mary Berry Dijon Chicken: Simple, Flavorful & Quick Dinner Idea
Mary Berry Dijon Chicken is a recipe renowned for its straightforward instructions and consistently brilliant results. This dish is incredibly simple to prepare and wonderfully impressive to serve, making it a perfect choice for any occasion. It features succulent, tender chicken enveloped in a rich, creamy sauce with the delightful tangy kick of Dijon mustard, transforming humble ingredients into something truly special and satisfying.
Ingredients
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1 ounce butter
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2 tablespoons olive oil
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6 small skinless and boneless chicken breasts (150g each)
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1 banana shallot, finely sliced
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2 garlic cloves, crushed
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300ml (10 fl oz) non-alcoholic white wine alternative or chicken stock
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2 tablespoons Dijon mustard
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300ml (10 fl oz) pouring double cream
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Salt, to taste
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Freshly ground black pepper, to taste
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Few finely snipped chives, to garnish
Instructions
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Step 1
Pat the 6 chicken breasts dry and season generously with salt and freshly ground black pepper. If using breasts, you may pound them to an even 1-inch thickness for even cooking. -
Step 2
Heat 2 tablespoons olive oil and 1 ounce butter in a large, heavy-bottomed frying pan over medium-high heat. Sear the chicken for about 4-5 minutes per side until beautifully golden brown; transfer the seared chicken to a plate and set aside. -
Step 3
Reduce the heat to medium. Add the 1 finely sliced banana shallot to the same pan and sauté for about 3-4 minutes until softened. Next, add the 2 crushed garlic cloves and cook for another minute until fragrant. -
Step 4
Pour in the 300ml (10 fl oz) non-alcoholic white wine alternative or chicken stock. Increase heat to medium-high and bring to a simmer, vigorously scraping up any browned bits from the bottom of the pan (deglazing). Let the liquid simmer and reduce by about half, which should take roughly 3-5 minutes. -
Step 5
Stir in the 2 tablespoons Dijon mustard, whisking thoroughly until completely incorporated. -
Step 6
Reduce the heat to low and slowly pour in the 300ml (10 fl oz) pouring double cream. Stir gently until fully combined. Do not boil the sauce once cream is added. Season the sauce with salt and freshly ground black pepper to taste. -
Step 7
Carefully place the seared chicken pieces back into the pan, nestling them into the simmering Dijon cream sauce. Cover the pan and let the chicken gently simmer in the sauce for another 8-12 minutes, or until cooked through (internal temperature 165°F/74°C for breasts). -
Step 8
Once the chicken is cooked through, remove the pan from the heat. Stir in the few finely snipped chives. Let the chicken and sauce rest in the pan for 5 minutes before serving immediately with desired accompaniments.
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.
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