This Mary Berry Dijon Chicken Recipe is a quick and creamy recipe, which is made with chicken and Dijon mustard. It’s the perfect weeknight dinner, ready in about 30 minutes.
Mary Berry Dijon Chicken Recipe Ingredients
- 4 skinless, boneless chicken breasts
- 1 tbsp olive oil
- 15g (1/2 oz) butter
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 100ml (3 1/2 fl oz) dry white wine
- 150ml (1/4 pint) chicken stock
- 200ml (7 fl oz) double (heavy) cream
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh tarragon or parsley
- Salt and freshly ground black pepper
How To Make Mary Berry Dijon Chicken Recipe
- Prepare the Chicken: Season the chicken breasts on both sides with salt and freshly ground black pepper.
- Sear the Chicken: Heat the olive oil and butter in a large frying pan or skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped shallots to the same pan and cook for 3-4 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
- Deglaze and Reduce: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to bubble and reduce by about half.
- Create the Sauce: Pour in the chicken stock and bring to a simmer. Stir in the double cream and the Dijon mustard until the sauce is smooth.
- Finish Cooking: Return the chicken breasts (and any juices from the plate) to the pan. Reduce the heat to low, cover, and let simmer gently for 8-10 minutes, or until the chicken is cooked through and tender.
- Add Herbs and Serve: Stir the chopped fresh tarragon or parsley into the sauce. Taste and adjust the seasoning if necessary. Serve the chicken immediately with the sauce spooned over the top.
Recipe Tips
- How to get the most tender chicken? The key is not to overcook it. Searing it first creates a nice crust, and then finishing it by simmering gently in the sauce ensures it stays moist and tender.
- Can I make this sauce without wine? Yes, if you prefer not to use alcohol, you can simply substitute the white wine with an equal amount of extra chicken stock.
- What’s the best way to avoid a curdled sauce? To prevent the cream from splitting, make sure you use full-fat double (heavy) cream and keep the heat on low once you’ve added it to the pan. Don’t let the sauce come to a rapid boil.
- Can I use a different herb? While tarragon is a classic pairing with chicken and mustard, fresh parsley works beautifully. You could also use finely chopped chives for a mild onion flavour.
What To Serve With Dijon Chicken
This creamy chicken dish is delicious with sides that can soak up the flavorful sauce.
- Creamy mashed potatoes
- Steamed green beans or asparagus
- Crusty bread for dipping
- Simple buttered pasta or rice
How To Store Dijon Chicken
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. Freeze: This dish is best not frozen, as cream-based sauces have a tendency to split and become grainy when thawed and reheated.
Mary Berry Dijon Chicken Nutrition Facts
- Serving: 1 chicken breast with sauce
- Calories: 580kcal
- Protein: 45g
- Fat: 40g
- Carbohydrates: 5g
- Sugar: 3g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Dijon mustard will create a smooth, creamy, and sharp-tasting sauce. Wholegrain mustard can be used, but it will have a milder flavour and will give the sauce a textured, seeded appearance.
This sauce is meant to be creamy rather than very thick. If you’d like it thicker, you can let it simmer and reduce for a few extra minutes before you return the chicken to the pan.
Yes, you can use boneless, skinless chicken thighs. They will need a slightly longer cooking time. Sear them as directed, then simmer them in the sauce for 15-20 minutes, or until they are cooked through.
Try More Recipes:
- Mary Berry Chicken Liver Pâté Recipe
- Mary Berry Chicken in White Wine Sauce Recipe
- Mary Berry Chicken Stroganoff Recipe
Mary Berry Dijon Chicken Recipe
Description
A quick and elegant one-pan meal featuring tender chicken breasts in a rich and creamy sauce made with Dijon mustard, white wine, and fresh tarragon.
Ingredients
Instructions
- Season and sear the chicken breasts in oil and butter until golden on both sides; remove from pan.
- In the same pan, soften the shallots and garlic.
- Deglaze the pan with white wine and let it reduce by half.
- Stir in the chicken stock, double cream, and Dijon mustard until smooth.
- Return the chicken to the pan and simmer gently for 8-10 minutes until cooked through.
- Stir in the fresh tarragon just before serving.
- Serve immediately with the creamy sauce spooned over the chicken.
Notes
- Using a combination of butter and oil for frying gives a lovely flavour and prevents the butter from burning.
- Don’t let the cream sauce boil rapidly, as this can cause it to split.
- Scraping the bottom of the pan when you add the wine (deglazing) is key to getting all the flavour into your sauce.
- For the best flavour, use a good quality Dijon mustard and fresh herbs.
