Mary Berry Dijon Chicken Recipe

There’s something truly comforting about a dish that feels elegant but is effortless to make — and Mary Berry’s Dijon Chicken is exactly that. Tender chicken cooked in a creamy Dijon mustard sauce delivers a perfect balance of richness and subtle tang, making every bite full of flavor.

What makes this recipe stand out is its versatility. Pair it with rice, mashed potatoes, or warm, crusty bread to enjoy every drop of that luscious sauce. It’s a simple, classic Mary Berry dish — minimal effort, beautiful flavor, and guaranteed to impress.

What is Mary Berry Dijon Chicken?

Mary Berry’s Dijon Chicken is a creamy, French-inspired chicken dish made with Dijon mustard, cream, and herbs. The sauce is rich yet light, with a subtle tanginess that cuts through the cream. Chicken breasts or thighs are gently cooked until tender, then coated in a smooth, velvety mustard sauce that’s both comforting and sophisticated.

Other Popular Mary Berry Recipes

• Mary Berry Marble Cake
• Mary Berry Drop Scones
• Mary Berry Chicken and Broccoli Stir Fry
• Mary Berry Chicken Noodle Soup
• Mary Berry Mediterranean Chicken Thighs

Why This Recipe is Worth Trying

• Elegant yet easy – Perfect for weeknights or dinner parties.
• Rich, creamy flavour – Balanced by the gentle sharpness of Dijon mustard.
• Quick to make – Ready in less than 40 minutes.
• Pairs beautifully with sides – Works with rice, pasta, or potatoes.
• Uses pantry staples – Simple, accessible ingredients with gourmet results.

Essential Ingredients to Make Mary Berry Dijon Chicken

• 2 tbsp olive oil or butter
• 4 boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste
• 2 garlic cloves, crushed
• 1 small onion or shallot, finely chopped
• 150ml chicken stock
• 150ml double cream (or crème fraîche for a lighter option)
• 2 tbsp Dijon mustard
• 1 tsp wholegrain mustard (optional, for texture)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tbsp chopped parsley (for garnish)

Handy Kitchen Tools for Best Results

• Heavy-based frying pan or skillet
• Wooden spoon or silicone spatula
• Measuring jug
• Sharp knife and cutting board
• Whisk for blending sauce smoothly

Step-by-Step Guide to Making Mary Berry Dijon Chicken

Step 1: Prepare the chicken

Pat the chicken dry with paper towels and season both sides with salt and pepper. Heat olive oil or butter in a large frying pan over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown. Remove from the pan and set aside.

Step 2: Make the base of the sauce

In the same pan, add the chopped onion or shallot and sauté for 3–4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Add liquids and mustard

Pour in the chicken stock and scrape up any browned bits from the bottom of the pan—this adds depth of flavour. Stir in Dijon mustard, wholegrain mustard (if using), and thyme. Mix until combined and bring to a gentle simmer.

Step 4: Stir in the cream

Reduce the heat and add the double cream or crème fraîche. Stir continuously until the sauce becomes smooth and begins to thicken slightly.

Step 5: Combine chicken and sauce

Return the chicken to the pan, coating it with the mustard sauce. Simmer gently for 10–12 minutes until the chicken is cooked through and tender.

Step 6: Garnish and serve

Sprinkle with chopped parsley and serve warm with mashed potatoes, steamed vegetables, or rice.

What I Got Wrong (And How I Fixed It)

• Sauce too thick – Added a splash more chicken stock to loosen the texture.
• Overpowering mustard flavour – Used a mix of Dijon and wholegrain for balance.
• Dry chicken – Reduce the heat and cover the pan during simmering.

Healthier Ways to Make Mary Berry Dijon Chicken

• Use low-fat crème fraîche instead of cream.
• Replace oil with light olive oil spray to reduce calories.
• Choose skinless chicken breasts for leaner protein.
• Add extra vegetables like spinach, mushrooms, or peas for fibre and colour.

Ingredient Substitutions for Mary Berry Dijon Chicken

• Chicken breasts → Chicken thighs for a richer flavour.
• Double cream → Crème fraîche or Greek yogurt (add off the heat).
• Dijon mustard → Wholegrain or English mustard (adjust to taste).
• Thyme → Tarragon or rosemary for a different aroma.

Pairing Ideas: What to Serve With Mary Berry Dijon Chicken

• Creamy mashed potatoes – Soaks up the rich mustard sauce beautifully.
• Steamed green beans – Adds freshness and crunch.
• Butter rice or pilaf – A light, neutral complement to the creamy sauce.
• Roasted vegetables – Perfect for a colourful side.
• Crusty baguette – For a rustic French touch.

Expert Tips for Mary Berry Dijon Chicken Success

• Don’t overheat the cream – Keep the temperature low to prevent curdling.
• Brown the chicken well – This step builds deep, savoury flavour.
• Use quality Dijon mustard – It defines the sauce’s flavour profile.
• Taste before serving – Adjust mustard or salt as needed.
• Let the sauce rest briefly – It thickens as it cools slightly.

Creative Ways to Customize Mary Berry Dijon Chicken

• Add white wine or cider for a hint of acidity.
• Stir in sautéed mushrooms for a heartier variation.
• Sprinkle with Parmesan for a creamy, cheesy twist.
• Add spinach or kale at the end for extra greens.
• Top with crispy bacon pieces for added crunch.

Storing Dijon Chicken the Right Way

• Let the dish cool completely before storing.
• Refrigerate in an airtight container for up to 3 days.
• Freeze (without cream) for up to 2 months; add cream after reheating.

How to Reheat Mary Berry Dijon Chicken (If Needed)

• Stovetop: Warm gently over low heat, stirring often.
• Microwave: Heat for 2–3 minutes, stirring halfway through.
• From frozen: Defrost overnight, then reheat slowly with a splash of cream.

Nutritional Breakdown (per serving)

• Calories: ~460 kcal
• Protein: 36 g
• Carbohydrates: 6 g
• Fat: 30 g
• Fibre: 1 g
• Sugar: 2 g

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FAQs

How do you stop the cream sauce from curdling in Dijon chicken?

To prevent the sauce from curdling, reduce the heat to low before adding cream. Stir continuously and avoid boiling once the cream is added. Using crème fraîche instead of double cream can also help stabilize the sauce.

Can I use wholegrain mustard instead of Dijon mustard?

Yes, you can substitute wholegrain mustard for Dijon mustard. It adds a milder, slightly textured flavour, but keep the same quantity to maintain the right balance in the sauce.

Why is my Dijon chicken sauce too thin?

If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce naturally. You can also whisk in a teaspoon of flour or cornstarch mixed with a little water to thicken it quickly.

What can I serve with Mary Berry’s Dijon chicken?

This dish pairs beautifully with mashed potatoes, buttered rice, or steamed green beans. For a lighter option, serve it with a crisp green salad or roasted vegetables to complement the creamy sauce.

Wrapping It Up

Mary Berry’s Dijon Chicken is the epitome of simple elegance. With tender chicken, a silky mustard-cream sauce, and a hint of herbs, this dish is both easy to make and deeply satisfying.