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Mary Berry Dijon Chicken Recipe
Saim Thour

Mary Berry Dijon Chicken Recipe

This Mary Berry Dijon Chicken is a creamy and comforting chicken dish made with Dijon mustard, cream, garlic, and herbs. Perfect for weeknight dinners or special occasions, it delivers rich flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: british, French
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 25 g butter
  • 1 small onion or 2 shallots finely chopped
  • 2 garlic cloves crushed
  • 150 ml chicken stock
  • 200 ml double cream
  • 2 tbsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice
  • Salt and black pepper to taste

Equipment

  • Heavy-based frying pan
  • Large skillet
  • Wooden Spoon
  • Silicone spatula
  • Sharp Knife
  • Chopping Board
  • Measuring Jug
  • Kitchen tongs
  • Small mixing bowl

Method
 

  1. Pat the chicken dry and season with salt and black pepper.
  2. Heat olive oil and butter in a large frying pan over medium heat.
  3. Cook the chicken for 5–6 minutes per side until golden brown. Remove and set aside.
  4. In the same pan, cook the onion or shallots until soft and translucent.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Pour in the chicken stock and scrape up any browned bits from the pan.
  7. Stir in Dijon mustard, wholegrain mustard, and thyme.
  8. Add the double cream and stir until smooth.
  9. Return the chicken to the pan and simmer gently for 10–12 minutes until cooked through.
  10. Stir in lemon juice and parsley.
  11. Taste and adjust seasoning if needed.
  12. Serve hot with your favorite side dishes.

Notes

  • Use chicken thighs for a richer flavor.
  • Add mushrooms or spinach for extra texture and nutrition.
  • For a lighter version, replace cream with low-fat crème fraîche.
  • Do not boil the sauce after adding cream to prevent curdling.