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Mary Berry Honey Mustard Chicken Recipe
Saim Thour

Mary Berry Honey Mustard Chicken Recipe

This Mary Berry Honey Mustard Chicken Recipe features juicy chicken cooked in a rich, creamy honey mustard sauce made with Dijon and wholegrain mustard. It is an easy British-style family dinner that pairs perfectly with roasted potatoes, rice, or vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: british, chicken recipe
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 –6 chicken thighs chicken breasts, or chicken legs
  • 750 g new potatoes halved
  • 1 tbsp olive oil
  • 30 g butter
  • Salt and freshly ground black pepper
  • 3 tbsp clear honey
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 2 tbsp grainy mustard optional
  • 1 tbsp Worcestershire sauce
  • 3 tbsp tomato ketchup
  • 2 cloves garlic crushed
  • 1 medium onion finely chopped
  • 1 tbsp plain flour
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 300 ml chicken stock
  • 150 ml double cream
  • Fresh chopped parsley for garnish

Equipment

  • Large frying pan with lid
  • Roasting dish or roasting tin
  • Mixing Bowl
  • Wooden Spoon
  • Measuring Spoons
  • Measuring Jug
  • Sharp Knife
  • Chopping Board
  • Kitchen paper
  • Foil

Method
 

  1. Preheat the oven to 200°C (180°C Fan) or 220°C/Gas 7.
  2. Season the chicken with salt and pepper.
  3. Brown the chicken in butter and olive oil, then remove and set aside.
  4. Cook the onion until soft before adding the garlic.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually add the chicken stock while stirring.
  7. Mix in the honey, Dijon mustard, wholegrain mustard, Worcestershire sauce, tomato ketchup, lemon juice, paprika, and double cream.
  8. Return the chicken to the pan and coat it with the sauce.
  9. Transfer everything to a roasting dish with the potatoes.
  10. Roast for 35–40 minutes, basting halfway through.
  11. Rest for 5 minutes, garnish with parsley, and serve.

Notes

  • Chicken thighs stay juicier than chicken breasts.
  • Add mustard gradually to control the flavour.
  • Simmer gently to prevent the sauce from splitting.
  • For a lighter version, replace half the cream with milk or crème fraîche.
  • Let the chicken rest before serving for the best texture.