Mary Berry Chicken Dijon is a delightful dish that combines tender chicken breasts with a rich, creamy mustard sauce. The Dijon mustard gives the sauce a slight tang, balanced by the smoothness of cream, making it perfect for both casual dinners and special occasions. This simple yet elegant dish is full of flavor and can be prepared in under an hour.
What is Mary Berry Chicken Dijon?
Mary Berry Chicken Dijon is a French-inspired dish featuring pan-seared chicken breasts cooked in a creamy Dijon mustard sauce. The tangy mustard pairs beautifully with the richness of the cream, creating a balanced sauce that coats the chicken perfectly. This recipe is ideal for those who love a comforting and flavorful meal that doesn’t require hours in the kitchen.
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Why You Should Try This Recipe
- Quick and easy: Ready in under an hour, perfect for busy weeknights.
- Rich and flavorful: The creamy Dijon mustard sauce adds a tangy and savory depth.
- Versatile: Pairs well with various side dishes like mashed potatoes, rice, or steamed vegetables.
- Family-friendly: A hit with adults and kids alike.
- Elegant presentation: Great for dinner parties or special occasions.
Ingredients Needed to Make Mary Berry Chicken Dijon
- 4 boneless, skinless chicken breasts – the base of the dish.
- 2 tbsp olive oil – for pan-searing the chicken.
- 1 tbsp butter – adds richness to the sauce.
- 1 large onion – finely chopped for flavor.
- 2 garlic cloves – minced.
- 2 tbsp Dijon mustard – gives the dish its signature flavor.
- 150ml (5 fl oz) white wine or chicken stock – for deglazing the pan.
- 200ml (7 fl oz) double cream – makes the sauce rich and smooth.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Equipment
- Large frying pan – for cooking the chicken and sauce.
- Wooden spoon – for stirring.
- Knife and chopping board – to prepare the vegetables and chicken.
Instructions to Prepare Mary Berry Chicken Dijon
Step 1: Sear the chicken
- Heat the olive oil in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
Step 2: Sauté the onions and garlic
- In the same pan, add the butter and sauté the chopped onions and garlic over medium heat for 5-7 minutes until softened and fragrant.
Step 3: Deglaze with white wine or stock
- Pour the white wine (or chicken stock) into the pan, scraping up any browned bits from the bottom. Let the liquid simmer for 3-4 minutes to reduce slightly.
Step 4: Add the mustard and cream
- Stir in the Dijon mustard, followed by the double cream. Mix well to combine and allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
Step 5: Return the chicken to the pan
- Add the seared chicken breasts back into the pan, coating them in the sauce. Simmer for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened.
Step 6: Garnish and serve
- Once the chicken is cooked, garnish with fresh parsley if desired, and serve Mary Berry Chicken Dijon with your favorite side dishes.
What Goes Well With Mary Berry Chicken Dijon
- Mashed potatoes: Creamy mashed potatoes absorb the delicious sauce perfectly.
- Rice: Serve with fluffy rice for a lighter pairing.
- Steamed vegetables: Broccoli, green beans, or carrots complement the rich sauce.
- Crusty bread: Ideal for soaking up any leftover sauce.
- Roasted potatoes: Crispy potatoes add texture and balance to the creamy chicken.
Expert Tips for Making the Best Mary Berry Chicken Dijon
- Use good-quality mustard: A high-quality Dijon mustard will provide the best flavor.
- Don’t overcook the chicken: Sear the chicken until golden, then finish cooking it gently in the sauce to keep it juicy.
- Add herbs: Fresh thyme or tarragon can enhance the flavor of the sauce.
- Deglaze properly: Scrape up all the browned bits from the pan after adding the wine or stock for maximum flavor.
- Adjust the creaminess: If you prefer a lighter sauce, reduce the amount of cream slightly or use half-and-half.
Easy Variations of Mary Berry Chicken Dijon
- Add mushrooms: Sauté sliced mushrooms with the onions for a more earthy flavor.
- Lemon Dijon chicken: Add a squeeze of fresh lemon juice to brighten the sauce.
- Herb Dijon chicken: Stir in fresh herbs like thyme or parsley for added freshness.
- Spicy Dijon chicken: Add a pinch of red pepper flakes or cayenne pepper for a bit of heat.
- Gluten-free option: Use gluten-free stock and serve with gluten-free sides like rice or potatoes.
Best Practices to Store Mary Berry Chicken Dijon
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Reheat gently: Reheat on the stovetop over low heat, stirring occasionally to avoid separating the sauce.
Best Practices to Reheat Mary Berry Chicken Dijon
- Stovetop: Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed.
- Microwave: For individual portions, reheat in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.
How Can I Make Mary Berry Chicken Dijon Healthier?
- Use low-fat cream: Substitute regular cream with a low-fat version or use half-and-half for a lighter sauce.
- Reduce the butter: Use less butter or replace it with olive oil for a lighter option.
- Add more vegetables: Bulk up the dish with sautéed mushrooms, spinach, or green beans for added fiber and nutrients.
- Use lean chicken: Opt for skinless chicken breasts or chicken thighs to reduce fat content.
- Skip the wine: Replace the wine with low-sodium chicken stock for a healthier alternative.
Nutrition Value (per serving)
- Calories: 380
- Fat: 28g
- Carbohydrates: 5g
- Protein: 30g
- Fiber: 1g
FAQs
Can I make Chicken Dijon without cream?
Yes, Mary Berry Chicken Dijon can be made without cream. You can substitute the cream with half-and-half or even Greek yogurt for a lighter version. Just be sure to stir in the yogurt at the end and avoid boiling to prevent curdling.
What can I serve with Chicken Dijon?
Mary Berry Chicken Dijon pairs well with mashed potatoes, rice, or roasted vegetables. You can also serve it alongside a fresh green salad or crusty bread to soak up the creamy Dijon sauce.
Can I use chicken thighs instead of chicken breasts for Chicken Dijon?
Yes, chicken thighs work well in Mary Berry Chicken Dijon. They provide a juicier and more flavorful option. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through than breasts.
How do I prevent the Dijon sauce from curdling?
To prevent the sauce in Mary Berry Chicken Dijon from curdling, avoid boiling the sauce after adding the cream. Keep the heat low and stir gently while the sauce thickens to maintain its smooth texture.
Final Words
Mary Berry Chicken Dijon is a quick and flavorful dish that pairs tender chicken breasts with a rich, creamy mustard sauce. Its simplicity and elegance make it a perfect option for weeknight dinners or special occasions. Serve it alongside your favorite sides for a satisfying meal that’s sure to impress!
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Mary Berry Chicken Dijon
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Description
Mary Berry Chicken Dijon is a French-inspired dish featuring pan-seared chicken breasts cooked in a creamy Dijon mustard sauce. The tangy mustard pairs beautifully with the richness of the cream, creating a balanced sauce that coats the chicken perfectly. This recipe is ideal for those who love a comforting and flavorful meal that doesn’t require hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts – the base of the dish.
- 2 tbsp olive oil – for pan-searing the chicken.
- 1 tbsp butter – adds richness to the sauce.
- 1 large onion – finely chopped for flavor.
- 2 garlic cloves – minced.
- 2 tbsp Dijon mustard – gives the dish its signature flavor.
- 150ml (5 fl oz) white wine or chicken stock – for deglazing the pan.
- 200ml (7 fl oz) double cream – makes the sauce rich and smooth.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Sear the chicken
- Heat the olive oil in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
Step 2: Sauté the onions and garlic
- In the same pan, add the butter and sauté the chopped onions and garlic over medium heat for 5-7 minutes until softened and fragrant.
Step 3: Deglaze with white wine or stock
- Pour the white wine (or chicken stock) into the pan, scraping up any browned bits from the bottom. Let the liquid simmer for 3-4 minutes to reduce slightly.
Step 4: Add the mustard and cream
- Stir in the Dijon mustard, followed by the double cream. Mix well to combine and allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
Step 5: Return the chicken to the pan
- Add the seared chicken breasts back into the pan, coating them in the sauce. Simmer for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened.
Step 6: Garnish and serve
- Once the chicken is cooked, garnish with fresh parsley if desired, and serve Mary Berry Chicken Dijon with your favorite side dishes.
