Name: Mary Berry Chicken Dijon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: French
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.

Mary Berry Chicken Dijon

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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.

Author: Ekani Ella
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 6 1x
Category: Main Course
Method: Pan-searing
Cuisine: French

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-dijon/