Description
Mary Berry’s Honey Mustard Chicken combines juicy chicken thighs (or breasts) with a savory, tangy honey mustard sauce. The sauce is made with a balance of Dijon mustard, honey, and cream, creating a dish that is both rich and slightly tangy, with a hint of sweetness.
Ingredients
- 4 Chicken Thighs (or chicken breasts): Bone-in or boneless, skinless for faster cooking.
- 1 tbsp Olive Oil: For searing the chicken.
- Salt and Pepper (to taste): For seasoning the chicken.
- 2 tbsp Dijon Mustard: Provides tang and depth.
- 2 tbsp Wholegrain Mustard: Adds texture and flavor.
- 2 tbsp Honey: Balances the mustard’s tang with sweetness.
- 150ml Double Cream: Adds a rich, creamy texture.
- 2 Garlic Cloves (minced): Adds a savory, aromatic note.
- 1 tbsp Fresh Parsley (chopped, for garnish): Adds color and freshness.
Instructions
Step 1. Season and Sear the Chicken
Season the chicken thighs with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
Step 2. Sauté the Garlic
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 3. Prepare the Honey Mustard Sauce
Reduce the heat to medium-low. Add the Dijon mustard, wholegrain mustard, and honey to the skillet, stirring to combine. Let the sauce simmer for a minute, allowing the flavors to meld.
Step 4. Add the Cream and Simmer
Pour in the double cream, stirring continuously until the sauce is smooth and well blended. Return the chicken to the skillet, spooning the sauce over it. Simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Step 5. Serve and Garnish
Transfer the chicken to a serving plate, spooning extra sauce over the top. Garnish with chopped parsley and serve hot.