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Mary Berry Dijon Chicken Recipe

Mary Berry Dijon Chicken Recipe

Mary Berry's Dijon chicken is a quick, elegant dish with tender chicken in a sharp, creamy Dijon mustard sauce — a French bistro classic at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Dijon Chicken:
  • 4 large boneless skinless chicken breasts or 8 boneless thighs
  • 2 tbsp olive oil
  • 25 g unsalted butter
  • 2 shallots very finely chopped
  • 3 garlic cloves crushed
  • 1 tsp fresh thyme leaves
  • 150 ml dry white wine
  • 250 ml good quality chicken stock
  • 200 ml double cream
  • 2 tbsp Dijon mustard — plus 1 tsp extra at the end
  • 1 tsp wholegrain mustard optional
  • Juice of ½ lemon — added at the end
  • Salt and white pepper
  • 2 tbsp fresh flat-leaf parsley chopped

Method
 

  1. Season chicken. Brown in hot oil 3–4 minutes per side until golden. Remove.
  2. Add butter over medium heat. Cook shallots 5–6 minutes. Add garlic and thyme — 2 minutes.
  3. Add wine — bubble vigorously 3–4 minutes until reduced by two-thirds.
  4. Add stock — simmer 3 minutes. Add cream — bring to gentle simmer. Add Dijon and wholegrain mustard. Stir. Season assertively. Taste.
  5. Return chicken. Cover partially. Cook on low heat 15–18 minutes (breasts) or 12–15 minutes (thighs) until cooked through.
  6. Add lemon juice and extra tsp Dijon — stir through. Scatter parsley. Serve immediately.

Notes

Use 2 tbsp Dijon — not 1. The mustard must be clearly present in the finished sauce.
Add extra Dijon at the end — mustard loses sharpness during cooking. Reinforce at the end.
Reduce the wine properly — 3–4 minutes of vigorous bubbling removes the raw edge.
Do not boil the cream — gentle simmering gives a smooth, glossy sauce.
Lemon juice at the end is essential — brightens and sharpens the entire sauce.
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