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Mary Berry Lemon Chicken Recipe

Mary Berry Lemon Chicken Recipe

Mary Berry's lemon chicken is bright, tender, and packed with fresh citrus flavour — a quick and elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts flattened to 2cm
  • 2 tbsp plain flour seasoned
  • 2 tbsp olive oil
  • 3 garlic cloves crushed
  • 200 ml chicken stock
  • Juice of 1½ large lemons
  • Zest of 1 unwaxed lemon
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 40 g unsalted butter cold and cubed
  • 2 tbsp fresh parsley or tarragon chopped
  • Salt and pepper

Method
 

  1. Flatten chicken to even 2cm thickness. Dust in seasoned flour.
  2. Heat oil in a large pan over medium-high heat. Sear chicken 3–4 minutes per side until deeply golden. Do not move during the first 3 minutes. Remove and rest on a warm plate covered with foil.
  3. Reduce heat. Add garlic — 30 seconds. Add stock — bubble and scrape base. Add lemon juice, zest, honey, and mustard. Simmer 2–3 minutes until slightly reduced.
  4. Remove from heat. Whisk in cold butter in small pieces until sauce is glossy and slightly thickened.
  5. Return chicken to pan. Spoon sauce over. Warm 1 minute over very low heat — do not boil. Scatter herbs. Serve immediately.

Notes

Flatten chicken to even 2cm thickness for perfectly even cooking.
Leave undisturbed when searing — moving it prevents the crust forming.
Use cold butter for the sauce — warm butter does not emulsify properly.
Do not boil after adding butter — it will split.
Taste and balance the sauce before adding butter.
Best eaten immediately — the butter sauce does not store or freeze well.
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