If you love comforting, flavour-packed chicken dishes, this collection of Mary Berry Chicken Recipes is the perfect place to start. Bringing together 62 recipes in one convenient guide, it offers plenty of inspiration for everything from easy family dinners and quick midweek meals to hearty casseroles, creamy favourites and warming soups.
Whether you are looking for a simple chicken dish for a busy evening, a healthier option packed with vegetables, or something a little more special for entertaining, there is something to suit every occasion and taste. You will find a wonderful mix of classic British comfort food, international flavours, one-pot meals, curries, pies, pasta bakes and more.
Explore the 62 recipes below and choose your next dish according to what you are craving, how much time you have, or the occasion you are cooking for. With so many delicious ideas gathered together, this guide makes it easy to find a chicken recipe the whole family will enjoy.
Table of Contents
Best Mary Berry Chicken Recipes
Mary Berry Chicken Tikka Masala
Diced chicken is marinated in yogurt, lemon, garlic and warming spices, then baked or grilled for a lightly charred edge before joining a simmered onion and tomato sauce enriched with double cream and ground almonds. The result is a mildly spiced, velvety curry with tender chicken throughout. It can be blended smooth or left slightly chunky depending on the texture you prefer, and coconut milk works as a dairy-free swap for the cream. Serve with basmati rice or naan for a comforting curry-night dinner.
Mary Berry Chicken Korma
Sliced chicken breast is browned and simmered with golden onions, garlic, chilli, curry powder, cumin and crushed cardamom, then finished with a stock, ground almond and mango chutney base loosened with lemon juice and full-fat natural yoghurt. The gentle spicing and creamy, mellow sauce make this one for those who prefer curry without heat. Coriander leaves finish it before serving with boiled or steamed rice, and the flavour is said to develop further if made a day ahead and reheated gently.
Mary Berry Chicken Cacciatore
Named after the Italian word for “hunter”, this rustic dish braises browned chicken thighs or legs with onion, carrot, celery, peppers and wild mushrooms in a tomato and red wine sauce lifted with oregano, basil, thyme and rosemary. Capers and black olives add a savoury edge, while pancetta is an optional extra. Slow oven cooking leaves the chicken tender and the sauce rich, and there’s a variation served alongside a garlicky white bean mash. Pairs well with pasta, mash or crusty bread for mopping up the sauce.
Mary Berry Chicken Stroganoff Recipe – Creamy Chicken Dinner
A chicken take on the classic Russian beef dish, this stroganoff browns strips of chicken breast with onion and chestnut mushrooms before building a sauce from paprika, Dijon mustard, brandy and white wine, finished with crème fraîche and sour cream. The pan simmers together in around 30 minutes, giving a smooth, savoury sauce without a long cooking time. Lemon juice sharpens the finish, and it’s spooned over rice, pasta or mashed potatoes for a warming dinner that also suits a relaxed gathering with friends.
Mary Berry Chicken Chasseur Recipe – Tender Chicken with Rich Tomato Sauce
Also known as Hunter’s Chicken, this French classic browns bone-in chicken thighs before building a sauce from bacon, mushrooms, caramelised shallots and carrots, deglazed with white wine and simmered with tomatoes, thyme, bay and tarragon. A splash of sugar tempers any sharpness from the tomatoes. It’s served with a buttery mashed potato made from floury potatoes and full-fat milk, with the rich sauce spooned over — a one-pan dish suited to family dinners or relaxed entertaining, and one that also freezes well for later.
Mary Berry Chicken and Mushroom Pie Recipe – Creamy British Comfort Food
Diced chicken breast and thigh are browned with button and chestnut mushrooms, leeks, onion and garlic, then folded through a white wine and chicken stock sauce enriched with double cream, parsley and a touch of nutmeg. The cooled filling goes under shortcrust or all-butter puff pastry, brushed with egg for a glossy finish and baked until crisp and golden. It can be assembled ahead and chilled or frozen unbaked, making it a practical choice for a Sunday lunch or a cosy evening dinner when you want a proper pastry-topped pie.
Mary Berry Chicken Curry Recipes
Mary Berry Malaysian Chicken Curry Recipe
Chicken thigh fillets are browned with onion, garlic, ginger and Malaysian curry paste, then simmered in coconut milk with chicken stock, soy sauce, mango chutney and brown sugar until the sauce turns rich and creamy. Red pepper is stirred in for colour and texture, with lime juice and coriander lifting the finish. Mildly spiced rather than fiery, it’s ready in around 50 minutes and can be made a day ahead, with leftovers freezing well. Serve over jasmine rice, with naan, or with noodles for a change of pace.
Mary Berry Chicken Curry with Coconut Milk
Diced chicken breast is browned, then simmered with softened onion, garlic, ginger and warming spices in a base of coconut milk, chicken stock, ground almonds and mango chutney, finished off the heat with yoghurt and a little cream. The gentle korma-style spicing keeps things mild rather than fiery, so it works well for feeding children alongside adults. Ready in around 50 minutes, it’s topped with coriander and toasted flaked almonds and pairs naturally with basmati or jasmine rice and naan for a weeknight dinner.
Mary Berry Thai Chicken Curry Recipe – Easy Family Dinner
Bite-sized chicken breast pieces are coated in Thai red curry paste and simmered in coconut milk with fish sauce, muscovado sugar, bashed lemongrass and kaffir lime leaves for a fragrant, gently spicy sauce. Sugar snap peas are cooked separately and added at the end to keep their crunch, while water chestnuts and a squeeze of lime brighten the finish. Ready in under 30 minutes and serving 8, it’s suited to a bigger family gathering or house party, and the flavour deepens if made a day ahead. Serve with rice.
Mary Berry Panang Chicken Recipe – Thai-Inspired Curry
Chicken is stir-fried with Panang curry paste before simmering in coconut milk with soy sauce, fish sauce, sweet chilli sauce and a touch of honey and sugar, giving a sauce that’s sweet, salty and mildly spicy at once. Courgette, red pepper and celery keep some crunch, while chopped peanuts, coriander and Thai basil finish it with a nutty, herby lift. Lime juice and zest cut through the richness. It’s well suited to meal prep, as the flavour is said to deepen overnight, and pairs with jasmine rice or noodles.
Mary Berry Mango Chicken
Browned chicken thighs are finished in the oven in a fruity curry sauce built from mango chutney, mango purée and blended fresh mango, spiced gently with curry powder, garam masala and turmeric. Crème fraîche and a touch of honey round out the sauce into something smooth and sweet-savoury rather than fiercely hot. Fresh coriander and parsley finish it before serving with rice, naan or parotta. The dish can be assembled ahead and chilled, though freezing isn’t recommended as the creamy sauce may separate on thawing.
Mary Berry Chicken Pie Recipes
Mary Berry Chicken Leek and Mushroom Pie
Chunks of chicken thigh are browned, then joined by softened leeks and chestnut mushrooms in a sauce built from a butter-and-flour base, white wine, chicken stock, double cream, Dijon mustard and fresh thyme. The cooled filling sits under a full sheet of puff pastry, egg-washed and baked until crisp and golden. It’s a heartier alternative to a shortcrust pie thanks to the mustard and wine in the sauce, and works well made ahead, with leftover roast chicken suggested as a shortcut. Suits a Sunday lunch or a cosy weekend dinner.
Mary Berry Chicken and Bacon Pie Recipe – Creamy & Golden
Chicken legs are poached with celery, bay and white wine until tender, then the strained cooking liquid becomes a roux-based sauce loosened with crème fraîche and grainy mustard, folded through with the shredded chicken, fried smoked bacon and reserved celery. What sets this one apart is the woven puff pastry lattice on top, chilled before baking for a neat, structured finish rather than a plain lid. Serving 6, it can be assembled up to two days ahead or frozen unbaked, making it a good option for a Sunday lunch or a larger family gathering.
Mary Berry Chicken and Ham Pie Recipe – Creamy British Pie
Diced cooked chicken and ham are a practical way to use up leftovers here, folded through a leek and onion white sauce sharpened with Dijon mustard, lemon juice and fresh herbs, then topped with puff pastry and baked until golden. It’s flexible enough to take a shortcrust base instead if you’d rather blind bake, and can be served warm from the oven or chilled and sliced thickly for a cold lunch or picnic. A good way to use up Christmas leftovers, and one that freezes well whether baked or unbaked.
Mary Berry Chicken and Leek Pie Recipe – Creamy & Golden
Raw chicken breast pieces are browned alongside softened leeks, onion and smoked bacon, then bound in a béchamel-style sauce made rich with double cream, crème fraîche and both Dijon and grainy mustard. The bacon adds a smoky note that sets it apart from a plain chicken and leek filling, and the whole lot is topped with puff pastry and baked until crisp. Rotisserie chicken works as a shortcut, and the pie can be assembled ahead or frozen unbaked, ready for a Sunday lunch centrepiece or a casual weekend dinner.
Mary Berry Chicken Casserole & One-Pot Recipes
Mary Berry Chicken and Bacon Casserole Recipe – Creamy Family Dinner
Chicken thighs are browned alongside smoked streaky bacon, then simmered with onion, garlic and chestnut mushrooms in a white wine and chicken stock sauce flavoured with thyme and bay, first on the hob and then finished in the oven. Crème fraîche is stirred in at the end for a smooth, slightly tangy sauce, and crispy fried sage leaves add a distinctive finishing touch alongside the parsley. A straightforward one-pot dish for a family dinner or midweek cooking, it can be made a day ahead and freezes well for later.
Mary Berry Slow Cooker Chicken Casserole Recipe – Easy Family Dinner
Chicken thighs and bacon are browned on the hob first, then the stock, white wine, thyme, sage and bay go into the slow cooker with mushrooms so everything cooks gently until tender, taking the pressure off active cooking time. Crème fraîche is stirred through near the end for a smooth, rich sauce, finished with parsley or crisp sage. It serves 4–6 and is well suited to a relaxed midweek dinner or cosy weekend lunch, with the flavour said to improve if made a day ahead, and it freezes for later too.
Mary Berry Chicken and Leek Casserole Recipe – Creamy Family Dinner
Chicken breasts are browned before joining leeks and baby new potatoes in a single dish, so the whole meal bakes together under a lid or foil rather than needing separate sides. The sauce combines chicken stock with apple juice, double cream, crème fraîche, Dijon mustard and honey for a rounded, gently sweet-savoury flavour, finished with thyme and parsley. Serving 6, it suits a weekend family dinner and can be prepared a day ahead, though it’s best frozen without the potatoes to avoid a change in texture.
Mary Berry Chicken and Herb Casserole Recipe – Easy One-Pot Dinner
Bone-in chicken thighs are browned with dry cured bacon and onion, then simmered in a wine and stock sauce with sprigs of thyme, sage and bay before finishing in the oven with chestnut mushrooms. Full-fat crème fraîche is stirred in at the end, and butter-fried crisp sage leaves make a distinctive garnish rather than a plain herb scatter. Serving 4–6, it’s suited to a relaxed midweek dinner or a chilly evening, and the flavour is said to deepen when made a day ahead, with the mushrooms and cream best added at reheating.
Mary Berry Creamy Chicken Casserole with White Wine – Creamy & Easy
Chicken thighs are browned and set aside while bacon, onion and garlic build the base of a white wine and chicken stock sauce, thickened with flour before the chicken returns to the pan with thyme, sage and bay for a long, gentle bake. Button mushrooms are fried separately in butter and stirred in with crème fraîche at the end, keeping their texture distinct rather than stewed throughout. It suits both a relaxed family dinner and a special occasion, can be made up to two days ahead, and freezes well if the mushrooms are added fresh on reheating.
Mary Berry Chicken Stew – Creamy Chicken Casserole
Bone-in chicken thighs are browned with bacon and onion, then oven-braised in a stock and white wine sauce with thyme, sage and bay for around 30 minutes before chestnut mushrooms and crème fraîche go in to finish it creamy. A butter-fried crisp sage garnish gives it a bit more polish than a simple stew. It’s built as a one-pot meal suited equally to busy weeknights or a relaxed weekend dinner, can be made a day ahead for deeper flavour, and freezes well too.
Mary Berry Pot Roast Chicken
A whole chicken, stuffed with lemon, thyme and bay, sits on a bed of onion, fennel, red pepper, carrot and celery and roasts in a covered pan with stock, white wine, tomatoes and a touch of honey and Worcestershire sauce. The vegetables soak up the cooking juices as it roasts, and those same juices become the gravy once thickened with a butter and flour roux. Unlike a plain roast, everything cooks together in one pan, making it suited to a Sunday lunch or an easier weeknight version of a roast dinner, and the method scales up for a bigger gathering.
Mary Berry One Pot Sausage Casserole Recipe – Easy Family Dinner
Browned sausages are simmered with onion, carrot and garlic in a tomato and stock sauce flavoured with thyme, mixed herbs and bay, with cannellini or butter beans stirred in near the end so they keep their shape rather than turning mushy. The sauce is left to reduce uncovered until thick and satisfying, all in a single pan. It works for a busy weeknight or a colder evening, can be made ahead as the flavours deepen on resting, and freezes well in individual portions.
Mary Berry Chicken Bakes & Hotpots
Mary Berry Chicken and Broccoli Bake – Creamy Cheese Sauce
Cooked chicken and lightly blanched broccoli are folded through a mature cheddar sauce sharpened with Dijon mustard and a splash of double cream, then topped with breadcrumbs and extra cheese before baking until golden and bubbling. It’s a practical way to use up leftover chicken, and the assembled dish can be chilled for up to 24 hours before it goes in the oven. Works well for a family dinner, a relaxed weeknight meal, or taking along to a potluck, and freezes in portions for later.
Mary Berry Chicken Pasta Bake Recipe – Creamy & Cheesy Family Meal
Paprika-seasoned chicken strips and al dente penne are combined with a béchamel sauce sharpened by Dijon mustard and Parmesan, then topped with cubed fresh tomatoes before a short, hot bake brings it to a golden, bubbling finish. The tomatoes add a fresher contrast than an all-cheese topping, and the whole dish can be assembled the night before and chilled until ready to bake. Serving 6–8, it works well for a Saturday night family meal, and any leftovers reheat and freeze reasonably well.
Mary Berry Chicken Hotpot with Potato Topping Recipe – Comforting Family Dinner
Browned chicken thigh pieces are simmered with carrot, celery and turnip in a Dijon and cream sauce lifted with thyme, rosemary and sage, then topped with overlapping thin potato slices brushed with butter and Parmesan or cheddar. A long, slow bake under foil followed by an uncovered finish gives the potato topping its crisp, golden edges rather than a soft mash lid. It’s a properly wintry dish suited to a cold-weather family dinner, can be assembled up to 24 hours ahead, and freezes well once baked.
Mary Berry Chicken Tartiflette Recipe – Creamy Chicken & Potato Dinner
Inspired by the French Alpine dish, thickly sliced potatoes and onions roast first in a single tin, then ham-wrapped chicken breasts and mushrooms go on top with white wine and double cream, finished under a layer of melting Reblochon, Brie or Camembert. It’s a genuine one-tin traybake rather than a stovetop casserole, with grainy mustard and lemon stirred through the sauce once the chicken rests. Serving 6, it suits a weekend dinner party, and the vegetable base can be prepped up to two hours ahead, though it isn’t recommended for freezing.
Mary Berry Chicken Cobbler Recipe – Creamy Chicken Bake
Cooked or leftover chicken is stirred through a thick sauce of carrot, celery, mushroom and thyme, made creamy with milk and double cream, then topped not with pastry but with cheddar scones cut from a self-raising dough and baked until golden. The scone topping gives a softer, more textured finish than a pie crust, with gaps left between the rounds so they cook through evenly. It’s suited to a family dinner or weekend lunch, can have its filling made a day ahead, and freezes for up to a month.
Mary Berry Chicken and Mushroom Risotto
Browned chicken and mushrooms are set aside while Arborio rice is toasted in butter with onion and garlic, then built up ladle by ladle with hot chicken stock until it turns creamy through the rice’s own starch rather than added cream, though a splash is optional at the end. The chicken and mushrooms return to the pan along with Parmesan for a rich finish. Ready in 40–45 minutes, it’s a one-pan dinner suited to a weeknight or a relaxed weekend meal, best eaten fresh since it doesn’t freeze or reheat especially well.
Mary Berry Chicken and Orzo Recipe – Creamy Family Dinner
Honey-coated chicken strips are pan-fried until golden, then onion, mushrooms and a splash of white wine build the base of a sauce finished with wilted spinach, sour cream, Parmesan and lemon juice, which the boiled orzo is tossed through for a risotto-like, creamy result without the constant stirring risotto needs. It comes together as one dish rather than pasta plus sauce, serving 4–6 for a relaxed family dinner. It’s best eaten straight away, since the dairy-based sauce isn’t suited to freezing and thickens as it sits.
Mary Berry Chicken and Mushroom Lasagne Recipe – Creamy & Easy
Chicken thighs, mushrooms and spinach are cooked down with chilli and garlic, then bound in a filling that blends crème fraîche with chopped tomatoes and sun-dried tomato paste rather than a traditional béchamel, layered between fresh lasagne sheets and topped with Cheddar. The result sits somewhere between a creamy chicken casserole and a classic tomato lasagne. Serving 6–8, it’s a good option for feeding a crowd, can be assembled up to six hours ahead, and freezes well uncooked so it’s ready to bake whenever needed.
Mary Berry Chicken and Spinach Lasagne Recipe – Creamy Family Dinner
Diced chicken, mushrooms, chilli and garlic form the base of this lasagne, with spinach wilted in and a separate tomato and sun-dried tomato paste sauce built alongside a crème fraîche filling, layered up with soaked fresh pasta sheets and topped with Cheddar. Building distinct chicken and tomato layers rather than mixing everything into one filling gives it more defined layers than a typical one-pot lasagne bake. Serving 6–8, it suits a weekend family dinner, can be assembled up to six hours ahead, and freezes well uncooked for up to three months.
Mary Berry Italian & Mediterranean Chicken Recipes
Mary Berry Chicken Provençal Recipe
Floured and paprika-seasoned chicken thighs are seared, then softened onion, garlic, peppers and shallots build a sauce with cherry and chopped tomatoes, black olives, thyme, basil and oregano, loosened with white wine or vermouth and stock before a covered-then-uncovered oven finish. Lemon quarters roast alongside the chicken for a subtle citrus note. A one-pan Provence-style dish that needs little hands-on attention once assembled, it works for both a weeknight and cooking for guests, can be made a day ahead, and freezes in individual portions.
Mary Berry Italian Chicken – Easy Tomato Chicken
Chicken thighs are browned, then nestled into a straightforward tomato sauce built from onion, garlic and red pepper, tinned tomatoes, tomato purée and stock, seasoned with oregano and basil and balanced with a little sugar, before the whole pan goes into the oven to finish. Compared with more elaborate Mediterranean chicken bakes, this one keeps the ingredient list short and the method simple, making it a good starting point for a beginner. It pairs with pasta, rice or mashed potatoes, reheats and freezes well, and is said to taste even better the next day.
Mary Berry Spanish Chicken Recipe – Creamy & Easy One-Pan Dinner
Crispy chorizo is cooked first so its oil flavours the onions and mushrooms, then browned chicken breasts are baked in a smoked paprika sauce thickened with cornflour and rounded out with soured cream, green and black olives scattered through for a briny contrast. Assembling it ahead and baking later makes it a practical choice for entertaining, and it can even be adapted for a slow cooker. Serve over rice with crusty bread, and expect leftovers to freeze well for up to three months.
Mary Berry Normandy Chicken Recipe – Creamy Cider Chicken
Bone-in chicken thighs are browned before softened onion and firm apple wedges join a sauce built from dry cider and chicken stock, finished with double cream and Dijon mustard for a rounded, slightly sweet-savoury flavour distinct from a plain cream sauce. The apples are chosen to hold their shape rather than break down, giving texture throughout. It suits a relaxed family dinner or a more elegant occasion, can be made a day ahead as the flavour is said to deepen, and freezes well too.
Mary Berry Chicken Veronique
Flattened chicken breasts are marinated in paprika, Worcestershire sauce, honey and grainy mustard before pan-frying, then a sauce of double cream, white wine and stock is built in the same pan using the leftover marinade, with sweet white grapes and tarragon stirred through at the end. The grapes give it a distinctly French, slightly sweet character not found in most creamy chicken dishes. Inspired by a Saturday Kitchen dish, it’s simple enough for a weeknight yet smart enough for guests, and pairs with spinach and rice.
Mary Berry Mediterranean Chicken Thighs with Chorizo
Skin-on chicken thighs are browned skin-side down for crispness, then nestled into a sauce built from chorizo, red onion, peppers, garlic, tomatoes and smoked paprika, bulked out with cannellini beans and black olives. It bakes uncovered so the skin stays crisp rather than steaming soft, and a final scattering of Parmesan and Cheddar melts over the top before serving. Serving 4, stretching to 6 with extra sides, it suits family dinners or casual entertaining, adapts to a slow cooker, and freezes for up to three months.
Mary Berry Chicken and Cashew Nuts Recipe
Chicken breast strips are marinated in hoisin sauce, soy sauce, ginger, garlic, honey and lemon juice, then stir-fried in a hot pan or wok before red pepper, spring onions and roasted cashews go in for the final toss, keeping the nuts crunchy rather than softened. Ready in around 25–30 minutes, this one-pan stir-fry suits a quick weeknight dinner and serves 4 over steamed rice or noodles. It’s easily varied with different vegetables or nuts, and leftovers store well in the fridge or freezer, with cashews best added fresh after reheating.
Mary Berry Malay Chicken Rice Recipe
Honey-glazed chicken bakes in one pot with basmati rice, coconut milk, stock, curry powder, turmeric and lemongrass, the lid kept firmly on so the rice steams fluffy rather than turning mushy, with peas stirred through towards the end. Each bowl is finished with a fried egg, coriander, chopped peanuts and lime, giving it a build-your-own-bowl feel rather than a plain curry. Serving 4 and taking around an hour, it works for a weeknight dinner, and leftovers reheat well if the egg is fried fresh each time.
Mary Berry Thai Chicken Noodle Soup
Chicken is gently poached first, with the poaching liquid becoming the broth base for shallots, garlic, ginger, chilli and Thai green curry paste, brightened at the end with lime juice and coriander. Noodles are cooked separately and added only at serving, keeping them tender rather than bloated from sitting in the broth. Ready in about 15 minutes once prepped, it serves 6 and works well as a warming lunch or light dinner, with the soup base able to be made up to 8 hours ahead, though it isn’t one for freezing.
Mary Berry Hoisin Chicken Recipe – Easy Fakeaway Dinner
Chicken strips are marinated in hoisin sauce, ginger, garlic, honey and soy before a quick fry with cashews and spring onions, giving a fakeaway-style stir-fry ready in well under an hour. There’s also a whole-roast-chicken version using the same marinade, shredded and rolled into warmed Chinese pancakes with cucumber and carrot matchsticks for a build-your-own dinner at the table. Both versions marinate well ahead and freeze raw or cooked, making this a flexible choice for a relaxed supper that beats a takeaway.
Mary Berry Sweet and Sour Chicken Recipe – Easy Dinner
Cornflour-coated chicken pieces are stir-fried until golden, then joined by onion, red pepper and pineapple chunks in a glossy sauce made from tomato ketchup, white wine vinegar, soy sauce and brown sugar rather than shop-bought sweet and sour mix. The vegetables are cooked only briefly so they keep their crunch. A homemade alternative to a takeaway favourite, it works for a relaxed family dinner over jasmine rice, egg fried rice or noodles, and the chicken and sauce freeze better than the vegetables, which can lose their bite after thawing.
Mary Berry Chicken Stir Fry Recipe
Honey helps brown strips of chicken breast quickly in a hot wok, before onion, red pepper, celery and courgette join ginger, garlic and curry powder, then cooked rice, soy sauce, sweet chilli sauce and lime juice go in together so everything heats through as one dish. Rather than a separate curry-paste sauce, the flavour here comes from curry powder mixed straight into the stir-fry. Ready in about 25 minutes and serving 4–6, it suits a busy weeknight, and the rice can be cooked up to 6 hours ahead to save time.
Mary Berry Chicken Tagine Recipe – Moroccan-Inspired Dinner
Bone-in chicken thighs are browned before ginger, garlic and a blend of cumin, coriander, paprika and cinnamon are fried off, then tomatoes, stock, honey and harissa build the sauce around dried apricots, prunes and preserved lemon. A no tagine pot needed — a casserole dish or Dutch oven works just as well for the hour-long gentle simmer. The mix of sweet fruit against warm spice sets it apart from the site’s other chicken mains, and it works for a slow cooker too. Suited to both a family dinner and something more special, it freezes for up to three months.
Mary Berry Chicken Soups
Mary Berry Chicken and Vegetable Soup – Easy & Comforting Recipe
Browned chicken is set aside while onion, carrot and celery soften in the pan, then flour and chicken stock build a broth that simmers gently until the chicken is cooked through, shredded and returned along with green beans and peas added late to keep their colour and bite. A squeeze of lemon and fresh parsley finish it, and leftover roast chicken works as a shortcut. It’s a practical way to use up a chicken carcass for homemade stock, freezes for up to three months, and suits a warming lunch or dinner in colder weather.
Mary Berry Chicken Noodle Soup Recipe – Comforting Homemade Soup
Onion, carrot, celery and leek soften in butter and oil before chicken stock, thyme and bay go in, then chicken breasts poach directly in the broth until tender enough to shred with two forks. Mushrooms and egg noodles cook straight in the pot, with a squeeze of lemon and parsley to finish. The soup base can be made up to 8 hours ahead, and cooking the noodles separately is recommended if you’re expecting leftovers, since they turn soft once frozen in the broth. Good for a comforting lunch or a relaxed dinner.
Mary Berry Special Chicken Recipes
Mary Berry Parmesan Chicken – Creamy & Crispy Parmesan Chicken
Chicken breasts are spread with a mixture of cream cheese, sun-blushed tomatoes, garlic and lemon zest, then topped with a Parmesan and breadcrumb crust with snipped chives, baked alongside red pepper wedges until the topping turns golden and crisp. Because the creamy layer does the work a sauce normally would, there’s no need to make one separately. It transitions easily between a light summer plate with salad and new potatoes, or a heartier winter version with roasted vegetables, and the assembled chicken can be prepped ahead and topped just before baking.
Mary Berry Chicken Valencia Recipe
Bone-in chicken thighs are browned before bacon and onion build a sauce thickened with a flour and white wine paste, then simmered with chopped tomatoes and a touch of muscovado sugar to round out the acidity. Mushrooms are fried separately and folded through with fresh thyme right before serving, keeping them from turning soft in the long oven braise. Serving 4–6, it suits a Sunday lunch or a relaxed weeknight, can be made up to two days ahead, and freezes well as long as the mushrooms are added fresh afterwards.
Mary Berry Chicken Marinade Recipe | Honey Garlic Chicken
Scored chicken legs sit in a marinade of tomato ketchup, tomato purée, grainy mustard, Worcestershire sauce, honey and garlic for anywhere from 30 minutes to 24 hours before roasting until sticky, golden and caramelised at the edges. Skin-on legs are used to help keep the meat moist, and the pan juices are skimmed and spooned back over for extra flavour. Serving 6, it’s dairy-free, egg-free and nut-free, works warm or cold, and suits everything from a family dinner to a picnic or buffet spread.
Mary Berry Chicken Taleggio Recipe – Creamy Chicken
Browned chicken breasts return to the pan once a sauce of onion, garlic, chicken stock and double cream is simmering, where sliced Taleggio melts through it into a smooth, gently tangy finish before the dish moves to the oven to bake. The cheese’s strong aroma mellows once cooked, leaving something rich but not overpowering, with mozzarella or brie suggested as substitutes if Taleggio isn’t available. Serving 4, it’s ready in around 45 minutes, suits both a quiet weeknight and entertaining, and can be assembled ahead and baked when needed.
Mary Berry Sticky Chicken Wings
Wings are baked on a wire rack for even browning while a glaze of honey, soy sauce, ketchup, brown sugar, orange marmalade, garlic and ginger comes together, then brushed on near the end of cooking so it caramelises without burning. Toasted sesame seeds and spring onions finish it off, and the whole tray also adapts to an air fryer. Serving 4, it works as a starter or a casual dinner, can be marinated a day ahead, and freezes for up to three months.
Mary Berry Marry Me Chicken
Flour and paprika-coated chicken thighs or breasts are fried until crisp, then onion, red pepper and garlic build a sauce with white wine, stock and double cream, with sun-blushed tomatoes stirred back in for a Tuscan-style touch. Baby spinach wilts in at the end, and most of the Parmesan is folded through before serving, with the rest sprinkled on top. It suits both a relaxed family dinner and something a little more special for guests, can be made a day ahead as the flavour is said to improve overnight, and freezes for up to three months.
Mary Berry Sticky Chicken Recipe – Easy Glazed Chicken
Whole chicken legs are scored so a marinade of ketchup, tomato purée, Worcestershire sauce, grainy mustard, honey and garlic can soak in properly, then roasted skin-side up until the glaze caramelises into a glossy, slightly charred finish. Keeping the skin on and the bone in helps the meat stay juicy through roasting. Serving 6, it suits a relaxed family dinner or a weekend gathering, can be marinated up to 24 hours ahead, and leftovers work equally well cold in a wrap or reheated with extra sauce.
Mary Berry Lemon Chicken Recipe – Creamy Lemon Sauce
Seared chicken breasts finish in the oven in a sauce built from white wine, stock, honey, mustard and lemon zest, enriched with double cream for a silky, citrus-bright finish. What sets it apart is the accompanying Mediterranean-style salad of avocado, cucumber, mozzarella and baby plum tomatoes tossed in a pesto and lemon mayonnaise dressing, turning this into a complete plated meal rather than just chicken and a side. Suited to both a casual dinner and entertaining, the dressing can be made a day or two ahead, and the chicken freezes for up to three months.
Mary Berry Dijon Chicken Recipe – Creamy Mustard Chicken
Browned chicken breasts rest while onion and garlic build a sauce base thickened with flour, then Dijon and wholegrain mustard, stock, thyme and lemon juice combine before double cream and crème fraîche are stirred in off the boil to keep the sauce smooth. The chicken returns to finish cooking gently in the sauce rather than being drenched at the end. It’s all done in a single pan, making it suited to both a relaxed family supper and a simple dinner party, and it can be made a day ahead or frozen for up to two months.
Mary Berry Chicken Liver Pâté Recipe – Smooth and Creamy Starter
Chicken livers are cooked gently with shallot, garlic and thyme, deglazed with brandy, then blitzed warm with butter and double cream before being pushed through a fine sieve for an extra-silky finish. A melted butter seal on top protects the colour and keeps it fresh in the fridge. Distinctly different from the site’s chicken mains, this is a chilled starter suited to dinner parties or festive spreads, best served with warm toast or crackers, and it can be made a day ahead or frozen in advance.
Mary Berry Chicken in White Wine Sauce Recipe – Creamy Chicken Dinner
Browned chicken breasts are set aside while shallots, chestnut mushrooms and garlic cook down, then flour, dry white wine and chicken stock build a sauce that’s finished with double cream once the chicken returns to simmer through. It’s a straightforward stovetop dish rather than an oven bake, with fresh parsley scattered on at the end. Suited to both a relaxed weeknight and a more special dinner, chicken thighs work as a richer alternative to breast, and it can be made ahead and freezes for up to two months.
Mary Berry Paprika Chicken Thighs Recipe – Creamy Paprika Chicken
Bone-in chicken thighs are rubbed with sweet and smoked paprika, then roasted skin-side up alongside new potatoes, peppers, mushrooms and chorizo, all in a single tin. A separate soured cream and stock sauce, spiked with green olives, is spooned over near the end of roasting so the skin stays crisp rather than softening under the sauce. It’s a heartier, more substantial traybake than most creamy chicken dishes on the site, feeding a family generously, and it can be assembled ahead, chilled, and freezes in portions for up to two months.
Mary Berry Chicken Wrapped in Parma Ham Recipe – Creamy Family Dinner
Onions and potatoes get a head start roasting in the tin before Parma-ham-wrapped chicken breasts go on top with mushrooms and garlic, so everything finishes cooking together. A separate sauce of white wine, double cream, grainy mustard and melted Reblochon (Brie or Camembert work too) is poured over near the end, with thyme, parsley and tarragon stirred through. Serving 6, this traybake suits a Sunday lunch or a cosy winter dinner, can be assembled a couple of hours ahead, though it’s better to freeze the chicken alone rather than the finished dish with its sauce.
Mary Berry Honey Mustard Chicken Recipe – Sticky Glazed Chicken
Scored chicken legs are coated in a glaze of grainy mustard, honey, ketchup, tomato purée, Worcestershire sauce and garlic, then roasted in one tin with new potatoes that get turned and re-glazed halfway through for a golden, crisp finish. Everything cooks together, so there’s no separate side to prepare. It suits a family dinner, can be marinated up to 24 hours ahead or assembled an hour before baking when entertaining, and leftovers are good served cold in salads, wraps or sandwiches.
Mary Berry Coronation Chicken Recipe – Easy British Chicken Salad
Shredded cooked chicken is folded through a dressing of mayonnaise, Greek yoghurt, mild curry powder, cinnamon, mango chutney and lemon juice, then studded with sultanas and chopped dried apricots for bursts of sweetness, finished with flaked almonds and coriander. Unlike the site’s hot chicken dishes, this one is served cold, making it a natural fit for picnics, afternoon tea or buffet spreads. It’s a genuinely make-ahead dish, since chilling lets the flavours settle, though it isn’t one to freeze as the dressing can separate on thawing.
FAQ’s
Q: What are the best Mary Berry chicken recipes?
A: Some of the standout recipes in this collection include Mary Berry Chicken Tikka Masala, Chicken Korma, Chicken Cacciatore, Chicken Stroganoff, Chicken Chasseur and Chicken and Mushroom Pie. They cover a good mix of creamy curries, Italian-inspired dishes, comforting casseroles and classic British pies. You can explore each recipe above to find the option that best suits your meal or occasion.
Q: What Mary Berry chicken recipes are good for family dinners?
A: Several recipes are particularly suited to family meals, including Mary Berry Chicken Curry with Coconut Milk, Chicken and Broccoli Bake, Chicken Pasta Bake, Chicken Hotpot with Potato Topping, Chicken and Bacon Casserole and Chicken Cobbler. These dishes are designed around generous servings and comforting flavours, making them practical choices for relaxed family dinners.
Q: Which Mary Berry chicken recipes use curry spices?
A: The collection includes several curry-spiced dishes, such as Mary Berry Chicken Tikka Masala, Chicken Korma, Malaysian Chicken Curry, Chicken Curry with Coconut Milk, Thai Chicken Curry, Panang Chicken and Mango Chicken. The recipes range from mild and creamy curries to more fragrant and gently spicy options.
Q: What are some Mary Berry chicken casserole recipes?
A: Popular casserole and one-pot options include Mary Berry Chicken and Bacon Casserole, Slow Cooker Chicken Casserole, Chicken and Leek Casserole, Chicken and Herb Casserole, Creamy Chicken Casserole with White Wine, Chicken Stew and Pot Roast Chicken. Many of these recipes can also be prepared ahead and are suitable for relaxed family meals.
Q: Which Mary Berry chicken recipes can be prepared ahead?
A: A number of recipes in this collection include make-ahead options. Mary Berry Chicken and Mushroom Pie can be assembled ahead and chilled or frozen unbaked, while Chicken and Bacon Pie can be assembled up to two days ahead. Chicken and Broccoli Bake can be chilled for up to 24 hours, and Chicken Hotpot with Potato Topping can be assembled up to 24 hours before baking. Several casseroles, including Chicken and Bacon Casserole and Creamy Chicken Casserole with White Wine, can also be made ahead.
Q: Which Mary Berry chicken recipes are suitable for a quick weeknight dinner?
A: For a quicker meal, Mary Berry Thai Chicken Curry is ready in under 30 minutes, while Chicken Stir Fry takes around 25 minutes. Chicken and Mushroom Risotto takes about 40–45 minutes and Chicken and Cashew Nuts takes around 25–30 minutes. These recipes are useful when you want a satisfying chicken dinner without a long preparation time.
Q: Which Mary Berry chicken recipes are good for entertaining?
A: For entertaining, options such as Mary Berry Chicken Chasseur, Chicken Tartiflette, Chicken Veronique, Chicken and Mushroom Pie and Chicken Wrapped in Parma Ham offer more special presentation while still being practical to prepare. Several can be assembled or prepared ahead, which can make hosting easier.
More Mary Berry Recipes
If you enjoyed exploring these Mary Berry chicken recipes, there are plenty more delicious collections to discover. From comforting soups and creamy lasagne to elegant salmon dishes, savoury quiches, easy traybakes and festive favourites, these recipe hubs make it easy to find your next dish.
- Mary Berry Soup Recipes – Explore a variety of warming and comforting soups for easy lunches and light dinners.
- Mary Berry Salmon Recipes – Discover delicious salmon dishes with simple ingredients and flavourful sauces.
- Mary Berry Lasagne Recipes — The Complete Guide – Browse a collection of chicken, beef, vegetarian and fish lasagne recipes for family dinners and relaxed gatherings.
- Mary Berry Quiche Recipes – Find savoury quiches that are ideal for lunches, light dinners, picnics and entertaining.
- Mary Berry Traybake Recipes – Explore easy traybakes that bring ingredients together in one convenient oven dish.
- Mary Berry Christmas Recipes – Discover festive recipes and traditional favourites for Christmas meals and gatherings.
- Mary Berry Cupcake Recipes – Discover a collection of Mary Berry Cupcake recipes with soft sponges, buttercream toppings and flavours for every occasion.
- Mary Berry Pavlova Recipes – Explore six Pavlova recipes, including raspberry, strawberry, pear, Cranachan, Easter lemon and Christmas wreath versions.
Explore these collections to find more easy, comforting and delicious Mary Berry recipes for every occasion.
Final Thoughts
Mary Berry’s chicken recipes offer plenty of delicious options for everyday family meals, comforting dinners, quick midweek dishes, and special occasions. From creamy curries and hearty casseroles to pies, soups, pasta bakes, and Mediterranean-inspired dishes, there is something to suit every taste and occasion. This guide brings together all 62 chicken recipes in one place, making it easier to find a recipe that matches your mood, time, and meal plans. Whether you are trying a classic favourite or discovering something new, explore the recipes and find your next Mary Berry-inspired dish to enjoy with family and friends.
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