There is something especially comforting about tender chicken paired with a smooth, creamy mustard sauce. This Mary Berry Dijon Chicken Recipe brings together golden-brown chicken breasts, Dijon and wholegrain mustard, garlic, onion, thyme, and a rich combination of double cream and crème fraîche for a savoury sauce with gentle tang.
The one-pan cooking style keeps the recipe straightforward while creating a hearty dinner with a naturally rich appearance and fresh parsley garnish. Continue through the ingredients and equipment, then follow the cooking method for the complete process, with serving suggestions, storage guidance, FAQs, and nutrition information to finish the recipe guide.
Equipment
To make this Mary Berry Dijon Chicken Recipe, you only need a few basic kitchen tools. A good large frying pan or skillet is the most important piece of equipment because the chicken and the creamy mustard sauce are cooked in the same pan for the best flavour and easy cleanup.
- Large frying pan – ideal for browning the chicken and making the sauce in one pan.
- Skillet or sauté pan – works well if you prefer a deeper pan for simmering the sauce.
- Wooden spoon – useful for stirring the sauce without scratching a non-stick pan.
- Sharp knife – helps trim and prepare the chicken neatly.
- Chopping board – provides a safe surface for cutting ingredients.
- Measuring spoons – ensures accurate amounts of mustard, cream, and seasonings.
- Measuring cup – useful for measuring liquids such as stock or cream.
- Kitchen tongs – make it easy to turn the chicken while cooking.
- Whisk – helps blend the mustard and cream into a smooth, lump-free sauce.
- Medium bowl – handy for holding prepared ingredients before cooking.
- Serving plate – perfect for presenting the finished chicken with its flavorful mustard sauce.
Table of Contents
Ingredients
This Mary Berry Dijon Chicken Recipe uses simple, everyday ingredients to create a rich and comforting dinner. The combination of chicken breasts, Dijon mustard, double cream, and chicken stock makes a smooth mustard sauce with plenty of flavour. Fresh herbs and gentle seasoning help balance the creamy texture, while a little olive oil and butter add extra richness to the finished dish.
| Ingredient | Quantity |
| Skinless chicken breasts | 4 |
| Olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 2 |
| Dijon mustard | 2 tbsp |
| Wholegrain mustard | 1 tsp |
| Chicken stock | 200 ml |
| Double cream | 150 ml |
| Crème fraîche | 2 tbsp |
| Flour | 1 tbsp |
| Thyme | 1 tsp |
| Paprika | 1/2 tsp |
| Lemon juice | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Fresh parsley, chopped | 2 tbsp |
| Water | 2 tbsp |
How to Make Mary Berry Dijon Chicken
1. Prepare the chicken
Pat the chicken breasts dry with kitchen paper. Season the chicken with salt, black pepper, and paprika on both sides. This helps the chicken develop better flavour and colour during cooking.
2. Brown the chicken
Heat olive oil and butter in a large frying pan over medium heat. Fry chicken breasts for 4–5 minutes on each side until golden brown. Remove from the pan and set aside on a plate.
3. Cook the onion and garlic
In the same pan, sauté onion for 3–4 minutes until softened. Add garlic and cook for another 30 seconds, stirring continuously so it does not burn. The softened onion creates a sweeter base for the sauce.
4. Make the mustard sauce
Sprinkle in the flour and stir well for 1 minute. Stir in Dijon mustard and the wholegrain mustard until fully combined. Pour in chicken stock and whisk until the sauce becomes smooth.
5. Simmer the sauce
Bring the mixture to a gentle simmer. Add the thyme, lemon juice, and water if the sauce looks too thick. Let it simmer gently for about 2 minutes so the flavours can develop.
6. Add the cream
Lower the heat and add double cream and crème fraîche. Stir continuously until the sauce is smooth and creamy. Allow it to cook over medium heat for 2–3 minutes and reduce the sauce slightly.
7. Finish cooking
Return chicken to the pan and spoon the cream sauce over the top. Coat the chicken evenly and cook until the sauce thickens. Cover loosely and cook for 10 minutes or until the chicken is fully cooked and tender cooked chicken is achieved.
8. Serve
Taste the sauce and adjust the seasoning if needed. Garnish with parsley and a little extra fresh parsley for colour. Serve hot with your favourite side dishes.
Expert Tips for Mary Berry Dijon Chicken
I have found that this recipe turns out best when cooked slowly and gently. The creamy mustard sauce can lose its smooth texture if rushed, so a little patience makes a big difference. These simple tips will help you achieve golden brown chicken and a rich, restaurant-style sauce every time.
- Use a heavy-based frying pan so the chicken cooks evenly and develops a better crust.
- Season before cooking to help the meat stay flavorful all the way through.
- For the best colour, leave the chicken undisturbed for the first few minutes so it becomes golden brown chicken.
- Avoid overcrowding the pan, as crowded chicken will steam instead of brown properly.
- Always use room temperature cream to help it blend smoothly into the sauce.
- Keep the heat low and simmer gently once the cream has been added.
- Do not boil the cream, because high heat can cause the sauce to separate.
- Stir the sauce continuously while adding the mustard and cream to keep it silky and smooth.
- Adjust mustard to taste if you prefer a milder or stronger Dijon flavour.
- Before serving, let the chicken rest briefly for a minute or two so the juices stay inside the meat, then use fresh parsley for garnish for the freshest finish.
Serving Suggestions
This Mary Berry Dijon Chicken Recipe is best enjoyed as a warm serving while the creamy mustard sauce is smooth and freshly made. It works beautifully for a relaxed family supper, a comforting evening meal, or even a simple dinner party meal when served with classic British side dishes and a fresh parsley garnish.
- Serve with mashed potatoes to soak up the rich mustard sauce.
- Add steamed vegetables such as broccoli, carrots, or green beans for a balanced plate.
- Pair with rice for an easy midweek hearty chicken dinner.
- Offer crusty bread on the side for dipping into the creamy sauce.
- Try roasted potatoes for a more traditional British-style meal.
- Buttered noodles make a comforting alternative to potatoes or rice.
- A crisp side salad with a light vinaigrette helps balance the richness of the sauce.
- Finish with a simple lemon tart, vanilla ice cream, or fresh berries for a light dessert after this rich chicken dish.
Storage
Room Temperature
- Let the chicken cool completely before storing.
- Do not leave the dish out for more than 2 hours.
- Transfer it to a container as soon as it has cooled to keep the sauce fresh.
Refrigerator
- Store in an airtight container once fully cooled.
- Refrigerate leftovers for up to 3 days.
- For the best texture, store sauce separately if possible.
- To serve again, reheat gently in a pan over low heat and avoid boiling when reheating to help maintain sauce texture.
Freezer
- Place the cooled leftover Dijon chicken in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Warm slowly over low heat, adding a splash of stock or water if the sauce becomes too thick. This also makes a convenient meal prep option for busy days.
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs work very well and often stay even more tender during cooking. Boneless, skinless thighs are the easiest substitute and may need a few extra minutes to cook through.
Q: Can I make it ahead of time?
Yes. Can I make it ahead of time is a common question because this dish reheats surprisingly well. Prepare the chicken and sauce a day in advance, refrigerate them, and warm everything gently before serving.
Q: How do I thicken the sauce?
If the sauce is too thin, simmer it for a few extra minutes so some liquid can evaporate. You can also mix a small amount of flour with cold water and stir it into the sauce while cooking gently.
Q: Can I freeze Dijon chicken?
Yes. Can I freeze Dijon chicken is especially useful for meal planning. Freeze the cooled chicken and sauce together in a sealed container for up to two months, then thaw overnight in the fridge before reheating slowly.
Q: What can I serve with Dijon chicken?
What can I serve with Dijon chicken depends on the occasion. Mashed potatoes, rice, green beans, broccoli, and roasted potatoes are all excellent choices because they absorb the creamy mustard sauce beautifully.
Q: Can I use crème fraîche instead of double cream?
Yes. Can I use crème fraîche instead of double cream is an easy substitution. Crème fraîche gives a slightly tangier flavour and is less likely to split when heated gently.
Q: Can I use wholegrain mustard instead of Dijon mustard?
Yes. Can I use wholegrain mustard instead of Dijon is a great option if you enjoy a milder mustard flavour and a little extra texture in the sauce. You can use it on its own or combine it with Dijon mustard for a balanced taste.
Q: How long does it keep in the fridge?
How long does it keep in the fridge is important for leftovers. Store the chicken in an airtight container and use it within up to 3 days for the best flavour and texture. Reheat gently and avoid letting the sauce boil.
H3: Nutrition
This nutritional information is an approximate estimate for one serving size of Mary Berry Dijon Chicken Recipe. The values may vary slightly depending on the exact ingredients used, especially the amount of cream and mustard, but they provide a realistic guide for this balanced dinner and protein-rich meal.
| Nutrient | Amount Per Serving |
| Calories | 450 kcal |
| Protein | 34 g |
| Carbohydrates | 7 g |
| Sugars | 3 g |
| Fat | 31 g |
| Saturated Fat | 15 g |
| Fibre | 1 g |
| Sodium / Salt | 1.2 g |
These values are approximate and intended as a general guide for one serving.