There is something especially appealing about a lemon chicken dish with tender chicken, a silky sauce, and a bright citrus flavour. This Mary Berry Lemon Chicken brings together pan-seared chicken, garlic, lemon, herbs, and a creamy sauce before finishing in the oven, creating a comforting main course with a fresh Mediterranean-inspired character.
The recipe also includes a colourful Mediterranean-style salad with cucumber, mozzarella, avocado, pesto dressing, and fresh garnishes. Continue through the article to find the ingredients and useful equipment, follow the cooking method, explore serving ideas, and check the storage guidance, FAQs, and available nutrition information.
Equipment
Equipments for Mary Berry Lemon Chicken:
You only need a few basic kitchen tools to prepare this recipe successfully. Using the right equipment makes it easier to cook the chicken evenly, prepare the fresh salad, and create a smooth lemon sauce with less effort.
- Large bowl – For mixing and tossing the salad ingredients.
- Separate bowl – Useful for preparing the lemon dressing before serving.
- Frying pan or skillet – To pan-sear the chicken and develop a golden colour.
- Oven-proof pan – Allows you to transfer the chicken straight from the hob to the oven.
- Sharp knife – For trimming chicken and slicing vegetables safely.
- Chopping board – Provides a clean surface for all your preparation.
- Zester – Removes fine lemon zest without the bitter white pith.
- Grater – Handy if extra finely grated lemon zest is needed.
- Lemon juicer – Helps extract fresh lemon juice quickly and efficiently.
- Wooden spoon – Ideal for stirring the sauce without scratching the pan.
- Potato peeler – Useful for preparing vegetables if required.
- Teaspoon – For measuring small amounts of seasoning or dressing ingredients.
- Paper towel – Helps pat the chicken dry for better browning.
- Oven – Finishes cooking the chicken evenly.
- Lid – Helps retain moisture while the sauce gently cooks.
Table of Contents
Ingredients
Ingredients require for Mary Berry Lemon Chicken:
This Mary Berry lemon chicken recipe uses simple, fresh ingredients to create a bright and flavourful meal. The combination of tender chicken breasts, fresh lemon, herbs, and a creamy sauce makes every bite delicious. A crisp Mediterranean-style salad with pesto dressing adds freshness and colour, making this recipe perfect for family dinners or entertaining guests.
| Ingredient | Quantity |
| Boneless skinless chicken breasts | 4 |
| Olive oil | 2 tbsp |
| Butter | 25g |
| Garlic cloves, thinly sliced | 2 |
| Dry white wine | 150ml |
| Chicken stock | 150ml |
| Honey | 1 tbsp |
| Dijon mustard | 1 tsp |
| Double cream | 150ml |
| Large lemon (zest and juice) | 1 |
| Fresh thyme leaves | 1 tsp |
| Fresh parsley, chopped | 2 tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Ripe avocados | 2 |
| Cucumber | ½ |
| Baby plum tomatoes | 200g |
| Mozzarella | 2 balls |
| Mixed salad leaves | 100g |
| Watercress | 1 handful |
| Micro salad | 1 handful |
| Fresh green basil pesto | 2 tbsp |
| Light mayonnaise | 2 tbsp |
| Lemon juice | 1 tbsp |
| Basil leaves | Small handful |
| Toasted pine nuts | 2 tbsp |
How to Make Mary Berry Lemon Chicken Recipe
- Preheat oven to 200C/180C Fan. Measure ingredients before you begin so everything is ready. Pat the chicken with a paper towel and pat chicken dry thoroughly.
- Season well with salt and black pepper. Heat the olive oil and butter in an oven-proof pan, then sear chicken for 8–10 mins until lightly golden. If using chicken with skin, cook skin-side down first for a crispy skin.
- Add the thinly sliced garlic and sauté garlic for 1 minute until fragrant. Pour in the dry white wine to deglaze the pan, then add the hot chicken stock, honey, mustard, lemon zest, and thyme. Stir everything together and let the sauce simmer gently.
- Return chicken to the pan with the skin-side up if using skin-on pieces. Transfer to the oven and bake for 20–25 minutes, or until cooked through and the juices run clear. Rest the chicken for 5 minutes before serving.
- While the chicken cooks, prepare dressing by combining the fresh green basil pesto, light mayonnaise, and lemon juice in a separate bowl. Mix to combine until smooth.
- Remove seeds from the avocados, coat the avocado with a little dressing, and peel cucumber if preferred. Slice the cucumber into thin strips, cut the tomatoes halved lengthways, and slice the mozzarella. Arrange in layers with the mixed salad leaves, watercress, and micro salad.
- Spoon over the pesto dressing and scatter over the basil leaves and toasted pine nuts. Add a little extra season, then finish with the rested lemon chicken and warm sauce.
Expert Tips for Mary Berry Lemon Chicken Recipe
Making this recipe several times has shown that a few simple techniques make a big difference. Giving the chicken enough time to absorb flavour and handling the salad gently helps create the best texture and taste every time.
- Marinate overnight if possible, or marinate for several hours to allow flavours to infuse more deeply.
- Always pat chicken skin completely dry with a paper towel before cooking to achieve a crispy finish.
- Keep the chicken skin-side up while baking so the skin stays crisp and helps prevent soggy skin.
- For a non-wine version, simply replace white wine with chicken stock. A small splash of white wine vinegar can add a little extra brightness if desired.
- I like to prepare the pesto dressing prepared 1–2 days in advance, which saves time and lets the flavours develop.
- If you have extra pesto, freeze leftover fresh pesto and use within 1 month for the freshest flavour.
- Add salt just before serving the salad to keep the vegetables crisp and fresh.
- Mix the micro salad, mixed salad leaves, and watercress gently at the last minute so they stay light and vibrant.
Serving Suggestions
Serving suggestions for Mary Berry Lemon Chicken:
This Mary Berry lemon chicken recipe is versatile enough for both everyday dinners and special occasions. Its fresh lemon flavour pairs well with a variety of sides, making it suitable as a main course, healthy meal, or elegant dish for family gatherings and guests.
- Serve with rice to soak up the creamy lemon sauce.
- Serve with pasta for a comforting and filling dinner.
- Serve with salad using mixed salad leaves, watercress, and micro salad for a fresh side.
- Garnish with fresh basil leaves and toasted pine nuts for extra flavour and crunch.
- Enjoy with a chilled glass of sparkling water with lemon or iced tea.
- Finish the meal with a light lemon sorbet or fresh fruit for dessert.
- Perfect for casual meals, weekend family dinners, or formal meals with guests.
Storage
How to store Mary Berry Lemon Chicken:
Room Temperature
- Leave the chicken at room temperature for no longer than 2 hours before refrigerating.
- If preparing ahead, marinate overnight in the refrigerator rather than on the counter.
Refrigerator
- Store cooled leftovers in an airtight container for up to 3 days.
- The pesto dressing prepared 1–2 days in advance can be kept separately in the refrigerator.
- Reheat the chicken gently on the hob or in the microwave until piping hot.
Freezer
- Freeze cooked chicken in a freezer-safe container for up to 3 months.
- You can freeze leftover fresh pesto separately and use within 1 month for the best flavour.
- Thaw overnight in the refrigerator before reheating thoroughly.
FAQs
Q: Can I make this all on the stovetop?
Yes. Simply cook the chicken gently in a covered pan after making the sauce until it is fully cooked. Check that the centre is no longer pink before serving.
Q: Can I make a non-wine version?
Absolutely. Replace white wine with chicken stock for a family-friendly version. If you would like a little extra tang, add a small splash of white wine vinegar.
Q: Can I prepare the dressing ahead?
Yes. The dressing can be prepared ahead and stored in the refrigerator for 1–2 days. Stir it well before using.
Q: What can I use as a micro salad alternative?
Baby spinach, rocket, or extra mixed salad leaves work very well. They provide a similar fresh texture and pair nicely with the lemon chicken.
Q: Why isn’t my chicken crispy?
Pat the chicken dry before cooking and avoid overcrowding the pan. Cooking over the correct heat helps the outside brown while keeping the inside juicy.
Q: Can I freeze leftovers?
Yes. Cool the chicken completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat until hot throughout.
Q: What are the best side dishes?
Rice, pasta, roasted potatoes, or a crisp green salad all complement the lemon sauce. Fresh vegetables also make this a balanced meal.
Nutrition
The following nutrition information is an estimate for one serving of this recipe. Values are approximate and can vary depending on the exact ingredients and portion sizes used. This recipe makes a satisfying light meal with plenty of protein and fresh ingredients.
| Nutrient | Amount Per Serving |
| Calories | 420 kcal |
| Protein | 38 g |
| Carbohydrates | 12 g |
| Sugars | 3 g |
| Fat | 24 g |
| Saturated Fat | 9 g |
| Fibre | 1 g |
| Sodium | 620 mg |