Description
Mary Berry’s Dijon Chicken is a classic, easy, and delicious recipe featuring tender chicken breasts seared to golden perfection and simmered in a rich, creamy Dijon mustard sauce. Perfect for a comforting yet elegant meal, this dish combines the sharpness of Dijon mustard with the smoothness of pouring double cream, enhanced by the subtle aromas of shallots, garlic, and a non-alcoholic white wine alternative.
Ingredients
Scale
Chicken
- 6 small skinless and boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 1 ounce butter
- 2 tablespoons olive oil
Aromatics & Sauce
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- 300ml (10 fl oz) non-alcoholic white wine alternative
- 2 tablespoons Dijon mustard
- 300ml (10 fl oz) pouring double cream
Garnish
- Few finely snipped chives
Instructions
- Prepare & Sear Chicken: Pat chicken breasts thoroughly dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-6 minutes per side until beautifully golden brown. Remove the chicken from the pan and set aside.
- Sauté Aromatics & Deglaze: Reduce heat to medium and add 1 ounce butter to the skillet. Sauté the finely sliced shallot for 3-5 minutes until softened. Stir in the crushed garlic and cook for 1 minute until fragrant. Pour in 300ml of non-alcoholic white wine alternative while scraping up any browned bits from the pan’s bottom. Simmer for 2-3 minutes to reduce slightly.
- Build the Creamy Dijon Sauce: Whisk in 2 tablespoons Dijon mustard until the mixture is smooth. Stir in 300ml pouring double cream and bring the sauce to a very gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
- Finish Cooking & Season: Return the seared chicken breasts to the sauce, nestling them in and spooning sauce over the top. Simmer gently for 8-12 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C). Taste and adjust seasoning with extra salt and pepper if needed.
- Serve: Remove the skillet from heat and let the chicken rest for 5 minutes. Serve the chicken topped with a generous spoonful of the creamy Dijon sauce and garnished with finely snipped chives. This dish pairs wonderfully with mashed potatoes or green vegetables.
Notes
- Ensure the chicken breasts are patted completely dry to achieve a good sear.
- Use a non-alcoholic white wine alternative to keep the dish alcohol-free without sacrificing flavor.
- The sauce can be prepared ahead and gently reheated while warming the chicken.
- Internal temperature of chicken must reach 165°F (74°C) for safe consumption.
- Pair with mashed potatoes, steamed greens, or roasted vegetables for a balanced meal.
