Name: Mary Berry's Dijon Chicken: Easy & Delicious Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 oz unsalted butter; 2 tbsp olive oil; 6 small skinless, boneless chicken breasts (approx. 900g total); 1 banana shallot, finely sliced; 2 garlic cloves, crushed; 300ml (10 fl oz) non-alcoholic white wine or chicken stock; 2 tbsp Dijon mustard; 300ml (10 fl oz) double cream; Salt, to taste; Freshly ground black pepper, to taste; Few finely snipped chives, for garnish

Mary Berry Dijon Chicken Recipe is an absolute triumph of simple yet sophisticated home cooking, and I am incredibly excited to share this culinary gem with you today. There’s a certain magic that happens when a few quality ingredients come together to create something truly extraordinary, and this dish exemplifies just that. Imagine the irresistible aroma filling your kitchen, the tender chicken enveloped in a rich, creamy Dijon mustard sauce – it’s no wonder this recipe has charmed so many palates across the nation.

Mary Berry, with her unparalleled expertise and approachable style, has masterfully crafted a dish that is both elegant enough for entertaining guests and wonderfully straightforward for a busy weeknight. I find that the tangy kick of Dijon perfectly balances the creamy texture, while subtle herbs infuse every bite with a delightful depth of flavor. It’s a testament to her genius that such a comforting and utterly satisfying meal can be achieved with minimal fuss and maximum impact.

Why This Mary Berry Dijon Chicken Recipe is a Beloved Classic

People adore this particular Mary Berry Dijon Chicken Recipe not just for its incredible taste and melt-in-your-mouth texture, but also for its remarkable reliability and heartwarming comfort. It consistently delivers a satisfying, wholesome meal that truly warms the soul and simplifies your meal planning. Get ready to discover your new go-to chicken dish!

Ingredients:

6-8 boneless, skinless chicken thighs (approx. 700-800g / 1.5-1.7 lbs), patted dry
2 tablespoons olive oil, plus a little extra if needed
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 medium leeks, thoroughly washed and thinly sliced (white and light green parts only)
250g (9 oz) chestnut mushrooms, wiped clean and thickly sliced
3-4 cloves garlic, minced
150ml (5 fl oz) dry white wine (such as Sauvignon Blanc or Chardonnay)
300ml (10 fl oz) hot chicken stock (I always use good quality for best flavour)
3 tablespoons good quality Dijon mustard, or more to taste if you like a stronger kick
200ml (7 fl oz) double cream (heavy cream in the US)
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
1 tablespoon plain flour (all-purpose flour), optional, for a slightly thicker sauce
Salt and freshly ground black pepper, to taste
A handful of fresh parsley, chopped, for garnish

Prepping Your Ingredients

Prepare the Chicken: My first step is always to get the chicken ready. Take your boneless, skinless chicken thighs and pat them thoroughly dry with kitchen paper. This is a crucial step for achieving that lovely golden-brown sear later on, as excess moisture will steam the chicken instead of browning it. If your thighs are particularly large, you might want to cut them in half, but I usually leave them whole. Season generously on both sides with salt and freshly ground black pepper.
Chop the Aromatics: Next, let’s get those vegetables prepped. Finely chop your onion – aim for small, even pieces so they melt into the sauce beautifully. Take your leeks, trim the ends, and slice them thinly, using only the white and light green parts. It’s absolutely essential to wash leeks very, very thoroughly; they tend to hide a lot of grit between their layers. I usually slice them first and then rinse them in a colander under cold running water, tossing them gently to dislodge any dirt. Finally, mince your garlic cloves. Don’t be shy with the garlic; it adds wonderful depth to this Mary Berry Dijon Chicken Recipe.
Slice the Mushrooms: Wipe your chestnut mushrooms clean with a damp cloth – avoid washing them under water as they act like sponges. Then, slice them thickly. I prefer thick slices because they hold their texture better in the sauce and provide a more satisfying bite.
Measure Liquids and Herbs: Have your white wine, hot chicken stock, Dijon mustard, and double cream all measured out and ready to go. Chop your fresh thyme leaves and set them aside. If you’re using dried thyme, remember that you need less, typically a third of the fresh amount. Having everything prepped in advance, often called “mise en place,” makes the cooking process so much smoother and more enjoyable, especially for a dish like this delightful Mary Berry Dijon Chicken Recipe.

Searing the Chicken

Heat the Pan: Place a large, heavy-bottomed frying pan or an oven-safe casserole dish over a medium-high heat. Add 1 tablespoon of olive oil. We want the pan to be nice and hot but not smoking.
Sear the Chicken Thighs: Carefully place the seasoned chicken thighs into the hot pan, ensuring you don’t overcrowd it. You might need to do this in two batches, depending on the size of your pan. Overcrowding will lower the pan temperature and prevent proper browning. Let the chicken sear undisturbed for about 4-5 minutes per side, until it’s beautifully golden brown and has a lovely crust. This browning step is absolutely key for flavour development in this Mary Berry Dijon Chicken Recipe. Don’t worry about cooking it through at this stage; we’re just building layers of flavour.
Remove Chicken: Once all the chicken pieces are nicely browned, remove them from the pan and set them aside on a plate. They’ll finish cooking in the sauce later. Resist the urge to clean the pan; those browned bits, known as ‘fond’, are packed with flavour and will be scraped up when we deglaze!

Building the Flavourful Sauce

Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the tablespoon of unsalted butter to the same pan. Once the butter has melted and is gently foaming, add your chopped onions. Sauté them for about 5-7 minutes, stirring occasionally, until they become soft, translucent, and slightly golden. We’re aiming for sweetness here, not crispiness.
Add Leeks and Mushrooms: Next, add the sliced leeks to the pan. Cook for another 3-4 minutes, stirring frequently, until they start to soften. Then, add the sliced mushrooms. Increase the heat slightly to medium-high. The mushrooms will release a lot of their moisture initially, but keep cooking, stirring, until this liquid has evaporated and the mushrooms begin to brown nicely. This can take anywhere from 7-10 minutes. Patience here pays off tremendously, as beautifully browned mushrooms add an incredible umami depth to the sauce of this Mary Berry Dijon Chicken Recipe.
Introduce Garlic and Thyme: Once the mushrooms are golden, add the minced garlic and chopped fresh thyme. Sauté for just 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
Deglaze with White Wine: Pour in the dry white wine. Increase the heat and bring it to a vigorous simmer, scraping up all those lovely browned bits (the ‘fond’) from the bottom of the pan with a wooden spoon. This is called deglazing, and it’s where much of the magic happens in terms of flavour! Let the wine reduce by about half, which should take 2-3 minutes, allowing the alcohol to cook off and leaving behind its wonderful flavour.
Stir in Dijon and Stock: Lower the heat slightly. Whisk in the Dijon mustard until it’s fully incorporated into the mixture. The aroma at this point is just fantastic! Then, pour in the hot chicken stock. Bring the sauce to a gentle simmer, stirring to combine all the ingredients.
Thicken (Optional): If you prefer a slightly thicker sauce, now is the time to add your plain flour. Sprinkle the tablespoon of flour over the simmering sauce and whisk vigorously to prevent lumps. Let it simmer for another 2-3 minutes, allowing the flour to cook out and the sauce to thicken slightly. If you prefer a lighter sauce, you can skip this step entirely. This Mary Berry Dijon Chicken Recipe is adaptable to your preferences!

Simmering and Finishing

Return Chicken to the Pan: Carefully return the seared chicken thighs and any accumulated juices from the plate into the simmering sauce. Make sure the chicken is nestled comfortably in the sauce.
Add the Cream: Pour in the double cream. Stir gently to combine, ensuring the cream is evenly distributed throughout the sauce.
Gentle Simmer: Reduce the heat to low, cover the pan, and let the dish simmer gently for 20-25 minutes. If your pan isn’t oven-safe, you can transfer it to a preheated oven at 180°C (350°F) for the same amount of time. The goal here is to ensure the chicken cooks through and becomes incredibly tender, absorbing all the wonderful flavours of the Dijon cream sauce. The slow simmer is crucial for perfectly tender chicken in this Mary Berry Dijon Chicken Recipe.
Check for Doneness: After 20-25 minutes, check the chicken. It should be cooked through, and a meat thermometer inserted into the thickest part should register 74°C (165°F). The sauce should be beautifully creamy and rich.
Season to Taste: Taste the sauce and adjust the seasoning as needed. You might find it needs a little more salt or a generous grind of black pepper. Remember, good seasoning can elevate a dish from good to extraordinary. If you feel it needs a bit more tang or mustard flavour, you can stir in another teaspoon or two of Dijon mustard at this stage.

Serving Suggestions

Garnish and Serve: Just before serving, sprinkle generously with freshly chopped parsley. The vibrant green adds a lovely fresh counterpoint to the rich, creamy sauce and a burst of flavour.
What to Serve With: This Mary Berry Dijon Chicken Recipe is incredibly versatile and pairs wonderfully with so many things. I love serving it with creamy mashed potatoes, which are perfect for soaking up every last drop of that incredible sauce. Steamed green beans, tender-stem broccoli, or a simple green salad with a light vinaigrette also make excellent accompaniments, providing a fresh contrast to the richness of the dish. For something a bit heartier, you could also serve it with fluffy rice or even some crusty bread to mop up the sauce. It’s truly a comforting and satisfying meal that I come back to again and again. Enjoy every delicious mouthful!

<h2>Conclusion:</h2>
<p>Friends, if you’ve been searching for that one reliable, show-stopping chicken dish that manages to be both incredibly simple to prepare and undeniably elegant, then your search, my dear cooks, ends right here. This <strong>Mary Berry Dijon Chicken Recipe</strong> isn’t just another dinner idea; it’s a culinary revelation that will quickly find a permanent place in your recipe rotation. I can honestly say, after making this countless times, it consistently delivers on flavor, comfort, and sheer deliciousness. It’s truly a testament to Mary Berry’s genius for crafting dishes that are foolproof and utterly satisfying. The magic lies in the perfectly balanced, creamy Dijon sauce that clings lovingly to every piece of tender chicken, creating a symphony of savory notes with just the right amount of tang. It’s comforting enough for a cozy weeknight in, yet sophisticated enough to impress at a dinner party, making it wonderfully versatile for any occasion you can imagine. We’re talking about a dish that requires minimal effort but yields maximum impact, leaving everyone at the table utterly delighted and asking for seconds, maybe even thirds! There’s an undeniable warmth and richness to this recipe that transforms everyday chicken into something truly extraordinary, proving that you don’t need a lengthy ingredient list or complex techniques to create gourmet-level taste. <h5>It truly elevates simple ingredients into an unforgettable experience.</h5></p>

<p>Now, when it comes to serving this magnificent dish, the possibilities are as delightful as the chicken itself. For a classic, comforting pairing, I highly recommend serving it alongside some fluffy, creamy mashed potatoes to soak up every last drop of that incredible sauce. Roasted new potatoes, perhaps with a sprinkle of fresh rosemary and garlic, also make a fantastic accompaniment, offering a lovely textural contrast. Don’t forget your greens! Steamed asparagus spears, vibrant green beans tossed with a knob of butter, or even a simple side salad with a light vinaigrette will cut through the richness beautifully and add essential freshness to your plate. If you’re leaning towards a more grain-based side, wild rice pilaf or a light couscous can be wonderful choices, absorbing the flavors elegantly. For those moments when you want to make it an all-in-one meal, consider adding some sautéed mushrooms directly into the sauce towards the end of cooking, or wilting in a handful of fresh spinach for an extra boost of color and nutrients. A crusty baguette, warmed slightly, is also non-negotiable in my household – perfect for scooping up any remaining sauce, ensuring absolutely nothing goes to waste!</p>

<p>And for my adventurous culinary friends, feel free to experiment with a few delightful variations to make this recipe uniquely yours. While the original <strong>Mary Berry Dijon Chicken</strong> is perfect as is, a little creativity can be fun. You could swap out chicken breasts for succulent chicken thighs, which offer even more flavor and tend to stay incredibly moist. For a slightly bolder mustard kick, try incorporating a touch of whole grain Dijon alongside the smooth variety, adding a wonderful textural element. A splash of dry white wine or a good quality chicken stock can thin the sauce slightly if you prefer a lighter consistency, while a squeeze of fresh lemon juice at the very end can brighten all the flavors beautifully. Don’t be shy about experimenting with herbs either; a sprinkle of fresh tarragon or chives just before serving can add a sophisticated aromatic twist. If you’re feeling a little daring and enjoy a hint of spice, a tiny pinch of red pepper flakes can introduce a subtle warmth without overpowering the delicate balance. <h5>Remember, the kitchen is your playground, and this recipe provides a fantastic foundation for your culinary creativity!</h5></p>

<p>So, what are you waiting for? I genuinely implore you to give this phenomenal recipe a go. Trust me, it’s going to exceed all your expectations for a simple yet incredibly flavorful chicken dish. It’s one of those recipes that instills confidence in the kitchen and delivers pure joy at the dinner table. Once you’ve whipped up this delightful creation, I would absolutely love to hear all about your experience! Did you stick to the classic? Or did you add your own unique twist with some imaginative serving suggestions or variations? Please do share your thoughts and successes in the comments below, or tag us on social media – I’m always so thrilled to see your culinary triumphs and get new ideas from our amazing community. <h4>Happy cooking, everyone, and get ready to fall in love with your new favorite chicken recipe!</h4></p>