Mary Berry Dijon Chicken Recipe​

This tangy Mary Berry Dijon Chicken is made with tender chicken breasts, crisp bacon, sautéed mushrooms, wholegrain mustard, and a rich crème fraîche sauce. The result is a savory, creamy, and wonderfully piquant dish that makes a fantastic main course. This recipe is perfect for an easy weeknight meal or a casual dinner party on a cool autumn evening, and serves 4 people.

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Mary Berry Dijon Chicken Recipe Ingredients

• 2 tbsp olive oil
• 4 skinless, boneless chicken breasts
• 4 rashers of smoked streaky bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g (9oz) chestnut mushrooms, sliced
• 1 tbsp plain flour
• 100ml (3.5fl oz) dry white wine (optional)
• 150ml (5fl oz) chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 200ml (7fl oz) full-fat crème fraîche
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Dijon Chicken

1. Sear the chicken: Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large, lidded skillet or shallow casserole dish over medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side until golden-brown. Remove the chicken from the pan and set it aside.
2. Cook the bacon and vegetables: Add the chopped bacon to the same pan and fry for 3-4 minutes until it starts to crisp. Add the chopped onion and cook for 5 minutes until soft, then stir in the crushed garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms are soft and golden.
3. Make the sauce base: Sprinkle the plain flour over the vegetables and stir well to combine. Cook for one minute, then gradually pour in the white wine, if using, stirring constantly. Let it bubble for a minute to cook off the alcohol.
4. Simmer the sauce: Pour in the chicken stock and bring to a simmer. Stir in both the Dijon and wholegrain mustards until fully combined.
5. Finish cooking the chicken: Return the seared chicken breasts to the pan. Reduce the heat to low, place the lid on the pan, and let everything simmer gently for 10-15 minutes, or until the chicken is cooked through and tender.
6. Add the cream: Remove the pan from the heat and stir in the crème fraîche and chopped parsley. Stir gently until the sauce is smooth and creamy. Do not return the pan to a high heat, as this could cause the sauce to split. Serve immediately.

Recipe Tips

• Use Full-Fat Crème Fraîche: For the best results, use full-fat crème fraîche. It has a higher fat content which makes it more stable and less likely to curdle when added to the warm sauce.
• Don’t Overcook the Chicken: Searing the chicken first and then simmering it in the sauce keeps it moist and tender. Check for doneness by ensuring the juices run clear when pierced.
• Deglaze the Pan: When you add the wine or stock, be sure to scrape the bottom of the pan with a wooden spoon. This releases all the flavourful browned bits from searing the chicken and bacon, adding immense depth to your sauce.
• Adjust Mustard to Your Taste: This recipe has a prominent but balanced mustard flavor. If you prefer a milder taste, you can reduce the amount of Dijon mustard slightly.

What To Serve Dijon Chicken

This creamy Dijon chicken is delicious with sides that can soak up its incredible sauce. It is classically served with buttery mashed potatoes or a simple rice pilaf. For a lighter option, pair it with steamed green beans, asparagus, or a crisp green salad with a simple vinaigrette. Crusty bread is also a must-have for mopping up every last bit of the sauce.

How To Store Dijon Chicken Leftovers

• Refrigerate: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. The sauce may thicken slightly, but it will loosen up as it warms.
• Freeze: It is not recommended to freeze this dish. Sauces made with crème fraîche or cream can separate and become grainy when thawed and reheated, which will spoil the texture.

Mary Berry Dijon Chicken Recipe Nutrition Facts

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 950mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 45g

Frequently Asked questions

• Can I make this dish without wine? Yes, absolutely. If you prefer to omit the wine, simply replace it with an additional 100ml of chicken stock to deglaze the pan and form the base of your sauce.
• What’s the difference between Dijon and wholegrain mustard? Dijon mustard is a smooth, sharp, and tangy mustard. Wholegrain mustard is milder and has a thicker, grainier texture from the visible mustard seeds. Using both provides a wonderful depth of flavor and a pleasant texture in the sauce.
• Can I use chicken thighs instead of breasts? Of course. Boneless, skinless chicken thighs would be a great choice as they are very flavorful and stay moist. You may need to increase the simmering time by 5-10 minutes to ensure they are cooked through.

Try More Recipes:

• Mary Berry Chicken In White Wine Sauce​ Recipe
• Mary Berry Chicken Stroganoff​ Recipe
• Mary Berry Sweet And Sour Chicken​ Recipe