Mary Berry Lemon Chicken​ Recipe

This zesty Mary Berry Lemon Chicken is made with tender chicken breasts, fresh lemon juice, garlic, white wine, and a touch of double cream. This recipe creates a bright, savory, and wonderfully elegant main course with a sauce that is simply divine. Perfect for a quick weeknight dinner yet special enough for guests, this dish serves 4 and is delightful in the spring and summer months.

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Mary Berry Lemon Chicken Ingredients

• 4 skinless, boneless chicken breasts
• 2 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, finely chopped
• 100ml (1/2 cup) dry white wine
• 200ml (scant 1 cup) chicken stock
• 1 lemon, zest and juice
• 4 tbsp double cream (heavy cream)
• 1 tbsp fresh parsley, finely chopped

How To Make Mary Berry Lemon Chicken

1. Prepare the chicken: Place the chicken breasts between two pieces of baking parchment and lightly flatten them with a rolling pin to an even thickness. Mix the flour with a generous amount of salt and pepper on a plate, then lightly coat each chicken breast in the seasoned flour.
2. Sear the chicken: Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked all the way through. Remove the chicken from the pan and set aside on a warm plate.
3. Start the sauce: Reduce the heat to medium and add the chopped garlic to the pan. Cook for 30 seconds until fragrant, being careful not to let it burn.
4. Deglaze the pan: Pour the white wine into the pan. Let it bubble and simmer for a minute, scraping any browned bits from the bottom of the pan with a wooden spoon. These bits are full of flavor.
5. Finish the sauce: Add the chicken stock and the lemon zest and juice. Bring to a simmer and let it reduce for about 5 minutes, until the sauce has thickened slightly. Stir in the double cream and the chopped parsley.
6. Combine and serve: Return the cooked chicken breasts to the pan, spooning the sauce over them. Allow them to heat through for a minute, then serve immediately.

Recipe Tips

• Even Thickness is Key: Flattening the chicken breasts ensures they cook evenly and quickly without the thinner parts drying out before the thicker parts are cooked.
• Use Fresh Lemon: For the best bright, zesty flavor, always use a fresh lemon for both its zest and juice. The zest provides aromatic oils that bottled juice lacks.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary. Overcrowding the pan will cause the chicken to steam instead of sear, and you won’t get that beautiful golden-brown crust.
• Scrape the Browned Bits: When you add the wine, be sure to scrape the bottom of the pan. This technique, called deglazing, lifts all the caramelized, flavorful pieces left from searing the chicken and incorporates them into your sauce.

What To Serve Lemon Chicken

This elegant lemon chicken pairs beautifully with a variety of sides. Serve it with creamy mashed potatoes, fluffy white rice, or orzo to soak up every drop of the delicious sauce. For a green side, it goes wonderfully with steamed asparagus, tender green beans, or a simple rocket (arugula) salad with a light vinaigrette.

How To Store Lemon Chicken Leftovers

• Refrigerate: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat or in the microwave.
• Freeze: It is not recommended to freeze this dish. Cream-based sauces have a tendency to split and become grainy when thawed and reheated, which will spoil the texture of the sauce.

Mary Berry Lemon Chicken Nutrition Facts

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 155mg
• Sodium: 400mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 42g

Frequently Asked Questions

• What can I use instead of white wine? If you prefer not to use wine, you can substitute it with an equal amount of chicken stock. To replicate the acidity, add an extra squeeze of fresh lemon juice at the end of cooking.
• Can I use chicken thighs? Yes, boneless, skinless chicken thighs are a great alternative. They will take a little longer to cook, so ensure they are cooked through before removing them from the pan.
• My sauce seems too thin. How can I thicken it? If you’d like a thicker sauce, you can mix 1 teaspoon of cornflour (cornstarch) with 1 tablespoon of cold water to create a smooth paste called a slurry. Whisk the slurry into the simmering sauce and cook for a minute until it has thickened.

Try More Recipes:

• Mary Berry Chicken Korma​ Recipe
• Mary Berry Chicken Hotpot With Potato Topping​ Recipe
• Mary Berry Chicken Chow Mein​ Recipe