Mary Berry Dijon Chicken
Calories: 533.14|Fat: 35.7|Carbohydrates: 4.18|Protein: 34.32
| 35 minutes
This post may contain affiliate links. Read my disclosure policy.
Crispy seared boneless Chicken Breasts in a smooth and creamy garlic Dijon sauce with White Wine! "Mary Berry Dijon Chicken" is SO EASY and deliciously low carb!
This Mary Berry Dijon chicken recipe is a weeknight delight. Pan-fried in oil and butter, the cutlets are golden and juicy. Meanwhile, a savory cream sauce simmers in the same skillet with banana shallots, white wine, cream, Dijon, and butter, creating a luscious texture and tangy flavor. Generously drizzle the sauce over rice, noodles, veggies, or toast for a satisfying meal. It’s a saucy favorite, paired with white wine is the perfect recipe for any dinner occasion.
Why you’ll love it
- Quick and Easy Chicken Recipe: Having simple low-carb chicken recipes on hand is a lifesaver, especially when life gets hectic. Just like my easy chicken piccata, the quick peri peri chicken, low-calorie tikka masala and this Mary Berry’s Dijon chicken is ready in a flash. Using boneless, skinless chicken breasts halved for quicker cooking ensures juicy results every time—a must for any home cook.
- Easy-to-Find Ingredients: Here’s what you’ll need—butter, olive oil, shallots, chicken breasts, garlic cloves, white wine, Dijon mustard, double cream, salt, pepper, and chives for garnish.
- Dijon Mustard: Dijon brings fantastic flavour to creamy sauces. If you’re unsure, start with 1 tablespoon. Let it meld into the sauce, add other ingredients, then taste. You might love it as is or decide to add the extra tablespoon for deeper flavour.
- Tastes like a French Bistro: This Dijon chicken recipe focuses on achieving a perfect sear and caramelization on the chicken, resulting in a rich, tangy sauce reminiscent of a fine French bistro.
- Popular Weeknight Banger!
Tips & Tricks for Mary Berry Mustard Chicken
- Skillet Smart: Cook shallots in the chicken skillet to capture flavorful bits, enhanced by white wine.
- Flour Tip: While optional, a light flour coating adds a delicate crust to the chicken during frying.
- Pan Perfection: Achieve golden-brown crispiness and juicy meat by pan-frying the chicken in a mix of oil and butter.
- Creamy Touch: Add cream, Dijon, and a personal touch of butter to achieve a creamy, rich, and tangy sauce.
- Quick Cooking: Opt for halved boneless, skinless chicken breasts or thighs for faster cooking and better sauce absorption.
- Seasoning Secret: Generously season both sides of the chicken with salt and pepper for maximum flavour.
- Oil and Butter Balance: Combine oil and butter for frying to prevent burning while adding richness and colour to the chicken.
Variations & Ingredient Substitutions
VARIATIONS
- Add fresh herbs like thyme or rosemary for an extra layer of fragrance.
- For a healthier twist, use Greek yoghurt or full-fat–milk instead of heavy cream.
INGREDIENT SUBSTITUTIONS
- Butter – Substitute with 25g (1 ounce) of salted butter.
- Olive Oil – Use 2 tablespoons of olive oil.
- Chicken Breasts – You can replace 6 small skinless, boneless chicken breasts (approximately 150g each) with roughly 6-8 boneless, skinless chicken thighs, depending on their size.
- Banana Shallots – Replace with 1 finely sliced regular shallot or 1/4 cup finely chopped onion.
- Garlic Cloves – Use 2 crushed cloves of garlic or 1/2 teaspoon of garlic powder.
- White Wine – Substitute with 300ml (10 fl oz) of chicken or vegetable broth or 300ml of non-alcoholic white wine.
- Dijon Mustard – Use 2 tablespoons of whole grain mustard or 2 tablespoons of honey mustard as alternatives. Mustard is the only irreplaceable item in this recipe.
- Pouring Double Cream – Replace with 300ml (10 fl oz) of heavy cream or 300ml of milk for a lighter option.
- Salt – Adjust to taste, using sea salt or any preferred salt substitute.
- Freshly Ground Black Pepper – Adjust to taste, using ground white pepper if preferred.
- Fresh Chives – Garnish with a few snipped green onions or parsley if chives are unavailable.
Storage and Make-Ahead Suggestions
STORAGE
- Leftovers: Store any leftover Dijon chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure the chicken is completely cooled before refrigerating to maintain its quality.
- Freezing: If you needed for longer, you can freeze leftover Dijon chicken in a freezer-safe container and leave it for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: When ready to eat, reheat the chicken gently on the stovetop over low heat or in the microwave until warmed through. You may need to add a splash of warm chicken broth or water to prevent the sauce from drying out. I like to add also a touch of milk to try to regain the original creamy texture.
- Meal Prep: Consider doubling the recipe and preparing extra portions to have convenient meals throughout the week. Divide the cooked chicken and sauce into individual containers paired with a side of rice or roasted veggies for easy grab-and-go lunches or dinners.
MAKE AHEAD
- To save time on busy days, you can prepare components of the Dijon chicken ahead of time. Marinate the chicken in the Dijon mustard mixture and store it in the refrigerator for up to 24 hours before cooking. You can also chop the shallots and crush the garlic in advance.
How to Serve Mary Berry Dijon Chicken?
Sometimes, the best way to enjoy Dijon chicken is simply on its own. Let the flavors of the creamy sauce and tender chicken shine without any distractions.
This luscious Dijon cream sauce is rich, tangy, savory, and creamy is perfect for mopping up every last bit of the creamy goodness with crusty bread to soak up the flavorful sauce. Pair it with a glass of a buttery and oaked French Chardonnay or an Italian light and crisp Pinot Grigio and impress your guests by serving Dijon chicken as the main course for a dinner part. This dish for a sophisticated yet comforting meal.
Reast some veggies and meal prep any leftovers for a grab to go lunch the next day!
Leave a comment and let me know how you like to enjoy your Dijon Mustard Chicken!
Health Info
- Calories: 533.14
- Sugar: 2.47
- Sodium: 276.23
- Fat: 35.7
- Carbohydrates: 4.18
- Fiber: 0.34
- Protein: 34.32
Mary Berry Dijon Chicken Recipe
Fat: 35.7|Carbohydrates: 4.18|Protein: 34.32
Description
Crispy seared boneless Chicken Breasts in a smooth and creamy garlic Dijon sauce with White Wine! "Mary Berry Dijon Chicken" is SO EASY and deliciously low carb!
Ingredients
- 1 ounce butter
- 2 tablespoons olive oil
- 6 small skinless and boneless chicken breasts 150g each
- 1 banana shallots finely sliced
- 2 garlic cloves crushed
- 300 ml 10 fl oz white wine
- 2 tablespoons Dijon mustard
- 300 ml 10 fl oz pouring double cream
- salt to taste
- freshly ground black pepper to taste
- few finely snipped chives to garnish
Instructions
- Heat the butter and olive oil in a deep frying pan until they meld together.
- Season each chicken breast with a pinch of salt and a dash of pepper.
- Place the chicken breasts in the pan when the butter is melted and starts sizzling.
- Cook them over high heat, allowing each side to brown for about 3-4 minutes until the chicken is beautifully browned
- Remove it from the pan and set it aside.
- Add the shallots into the same pan, and let them sizzle over high heat for a minute.
- Add the garlic.
- Cover the pan with a lid, reduce the heat, and let them gently cook for 5-10 minutes until the shallots turn soft and take on a delicate brown hue.
- Pour in the wine, and let it come to a vigorous boil. Stir continuously for roughly 5 minutes until the liquid reduces by about two-thirds.
- Time to add the mustard and cream to the mix. Stir well and let the flavors meld for 3-4 minutes until the sauce slightly thickens.
- Season it with a bit of salt and a hint of pepper.
- Bring the chicken breasts, along with any accumulated juices, back into the pan. Cover it again with the lid. Reduce the heat to a simmer and let everything simmer away for approximately 15 minutes. You'll know it's ready when the chicken becomes tender and fully cooked.
- For serving, you can either plate each chicken breast as a whole or carve each chicken breast into three portions.
- Spoon the dijon sauce over the chicken and garnish with a sprinkle of fresh chives.
You might like more…
1
Mary Berry Tuscan Chicken
Check out this recipe
2
Mary Berry Chicken Casserole with White Wine
Check out this recipe
3
Mary Berry Tartiflette Chicken Wrapped In Parma Ham Tray Bake
Check out this recipe
4
Mary Berry One-Pot Roast Spatchcocked Chicken
Check out this recipe
5
Ina Garten Chicken Piccata With White Wine
Check out this recipe
This dijon recipe is amazing. Served it with rice, and steamed broccoli. I modified it a bit and replaced the double cream with greek yogurt to make it a bit lighter. Amazing results from an easy to cook mid week recipe. The whole family emptied the plates!
Glad you liked it! I will try your tweak of using yoghurt especially during weekdays when I feel like eating lighter meals.