Mary Berry Chicken Dijon

This delicious Chicken Dijon recipe from Mary Berry is a quick and creamy dish that’s perfect for weeknight dinners. Made with common ingredients like chicken and mustard, it features a rich sauce that’s full of flavor. Enjoy the simplicity and comfort of this hearty meal, perfect for any occasion!

Ingredients Needed

• 4 small boneless, skinless chicken breasts (about 1¾ pounds / 800g)
• 1½ teaspoons kosher salt (or 1 teaspoon table salt)
• 2 tablespoons (30g) salted butter
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 large shallots, finely chopped
• 3 garlic cloves, grated
• ½ cup dry white wine
• ¾ cup (120ml) heavy cream
• ¾ cup (120ml) chicken stock
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons chopped fresh tarragon
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon cornstarch (for thickening)

How To Make Chicken Dijon

1. Prepare the Chicken: Pat the chicken dry and season all over with 1 teaspoon of salt.
2. Cook the Chicken: Heat the butter and oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
3. Sauté Shallots and Garlic: In the same skillet, add the shallots and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds.
4. Add Wine and Reduce: Stir in the wine and cook, scraping up any brown bits as you stir, until the liquid has reduced by half, about 4 minutes.
5. Make the Sauce: Stir in the heavy cream, chicken stock, thyme, bay leaf, Dijon mustard, whole grain mustard, 1 tablespoon of tarragon, pepper, and the remaining ½ teaspoon salt. Reduce heat to low and simmer for about 10 minutes.
6. Cook the Chicken Through: Return the chicken and any collected juices to the skillet. Increase heat to high and return the mixture to a simmer, then reduce heat to medium-low. Cook until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer, about 15 minutes more.
7. Thicken the Sauce: In a small bowl, combine the cornstarch with 2 tablespoons of cool water. Transfer the chicken to a plate, then stir the cornstarch slurry into the sauce. Cook the sauce until thickened, about 3 minutes.
8. Serve: Nestle the chicken back into the sauce and top with the remaining pepper and tarragon.

Recipe Tips

• Pat the Chicken Dry: Make sure to dry the chicken with paper towels before cooking. This helps it brown better and prevents steaming.
• Monitor Cooking Temperature: Use an instant-read thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) for safety and juiciness.
• Let the Sauce Thicken: After adding the cornstarch slurry, give the sauce time to thicken properly. Stir continuously for about 3 minutes to achieve the right consistency.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Dijon cool until it reaches room temperature. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Freeze: If you want to freeze Chicken Dijon, allow it to cool completely and place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
• Reheat: Preheat the oven to 350°F (175°C). Place the Chicken Dijon in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 chicken breast half with sauce (approx. 3 tablespoons)

• Calories: 295
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 114mg
• Sodium: 621mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 5g
• Protein: 36g

Try More Mary Berry Recipes:

• Mary Berry Chicken Lasagne
• Mary Berry Wheaten Bread Recipe
• Mary Berry Madeleine Recipe
• Mary Berry Potato Salad