Right — I’ll admit it: I didn’t grow up eating anything with Dijon mustard. My mum had a strong distrust of any condiment that didn’t belong in a sandwich. But years later, somewhere between a rainy Tuesday night and a craving for something creamy-but-not-boring, I gave this dish a go — and it’s been a weeknight favourite ever since.
There’s just something so comforting about chicken smothered in a silky, winey, mustard-kissed sauce. It feels posh without trying too hard. You know? Like Mary Berry herself. It’s a dish that makes you feel like you’ve made an effort, even when dinner came together in just half an hour and you’re still in your slippers.
This Chicken Dijon is all about balance — bold but not brash, creamy but not heavy. And that golden-browned chicken soaking up the sauce? Worth every pan to wash after.
Why You’ll Love It
- It tastes like something you’d order at a French bistro. But you made it in your own messy kitchen.
- Quick weeknight magic. Ready in under 30 minutes — faster than takeaway and far better.
- Creamy without being claggy. That Dijon and wine cut through with just the right tang.
- It reheats like a dream. That sauce just keeps getting better.
- Great with anything. Mash, rice, steamed greens, crusty bread — pick your mood.
- Saves boring chicken from itself. Seriously, this turns plain breasts into stars.
Ingredients
- 4 boneless skinless chicken breasts (roughly 5–6 oz each)
- Salt & black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced — don’t skimp
- ⅓ cup dry white wine — Pinot Grigio or Sauvignon Blanc works beautifully
- ⅓ cup heavy cream — for that silky richness
- ¼ cup chicken broth — adds depth
- 1 teaspoon soy sauce — trust me, it rounds out the flavour
- 2 tablespoons Dijon mustard — the good stuff
- ⅛ teaspoon dried thyme or 1 sprig fresh thyme
How to Make It
Pound your chicken:
Flatten the chicken breasts so they’re all about an inch thick. Helps them cook evenly and keeps things juicy. Salt and pepper both sides.
Brown the chicken beautifully:
Heat olive oil in a big skillet (not non-stick — we want those brown bits). Sear the chicken 5–6 minutes per side, until golden and cooked through. Don’t fuss with it too much — let it get some colour. Set aside and lightly tent with foil.
Start your sauce base:
Lower the heat and toss in the butter and garlic. Stir it around for 30 seconds, just until everything smells like you’re about to impress someone.
Add the wine and deglaze:
Pour in your wine and scrape up all those tasty bits from the bottom. Let it bubble for about 3 minutes until reduced by half. Sip the rest of the wine while you wait, obviously.
Layer in the creamy goodness:
Add the cream, broth, soy sauce, Dijon mustard, and thyme. Whisk it all together, bring it to a gentle simmer, and let it cook for 2–4 minutes. It should look glossy and smell amazing.
Bring the chicken back in:
Nestle your chicken (and any resting juices) back into the pan. Let it sit in that sauce for 2 minutes — just to heat through and soak it all up.
Serve and admire:
Give everything a gentle spoon of sauce, maybe a bit of chopped parsley or grated Parmesan on top if you fancy. And that’s dinner sorted.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it — it should hit 165°F and then out of the pan. I used to cook mine “just in case” and ended up chewing forever.
Sauce too thin?
Let it simmer a bit longer to reduce, or whisk in a teeny bit of cornstarch slurry (½ tsp cornstarch with ½ tsp water). Go slowly.
It tastes too sharp!
You might’ve used too much mustard or a very acidic wine. Add a splash of cream to mellow it.
Chicken didn’t brown properly?
Crowded pan. Give the pieces some space to breathe and brown.
Storage and Reheating
- Fridge: Keeps well in a sealed container for 3–4 days.
- Freezer: Yes, up to 2–3 months. Just thaw overnight before reheating.
- Reheating: Oven (covered, 350°F, 15–20 mins) is best. Microwave works in a pinch — medium power for 2 mins, stirring halfway.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely — just cook them a little longer. Thighs stay tender even if you forget them a bit.
Can I skip the wine?
Yes, swap for more broth plus a teaspoon of white wine vinegar or lemon juice. Not quite the same, but close.
What can I serve it with?
Mashed potatoes, steamed green beans, or crusty bread to mop up the sauce. You’ll want something to catch every drop.
Is it very mustardy?
Not overwhelmingly. The cream and broth tame the Dijon — it’s more of a rich tang than a punch.
Nutrition Facts (Per Serving):
Calories: 178
Fat: 9.8g
Carbs: 3.3g
Protein: 18g
Sodium: 376mg
Sugar: 1g
Mary Berry Chicken Dijon
Description
Creamy, tangy Dijon sauce clings to golden-seared chicken breasts in this comforting, elegant one-pan dish.
Ingredients
Instructions
- Flatten chicken to even thickness, season with salt and pepper.
- Sear in hot oil until golden and cooked through. Set aside.
- Add butter and garlic to pan, cook until fragrant.
- Pour in wine, deglaze pan, and reduce by half.
- Stir in cream, broth, soy sauce, mustard, and thyme. Simmer to thicken.
- Return chicken to pan, heat through for 2 minutes.
- Serve with sauce spooned over.
Notes
- Use a large skillet to avoid crowding.
- Don’t skip reducing the wine — it adds depth.
- For thicker sauce, reduce longer or add cornstarch slurry.
- Great served with mash, greens, or fresh bread.