Mary Berry Dijon Chicken is a quick, elegant, and satisfying dish featuring crispy seared chicken breasts in a smooth garlic Dijon cream sauce with a hint of white wine. Perfect for weeknight dinners or a special meal, this recipe is flavorful, comforting, and surprisingly simple. With tender chicken bathed in a creamy, slightly tangy sauce, it’s a restaurant-quality dish that’s easy to prepare at home. Ideal for low-carb diets or anyone seeking a rich, flavorful dinner, this Mary Berry Dijon Chicken recipe will quickly become a family favorite.
Introduction
This Mary Berry Dijon Chicken recipe delivers all the elegance of fine dining in a simple 35-minute dish. The chicken breasts are seared to golden perfection, locking in juices, while a creamy white wine and Dijon mustard sauce provides luxurious flavor. The addition of shallots and garlic adds depth and aroma, and a sprinkle of fresh chives at the end brings a bright, fresh finish.
Whether you’re cooking for a weeknight dinner or entertaining guests, this dish feels indulgent yet is straightforward to make. It pairs beautifully with mashed cauliflower, roasted vegetables, or a light green salad for a complete low-carb meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 35 minutes from start to finish.
- Creamy and Flavorful: Rich garlic Dijon cream sauce with white wine enhances the chicken.
- Low-Carb Friendly: Perfect for keto or low-carb diets.
- Elegant Presentation: Restaurant-quality dish that looks impressive on the plate.
- Tender Chicken: Pan-seared chicken stays juicy while soaking up the sauce.
- Versatile Sides: Pairs well with vegetables, mashed potatoes, or salad.
Ingredients Breakdown
Servings: 6
Calories: 533 per serving
Chicken:
- 6 small skinless, boneless chicken breasts (150g each)
- Salt, to taste
- Freshly ground black pepper, to taste
Sauce:
- 1 ounce butter
- 2 tablespoons olive oil
- 1 banana shallot, 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
- Few finely snipped chives, for garnish
Butter and olive oil create a flavorful sear for the chicken. Shallots and garlic infuse aromatic depth. White wine and Dijon mustard give tang and complexity, while cream creates a silky, rich sauce. Chives add a fresh, herbal garnish.
Tools & Equipment Needed
- Deep frying pan with lid
- Knife and cutting board
- Measuring cups and spoons
- Spatula or tongs
- Whisk or spoon for stirring sauce
Optional helpful tools:
- Meat thermometer to ensure chicken is cooked through
Step-by-Step Instructions
1. Heat Butter and Oil
In a deep frying pan, combine 1 ounce butter and 2 tablespoons olive oil over medium heat until melted and melded together.
2. Season the Chicken
Season each chicken breast with a pinch of salt and dash of freshly ground black pepper.
3. Sear the Chicken
Place the chicken breasts in the pan once the butter is sizzling. Cook over high heat for 3–4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
4. Cook Shallots and Garlic
Add finely sliced shallots to the same pan and sauté over high heat for 1 minute. Add 2 crushed garlic cloves, cover the pan with a lid, reduce heat, and cook gently for 5–10 minutes until the shallots soften and turn lightly brown.
5. Deglaze and Reduce
Pour in 300 ml white wine and bring to a vigorous boil. Stir continuously for 5 minutes until the liquid reduces by about two-thirds.
6. Add Mustard and Cream
Stir in 2 tablespoons Dijon mustard and 300 ml pouring double cream. Let the mixture cook for 3–4 minutes until slightly thickened. Season with a pinch of salt and a hint of pepper.
7. Simmer Chicken in Sauce
Return the chicken, along with any accumulated juices, to the pan. Cover with a lid, reduce heat to a simmer, and cook for approximately 15 minutes until the chicken is tender and fully cooked.
8. Serve
Plate each chicken breast whole or carve into three portions. Spoon the Dijon cream sauce over the chicken and garnish with finely snipped chives.
Tips & Variations
- Wine Substitution: Use chicken broth if you prefer to avoid alcohol.
- Extra Flavor: Add a teaspoon of whole-grain mustard for texture.
- Side Pairings: Serve with roasted vegetables, mashed cauliflower, or a light salad.
- Make Ahead: Prepare the sauce and chicken separately and reheat together for convenience.
- Garnish Ideas: Fresh parsley or tarragon can be used instead of chives.
Flavor Profile
Mary Berry Dijon Chicken features a balance of creamy, tangy, and aromatic flavors. The seared chicken has a golden, slightly crispy exterior, while the sauce is rich, silky, and infused with garlic and shallots. Dijon mustard adds a gentle tang, and white wine contributes depth and complexity. Fresh chives provide a subtle, bright note that balances the richness of the dish.
Nutritional Overview (Per Serving)
- Calories: 533
- Protein: 34.3g
- Fat: 35.7g
- Carbohydrates: 4.2g
- Sodium: to taste
- Low-carb and keto-friendly
Dietary considerations: Gluten-free and suitable for low-carb diets.
Make-Ahead & Meal Prep Tips
- Sear chicken and prepare sauce ahead of time.
- Store chicken and sauce separately in airtight containers in the fridge for up to 2 days.
- Reheat gently over low heat to maintain sauce creaminess and chicken tenderness.
FAQs
Can I use larger chicken breasts?
Yes, adjust cooking time to ensure they are fully cooked.
Can I substitute cream?
Double cream provides the best richness. Light cream can be used but may be less thick.
Is this dish suitable for keto?
Yes, it is low-carb and fits well into keto and low-carb diets.
Can I freeze this dish?
Freezing is possible but cream sauces may separate; reheat gently with a splash of cream.
What sides pair well?
Roasted vegetables, mashed cauliflower, or a green salad complement the creamy Dijon sauce.
Cooking Timeline
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 6 |
Serving Suggestions
Serve Mary Berry Dijon Chicken with a drizzle of sauce over each breast and a sprinkle of fresh chives. Pair with roasted vegetables or cauliflower mash for a low-carb meal, or with crusty bread for a more indulgent option.
Recipe Variations
- Herbed Dijon Chicken: Add fresh thyme or tarragon to the sauce.
- Mushroom Twist: Sauté sliced mushrooms with shallots for added texture.
- Spicy Dijon Chicken: Add a pinch of chili flakes to the sauce.
- Lighter Version: Use half cream and half chicken stock for a lighter sauce.
Ingredient Spotlight
Chicken Breasts
Small, boneless chicken breasts cook evenly and stay tender when seared, making them ideal for this dish.
Dijon Mustard
Adds subtle tang and depth, balancing the cream and white wine while elevating the flavor of the chicken.
Pro Cooking Tips
- Brown chicken over high heat to seal in juices.
- Reduce wine properly to intensify flavor before adding cream.
- Simmer gently to avoid curdling cream.
- Let chicken rest in sauce for a few minutes before serving to absorb flavors.
Storage & Freezing Guide
- Refrigerator: Store chicken and sauce separately in airtight containers for up to 2 days.
- Freezer: Not recommended due to cream separation.
- Reheating: Reheat gently over low heat with a splash of cream or stock to restore sauce consistency.
Nutrition Estimate Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 533 kcal |
| Protein | 34.3g |
| Fat | 35.7g |
| Carbohydrates | 4.2g |
| Fiber | 0–1g |
Dietary Notes: Gluten-free and low-carb friendly.
Expanded Conclusion
Mary Berry Dijon Chicken is a simple yet elegant dish that brings restaurant-quality flavor to your kitchen in just 35 minutes. Crispy chicken paired with a creamy, garlicky Dijon sauce creates a luxurious, comforting meal perfect for weeknights or entertaining. With tips for substitutions, sides, and make-ahead prep, this dish is versatile and family-friendly. Enjoy, save, and share this recipe for a quick, satisfying, and indulgent low-carb dinner.
Print
Mary Berry Dijon Chicken – Creamy, Elegant, and Low-Carb
Crispy seared boneless chicken breasts in a smooth and creamy garlic Dijon sauce with white wine. Mary Berry Dijon Chicken is easy, low-carb, and incredibly flavorful.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
- 1 ounce butter
- 2 tablespoons olive oil
- 6 small skinless and boneless chicken breasts (150g each)
- 1 banana shallot, 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, for garnish
Instructions
- Heat butter and olive oil in a deep frying pan until melted and combined.
- Season chicken breasts with salt and pepper. Place in the pan and sear each side 3-4 minutes until browned. Remove and set aside.
- Add shallots to the pan and cook for 1 minute, then add garlic. Cover, reduce heat, and cook 5-10 minutes until shallots are soft and lightly browned.
- Pour in white wine and bring to a vigorous boil, stirring for 5 minutes until reduced by two-thirds.
- Add Dijon mustard and cream, stir and cook 3-4 minutes until sauce thickens slightly. Season with salt and pepper.
- Return chicken and any juices to the pan, cover, reduce heat, and simmer for 15 minutes until chicken is fully cooked.
- Serve chicken whole or sliced, spoon sauce over, and garnish with chives.
Notes
- Ensure chicken is fully cooked to 165°F internal temperature.
- Use fresh chives for garnish to enhance flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
