Name: Mary Berry Dijon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 8 bone-in, skin-on chicken thighs (approx. 1.1 – 1.4 kg / 2.5 – 3 lbs); 1 tablespoon olive oil; 1 tablespoon unsalted butter; Salt, to taste; Freshly ground black pepper, to taste; 2 large shallots, finely minced; 3 cloves garlic, minced; 1/2 cup chicken stock mixed with 1 teaspoon white wine vinegar; 1 1/2 cups low-sodium chicken stock; 3 tablespoons Dijon mustard; 1/2 cup full-fat créme fraîche or heavy cream; 1 teaspoon fresh thyme leaves, finely chopped; 1/2 teaspoon dried tarragon (optional); 2 tablespoons fresh parsley, finely chopped, for garnish

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Enter Mary Berry Dijon Chicken a little fancy sounding but mostly just comfort food with attitude. It gives you crispy skin creamy mustard sauce and the kind of aroma that makes neighbours wonder if they should pop over uninvited. Spoiler alert they probably will.

Why This Recipe is Awesome

This recipe is basically cooking for people who enjoy delicious results with minimal drama. It is rich but not cloying and it balances sharp Dijon mustard with silky cream in a way that makes you feel slightly superior to all other weeknight dinners. It is also forgiving which means less stress and more eating. Want to show off without sweating It helps.

Also FYI if you like saucy chicken this will become an instant go to. And if you want to try a tangy twist on a simple chicken dinner check out this fun little orange sauce recipe for a totally different vibe 3 ingredient orange chicken sauce I like to keep that as a backup plan when I need citrus energy.

Ingredients Youll Need

8 bone-in, skin-on chicken thighs (approx. 1.1 – 1.4 kg / 2.5 – 3 lbs)
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
2 large shallots, finely minced
3 cloves garlic, minced
1/2 cup chicken stock mixed with 1 teaspoon white wine vinegar
1 1/2 cups low-sodium chicken stock
3 tablespoons Dijon mustard
1/2 cup full-fat créme fraîche or heavy cream
1 teaspoon fresh thyme leaves, finely chopped
1/2 teaspoon dried tarragon (optional)
2 tablespoons fresh parsley, finely chopped, for garnish

Yes yes the list is long but nothing scary here. Buy a little extra stock if you hate running back to the store mid cook. Also chopping shallots is great time to practice ignoring your phone.

Step-by-Step Instructions

Pat chicken thighs dry and season with salt and pepper. Keep the skin dry for best crisping.
Preheat oven to 190°C (375°F). Set a timer because forgetting this is a bummer.
Mince shallots and garlic. Keep your fingers and dignity safe.
Prepare chicken stock mixture, cream, and mustard. Stir so everything is ready to go.
Heat olive oil and butter in a skillet over medium-high heat. Wait until the butter foams then move fast.
Sear chicken thighs skin-side down for 7-9 minutes then flip and cook for another 3-4 minutes Remove and set aside. Browned skin equals instant applause.
Sauté shallots, then add garlic and cook until fragrant. Do not let the garlic burn or the sauce will sulk.
Add non-alcoholic white wine alternative, simmer and reduce. This lifts flavors without drama.
Stir in chicken stock and mustard, simmer to thicken. Taste for seasoning and adjust if needed.
Mix in cream and herbs. Keep heat gentle so the cream stays silky.
Return chicken to sauce, skin-side up. Nestle thighs so the sauce can hug them a little.
Bake in the oven for 20-25 minutes, until chicken reaches 74°C (165°F). Use a thermometer if you care about perfection.
Allow to rest, garnish with parsley, and serve. Resting keeps juices where they belong inside the chicken.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. Warm ovens make happy chickens.
Skipping the sear because youre in a rush That crispy skin is the whole personality of this dish. Dont rob it.
Letting garlic burn because burnt garlic tastes bitter and sad. Stir and watch.
Adding cream to a boiling sauce so it splits and looks sad Keep the heat gentle when you add dairy.
Not tasting the sauce before the oven Taste as you go and correct salt or mustard level. You are the boss of the seasoning here.

Alternatives & Substitutions

No créme fraîche Dont panic. Use heavy cream or even half and half in a pinch. The sauce will still be luscious.
No fresh thyme Dried thyme works fine use about one third the amount to avoid woody bits.
Hate tarragon Skip it or swap for a tiny pinch of dried oregano if you want something herbal but different. IMO tarragon adds a nice anise note but its optional.
Prefer boneless chicken Use bone in if you can for flavor but boneless thighs or breasts work. Adjust bake time down a little so they dont dry out.
Want a lighter version Swap half the cream for extra stock and finish with a squeeze of lemon for brightness. I do this when I want the vibe without the caloric guilt.

FAQ

Q Why bone in and skin on Why not just do the easy thing
A Because bone in adds flavor and skin on gets that crispy hello at the table If you skip it you skip depth

Q Can I use margarine instead of butter Really should I
A Well technically yes but why hurt your soul like that Butter adds flavor and browning that margarine struggles to mimic

Q Do I have to use Dijon mustard Is English mustard okay
A Dijon gives a smooth sharpness that plays perfectly with cream You can experiment but Dijon is the OG here

Q How can I tell when the chicken is done Should I cut it open to check
A Use a meat thermometer 74°C 165°F is the safe internal temp Cutting into it loses juices so dont do that unless youre into dry chicken

Q Can I make this ahead of time Absolutely You can cook through the oven step then cool and refrigerate Reheat gently in a low oven and add a splash of stock if sauce thickened too much

Q Is this freezable Can I save leftovers for later
A Yes cool the dish then freeze in portions Sauce and chicken freeze well Reheat in an oven or gentle stovetop heat

Q Whats the best side to serve with this I am so indecisive
A Rice or mashed potatoes soak up the sauce beautifully Roasted vegetables add crunch and color Pick two and win

Final Thoughts

You just made something that looks like it took effort but secretly did not. That is the best kind of culinary magic. Remember to let the chicken rest and to taste the sauce before sending it to the oven. Small moves equal big flavor payoffs.

If you want to be slightly smug about how good dinner was keep a mental note of the few steps that made the dish shine and reuse them liberally. Also serve with something that soaks up sauce because no one likes wasted sauce.

Conclusion

If you want a deeper dive into Dijon chicken variations check this helpful guide from the French Cooking Academy DIJON CHICKEN — French Cooking Academy and if youre curious about Mary Berrys original take have a look at Mary Berry Cooks Easy Mary Berry Dijon Chicken Recipe – Mary Berry Cooks

Links

Now go impress someone or yourself with your new culinary skills You have earned it