Mary Berry Dijon Chicken Recipe

Mary Berry’s Dijon Chicken is a comforting, home-cooked classic—crispy-skinned chicken thighs gently braised in a silky mustard sauce that’s both zesty and soothing. This friendly, unfussy version stays true to Mary’s style: straightforward technique, pantry-friendly ingredients, and a sauce that makes mashed potatoes and steamed greens sing. For the full recipe reference I used while writing, see Mary Berry Dijon Chicken full recipe.

Why make this recipe
If you’re tired of dry, overcooked chicken and flavorless weeknight meals, this recipe is perfect because it solves both problems: the thighs are seared to crisp, golden skin and then finished in a mustard-scented cream sauce that keeps them moist and flavorful. The method is forgiving, the ingredients are simple, and the result feels special enough for guests yet quick enough for a family dinner.

Step-by-Step Guide to Making Mary Berry Dijon Chicken
This section takes the provided directions and explains them clearly so you can follow along with confidence.

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 (120ml) chicken stock mixed with 1 teaspoon white wine vinegar (non-alcoholic alternative to white wine)
• 1 1/2 cups (360ml) low-sodium chicken stock
• 3 tablespoons Dijon mustard
• 1/2 cup (120ml) full-fat crème 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

Directions

1. Prepare the Chicken Thighs
   Pat the chicken thighs thoroughly dry with paper towels; season generously all over with salt and freshly ground black pepper. Dry skin is essential for getting a properly crisp, golden crust.

2. Pre-heat the Oven
   Preheat your oven to 190°C (375°F) with a rack in the middle position so the thighs will cook evenly.

3. Mince Aromatics
   Finely mince the two large shallots and three cloves of garlic. Keeping aromatics uniform in size helps them soften evenly and release maximum flavor.

4. Measure Liquids and Herbs
   Have the non-alcoholic white wine alternative (or chicken stock/vinegar mix), the chicken stock, crème fraîche or cream, and Dijon mustard ready. Chop the thyme and measure the tarragon so you can add them quickly when needed.

5. Heat the Pan
   Use a large oven-safe skillet (cast iron or heavy stainless steel works best). Place over medium-high heat and add the olive oil and butter. Heat until the fat is hot and shimmering—this ensures a proper sear.

6. Sear the Chicken
   Carefully place the seasoned thighs skin-side down in the pan. Leave them undisturbed for 7–9 minutes or until the skin is deeply golden and crisp. If your pan is crowded, sear in batches. Flip and sear the other side for 3–4 minutes until lightly browned. Remove the chicken to a plate.

7. Degrease (Optional)
   If there’s more than about a tablespoon of rendered fat in the skillet, carefully pour off the excess to avoid a greasy sauce.

8. Sauté the Shallots
   Reduce heat to medium-low and add the minced shallots. Sauté for 2–3 minutes until softened and translucent—this builds the base flavor for the sauce.

9. Add the Garlic
   Stir in the minced garlic and cook for 30–60 seconds until fragrant. Garlic can burn quickly, so keep the heat gentle.

10. Deglaze with White Wine Alternative
    Pour in the non-alcoholic white wine alternative and increase heat slightly to bring it to a simmer. Use a wooden spoon to scrape up any browned bits (fond) from the pan—the fond is concentrated flavor. Let the liquid reduce by about half (2–3 minutes).

11. Stir in Chicken Stock and Dijon
    Add the chicken stock and Dijon mustard. Whisk thoroughly so the mustard disperses and creates a smooth base. Bring to a gentle simmer and reduce the heat; cook 4–5 minutes to concentrate flavors slightly.

12. Incorporate Crème Fraîche and Herbs
    Remove the skillet from the heat and stir in the crème fraîche or heavy cream until the sauce is silky and smooth. Add the fresh thyme and dried tarragon if using, then return the pan to very low heat to keep the sauce warm.

13. Season the Sauce
    Taste and adjust salt and pepper. Because Dijon and stock vary in saltiness, tasting at this stage avoids an over-salted final dish.

14. Return Chicken to Skillet
    Nestle the seared chicken thighs back into the sauce, skin-side up, making sure the skin stays mostly above the liquid so it remains crisp. The sauce should come about halfway to two-thirds of the way up the thighs.

15. Bake in the Oven
    Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature at the thickest part of the thigh reaches 74°C (165°F). Avoid touching bone when checking temperature.

16. Rest the Chicken
    Remove the skillet from the oven and tent loosely with foil. Let the thighs rest for 5–10 minutes. Resting allows juices to redistribute and the sauce to settle into a slightly thicker consistency.

17. Garnish and Serve
    Sprinkle the dish with freshly chopped parsley before serving. Spoon plenty of the creamy Dijon sauce over each thigh. This chicken pairs beautifully with mashed potatoes, green beans, or asparagus.

Why this method works
Searing first creates that desirable crispy skin and rich browned flavor; finishing in the oven ensures even cooking through the bone-in thighs without drying them. The reduction step concentrates flavor and the crème fraîche adds richness and stability (it’s less likely to split than plain cream), so you get a glossy, balanced sauce.

Keeping Mary Berry Dijon Chicken Fresh

• Refrigerator: Store in an airtight container at 4°C (40°F) or below for up to 3–4 days.
• Freezer: Freeze well-wrapped in a freezer-safe container for up to 2 months at -18°C (0°F). Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat gently in a low oven (160°C/325°F) until warmed through to preserve texture; microwave reheating is fastest but may soften the skin.

Serving Suggestions for Mary Berry Dijon Chicken

• Classic: Serve the thighs with creamy mashed potatoes and steamed green beans to make the most of the mustard sauce. The potatoes soak up the sauce perfectly.
• Lighter option: Plate over a bed of buttered new potatoes and a lemony spinach or watercress salad to cut through the creaminess.
• Rustic: Spoon the thighs and sauce over buttery egg noodles with a handful of sautéed mushrooms added to the sauce for an earthy touch.

Tips to make Mary Berry Dijon Chicken

• Dry the skin thoroughly before searing to guarantee crispness. Moisture is the enemy of a good sear.
• Don’t overcrowd the pan; give each thigh space so they brown rather than steam.
• Use a digital thermometer to check for doneness — the thighs are done at 74°C (165°F) at the thickest point (avoid bone).
• If you prefer a brighter sauce, stir in a teaspoon of lemon juice at the end to lift the flavors.

Variations

• Dijon & Mushroom: Sauté 150–200g sliced mushrooms with the shallots and garlic for a mushroom-mustard sauce—adds umami and bulk.
• White wine alternative swap: If you use dry white wine instead of the non-alcoholic option, allow the alcohol to simmer down for 3–4 minutes so only the flavor remains. This deepens the sauce but keep in mind it isn’t alcohol-free.

FAQs
Q: How do I keep the skin crispy after baking?
A: Make sure the skin is well-seared and returned to the pan skin-side up so it doesn’t sit in the sauce. When you remove the pan from the oven, rest the thighs uncovered for a few minutes so steam doesn’t soften the skin.

Q: Can I use boneless, skinless chicken instead?
A: Boneless, skinless thighs can be used but will finish faster and won’t have the crispy skin. Reduce roasting time and watch internal temperature closely.

Q: Is crème fraîche necessary?
A: Crème fraîche gives stability and a slightly tangy richness; heavy cream works fine, but if you use a lower-fat dairy, the sauce may be thinner and could separate when heated.

Q: What can I serve if someone is dairy-free?
A: Use a full-fat coconut cream as a substitute in the sauce and taste for seasoning—coconut will change the flavor profile, so add an extra teaspoon of Dijon for balance.

Q: Can this be made ahead?
A: Yes—cook through the baking step, cool, and refrigerate. Reheat gently in an oven at 160°C (325°F) until warmed. Finish with fresh parsley when serving.

Make-ahead and meal-planning notes
This dish is ideal for making a day ahead: the flavors meld and often taste better after resting. Reheat gently and add a splash of stock to revive the sauce if it thickened too much in the fridge. If you plan to freeze, consider freezing the sauce and chicken together in portions for easy thaw-and-heat meals.

Dietary and ingredient notes

• Sodium: Use low-sodium chicken stock and taste before adding extra salt because Dijon and store-bought stocks can be salty.
• Gluten-free: This recipe is naturally gluten-free if you verify that your Dijon mustard and stock are gluten-free.
• Low-alcohol / Non-alcoholic: The provided chicken stock/vinegar mix replaces white wine to keep the recipe alcohol-free while still providing acidity and depth.

Troubleshooting

• Sauce is too thin: Simmer longer on the stove to reduce, or stir in a small knob of cold butter off heat to emulsify.
• Sauce splits: Remove from heat, whisk in a spoonful of crème fraîche to bring it back together. Avoid boiling the cream.
• Skin went soggy: Next time, pat skin drier, sear longer on higher heat, and minimize time the skin is in contact with the sauce.

A note on ingredients and sourcing
Good Dijon mustard makes a real difference—choose a brand with a bright flavor and smooth texture. Fresh thyme contributes a subtle herby lift; if you only have dried, use one-third the amount and add earlier in cooking so it blooms. Crème fraîche brings a tangy richness; heavy cream is a fine substitute, while lower-fat creams are not recommended.

Final plating and presentation tips

• Keep it rustic and homey: serve thighs in the skillet on the table with chunky mashed potatoes on the side and vegetables in a separate dish.
• For a fussier presentation: Remove thighs to a warm platter, reduce the sauce slightly on the stovetop, spoon sauce artistically around the plate, and sprinkle microgreens or extra chopped parsley on top.
• Garnish ideas: A light scattering of chopped parsley and a few whole thyme leaves add color and fragrance.

Nutrition and portioning
Bone-in thighs are forgiving and remain juicy; plan on one or two thighs per person depending on appetite and side dishes. The sauce contains cream and butter, so pair with lighter vegetable sides to balance the meal.

Cooking for a crowd

• Scale up: Use multiple skillets or a large roasting pan; sear in batches if necessary.
• Buffet-style: Keep the sauce warm in a low oven or chafing dish and serve thighs on a platter so guests can help themselves.

Common substitutions

• Chicken pieces: You can use skin-on chicken breasts, but adjust baking time downward and check temperature carefully. Thighs are preferred for flavor and moisture.
• Dairy-free: Use coconut cream (see above) or a commercial dairy-free creamer that tolerates heat.

Conclusion

Mary Berry’s Dijon Chicken is a reliably delicious weekday or weekend dish—comforting, elegant, and forgiving. If you’d like a step-by-step visual or Mary Berry’s original version as a point of comparison, consult the recipe collection at Easy Mary Berry Dijon Chicken Recipe – Mary Berry Cooks. For a slightly different technique and a French take on chicken in Dijon sauce, see this detailed walkthrough from a culinary school perspective at DIJON CHICKEN — French Cooking Academy.

Mary Berry’s Dijon Chicken

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Dairy Optional

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Description

A comforting classic featuring crispy chicken thighs braised in a rich mustard sauce, perfect for weeknight dinners or entertaining.

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Ingredients

Scale 1x2x3x

• 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 (120ml) chicken stock mixed with 1 teaspoon white wine vinegar
• 1 1/2 cups (360ml) low-sodium chicken stock
• 3 tablespoons Dijon mustard
• 1/2 cup (120ml) full-fat crème 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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Instructions

1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Preheat your oven to 190°C (375°F).
3. Mince the shallots and garlic, keeping them uniform in size.
4. Prepare the chicken stock mixture and herbs.
5. Heat a large oven-safe skillet over medium-high heat with olive oil and butter.
6. Sear the chicken thighs skin-side down for 7–9 minutes, then flip and sear the other side for 3–4 minutes.
7. Remove the chicken to a plate and drain excess fat from the skillet if necessary.
8. Sauté the minced shallots for 2–3 minutes until softened.
9. Add the minced garlic and cook for 30–60 seconds.
10. Deglaze the pan with the chicken stock mixture and reduce for 2–3 minutes.
11. Stir in the chicken stock and Dijon mustard and simmer for 4–5 minutes.
12. Incorporate the crème fraîche and herbs, keeping the sauce warm.
13. Taste and adjust seasoning as needed.
14. Return the chicken to the skillet skin-side up and bake for 20–25 minutes until cooked through.
15. Let the chicken rest for 5–10 minutes before serving.
16. Garnish with parsley and serve with sides as desired.

Notes

For a dairy-free option, substitute crème fraîche with full-fat coconut cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 thigh
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken, mustard sauce, comfort food