Mary Berry Dijon Chicken Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Mary Berry inspired Dijon chicken gives you crispy golden skin, a luxuriously creamy mustard sauce, and zero guilt about using a spoon to finish the pan. It looks fancy enough to impress a date or your houseplants, but it is dead simple to make. Let us get to it.

Why This Recipe is Awesome

This dish hits all the buttons. Crispy skin, juicy meat, and a tangy, creamy sauce that somehow makes you feel like a chef without needing a chef hat. It is basically idiot proof. Sear the chicken, make a quick sauce, bake, and dinner appears like magic. Also, it is flexible enough to pair with mashed potatoes, crusty bread, or something pretend-healthy like roasted broccoli.

Love single-pan meals? Me too. If you dig bold-flavored chicken dishes, you might also like this other crowd pleaser Bang Bang Chicken. IMO it is a fun companion recipe for when you want a spicy alternate vibe.

Ingredients You’ll 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 (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

Yes those are the exact things. No weird mystery ingredients. You can improvise, but follow the mustard and cream combo like a religion.

Step-by-Step Instructions

1. Prepare the Chicken Thighs
   Pat chicken thighs thoroughly dry with paper towels. Season generously all over with salt and freshly ground black pepper. This ensures crispy skin and proper flavor.

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

3. Mince Aromatics
   Finely mince the two large shallots and three cloves of garlic. Set them aside separately so you do not forget where the flavor is hiding.

4. Measure Liquids and Herbs
   Measure out the non-alcoholic white wine alternative, the chicken stock, crème fraîche or heavy cream, and Dijon mustard. Chop fresh thyme and measure dried tarragon if using. Have everything ready to go.

5. Heat the Pan
   Place a large, oven-safe skillet over medium-high heat. Add olive oil and unsalted butter. Swirl to coat and get it hot and shimmering but not smoking.

6. Sear the Chicken
   Carefully place seasoned chicken thighs, skin-side down, into the hot pan. Sear undisturbed for 7 to 9 minutes until skin is golden brown and crispy. Flip and sear for another 3 to 4 minutes. Work in batches if needed.

7. Degrease Optional
   If there is more than about a tablespoon of fat remaining in the pan, carefully pour off the excess. You do not need a swimming pool of fat for the sauce.

8. Sauté the Shallots
   Reduce heat to medium-low. Add minced shallots and sauté for 2 to 3 minutes, stirring occasionally, until softened and translucent.

9. Add the Garlic
   Stir in the minced garlic and cook for 30 to 60 seconds until fragrant. Do not burn it. Burnt garlic is a tragedy.

10. Deglaze with White Wine Alternative
    Pour in the non-alcoholic white wine alternative. Increase heat slightly to medium and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom. Let it reduce by about half for 2 to 3 minutes.

11. Stir in Chicken Stock and Dijon
    Pour in the chicken stock and add Dijon mustard. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low and cook for about 5 minutes so the sauce thickens a bit.

12. Incorporate Crème Fraîche and Herbs
    Remove skillet from heat and stir in crème fraîche or heavy cream until smooth. Add chopped thyme and dried tarragon if using. Return to very low heat.

13. Season the Sauce
    Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Be bold but sensible.

14. Return Chicken to Skillet
    Nestle the seared chicken thighs back into the simmering Dijon sauce, skin-side up. Make sure the skin stays mostly exposed. The sauce should come up about halfway to two thirds up the sides.

15. Bake in the Oven
    Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until chicken reaches 74°C (165°F) in the thickest part of the thigh, avoiding the bone.

16. Rest the Chicken
    Remove skillet from oven. Tent loosely with foil and let chicken rest for 5 to 10 minutes. This lets juices redistribute and the sauce thicken.

17. Garnish and Serve
    Before serving, sprinkle generously with finely chopped fresh parsley. Serve immediately and spoon plenty of that creamy Dijon sauce over each thigh. Pairs beautifully with mashed potatoes, green beans, or asparagus.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat is not optional.
• Skipping the drying step. Wet skin equals sad soggy skin. Pat dry like you mean it.
• Crowding the pan. If the chicken is touching like it is on the subway, it will steam not sear. Sear in batches.
• Burning the garlic. Add it later and watch it like a hawk. Burnt garlic tastes bitter and sad.
• Substituting mustard for something random. Dijon actually matters here. Don’t cheat your sauce.

Alternatives & Substitutions

• No crème fraîche? Use full-fat heavy cream. It will still be luxe.
• Out of Dijon? Use a coarse wholegrain mustard for texture or a 50 50 mix with yellow mustard if you must. Dijon has the right tang though.
• Want less creaminess? Reduce the crème fraîche amount by a quarter and add a squeeze of lemon to brighten.
• Butter free? Use a bit more olive oil and a splash of chicken stock for flavor. I prefer butter for that little nutty lift, but do you.
• Want to make it lighter? Swap thighs for skin-on chicken breasts, but reduce oven time and expect slightly less succulence. Thighs are forgiving.

FAQ (Frequently Asked Questions)

Q Why do I need to pat the chicken dry?
A Because you want crispy skin. Moisture prevents browning. Pat like your life depends on it.

Q Can I use margarine instead of butter?
A Well technically yes, but why hurt your soul like that? Butter gives a better flavor and browning.

Q Can I make the sauce ahead of time?
A Sure, you can make the sauce and chill it. Rewarm gently and whisk before adding the chicken. Fresh is best though.

Q Is the non alcoholic white wine alternative necessary?
A No, you can just use a splash of chicken stock and vinegar if you prefer. The small vinegar helps mimic that wine brightness.

Q How do I know when the chicken is done without a thermometer?
A Look for clear juices and firm meat. But seriously get a thermometer. It makes life easy.

Q Can I freeze leftovers?
A Yes, freeze the chicken and sauce together in an airtight container. Thaw and reheat gently on the stove.

Final Thoughts

This recipe gives you the best kind of comfort food that looks like you tried hard even if you kind of half winged it. The sauce is the star, the chicken is the vehicle, and you are the genius who put it together. Do not skimp on searing. That crunchy skin is everything. Now go impress someone or just yourself. You earned it. FYI this makes great leftovers and reheats nicely.

Conclusion

Want to compare notes with the original source? Check the Mary Berry Dijon Chicken Recipe on the official Mary Berry Recipes site for the classic take on this dish Mary Berry Dijon Chicken Recipe – Mary Berry Recipes. If you are craving a French spin on mustard chicken, take a peek at DIJON CHICKEN from the French Cooking Academy for more technique and tips DIJON CHICKEN — French Cooking Academy.

Dijon Chicken with Creamy Mustard Sauce

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A simple yet impressive dish with crispy chicken thighs and a luxuriously creamy Dijon mustard sauce.

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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) non-alcoholic white wine vinegar alternative
• 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 chicken thighs dry and season with salt and pepper.
2. Preheat your oven to 190°C (375°F).
3. Mince shallots and garlic, setting them aside separately.
4. Measure out white wine vinegar alternative, chicken stock, crème fraîche, and Dijon mustard.
5. Heat a large, oven-safe skillet over medium-high heat with olive oil and butter.
6. Sear chicken thighs skin-side down for 7 to 9 minutes until golden brown, flipping for another 3 to 4 minutes.
7. Degrease the pan if necessary, leaving about a tablespoon of fat.
8. Sauté shallots until softened, about 2-3 minutes.
9. Add minced garlic and cook for 30-60 seconds.
10. Pour in the wine alternative; scrape up browned bits and reduce for 2-3 minutes.
11. Add chicken stock and Dijon mustard, whisk until smooth, then simmer for about 5 minutes.
12. Incorporate crème fraîche and herbs, adjust seasoning if needed.
13. Return chicken to the skillet, skin-side up, and ensure skin is mostly exposed.
14. Bake for 20-25 minutes or until chicken reaches 74°C (165°F).
15. Let chicken rest for 5-10 minutes before serving.
16. Garnish with fresh parsley and serve with your choice of sides.

Notes

Be sure to pat the chicken dry for crispy skin, and don’t skip preheating the oven!

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

Nutrition

• Serving Size: 1 thigh with sauce
• Calories: 450
• Sugar: 5g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 85mg

Keywords: chicken, dijon, mustard, creamy sauce, one-pan dinner, easy recipes