Mary Berry Mustard Chicken Recipe

The Mary Berry Mustard Chicken Recipe is a wonderfully comforting dish featuring tender chicken gently cooked in a rich, creamy mustard sauce. It’s the sort of elegant yet effortless meal that’s perfect for a family dinner, entertaining guests or a cosy weekend supper.

A good mustard chicken should have juicy, succulent chicken coated in a smooth, velvety sauce with just the right balance of richness and gentle tang. Dijon and wholegrain mustard work together to provide depth of flavour and a subtle texture, while cream softens the sharpness to create a beautifully balanced sauce. Served with buttery mashed potatoes, rice or seasonal vegetables, this classic recipe is simple to prepare yet full of comforting, savoury flavour.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 150ml chicken stock
• 150ml double cream
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make Mary Berry Mustard Chicken Recipe

Prepare the Chicken

Season the chicken breasts generously with salt and black pepper.

Brown the Chicken

Heat the olive oil in a large frying pan over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown, then transfer to a plate.

Cook the Aromatics

In the same pan, cook the chopped onion for 2–3 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.

Make the Sauce

Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, cover and simmer gently for 15 minutes, turning the chicken halfway through.

Finish the Sauce

Stir in the Dijon mustard, wholegrain mustard and double cream until smooth and well combined. Simmer uncovered for a further 5 minutes until the sauce has thickened slightly.

Check for Doneness

Ensure the chicken is fully cooked through and the sauce is rich enough to coat the back of a spoon.

Serve and Enjoy

Serve the chicken hot with the creamy mustard sauce spooned generously over the top. Pair with mashed potatoes, rice or seasonal vegetables.

Final Touch

The finished mustard chicken should have tender, juicy chicken coated in a silky, creamy sauce with a gentle tang from the Dijon and wholegrain mustard. Rich yet perfectly balanced, this elegant dish is comforting enough for a family dinner while being impressive enough to serve to guests.

Recipe Tips

• Use cold chicken straight from the fridge for better searing — warm chicken releases juices too quickly, preventing a good crust.
• Don’t rush the onion and garlic sautéing step — this builds the flavour base for the sauce.
• Simmer gently rather than boiling — boiling can toughen the chicken and split the cream.
• Taste the sauce before serving — adjust salt and pepper as needed for a balanced flavour.
• If the sauce is too thin, let it reduce for a few more minutes — this concentrates the flavours.
• Use a combination of Dijon and wholegrain mustard for both flavour and texture — the wholegrain mustard adds a nice bite.

Healthy Alternatives / Variations

• Add sliced mushrooms for an earthy flavour.
• Include a splash of white wine when adding the stock for extra depth.
• Use chicken thighs instead of breasts for a juicier result.
• Add a handful of fresh spinach at the end for a pop of colour.
• Replace double cream with crème fraîche for a tangier sauce.

Ingredient Substitutions

• Use vegetable stock instead of chicken stock for a lighter sauce.
• Swap double cream with coconut milk for a dairy-free version.
• Replace Dijon mustard with English mustard for a spicier kick.
• Use shallots instead of onions for a milder flavour.

How to Serve

Serve the Mary Berry Mustard Chicken Recipe with some freshly steamed green beans or asparagus for a lovely contrast. A side of buttery mashed potatoes or crusty bread is perfect for soaking up the delicious sauce.

Pairing Ideas

This dish pairs beautifully with a crisp white wine like a Sauvignon Blanc or a Chardonnay. For a non-alcoholic option, a sparkling elderflower cordial complements the mustard flavours nicely.

How to Store Leftovers

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezer

Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat until piping hot, stirring occasionally to prevent the sauce from splitting.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 8g
• Protein: 45g
• Fat: 34g

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to be juicier than breasts. Just adjust the cooking time as thighs may take a bit longer to cook through.

Can I make this dish ahead of time?

Absolutely, you can prepare the dish a day in advance and store it in the fridge. Reheat gently on the stove before serving to maintain the sauce’s texture.

What can I use instead of double cream?

You can substitute double cream with crème fraîche for a tangier sauce, or use coconut milk for a dairy-free alternative.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken. Avoid adding flour or cornstarch as it can change the texture.

Mary Berry Mustard Chicken Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Mustard Chicken Recipe features succulent chicken in a creamy mustard sauce, perfect for a comforting family meal.

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 150ml chicken stock

• 150ml double cream

• 2 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• Season the chicken breasts with salt and pepper on both sides.
• Heat the olive oil in a large frying pan, sear the chicken for 3-4 minutes on each side until golden brown.
• Remove chicken, add onion and garlic to the pan, cook until soft.
• Pour in chicken stock, scraping up browned bits from the pan.
• Return chicken to the pan, cover, and simmer for 15 minutes.
• Stir in Dijon and wholegrain mustard, followed by double cream.
• Cook uncovered for 5 minutes until sauce thickens slightly.
• Ensure chicken is cooked through and sauce coats the spoon.
• Serve hot with sauce spooned over the chicken.

Notes

• Use cold chicken straight from the fridge for better searing — warm chicken releases juices too quickly, preventing a good crust.
• Don’t rush the onion and garlic sautéing step — this builds the flavour base for the sauce.
• Simmer gently rather than boiling — boiling can toughen the chicken and split the cream.
• Taste the sauce before serving — adjust salt and pepper as needed for a balanced flavour.
• If the sauce is too thin, let it reduce for a few more minutes — this concentrates the flavours.
• Use a combination of Dijon and wholegrain mustard for both flavour and texture — the wholegrain mustard adds a nice bite.