Mary Berry Double Mustard Chicken

The first time I made this Double Mustard Chicken, I underestimated how much flavour two mustards, a splash of brandy, and a bit of grated ginger could actually deliver. I overdid the Dijon and forgot to rest the chicken before slicing—so it was a bit dry and overpowering. But once I found the right balance, it became a regular. It’s the kind of dish that makes you look like you’ve fussed, even when you haven’t. Perfect for midweek dinners or low-effort guests.

A FEW REASONS THIS JUST WORKS

• It hits the perfect balance: sweet, sharp, creamy, and savoury.
• The grainy + Dijon combo adds depth without being harsh.
• Apples and ginger in the base? Slightly odd-sounding, but they mellow into the sauce beautifully.
• It’s flexible. I’ve made it with thighs, no brandy, less cream—it holds up.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts (4) – Boneless for speed. Works with thighs too.
• Runny Honey (1 tbsp) – Helps caramelise the outside.
• Onions (2) – Sweet base flavour. Slice them thin so they melt into the sauce.
• Dessert Apple (1) – Brings natural sweetness and breaks down into the sauce.
• Fresh Ginger (small piece) – Adds subtle warmth. Don’t skip it.
• Garlic (2 cloves) – Classic flavour builder.
• Brandy (4 tbsp) – Deglazes and adds depth. I’ve subbed white wine and it still worked.
• Chicken Stock (200ml) – Essential for thinning and flavour.
• Double Cream (300ml) – Makes it indulgent. For a lighter feel, use half stock.
• Grainy Mustard (3 tbsp) – Brings tang and texture.
• Dijon Mustard (1 tbsp) – Gives sharpness and body.
• Flat-Leaf Parsley (2 tbsp) – Freshens it up at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

• No brandy? Dry white wine or apple juice work.
• Want it lighter? Use half cream, half stock.
• Vegetarian version? Try with roasted cauliflower or firm tofu—tested and tasty.
• No apples? A splash of apple cider vinegar adds the same balance.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce was too sharp	Too much Dijon	Stick to 1 tbsp—grainy mustard does the work
Chicken was dry	Sliced it too soon	Let it rest 5 mins before slicing
Sauce split slightly	Added cream too quickly	Simmer gently and stir slowly

HOW TO MAKE MARY BERRY’S DOUBLE MUSTARD CHICKEN

1. Prep Chicken – Season with salt and pepper. Drizzle with honey.
2. Sear Chicken – Heat 1 tbsp oil in a pan. Brown chicken on both sides. Set aside.
3. Cook Base – Wipe pan if needed. Add 2 tbsp oil, onions, and apple. Cook 8–10 mins until soft.
4. Add Aromatics – Stir in ginger and garlic. Fry briefly.
5. Deglaze – Pour in brandy. Let it reduce by half.
6. Build Sauce – Add stock, simmer a few mins. Stir in cream, bring to boil.
7. Simmer Chicken – Return chicken to pan. Cover and simmer 10 mins until cooked through.
8. Rest + Finish – Remove chicken to rest 5 mins. Stir mustards and parsley into sauce.
9. Serve – Slice chicken thickly. Spoon sauce over. Serve with mash or green veg.

TIPS FROM MY KITCHEN

• I always slice the apple super thin so it dissolves into the sauce.
• I rest the chicken on a warm plate under foil—keeps it juicy.
• Don’t add the mustard too early—it can lose its punch if boiled.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed tub.
• Freezer: Freeze in portions with sauce. Keeps 3 months.
• Reheat: Gently in a pan with a splash of stock. Microwave also works—low heat.
• Serve With: Creamy mash, green beans, or crusty bread.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken thighs?
A: Absolutely. I actually prefer them for more flavour—just simmer a bit longer.

Q: Can I make the sauce ahead?
A: Yes! I make it a day early. Flavours deepen overnight.

Q: Is the apple noticeable?
A: Not really. It melts into the sauce and just adds subtle sweetness.

Q: Can I skip the cream?
A: You can swap half or all for stock or a splash of milk, but it won’t be quite as luscious.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel