Mary Berry Roast Chicken Breast

The first time I made this, I assumed it would be “just chicken.” You know—fine, functional, maybe a bit bland. But I was so wrong.

Between the paprika-seared breasts, the buttery mushrooms, and that cream-mustard sauce that somehow tastes posh with almost no effort—this became one of those dinners I now keep in my back pocket. The only hitch? I overcooked the chicken on my first go. Dry as a shoe. Lesson learned: set a timer and trust it.

Now? It’s a 30-minute dinner I turn to when I want something warming but quick. Even the cabbage-haters at my table asked for seconds.

WHY THIS ONE WORKS SO WELL

• Paprika adds colour and subtle warmth—not spicy, just savoury.
• The mustard cream sauce is lush and coats every bite without feeling heavy.
• It’s all cooked in one pan, with the oven doing most of the work.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts (4, skinless and boneless) – Browned first, then roasted to keep them juicy.
• Paprika (2 tsp) – Adds flavour and gives that golden hue.
• Olive or sunflower oil (4 tbsp) – You need enough for searing and sauce.
• Butter (1 knob) – For richness when softening the onions.
• Onion (1 large) – Finely chopped so it melts into the sauce.
• Button mushrooms (200g) – Sliced and sautéed until just golden.
• White wine (100ml) – Adds acidity and depth.
• Double cream (150ml) – Gives the sauce body and silkiness.
• Hispi cabbage (1 small) – Shredded and wilted for a crunchy-fresh contrast.
• Grainy mustard (2 tbsp) – Balances the richness with a tangy punch.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine? Use a splash of stock and a squeeze of lemon instead.
• No cabbage? Spinach or thin-cut leeks work too—just don’t overcook.
• Want it spicier? Add a pinch of chilli flakes when searing the chicken.

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

What Went Wrong	Why It Happens	How to Fix It
Chicken was dry	Roasted too long after searing	20 mins in oven max—check temp early
Sauce split slightly	Overheated cream or added too fast	Simmer gently + reduce slowly
Mushrooms were soggy	Crowded pan or not hot enough	Sauté in batches if needed

HOW TO MAKE MARY BERRY’S ROAST CHICKEN BREAST

1. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Season chicken with salt, pepper, and paprika.
3. Sear the chicken in a hot pan with 2 tbsp oil for 5–6 minutes until golden. Transfer to tray and roast for 20 minutes.
4. Cook the sauce: Melt butter + remaining oil in the same pan. Soften the onion for 8 mins (lid on), then add mushrooms. Sauté for 3–4 mins until golden.
5. Deglaze with wine, let it reduce by half. Add cream and reduce again.
6. Wilt the cabbage into the sauce, stirring gently for 2–3 mins.
7. Add mustard, taste and season the sauce.
8. Serve: Spoon sauce and veg onto plates. Slice chicken and lay on top.

TIPS FROM MY KITCHEN

• I slice the chicken after resting it 5 minutes—keeps it juicy.
• A splash of white wine vinegar in the sauce works if you’re skipping wine.
• Hispi cabbage is perfect here—tender, quick to cook, and holds its bite.

STORAGE + SERVING

• Fridge: Keeps up to 2 days in an airtight container.
• Reheat: Gently on the hob or microwave in short bursts—add a splash of water or cream to loosen the sauce.
• Serve with: Creamy mash, buttered new potatoes, or just crusty bread to mop up the sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken thighs instead?
A: Yes—but they’ll need 10–15 more minutes in the oven. Make sure they’re boneless and skinless for even cooking.

Q: Can I make the sauce ahead of time?
A: Absolutely. Make it earlier in the day, reheat gently, and add the cabbage at the end.

Q: Is there a non-dairy cream option?
A: Oat cream or unsweetened soy cream work well. Add mustard last to avoid splitting.

Try More Recipes:

• Mary Berry Chicken And Bacon Pie
• Mary Berry Lemon Chicken Risotto
• Mary Berry Chicken Cordon Bleu