This easy Mary Berry Roast Chicken Breast recipe is a creamy, comforting meal that’s perfect for a quick dinner. Packed with tender chicken, sautéed mushrooms, and a rich mustard cream sauce, it’s simple to make with everyday ingredients. A delicious, wholesome dish that’s full of flavour and sure to impress!

This Roast Chicken Breast Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

4 skinless, boneless chicken breasts
2 tsp paprika
4 tbsp olive or sunflower oil
1 knob of butter
1 large onion, finely chopped
200g button mushrooms, sliced
100ml white wine
150ml double cream (¼ pint)
1 small Hispi cabbage, quartered, stalk removed, and finely shredded
2 tbsp grainy mustard

How To Make Roast Chicken Breast

Preheat the oven and prepare the chicken: Preheat the oven to 200°C (180°C fan)/Gas 6 and line a baking sheet with non-stick baking paper. Season the chicken breasts with salt, freshly ground black pepper, and sprinkle with paprika.
Brown the chicken: Heat 2 tbsp of olive oil in a frying pan over a high heat. Fry the chicken breasts for 5-6 minutes, turning until browned on all sides. Transfer to the baking sheet and roast in the oven for 20 minutes, or until fully cooked through.
Cook the sauce: While the chicken roasts, melt the butter and remaining oil in the frying pan over medium heat. Add the chopped onion and cook for 8 minutes, covered, until soft. Add the sliced mushrooms and cook for 3-4 minutes, until lightly golden.
Add wine and cream: Pour in the white wine and let it reduce by half, then add the double cream and reduce by half again, stirring occasionally.
Wilt the cabbage: Stir in the shredded cabbage and cook for 2-3 minutes, until wilted but still slightly crunchy. Stir in the grainy mustard and season to taste.
Serve: Spoon the vegetables onto plates. Slice the roasted chicken breasts thickly and arrange on top of the vegetables before serving.

Recipe Tips

Ensure chicken is fully cooked: To make sure your chicken breasts are cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
Don’t overcook the chicken: Roasting the chicken for too long can dry it out. Set a timer for 20 minutes and check for doneness to keep it juicy.
Use fresh cream for the sauce: Fresh double cream will give the sauce a richer and creamier texture compared to pre-whipped cream or substitutes.
Adjust the mustard for flavour: If you prefer a milder sauce, reduce the mustard, or for extra tang, increase it to your liking.
Prep ahead: Prepare the sauce and vegetables up to 6 hours ahead. This allows the flavours to blend better when you reheat and add the cabbage just before serving.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers roast chicken breast in an airtight container in the fridge for up to 2 days.
Reheating: Place leftovers roast chicken breast in a pan over medium heat, stirring occasionally, until heated through for 5 minutes. Alternatively, you can reheat in the microwave for 2-3 minutes, checking halfway.

Nutrition Facts

Serving Size: 1 chicken breast (about 174g)

Calories: 280
Total Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 70mg
Sodium: 60mg
Potassium: 440mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 53g

Try More Mary Berry Recipes:

Mary Berry Roast Chicken Breast

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

4 skinless, boneless chicken breasts
2 tsp paprika
4 tbsp olive or sunflower oil
1 knob of butter
1 large onion, finely chopped
200g button mushrooms, sliced
100ml white wine
150ml double cream (¼ pint)
1 small Hispi cabbage, quartered, stalk removed, and finely shredded
2 tbsp grainy mustard

Directions

Preheat the oven and prepare the chicken: Preheat the oven to 200°C (180°C fan)/Gas 6 and line a baking sheet with non-stick baking paper. Season the chicken breasts with salt, freshly ground black pepper, and sprinkle with paprika.
Brown the chicken: Heat 2 tbsp of olive oil in a frying pan over a high heat. Fry the chicken breasts for 5-6 minutes, turning until browned on all sides. Transfer to the baking sheet and roast in the oven for 20 minutes, or until fully cooked through.
Cook the sauce: While the chicken roasts, melt the butter and remaining oil in the frying pan over medium heat. Add the chopped onion and cook for 8 minutes, covered, until soft. Add the sliced mushrooms and cook for 3-4 minutes, until lightly golden.
Add wine and cream: Pour in the white wine and let it reduce by half, then add the double cream and reduce by half again, stirring occasionally.
Wilt the cabbage: Stir in the shredded cabbage and cook for 2-3 minutes, until wilted but still slightly crunchy. Stir in the grainy mustard and season to taste.
Serve: Spoon the vegetables onto plates. Slice the roasted chicken breasts thickly and arrange on top of the vegetables before serving.

Notes

Ensure chicken is fully cooked: To make sure your chicken breasts are cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
Don’t overcook the chicken: Roasting the chicken for too long can dry it out. Set a timer for 20 minutes and check for doneness to keep it juicy.
Use fresh cream for the sauce: Fresh double cream will give the sauce a richer and creamier texture compared to pre-whipped cream or substitutes.
Adjust the mustard for flavour: If you prefer a milder sauce, reduce the mustard, or for extra tang, increase it to your liking.
Prep ahead: Prepare the sauce and vegetables up to 6 hours ahead. This allows the flavours to blend better when you reheat and add the cabbage just before serving.