Mary Berry Chicken Taleggio Recipe

Mary Berry Chicken Taleggio is a rich and comforting chicken dish made with tender chicken breasts, creamy Taleggio cheese, and a silky sauce that feels elegant while being surprisingly easy to prepare. The cheese melts beautifully into the sauce, creating a luxurious texture with a mild, buttery flavor and a subtle tang. This recipe is perfect for a family dinner or special occasion when you want something impressive without spending hours in the kitchen. With simple preparation and straightforward cooking, it is suitable for beginners and takes about 45 minutes from start to finish.

Ingredients

For the Chicken

• 4 skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt, to taste
• Freshly ground black pepper, to taste

For the Taleggio Sauce

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 150ml chicken stock
• 150ml double cream
• 200g Taleggio cheese, rind removed and cut into cubes
• 1 teaspoon fresh thyme leaves
• Fresh parsley, chopped, for garnish

How to Make Mary Berry Chicken Taleggio Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly.
• Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and black pepper.
• Brown the chicken: Heat the olive oil and butter in a large ovenproof frying pan. Cook the chicken for 3 to 4 minutes on each side until golden.
• Cook the aromatics: Add the chopped onion and garlic to the pan. Cook for 3 minutes until softened and fragrant.
• Add the stock: Pour in the chicken stock and bring the mixture to a gentle simmer.
• Bake the chicken: Transfer the pan to the oven and bake for 15 minutes until the chicken is almost fully cooked.
• Make the sauce: Remove the pan from the oven. Stir in the double cream, Taleggio cheese and thyme.
• Melt the cheese: Place the pan over low heat and stir gently until the cheese melts into a smooth, creamy sauce.
• Finish and serve: Sprinkle with fresh parsley and serve immediately while hot.

Tips for the Best Mary Berry Chicken Taleggio

How do I stop the sauce from splitting?

Keep the heat low when adding the cheese and cream. Avoid boiling the sauce after the cheese has been added.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless chicken thighs work well and stay juicy during cooking.

How do I get a smooth cheese sauce?

Remove the rind from the Taleggio and add it gradually while stirring continuously.

What can I add for extra flavor?

Mushrooms, spinach, or crispy bacon pair beautifully with the creamy Taleggio sauce.

Serving Suggestions

• Creamy mashed potatoes
• Buttered green beans
• Steamed rice
• Roasted seasonal vegetables
• Warm crusty bread
• Fresh green salad

Storage

Room Temperature

Do not leave the chicken at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 6g
• Protein: 42g
• Fat: 36g
• Saturated Fat: 18g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Mary Berry Chicken Taleggio Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

520

kcal

45

minutes

Tender chicken breasts cooked in a creamy Taleggio cheese sauce with garlic and herbs. An easy yet elegant main course perfect for family dinners and entertaining.

Ingredients

• 4 skinless chicken breasts

• 2 tbsp olive oil

• 1 tbsp butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 150ml chicken stock

• 150ml double cream

• 200g Taleggio cheese, rind removed and cubed

• 1 tsp fresh thyme leaves

• Salt to taste

• Black pepper to taste

• Fresh parsley for garnish

Directions

• Preheat oven to 200°C (180°C fan).
• Season the chicken breasts with salt and pepper.
• Heat olive oil and butter in a large ovenproof frying pan and brown the chicken on both sides.
• Add onion and garlic and cook until softened.
• Pour in chicken stock and bring to a gentle simmer.
• Transfer the pan to the oven and bake for 15 minutes until the chicken is nearly cooked through.
• Remove from oven, stir in cream, Taleggio cheese and thyme.
• Return to low heat and stir until the cheese melts into a smooth sauce.
• Serve hot, garnished with parsley.

Notes

• Remove the rind from the Taleggio for a smoother sauce.
• Do not boil the sauce after adding the cheese.
• Serve with potatoes, rice or crusty bread.