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Mary Berry Creamy Paprika Chicken Recipe
Saim Thour

Mary Berry Creamy Paprika Chicken Recipe

Mary Berry Creamy Paprika Chicken is a comforting one-pan British classic featuring tender chicken simmered in a silky paprika cream sauce with onions, garlic, and herbs. Perfect for busy weeknights yet elegant enough for entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (or boneless, skinless thighs)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion finely sliced
  • 2 garlic cloves minced
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 200 ml chicken stock
  • 150 ml double cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp runny honey
  • 1 tsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of cayenne pepper optional
  • 1 tbsp fresh parsley chopped

Equipment

  • Large frying pan or skillet
  • Wooden Spoon
  • Sharp Knife
  • Chopping Board
  • Measuring Spoons
  • Measuring Jug

Method
 

  1. Pat the chicken dry and season with salt and black pepper.
  2. Heat the olive oil and butter in a large frying pan over medium heat.
  3. Sear the chicken, skin-side down first, until golden and crisp. Turn and cook the other side, then remove from the pan.
  4. Cook the onion until softened, then stir in the garlic.
  5. Add the sweet paprika, smoked paprika, and optional cayenne. Cook for about 20–30 seconds.
  6. Stir in the tomato purée, Worcestershire sauce, and honey.
  7. Pour in the chicken stock and scrape up the browned bits from the pan.
  8. Return the chicken to the pan, cover, and simmer gently for about 20 minutes until cooked through.
  9. Stir in the double cream, Dijon mustard, and lemon juice. Simmer for 2–3 minutes until the sauce is smooth and slightly thickened.
  10. Garnish with chopped parsley and serve immediately with mashed potatoes, rice, noodles, or crusty bread.

Notes

  • Boneless chicken thighs cook about 5–10 minutes faster.
  • Do not boil after adding the cream to prevent the sauce from splitting.
  • Sweet paprika provides a mild flavour, while smoked paprika adds extra depth.
  • Leftovers can be refrigerated for up to 3 days.