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Mary Berry Creamy Paprika Chicken Recipe

Mary Berry Creamy Paprika Chicken
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Mary Berry Creamy Paprika Chicken is a stovetop dish where browned chicken is simmered in a rich sauce made with paprika, cream, stock, onions, and garlic. The result is a tender, juicy chicken fillet covered in a velvety sauce with gentle smokiness and subtle heat. This dish is often paired with rice, mashed potatoes, or crusty bread to soak up all the flavour. It’s a beautiful blend of homely cooking and restaurant-style richness—classic Mary Berry simplicity with impressive depth.

Ingredients

  • 4 chicken breasts or thighs, boneless and skinless

  • 1 tablespoon olive oil or butter

  • 1 onion, finely sliced

  • 2 garlic cloves, minced

  • 2 teaspoons sweet paprika (or smoked paprika for extra depth)

  • 200ml chicken stock

  • 150ml double cream

  • 1 tablespoon tomato purée

  • 1 teaspoon lemon juice

  • 1 tablespoon fresh parsley, chopped

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon black pepper

  • Optional: A pinch of cayenne pepper for gentle heat

Instructions

  • Season and sear the chicken – Heat 1 tbsp oil in a pan and brown 4 chicken pieces on both sides until golden. Remove and set aside.

  • Cook the aromatics – In the same pan, sauté 1 sliced onion until soft, then add 2 minced garlic cloves and cook briefly.

  • Add the paprika – Stir in 2 tsp paprika (and a pinch of cayenne if using), allowing it to bloom in the oil for deeper flavour.

  • Create the sauce base – Add 1 tbsp tomato purée, then pour in 200ml chicken stock, stirring to lift all browned bits from the pan.

  • Simmer the chicken – Return the chicken to the pan, cover, and simmer gently for 10–12 minutes until fully cooked.

  • Finish with cream – Stir in 150ml double cream, 1 tsp lemon juice, and adjust seasoning with salt and pepper.

  • Add herbs and serve – Sprinkle 1 tbsp parsley over the top and serve immediately with your preferred sides.

Find it online: https://maryberrycooks.co.uk/mary-berry-creamy-paprika-chicken/