Mary Berry Chicken Paprika Recipe

This rich and creamy Mary Berry Chicken Paprika is made with tender chicken breasts, sweet paprika, and double cream, ready in 45 minutes. The deep red sauce bubbles down into a glossy coating that perfectly clings to the meat. I love serving this on chilly evenings when we need something comforting but fast.

Why This Classic Works

I used to find paprika-based sauces either too grainy or too thin. Mary Berry’s method relies on slowly cooking the onions until completely soft before adding the spice.

This prevents the paprika from catching and turning bitter in the pan. I was surprised at how adding just a splash of lemon juice at the end completely balances the rich cream.

Mary Berry Chicken Paprika Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, sliced
• 2 garlic cloves, crushed
• 2 tbsp sweet paprika
• 300ml chicken stock
• 150ml double cream
• 1 tbsp lemon juice
• Salt and black pepper to taste

How To Make Mary Berry Chicken Paprika

1. Sear the chicken: Heat the oil in a large frying pan over medium-high heat. Brown the chicken breasts for 3 minutes on each side until golden, then remove and set aside.
2. Soften the vegetables: Lower the heat to medium. Add the chopped onion and red pepper to the same pan, cooking for 5 minutes until softened.
3. Toast the spices: Stir in the crushed garlic and sweet paprika. Cook for exactly 1 minute, stirring constantly so the spices do not burn.
4. Simmer the sauce: Pour in the chicken stock and bring to a gentle bubble. Return the chicken to the pan, cover, and simmer for 20 minutes until cooked through.
5. Add the cream: Stir in the double cream and lemon juice. Let the sauce bubble uncovered for 3 minutes until slightly thickened, then serve.

Recipe Tips

• Use fresh paprika: Spices lose their potency over time, so ensure your sweet paprika is fresh for the best colour and flavour.
• Watch the heat: Paprika burns quickly and turns bitter, so keep the heat moderate when toasting the spice.
• Check the chicken: Cut into the thickest part of the breast to ensure it is completely white with no pink remaining.

What To Serve With Chicken Paprika

This creamy dish needs something starchy to soak up the rich sauce. Buttered egg noodles or plain white rice are fantastic options. You can also pair it with tender green beans or roasted broccoli for a simple vegetable side.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not split. I do not recommend freezing this dish because the cream sauce may separate when thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and will need about 25 minutes to simmer in the sauce.

Can I substitute sour cream for double cream?

You can use sour cream, but stir it in right at the end off the heat to prevent it from curdling.

What type of paprika is best?

Sweet paprika is traditional and gives the best mild, earthy flavour without adding heat.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 130mg
• Sodium: 420mg
• Total Carbohydrate: 10g
• Protein: 35g

Try More Recipes:

• Mary Berry Thai Chicken Curry Recipe
• Mary Berry Creamy Paprika Chicken Recipe
• Mary Berry Coronation Chicken Recipe