Mary Berry Creamy Paprika Chicken Recipe

This tender, rich Mary Berry Creamy Paprika Chicken is made with chicken fillets, smoked paprika, and double cream, and is ready in just 45 minutes. The sauce transforms into a velvety orange luxury as you swirl the cream into the simmering pan at the very end. I find this one-pot meal foolproof for busy weeknights when I need comfort fast.

Why This Classic Works

Mary Berry recipes are famous for their reliability, and this dish is no exception because it builds flavour in layers without complicated techniques. I discovered that dusting the chicken in seasoned flour before frying not only helps it brown beautifully but also naturally thickens the sauce later on.

One early mistake I made was letting the sauce boil rapidly after adding the double cream, which caused it to look slightly grainy. I learned that keeping the heat low and gentle once the dairy goes in ensures that silky, restaurant-quality finish every time.

Mary Berry Creamy Paprika Chicken Ingredients

• 4 chicken breasts, thinly sliced or cut into strips
• 2 tbsp plain flour, seasoned with salt and black pepper
• 2 tbsp olive oil or sunflower oil
• 1 large onion, finely chopped
• 250g button mushrooms, halved or quartered
• 1 tbsp paprika (smoked or sweet, depending on preference)
• 2 tsp tomato purée
• 150ml chicken stock (hot)
• 1 tsp Worcestershire sauce
• 150ml double cream
• 1/2 lemon, juiced

How To Make Mary Berry Creamy Paprika Chicken

1. Coat the Chicken: Place the seasoned flour in a shallow bowl or plastic bag. Add the chicken strips and toss well until they are evenly coated, shaking off any excess flour before cooking.
2. Brown the Meat: Heat the oil in a large, deep frying pan over high heat. Add the chicken and fry quickly for 3-4 minutes until golden brown and sealed, then remove with a slotted spoon and set aside.
3. Cook the Vegetables: In the same pan, add the chopped onion and cook for 5 minutes until softened. Add the mushrooms and fry for another 2 minutes until they start to colour.
4. Build the Sauce: Stir in the paprika and tomato purée, cooking for 30 seconds to release the fragrance. Pour in the hot chicken stock and Worcestershire sauce, bringing the mixture to a gentle boil.
5. Simmer: Return the browned chicken to the pan, cover with a lid, and simmer gently for 15-20 minutes until the chicken is tender and cooked through.
6. Finish the Dish: Remove the pan from the heat or turn it to the lowest setting. Stir in the double cream and lemon juice, seasoning to taste before serving immediately.

Recipe Tips

• Don’t Overcrowd: When browning the chicken, do it in two batches if your pan is small. If you crowd the pan, the meat will steam instead of fry, and you will miss out on that golden crust.
• Paprika Choice: Mary often uses sweet paprika for a mild flavour, but I prefer smoked paprika for a deeper, earthier taste that cuts through the richness of the cream.
• Room Temperature Cream: Try to take your double cream out of the fridge 10 minutes before using it. Adding ice-cold cream to a hot pan increases the risk of the sauce seizing or splitting.

What To Serve With Paprika Chicken

This sauce is incredibly rich, so it pairs perfectly with plain boiled rice or mashed potatoes to soak up the flavour. For a greener option, steamed tenderstem broccoli or green beans add a nice crunch and colour contrast to the creamy orange dish.

How To Store

You can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the hob over low heat, adding a splash of water if the sauce has thickened too much.

Freezing is possible, but cream-based sauces can split when thawed. For best results, freeze the dish before adding the cream, then defrost and stir the cream in fresh when reheating.

FAQs

• Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work very well and stay juicier. You may need to simmer them for an extra 5-10 minutes to ensure they are tender.
• Can I use single cream or milk? Single cream is likely to curdle if boiled. If you want a lighter option, use crème fraîche, but stir it in right at the end off the heat.
• Is this dish spicy? Not at all. Standard paprika provides flavour and colour rather than heat. If you want a kick, add a pinch of cayenne pepper along with the paprika.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 12g
• Protein: 35g

Try More Recipes:

• Mary Berry Coronation Chicken Recipe
• Mary Berry Hoisin Chicken Recipe
• Mary Berry Chicken Pasta Bake Recipe