Mary Berry Paprika Chicken Recipe

Mary Berry Paprika Chicken is a golden, tender chicken dish coated in a rich, smoky sauce with a deep brick-red colour and a warmth that builds gently on the palate. The sauce clings to the chicken with a velvety consistency, carrying the mellow heat of sweet paprika alongside the rounded flavour of softened onions and a touch of cream.

This version comes together with a straightforward method and everyday ingredients, making it a reliable choice for a midweek dinner or an easy weekend meal when time is short. The one-pan approach keeps washing up minimal, and the sauce is forgiving enough for beginner cooks to get right first time. From start to finish, it is ready in around 50 minutes.

Ingredients

For the chicken

• 4 bone-in chicken thighs, skin on
• 1 tbsp sunflower oil
• 1 tsp salt
• Half tsp ground black pepper

For the paprika sauce

• 1 medium onion, finely sliced
• 2 garlic cloves, crushed
• 2 tbsp sweet smoked paprika
• Half tsp hot paprika (optional, for additional warmth)
• 1 tbsp plain flour
• 400g tin chopped tomatoes
• 200ml chicken stock
• 1 tsp caster sugar
• 1 tbsp Worcestershire sauce

To finish

• 100ml soured cream
• Small handful of fresh flat-leaf parsley, roughly chopped

How to Make Mary Berry Paprika Chicken Recipe

• Season the chicken: Pat the chicken thighs dry with kitchen paper, then season all over with salt and black pepper. Drying the surface helps the skin colour properly during browning rather than steaming.
• Brown the chicken: Heat the sunflower oil in a large, wide ovenproof frying pan or shallow casserole dish over a medium-high heat. Place the chicken thighs skin-side down and cook for 6 to 8 minutes without moving them until the skin is deep golden and the fat has rendered. Turn and cook for a further 3 minutes on the other side, then transfer to a plate.
• Soften the onion: Reduce the heat to medium. Add the sliced onion to the same pan and cook in the remaining fat for 7 to 8 minutes, stirring occasionally, until softened and turning light amber at the edges.
• Add garlic and paprika: Stir in the crushed garlic and both paprikas, then cook for 1 minute. This brief cooking time releases the oils in the spice and deepens the colour of the sauce without any risk of bitterness.
• Build the sauce: Scatter the plain flour over the onion mixture and stir it in thoroughly. Pour in the chopped tomatoes, chicken stock, caster sugar, and Worcestershire sauce, stirring to combine everything into a smooth, even sauce.
• Return the chicken: Nestle the browned chicken thighs back into the sauce, skin-side up, so the skin remains above the liquid and stays crisp during cooking. Bring the pan to a gentle simmer.
• Simmer until cooked through: Cover the pan with a lid or tight sheet of foil and cook over a low heat for 25 minutes, then remove the lid and cook uncovered for a further 5 minutes. The sauce will thicken slightly and the chicken will be fully cooked when the juices run clear when pierced at the thickest point.
• Finish with soured cream: Remove the pan from the heat. Spoon the soured cream over the surface in dollops and fold it gently into the edge of the sauce, leaving streaks rather than fully stirring it in. This gives a marbled, creamy finish to each serving.
• Serve and garnish: Scatter the chopped parsley across the top and bring the pan straight to the table, or plate the chicken with a generous spoonful of sauce over each portion.

Tips for the Best Mary Berry Paprika Chicken Recipe

Why is my paprika sauce turning brown instead of staying red?

Paprika burns quickly if the heat is too high when you add it to the pan. Add the spice on a medium heat and stir it constantly for no longer than one minute before adding the liquid. This keeps the colour vibrant and prevents the bitter taste that comes from scorched paprika.

Why is my chicken skin not crispy after simmering?

The skin loses its crispness if it sits submerged in the sauce during cooking. Always place the thighs skin-side up when you return them to the pan, keeping the skin above the liquid level throughout the simmering time.

How do I know when the chicken is properly cooked through?

Pierce the thickest part of the thigh with a skewer or sharp knife. If the juices run completely clear with no trace of pink, the chicken is done. Bone-in thighs should reach an internal temperature of 75C if using a meat thermometer.

My sauce is too thin. How do I thicken it without adding more flour?

Remove the chicken once cooked and turn the heat up to medium-high. Let the sauce bubble uncovered for 4 to 5 minutes, stirring regularly, until it reduces to a coating consistency. Return the chicken before serving.

Why does my soured cream curdle when added to the hot sauce?

Soured cream splits when stirred into liquid that is still at a full boil. Always remove the pan from the heat completely and allow it to sit for 30 seconds before adding the cream, then fold it in gently rather than stirring vigorously.

Serving Suggestions

• Spoon over a mound of buttered egg noodles to catch the sauce in every fold of the pasta.
• Serve alongside plain boiled basmati rice to balance the richness of the paprika and cream.
• Pair with thick slices of crusty white bread for mopping the sauce from the pan.
• Add a simple side of steamed green beans or tenderstem broccoli for colour and crunch alongside the dish.
• Place a small bowl of extra soured cream on the table so each person can add more to their portion.

Storage

Room temperature

Store any leftovers in a sealed airtight container at room temperature for no longer than 2 hours after cooking.

Refrigerator

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan over a low heat with a small splash of chicken stock to loosen the sauce, and bring to a full simmer before serving to ensure the chicken is piping hot throughout.

Freezing

Portion the cooled chicken and sauce into freezer-safe containers or zip-lock bags, removing as much air as possible, and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat thoroughly on the hob until the sauce is bubbling and the chicken reaches 75C in the centre before serving.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 14g
• Protein: 32g
• Fat: 23g
• Saturated Fat: 7g
• Sodium: 620mg

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific brands and serving sizes used.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Chicken breasts can be used, but they are leaner and dry out more easily during simmering. If substituting, reduce the covered cooking time to 18 to 20 minutes and check early, as the meat will be done as soon as it is no longer pink in the centre.

Can I make Mary Berry Paprika Chicken ahead of time?

This dish reheats very well and actually tastes better the next day once the sauce has had time to develop further. Cook it completely, cool it down, refrigerate overnight, and reheat gently on the hob before serving, adding a little stock if the sauce has thickened too much.

Can I use crème fraîche instead of soured cream?

Full-fat crème fraîche works as a direct swap and gives a slightly richer, milder finish. Avoid low-fat versions as they are more prone to separating when added to the warm sauce.

Can I make this recipe in the oven instead of on the hob?

Yes. After browning the chicken and building the sauce on the hob, transfer the covered pan to an oven preheated to 180C (fan 160C) and cook for 30 minutes. Remove the lid for the final 10 minutes to reduce the sauce slightly and keep the skin textured.

Is this paprika chicken recipe suitable for batch cooking?

This recipe doubles easily. Use a wider casserole dish so the chicken thighs sit in a single layer and all have contact with the sauce. The cooking time remains the same for a double batch as long as the pan is large enough to avoid overcrowding.

Conclusion

Mary Berry Paprika Chicken delivers a deeply flavoured, warming dinner that comes together in a single pan with straightforward steps and reliable results. The smoky paprika sauce, balanced by the richness of soured cream, coats tender bone-in chicken thighs in a way that feels both comforting and well considered. This recipe serves 4 people and is well suited to a midweek family meal or a relaxed weekend supper.

Whether served over buttered noodles or with a bowl of rice and crusty bread on the side, the dish is easy to adapt and even easier to enjoy the next day as leftovers. If this recipe has caught your interest, do share it with someone who loves a good one-pan dinner, and leave a comment below with how yours turned out. If you enjoyed this, you might also like Mary Berry Pear and Blueberry Galette Recipe for a simple, elegant dessert to follow.