Mary Berry Chicken Paprika Recipe

This dish nearly didn’t happen because I misread the paprika for chilli powder. Spicy chicken casserole? Not what I had in mind. Thankfully, I caught myself just in time and made what is now one of my favourite “entertaining without stress” meals.

What makes this Chicken Paprika so brilliant is that it feels like something you’ve fussed over, when really it’s all about layers: soft onions, golden chicken, paprika mushrooms, and that dreamy soured cream sauce. Add crispy chorizo and briny green olives, and it’s a full-on flavour party—no last-minute panic required.

Let me show you why this one works, how to avoid the pitfalls (ask me about the time I curdled the sauce…), and how to make it ahead without losing any magic.

WHY THIS ONE WORKS SO WELL

It’s not just the paprika—it’s how the flavours build:

• Crispy chorizo oil adds a smoky, savoury base that makes the onions deeply rich.
• Browning the chicken first means it finishes in the oven just cooked and still juicy.
• Soured cream stirred in at the end gives the sauce a luxurious tang—just enough to cut through the richness.
• Olives aren’t optional in my house—they lift the dish and stop it from feeling too heavy.

The best bit? You can make it all earlier in the day and just pop it in the oven before your guests arrive.

INGREDIENTS + WHY THEY MATTER

• Chorizo – Use cooking chorizo, not cured. You want that soft bite and the oil it releases when fried.
• Chicken breasts – Easy and lean, but thighs also work (I’ve tried both; breasts are neater for serving).
• Chestnut mushrooms – Meatier than button, and they hold their texture better in the oven.
• Paprika – I use sweet smoked. It adds warmth, not heat. If you want spice, add a pinch of hot paprika too.
• Cornflour – Just a little helps the sauce thicken quickly without simmering for ages (which would split the cream).
• Soured cream – Full-fat is non-negotiable here. I tried half-fat once and the sauce broke.
• Green olives – Pitted and briny. I wouldn’t use black ones—they’re too soft and mellow for this dish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No chorizo? Try pancetta or smoked bacon—but you’ll miss the paprika hit unless you bump up the spice.
• Want it spicier? Add a pinch of hot paprika or a sliced chilli with the onions.
• Dairy-free? Use a thick oat-based crème fraîche alternative—but be gentle when heating it to avoid curdling.
• Meat-free version? Use chunks of roasted squash or cauliflower instead of chicken. Fry them separately first for texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce split in the oven	Heated soured cream too fast	Stir in gently and never boil—just warm it through
Chicken went dry	Overbrowned or baked too long	Just sear and let the oven do the rest
Too oily	Used all the chorizo fat	Save just 1 tbsp for the onions—it’s plenty

HOW TO MAKE MARY BERRY’S CHICKEN PAPRIKA

1. Crisp the chorizo
   Heat a large pan over medium. Fry chorizo for 2–3 minutes until golden. Remove with slotted spoon and drain on kitchen paper. Keep 1 tbsp of the oil in the pan.
2. Cook onions and garlic
   Add 1 tbsp olive oil to the chorizo oil. Fry onion and garlic for 6–8 minutes until soft and lightly golden. Tip into base of a baking dish (1.7–2 litres).
3. Brown the chicken
   Season the chicken with salt and pepper. In the same pan, heat another tbsp of oil and brown the chicken for 10 minutes, turning once. Arrange on top of the onions.
4. Make the paprika sauce
   Add remaining oil to the pan. Fry mushrooms for 3 minutes. Stir in paprika and cornflour. Add chicken stock and scrape up all the good bits. Simmer 1 minute, then stir in soured cream and heat gently until warm.
5. Assemble and bake
   Pour sauce over chicken. Scatter chorizo and olives on top. Cover with foil and bake at 200°C (fan 180°C) for 15–20 minutes until bubbling.
6. Serve
   Garnish with chopped parsley. Serve hot with long-grain and wild rice or a thick slice of crusty bread.

TIPS FROM MY KITCHEN

• I make this in the morning, chill it, and just bake when needed—add 10 minutes to the oven time if cold.
• Use a wide dish so the sauce spreads evenly and doesn’t swamp the chicken.
• I always taste the sauce before pouring it over—sometimes I’ll sneak in a squeeze of lemon if it needs brightness.
• If you’re doubling it, brown the chicken in batches so it gets colour instead of steaming.

STORAGE + SERVING

• Fridge: Keeps for up to 3 days. Reheat covered in the oven at 180°C until piping hot.
• Freezer: Freeze cooled portions for up to 2 months. Defrost in fridge overnight and reheat gently in the oven.
• Serving ideas: Wild rice is my go-to, but buttery mash or orzo also pair beautifully.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. I’ve done it many times—just trim them well and expect them to take 5–10 minutes longer in the oven.

Q: Does the soured cream split when reheated?
A: Not if you reheat gently. I cover with foil and warm it slowly in the oven—it stays silky if you don’t boil it.

Q: What kind of olives should I use?
A: Go for firm, green, pitted olives. I like Manzanilla or Queen olives for their bold flavour and bite.

Q: Can I make it ahead?
A: Yes. Assemble it completely, cover, and chill. Add 10–15 extra minutes if baking straight from the fridge.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Cordon Bleu
• Mary Berry Chicken And Bacon Pie