Mary Berry Paprika Chicken Thighs Recipe

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This Mary Berry paprika chicken thighs recipe is a comforting, flavour-packed dish with tender chicken and a rich, gently spiced sauce. The paprika brings warmth and depth, balanced by a creamy finish that keeps the meat juicy and succulent. It’s an easy, fuss-free recipe suitable for weeknights, yet impressive enough for guests. Ready in under an hour, it’s perfect for a hearty family meal.

Ingredients

For the Chicken

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp salt
½ tsp black pepper

For the Paprika Sauce

1 large onion, finely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
150ml double cream
1 tsp Dijon mustard
Fresh parsley, chopped (for garnish)

How to Make Mary Berry Paprika Chicken Thighs

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin crisps nicely.
Season the chicken: Pat the chicken thighs dry with kitchen paper. Rub with olive oil, salt, and black pepper to ensure even seasoning.
Brown the chicken: Heat a large ovenproof pan over medium heat. Place the chicken thighs skin-side down and cook for 5–7 minutes until golden and crisp. Turn and cook for another 3 minutes, then remove and set aside.
Make the base: In the same pan, add the chopped onion and cook gently for 5 minutes until softened. Stir in the garlic, sweet paprika, smoked paprika, and tomato purée, cooking for 1 minute to release the flavours.
Add the liquid: Pour in the chicken stock and stir well, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes.
Return the chicken: Place the chicken thighs back into the pan, skin-side up, ensuring they sit partially in the sauce.
Bake: Transfer the pan to the oven and bake for 25–30 minutes until the chicken is cooked through and tender.
Finish the sauce: Remove from the oven and stir in the cream and Dijon mustard. Simmer on the hob for 5 minutes until slightly thickened.
Serve: Sprinkle with fresh parsley and serve hot.

Tips

How do I get crispy chicken skin?

Make sure the chicken is dry before cooking and start it skin-side down in a hot pan. Avoid overcrowding so it crisps properly.

Can I make this dish ahead?

Yes, you can prepare the dish in advance and reheat gently. Add a splash of stock or cream when reheating to keep the sauce smooth.

What type of paprika works best?

Use a combination of sweet and smoked paprika for depth. Avoid hot paprika unless you prefer a spicier dish.

How do I thicken the sauce?

Simmer the sauce uncovered for a few extra minutes, or add a small slurry of cornflour and water if needed.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with steamed rice or buttered noodles
Add a side of green beans or peas
Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Allow to cool slightly, then serve within 2 hours. Do not leave out longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob.

Nutrition

Calories: 420 kcal
Carbohydrates: 6g
Protein: 28g
Fat: 32g
Saturated Fat: 12g
Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use boneless chicken thighs?

Yes, boneless thighs work well and will cook slightly faster. Reduce the oven time by about 5–10 minutes.

Can I make this without cream?

You can substitute cream with crème fraîche or a splash of milk for a lighter version, though the sauce will be less rich.

Is this dish spicy?

No, it is gently spiced. The paprika adds warmth rather than heat, making it suitable for most tastes.

Can I add vegetables to this recipe?

Yes, peppers, mushrooms, or spinach can be added to the sauce for extra flavour and texture.