Mary Berry Paprika Chicken Thighs Recipe

This cozy Mary Berry Paprika Chicken Thighs recipe is made with bone-in chicken thighs, smoked paprika, sweet cherry tomatoes, crème fraîche, and fresh basil. The result is a smoky, creamy, and tender one-pan meal that is both comforting and full of flavor. Perfect for an easy weeknight dinner, this recipe serves 6 people and is an ideal choice for a relaxing autumn evening.

Jump to Recipe

Mary Berry Paprika Chicken Thighs Ingredients

• 12 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 large onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp smoked paprika
• 2 tbsp plain flour
• 300ml (½ pint) chicken stock
• 250g cherry tomatoes
• 200g (7oz) full-fat crème fraîche
• Small bunch of fresh basil, leaves only
• Salt and freshly ground black pepper

How To Make Mary Berry Paprika Chicken Thighs

1. Preheat oven and brown chicken: First, preheat your oven to 200°C (180°C Fan/Gas 6). Season the chicken thighs with salt and pepper. Heat the olive oil in a large, ovenproof casserole dish or deep frying pan over high heat. Add the chicken, skin-side down, and fry in batches for about 5 minutes until the skin is golden and crisp. Remove the chicken and set aside.
2. Sauté the aromatics: Reduce the heat to medium, add the sliced onions to the same dish, and cook for 5-7 minutes until softened. Add the crushed garlic and smoked paprika and cook for another minute until fragrant.
3. Create the sauce: Sprinkle the flour over the onions and stir well to combine. Cook for one minute, then gradually pour in the chicken stock, stirring constantly to create a smooth, thickened sauce. Bring the sauce to a simmer.
4. Combine and bake: Return the browned chicken thighs to the dish, arranging them skin-side up. Add the cherry tomatoes around the chicken. Transfer the dish to the preheated oven and bake, uncovered, for 25–30 minutes until the chicken is cooked through and the juices run clear.
5. Finish with cream and herbs: Carefully remove the dish from the oven. Stir the crème fraîche and fresh basil leaves into the sauce around the chicken. Check the seasoning and serve immediately.

Recipe Tips

• Use skin-on, bone-in thighs: For the most flavor and juiciest results, use chicken thighs with the skin on and bone in. The skin becomes wonderfully crisp, and the bone helps keep the meat moist during baking.
• Don’t skip browning the chicken: Searing the chicken skin before baking is a crucial step. It renders some of the fat and creates a crispy texture that you can’t achieve from baking alone.
• Choose smoked paprika: This recipe calls for smoked paprika, which has a deep, smoky flavor that is very different from sweet or hot paprika. Using it is key to achieving the intended taste of the dish.
• Stir crème fraîche in off the heat: To prevent the crème fraîche from splitting, it’s best to let the dish cool for a minute after removing it from the oven before stirring it in. This ensures your sauce stays perfectly creamy.

What To Serve With Paprika Chicken Thighs

This hearty one-pan dish is wonderful served with crusty bread to soak up the delicious creamy sauce. It also pairs perfectly with a side of fluffy white rice, creamy mashed potatoes, or buttered noodles. For a vegetable side, simple steamed green beans or a crisp green salad would be excellent choices.

How To Store Paprika Chicken Thighs Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan on the stovetop or in the microwave until piping hot. You may need to add a splash of stock or water to loosen the sauce.
• Freeze: We do not recommend freezing this dish once the crème fraîche has been added, as dairy-based sauces can split and become grainy when thawed.

Mary Berry Paprika Chicken Thighs Nutrition Facts

• Calories: 550 kcal
• Total Fat: 40g
• Saturated Fat: 16g
• Total Carbohydrate: 12g
• Sugars: 7g
• Protein: 35g
• Sodium: 0.8g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, you can use skinless, boneless chicken breasts, but you will need to adjust the cooking time. Brown them for just 1-2 minutes per side, and reduce the baking time to 15-20 minutes to prevent them from drying out.
• What is a good substitute for crème fraîche? If you don’t have crème fraîche, you can use full-fat sour cream or heavy (double) cream mixed with a teaspoon of lemon juice. Be sure to add it off the heat to prevent curdling.
• Can I make this recipe ahead of time? You can prepare the dish up to the point of baking. Brown the chicken and make the sauce, then cool and store it covered in the refrigerator for up to 24 hours. When ready, bake as directed, adding 5-10 minutes to the cooking time since you’ll be starting from cold.

Try More Recipes:

• Mary Berry Chicken Wrapped In Parma Ham​ Recipe
• Mary Berry Honey Mustard Chicken​ Recipe
• Mary Berry Chicken Orzo Recipe