Mary Berry Spanish Chicken Recipe – Creamy & Easy One-Pan Dinner

Mary Berry Spanish Chicken is a rich and comforting one-pan dinner packed with smoky paprika, tender chicken, chorizo, and juicy olives. The creamy sauce brings all these bold Spanish-inspired flavours together, creating a hearty meal that feels special but is surprisingly easy to prepare.

What makes this recipe even better is its make-ahead convenience—you can prepare it in advance and bake Mary Berry Spanish Chicken when you’re ready to eat. Follow the simple steps below to discover how to make this flavour-packed Spanish chicken at home.

Equipment

Equipments for Mary Berry Spanish Chicken:

You only need a few basic kitchen tools to prepare this recipe with ease. Using the right equipment helps you brown the chicken evenly, build the sauce, and bake everything until perfectly cooked while keeping preparation simple and organised.

• Large non-stick frying pan – Ideal for browning the chicken and cooking the sauce without sticking.
• Sauté pan – Provides enough space to cook the ingredients evenly if you prefer using it instead of a frying pan.
• Slotted spoon – Useful for lifting cooked chorizo while leaving the cooking oil in the pan.
• Kitchen paper – Helps drain excess oil from the cooked chorizo.
• 1.7–2 litre baking dish – The right size for baking the complete dish evenly.
• 25 x 18cm baking dish – A suitable alternative baking dish if you prefer using exact dimensions.
• Foil – Covers the dish during baking to help keep the chicken moist.
• Chopping board – Provides a safe surface for preparing the ingredients.
• Knife – Needed for chopping vegetables and trimming the chicken.

Ingredients

Ingredients requir for Mary Berry Spanish Chicken:

This Mary Berry Spanish Chicken Recipe uses simple ingredients that come together to create a rich, comforting meal with classic Spanish-inspired flavours. The combination of chorizo, tender chicken, colourful vegetables, and a creamy paprika sauce gives the dish its delicious taste while keeping the ingredient list easy to shop for and beginner-friendly.

Ingredient	Quantity
Olive oil	2 tbsp
Chorizo, sliced	100g
Chicken breasts	4, skinless
Onion, finely chopped	1 large
Garlic cloves, crushed	2
Chestnut mushrooms, sliced	250g
Smoked paprika	2 tsp
Paprika	1 tsp
Cornflour	1 tbsp
Chicken stock	300ml
White wine	150ml
Full-fat soured cream	150ml
Green olives	75g
Black olives	75g
Fresh parsley, chopped	2 tbsp
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Spanish Chicken

1. Preheat oven to 200°C (180°C fan). Heat the pan over medium-high heat and fry chorizo until it becomes crispy chorizo. Remove it with a slotted spoon and reserve chorizo oil in the pan.
2. Add the chopped onion and fry onion over medium heat until soft. Stir in the garlic and fry garlic for about a minute without letting it burn.
3. Season the chicken with salt and pepper. Place it into the pan and brown the chicken on both sides until lightly golden, then transfer it to a baking dish.
4. Add the mushrooms to the same pan and fry mushrooms until they soften. Stir in paprika and cook for a few seconds so the spices become fragrant.
5. Sprinkle over the cornflour and stir in cornflour until combined. Deglaze the pan with the white wine, then pour in the chicken stock and let everything simmer for a few minutes.
6. Lower the heat and stir in soured cream. Let the sauce bubble gently until smooth and slightly thickened.
7. Pour over chicken in the baking dish. Scatter chorizo over the top, add olives, then cover with foil.
8. Bake for about 30–35 minutes or until the chicken is fully cooked. Remove the foil for the last few minutes if you want a lightly golden finish.
9. Sprinkle with chopped parsley and garnish with parsley before you serve hot. Enjoy with your favourite side dish.

Expert Tips for Mary Berry Spanish Chicken

I have found that a few small details make this recipe even better. Taking time to build flavour in the pan and baking the chicken gently helps create a rich, creamy sauce with perfectly tender meat every time.

• Use chorizo oil to cook the onions and mushrooms, as it adds extra depth of flavour to the whole dish.
• Fry until crispy before removing the chorizo so it keeps its texture after baking.
• The smoky paprika flavour should complement the dish, so do not overpower it by adding too much paprika.
• Stir frequently while making the sauce to keep it smooth and prevent it from sticking.
• Season well before baking, as the chicken absorbs the flavours while cooking.
• Brown evenly on both sides before transferring the chicken to the baking dish for the best colour and flavour.
• If preparing the recipe make ahead, allow longer to heat from the fridge before serving.
• Always finish in the oven and heat until bubbling so the sauce is hot throughout.
• Garnish before serving with freshly chopped parsley for a fresh finish and extra colour.

Serving Suggestions

Servong suggessions for Mary Berry Spanish Chicken:

This Mary Berry Spanish Chicken Recipe is best enjoyed when you serve hot as a comforting hearty meal. It works equally well for a relaxed family dinner, a cosy midweek meal, or casual entertaining, and pairs beautifully with simple sides that soak up the creamy sauce.

• Serve with long-grain and wild rice to absorb the rich paprika sauce.
• Plain rice is another simple and satisfying side.
• Sprinkle with parsley just before serving for a fresh finish.
• Add a crisp green salad to balance the creamy sauce.
• Enjoy with warm crusty bread for an even heartier meal.
• Pair with sparkling water, homemade lemonade, or a light white wine for adults.
• Finish with a fruit tart or vanilla ice cream for an easy dessert.

Storage

Room Temperature

• Do not leave the chicken out for more than 2 hours.
• Cool the dish completely before storing.

Refrigerator

• Refrigerate leftovers in an airtight container as soon as they have cooled.
• Store in the fridge for up to 3 days.
• Reheat before serving until the chicken and sauce are piping hot throughout.

Freezer

• This recipe is suitable to make ahead and freeze.
• Freeze in airtight containers for up to 3 months.
• Defrost overnight in the refrigerator and allow longer to heat up before serving.

FAQs

Q: Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs stay juicy and add extra flavour, although they may need a few extra minutes to cook through. Make sure the chicken is fully cooked before serving.

Q: Can I replace the white wine?

Yes. Simply use extra chicken stock if you prefer to cook without wine. The sauce will still be rich and delicious.

Q: Is this recipe gluten-free?

It can be, provided you use gluten-free cornflour, stock, and chorizo. Always check the labels of packaged ingredients before cooking.

Q: Can I make ahead for guests?

Yes. Assemble the dish in advance and refrigerate it until needed. Bake or reheat just before serving, making it ideal for casual entertaining.

Q: Can I cook this in a slow cooker?

Yes, although the texture of the sauce will be slightly different. Brown the chicken and chorizo first for the best flavour before transferring everything to the slow cooker.

Q: Can I add butter beans, cannellini beans, or extra vegetables?

Absolutely. Butter beans, cannellini beans, peppers, or additional mushrooms all work well and make the meal even more filling.

Q: Can I make a vegetarian version?

Yes. Replace the chicken and chorizo with a good-quality plant-based sausage and your favourite vegetables. The smoky paprika sauce still provides plenty of flavour.

Q: Can I freeze leftovers?

Yes. Cool the dish completely before freezing in airtight containers. Defrost overnight in the refrigerator and reheat thoroughly before serving.

Nutrition

The nutrition information below is an estimate for one serving of this recipe. Actual values may vary depending on the brands of ingredients used and the exact serving size.

Nutrient	Amount Per Serving
Calories	Approximately 520 kcal
Protein	37 g
Carbohydrates	13 g
Sugars	6 g
Fat	34 g
Saturated Fat	13 g
Fibre	3 g
Sodium	920 mg