Chicken in Cheesy Paprika Sauce
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Chicken in Cheesy Paprika Sauce

Chicken in Cheesy Paprika Sauce

with roasted broccoli and rice

There's something about taking a bubbling bake out of the oven and loading heaping helpings onto plates that makes this dish seem comforting and extra appetising all at once. Chicken and broccoli is a classic combination but the addition of creamy bechamel is what really makes this dish a winner.

Family Friendly
Total Time30 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 unit(s)


150 grams


50 grams

Grated Cheese

(Contains Milk)

2 sachet(s)


(Contains Mustard)

125 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 unit(s)


1 sachet(s)

Worcester Sauce

(Contains Soya)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3184 kJ
Energy (kcal)761 kcal
Fat30.1 g
of which saturates16.5 g
Carbohydrate78.7 g
of which sugars10.9 g
Dietary Fiber0.1 g
Protein50.5 g
Cholesterol0 mg
Salt2.17 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Make the Rice
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Carrots
  • Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Roast the Broccoli
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Pop the broccoli onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
Fry the Chicken
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil and a knob of butter.
  • Once the oil is hot, add the chicken and season with salt and pepper.
  • Fry until browned all over, shifting occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Make the Sauce
  • Stir 50ml water (double for 4p), chicken stock powder, paprika, Worcester sauce, creme fraiche and cheese into the pan. 
  • Bring to the boil then lower the heat. 
  • Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Serve Hot
  • Fluff up the rice with a fork and divide between plates.
  • Dish up a hearty helping of chicken, carrot and broccoli.
  • Smother everything in the cheesy paprika sauce.
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