Chicken in Cheesy Paprika Sauce
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Chicken in Cheesy Paprika Sauce

Chicken in Cheesy Paprika Sauce

with roasted broccoli and rice

Chicken and broccoli is a classic combination, and tender carrots are a welcome addition indeed, but what really makes this dish a winner is the creamy cheesy paprika sauce.

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

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)


Nutrition Values

Energy (kJ)3157 kJ
Energy (kcal)754 kcal
Fat29.5 g
of which saturates16.3 g
Carbohydrate74.2 g
of which sugars11 g
Dietary Fiber0 g
Protein49.8 g
Cholesterol0 mg
Salt2.91 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


Cook the Carrots
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • 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
  • Meanwhile, cut the broccoli into florets (like small trees). Halve any large florets.
  • When the carrots have been cooking for 10 mins, add the broccoli to the tray with the carrots.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Roast for the remaining cooking time, until the edges are crispy and slightly charred, 10-15 mins.
Make the Rice
  • Meanwhile, 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).
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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