Try this Easy Dijon Chicken in Creamy Dijon Wine Sauce! Succulent, crispy-seared boneless chicken breasts are enveloped in a luxurious garlic Dijon sauce, a touch of white wine and a immersed in double cream. Incredible simple, scrumptous and low in carbs, making it a perfect choice for a satisfying, health-conscious meal. Serve with a fresh salad or roasted vegetables for a dinner. #dijonchicken #creamychicken

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Mary Berry Dijon Chicken

• Author: Chef Mia

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Description

Crispy seared boneless Chicken Breasts in a smooth and creamy garlic Dijon sauce with White Wine! “Mary Berry Dijon Chicken” is SO EASY and deliciously low carb!

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Instructions

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Juicy roasted drumsticks in a creamy paprika sauce served over fluffy rice—this is the comforting, flavor-packed dinner you’ll crave on repeat. Perfect for family nights, meal prep, or when you want something easy but gourmet.

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Creamy Paprika Chicken Drumsticks with Steamed Rice

• Author: Chef Mia

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Description

Tender roasted chicken drumsticks smothered in a smoky, creamy paprika sauce, served over fluffy white rice. This comforting dish combines rich flavors with a satisfying, hearty textureperfect for a gourmet-style dinner at home.

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Ingredients

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• 6 chicken drumsticks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 2 cups cooked white rice

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Instructions

1. Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and season with salt, pepper, and smoked paprika.
2. In a large ovenproof skillet or pan, heat olive oil over medium-high heat. Sear the drumsticks on all sides until golden, about 56 minutes.
3. Transfer the skillet to the oven and roast the chicken for 2025 minutes until fully cooked.
4. While the chicken cooks, melt butter in a saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent.
5. Stir in thyme, red pepper flakes, and flour. Cook for 1 minute to remove raw flour taste.
6. Slowly whisk in chicken broth and bring to a simmer until slightly thickened.
7. Stir in cream, tomato paste, and Dijon mustard. Simmer gently for 56 minutes, then add chopped parsley.
8. Once chicken is done, return to the stovetop. Pour the sauce over the drumsticks and let simmer for 23 minutes.
9. Serve hot over a bed of cooked white rice, garnished with more parsley.

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Notes

Use bone-in, skin-on drumsticks for maximum flavor and moisture.
You can substitute smoked paprika with regular paprika, but the smoky flavor adds depth.
To reduce richness, use half-and-half instead of heavy cream.

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Nutrition

• Calories: 620
• Sugar: 4g
• Protein: 40g