Paprika Chicken with Creamy Mushroom Sauce, Roasted Potatoes &Amp; Broccoli

This comforting dish brings together juicy, paprika-spiced dark meat chicken and a luscious creamy mushroom sauce with a hint of Dijon mustard. Served alongside crispy roasted potatoes and tender broccoli, it’s a complete meal that feels restaurant-worthy yet is simple enough for a weeknight.

The sauce comes together quickly using a cream sauce base and beef stock concentrate, creating a velvety texture that coats every bite. Roasting the potatoes and broccoli on one sheet pan makes cleanup a breeze, while the chicken cooks in a single skillet. Garnish with fresh parsley for a pop of color and flavor.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Roughly chop parsley.
2. Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt and pepper. (For 4 servings, spread out across entire sheet.) Roast potatoes on top rack for 5 minutes, then remove sheet from oven. Carefully add broccoli to empty side of sheet; toss with a drizzle of oil, salt and pepper. Return to top rack and roast until broccoli is browned and potatoes are tender and crisped, 15-20 minutes more. (For 4, leave potatoes roasting; add broccoli to a second sheet and roast on middle rack.)
3. Meanwhile, open package of chicken and drain off any excess liquid. Season with 1 tsp paprika (2 tsp for 4 servings), salt and pepper. (You’ll use the rest of the paprika later.) Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, undisturbed, until browned, 1-2 minutes. Continue to cook, stirring occasionally, until cooked through, 3-4 minutes more. Turn off heat; transfer chicken to a plate. While chicken cooks, halve, peel and finely dice onion.
4. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add onion; cook, stirring occasionally, until beginning to soften, 1-2 minutes. Add a drizzle of oil and mushrooms; cook, stirring occasionally, until browned and softened, 3-4 minutes.
5. Stir cream sauce base, mustard, stock concentrate, remaining paprika and ½ cup water (1 cup for 4 servings) into pan with veggies. Add chicken and stir to combine. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper.
6. Divide potatoes and broccoli between plates. Top potatoes with chicken with creamy mushroom sauce. Garnish with parsley and serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful. If using breast, reduce cooking time slightly to avoid drying out.

What can I substitute for the cream sauce base?

You can use 4 ounces of heavy cream mixed with 1 teaspoon of cornstarch as a thickener, though the flavor will differ slightly.

Can I prepare this dish ahead of time?

The chicken and sauce can be made a day ahead and reheated. Roast the potatoes and broccoli fresh for best texture.