1. Preheat your oven to 425°F or 220°C, setting the stage for a culinary mastery.

2. Cut each chicken breast into 2 or 3 pieces and position them in a well-greased baking dish. Season them liberally with salt and pepper.

3. Cut the paprika into manageable pieces, quarter the mushrooms, and slice the tomatoes. Distribute these vegetables artfully around the chicken in the baking dish, adding a pop of color and a medley of flavors.

4. In a separate bowl, whisk together 250ml or 1 cup of heavy cream, 125ml or 1/2 cup of sour cream, 2 tablespoons of chili sauce, 1 minced garlic clove, 2 tablespoons of mango chutney, 1 teaspoon of paprika powder, and a pinch of salt and pepper to taste. Pour this creamy sauce over the chicken and let the flavors meld together in the oven for 40 minutes.

5. Top with 125g or 1 cup of grated cheese and let it melt in the oven for an additional 10 minutes, when the dish will surely be golden and delectable.

6. For a spectacular side of roasted potatoes, start by washing and cutting them in half. Arrange the potatoes on a baking sheet lined with parchment paper, drizzle with a tablespoon of oil, and sprinkle with a pinch of salt and pepper. Roast the potatoes in the oven for 20 minutes, giving them a tantalizing golden hue.

7. Divide the broccoli into small florets, and peel and slice the carrots. Arrange the broccoli and carrots on the baking sheet alongside the potatoes. Anoint with an additional tablespoon of oil, sprinkle with a pinch of thyme, salt, and pepper. Return to the oven and roast for an additional 20 minutes, when the vegetables will be tender and crispy.