Creamy Paprika Chicken Drumsticks (Printer-Friendly)
Juicy drumsticks braised in a smoky, velvety paprika cream sauce—hearty comfort food.
# What You'll Need:
→ Poultry
01 - 8 chicken drumsticks, skin-on
→ Marinade & Seasonings
02 - 2 tsp sweet paprika
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp salt
07 - 1/2 tsp freshly ground black pepper
→ Sauce
08 - 2 tbsp olive oil
09 - 1 medium onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 1 tsp Dijon mustard
14 - 1 tbsp chopped fresh parsley (plus extra for garnish)
# How to Make It:
01 - Preheat your oven to 400°F (200°C).
02 - Pat chicken drumsticks dry with paper towels. In a large bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the drumsticks in the spice mixture until evenly coated on all sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks on all sides until golden brown, approximately 6–8 minutes total. Remove the chicken and set aside.
04 - In the same skillet, add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard, mixing until fully incorporated and smooth.
06 - Return the drumsticks to the skillet, turning to coat them evenly in the sauce. Transfer the skillet to the preheated oven and bake, uncovered, for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
07 - Remove from the oven, garnish with fresh chopped parsley, and serve hot with your favorite side dish.
# Expert Advice:
01 -
- The double hit of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours over a stove when you barely did thirty minutes of actual work.
- That creamy sauce is basically a magnet for crusty bread, rice, or whatever side you throw at it, so nothing on the plate goes to waste.
02 -
- Do not rush the searing step because those caramelized bits on the bottom of the pan are the entire flavor backbone of your sauce.
- If you substitute half-and-half for heavy cream, simmer the sauce a few extra minutes after the oven step to help it thicken properly.
03 -
- Let the coated drumsticks sit for ten minutes before searing so the spice rub has time to adhere to the skin instead of falling off into the oil.
- Always taste the sauce before putting it in the oven and adjust salt and pepper because once the cream reduces in the oven, it is too late to fix an under-seasoned dish.