Creamy Paprika Chicken Drumsticks (Printable version)

Juicy drumsticks in a rich, smoky paprika cream sauce—comforting, flavorful, and perfectly spiced.

# What you need:

→ Poultry

01 - 8 chicken drumsticks, skin-on

→ Marinade & Seasonings

02 - 2 teaspoons sweet paprika
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ Sauce

08 - 2 tablespoons 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 teaspoon Dijon mustard
14 - 1 tablespoon chopped fresh parsley, plus extra for garnish

# How To:

01 - Preheat oven to 400°F.
02 - Pat the 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 to 8 minutes total. Remove the chicken and set aside.
04 - In the same skillet, add the finely chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 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 until fully combined and smooth.
06 - Return the drumsticks to the skillet, turning to coat them in the sauce. Transfer the uncovered skillet to the oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
07 - Remove from the oven, garnish with fresh chopped parsley, and serve hot with your choice of side dishes.

# Expert Advice:

01 -
  • The double hit of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours when it really only takes fifty minutes from start to finish.
  • That velvety cream sauce is so good you will want to drag crusty bread through every last drop on your plate.
  • It is genuinely easy enough for a weeknight but gorgeous enough to serve when your mother in law visits.
02 -
  • Do not rush the browning step because those caramelized bits on the bottom of the pan are the entire foundation of your sauce flavor and once they are gone there is no getting them back.
  • Let the skillet get fully hot before adding the chicken or the skin will stick and tear and you will lose that beautiful presentation.
  • If the sauce looks a little thin when it comes out of the oven just let it rest for five minutes and it will thicken as it cools slightly.
03 -
  • Use an oven safe skillet from the start so you never have to transfer the sauce and chicken to a different dish because every extra pan means one more thing to wash and one more chance to lose flavor.
  • Let the finished dish rest for five minutes outside the oven before serving because the sauce thickens and the chicken juices redistribute making every bite more tender.

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