Creamy Paprika Chicken Drumsticks (Printable View)

Juicy drumsticks in a smoky, rich paprika cream sauce—easy one-pan comfort food.

# 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 Make It:

01 - Preheat oven to 400°F.
02 - Pat chicken drumsticks dry with paper towels. In a large bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss 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 drumsticks on all sides until golden brown, approximately 6 to 8 minutes total. Remove and set aside.
04 - In the same skillet, sauté the chopped onion for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Dijon mustard until fully incorporated and smooth.
06 - Return 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 chicken reaches an internal temperature of 165°F.
07 - Remove from oven, garnish with fresh parsley, and serve hot with your choice of side dishes.

# Expert Advice:

01 -
  • That deep rust colored sauce clings to every bite and looks like something from a restaurant menu.
  • Drumsticks stay incredibly juicy because they braise in cream instead of drying out.
  • Cleanup is just one skillet, which means more time to relax after dinner.
02 -
  • If you skip the step of drying the drumsticks thoroughly, the spice rub will slide right off and you will lose that beautiful crust.
  • The sauce continues to thicken as it rests off the heat, so pull it from the oven just before it looks perfect.
03 -
  • Let the drumsticks sit in the spice rub for fifteen minutes at room temperature before searing so the salt penetrates the meat.
  • A squeeze of lemon juice right before serving wakes up every flavor on the plate in a way nothing else can.

Return