Creamy Paprika Chicken Drumsticks (Printable Version)

Juicy drumsticks braised in a rich, smoky paprika cream sauce—pure comfort on a plate.

# What You'll 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

# Directions:

01 - Preheat oven to 400°F.
02 - Pat the chicken drumsticks dry with paper towels. In a large mixing bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the drumsticks in the spice blend 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, sauté the chopped onion for about 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 chicken reaches an internal temperature of 165°F.
07 - Remove from the oven, garnish with fresh chopped parsley, and serve hot with your preferred side dishes.

# Expert Hints:

01 -
  • The double paprika trick, sweet and smoked, gives you depth without any real heat, so even picky eaters will dig in happily.
  • Everything cooks in one oven safe skillet, which means almost no dishes to wash afterward.
  • That creamy sauce is so good you will want to drag crusty bread through every last drop.
02 -
  • If you skip patting the chicken dry, the spice rub slides right off and you get steamed chicken instead of seared.
  • Do not use a nonstick skillet for this because you want fond, those caramelized bits, and nonstick prevents that from forming.
03 -
  • Let the skillet get properly hot before adding the chicken because a pan that is not ready leads to sticking and a pale crust.
  • Tent the skillet loosely with foil during the first 10 minutes of baking if the drumsticks are browning too quickly on top.

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