Creamy Paprika Chicken Drumsticks (Print Version)

Juicy drumsticks in a rich, smoky paprika cream sauce—easy comfort food done in 50 minutes.

# 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

# Directions:

01 - Preheat oven to 400°F. This ensures the chicken roasts evenly once transferred from stovetop to oven.
02 - Pat chicken drumsticks thoroughly 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. Arrange the seasoned drumsticks in the skillet and brown on all sides, approximately 6 to 8 minutes total. Remove the drumsticks and set aside on a plate.
04 - In the same skillet, add the finely chopped onion and sauté over medium heat for about 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard, mixing until the sauce is smooth and well combined.
06 - Return the seared drumsticks to the skillet, turning each piece to coat thoroughly in the cream sauce. Transfer the uncovered skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the thickest drumstick reaches 165°F.
07 - Remove from the oven and garnish with fresh chopped parsley. Serve immediately while hot, accompanied by rice, mashed potatoes, buttered noodles, or a crisp green salad.

# Expert Tips:

01 -
  • The combination of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours, even though the whole thing comes together in under an hour.
  • Everything cooks in one oven safe skillet, which means fewer dishes and a sauce that builds flavor from the browned bits left behind by the chicken.
02 -
  • If you use a skillet that is not oven safe, you will learn this the hard way when the handle melts or cracks, so double check before it goes in.
  • Do not skip patting the chicken dry, because wet skin steams instead of crisping and you will lose that beautiful golden crust.
03 -
  • Let the cream sauce bubble in the oven for the full 25 minutes uncovered, because that gentle reduction is what turns a thin liquid into something that coats the back of a spoon.
  • The biggest secret is patience during the browning step, so do not rush it and do not move the chicken around too much while it develops that crust.

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