Creamy Paprika Chicken Drumsticks (Printable)

Chicken drumsticks braised in a smoky, velvety paprika cream sauce—rich, comforting, and deeply flavorful.

# 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

# How to Make It:

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 from the skillet 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 combined and smooth.
06 - Return the drumsticks to the skillet, turning each piece to coat evenly 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 and garnish with fresh chopped parsley. Serve immediately with your choice of side dishes.

# Expert Tips:

01 -
  • The combination of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours on something that actually takes under an hour.
  • The cream sauce is so good you will want to drag crusty bread through every last drop on your plate.
02 -
  • If you move the chicken too often during searing it will tear the skin and you will lose that beautiful golden crust so be patient and let the pan do the work.
  • Using an oven-safe skillet means you go from stovetop to oven without dirtying another dish and the residual heat keeps the sauce cooking evenly throughout.
03 -
  • Let the cream sauce rest for three to five minutes after removing from the oven because it thickens dramatically as it cools into the ideal coating consistency.
  • Toasting the paprika in the dry seasoning bowl for ten seconds before coating the chicken intensifies its color and deepens the flavor in a way that makes a real difference.

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