Creamy Paprika Chicken Drumsticks (Print Page)

Juicy drumsticks in a rich, smoky paprika cream sauce—easy, comforting, and full of flavor.

# 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.
02 - Pat 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. Arrange the drumsticks in the skillet and brown on all sides for 6 to 8 minutes total, turning occasionally. 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, whisking gently until the sauce is smooth and well combined.
06 - Return the drumsticks to the skillet, turning each piece to coat thoroughly 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 and is cooked through.
07 - Remove from the oven and garnish with freshly chopped parsley. Serve immediately while hot, accompanied by your favorite side dishes.

# Expert Tips:

01 -
  • The double hit of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours when you barely spent minutes.
  • Everything cooks in one skillet, which means minimal cleanup and maximum sauce for soaking into whatever side you choose.
02 -
  • If you do not pat the drumsticks completely dry before seasoning, the spice coating will slide right off and you will lose that beautiful crust.
  • The sauce will look thin when it goes into the oven, but trust the process because it reduces and thickens beautifully during baking.
03 -
  • Let the skillet get genuinely hot before adding the chicken, because a proper sear is what creates the fond that flavors the entire sauce.
  • Do not skip the Dijon mustard, because it is the one ingredient people always forget but always ask about after tasting the finished dish.

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