Creamy Paprika Chicken Drumsticks (Printer-friendly)

Juicy drumsticks baked in a rich, smoky paprika cream sauce for a cozy weeknight dinner.

# 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 your 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. Place 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 for about 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 browned drumsticks to the skillet, turning them to coat evenly in the sauce. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
07 - Remove from the oven and garnish with freshly chopped parsley. Serve hot with 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, not minutes.
  • That velvety sauce pools perfectly over mashed potatoes, rice, or a chunk of crusty bread, making every bite count.
02 -
  • Do not skip drying the drumsticks, because wet skin will steam instead of sear and you will lose that beautiful crust.
  • The sauce will look thin when it goes into the oven but it thickens as it bakes and the chicken releases its juices.
03 -
  • Let the chicken sit in the spice coating for 15 minutes if you have the time, because the salt penetrates deeper and the flavor doubles.
  • Resist the urge to move the drumsticks while they sear, because patience is what gives you that deep, golden crust.

Return