Creamy Paprika Chicken Drumsticks (Printable Version)
Juicy chicken drumsticks braised in a smoky, velvety paprika cream sauce for a comforting 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
# Directions:
01 - Preheat oven to 400°F. This ensures the chicken roasts evenly once transferred from stovetop to oven.
02 - Pat the 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 drumsticks in the skillet and brown on all sides for 6 to 8 minutes total, turning as needed. 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, 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 browned drumsticks to the skillet, turning each piece to coat thoroughly in the 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 chopped fresh parsley. Serve hot directly from the skillet, accompanied by your choice of side dishes.
# Expert Tips:
01 -
- The dual paprika trick, using both sweet and smoked, gives the sauce a depth that feels like it simmered all day.
- Everything cooks in one oven safe skillet, which means dishes are almost nonexistent.
- It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip drying the drumsticks before seasoning because wet skin steams instead of browning.
- The sauce will look thin when it goes into the oven but it thickens beautifully as the chicken renders its juices.
03 -
- Brown the chicken in batches if your skillet feels crowded because overlapping pieces steam instead of crisp.
- That spoonful of Dijon may seem optional but it is the one ingredient that stops the dish from tasting one note.