Creamy Paprika Chicken Drumsticks (Print version)

Juicy drumsticks in a rich, smoky paprika cream sauce—ready in under an hour 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.
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 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. Brown drumsticks on all sides for 6 to 8 minutes total. Remove and set aside.
04 - In the same skillet, sauté the chopped onion over medium heat for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Dijon mustard until fully incorporated and smooth.
06 - Return drumsticks to the skillet, turning to coat evenly in the sauce. Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
07 - Remove from oven and garnish with fresh parsley. Serve hot with your choice of side dish.

# Expert advice:

01 -
  • The double paprika trick, sweet and smoked, gives you a depth that tastes like you cooked all day when you barely broke a sweat.
  • That creamy sauce clings to every bite of chicken and practically begs to be soaked up with mashed potatoes or crusty bread.
  • It reheats beautifully, making it one of those rare dinners that tastes even better the next afternoon straight from the fridge.
02 -
  • If the cream boils too aggressively when you add it, pull the pan off the heat for a few seconds because scorched cream is bitter and cannot be fixed.
  • Letting the chicken rest for five minutes after it comes out of the oven allows the sauce to thicken slightly and the juices to redistribute.
03 -
  • Drying the chicken thoroughly before seasoning is the single most important step for getting that golden crust instead of steamed, pale skin.
  • Keep a splash of chicken broth or water nearby while sautéing the onion so you can quickly deglaze if anything starts to stick too aggressively.

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