Creamy Paprika Chicken Drumsticks (Printable)

Juicy chicken drumsticks in a rich, smoky paprika cream sauce—comfort food at its finest.

# What You'll Need:

→ Poultry

01 - 8 chicken drumsticks, skin-on

→ Seasonings & Marinade

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

→ Creamy 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 fresh parsley, chopped (plus extra for garnish)

# Directions:

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 drumsticks from the skillet and set aside.
04 - In the same skillet, add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for 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 until well combined and smooth.
06 - Return the drumsticks to the skillet, turning them to coat evenly 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, garnish with additional fresh parsley, and serve hot with your preferred side dishes.

# Expert Tips:

01 -
  • The double hit of sweet and smoked paprika creates a depth that feels like it took hours to develop.
  • Everything comes together in one skillet, which means less washing up and more time to actually enjoy your evening.
  • That sauce is so good you will want to drag crusty bread through every last drop.
02 -
  • Do not skip patting the drumsticks dry because moisture is the enemy of a good sear and without it your crust will steam instead of brown.
  • If you swap heavy cream for half and half, simmer the sauce gently and watch it closely because lighter dairy can break if pushed too hard.
03 -
  • Toast the paprika in the dry skillet for about 30 seconds before mixing it with the other spices to wake up its essential oils and deepen the flavor dramatically.
  • Let the cream sauce reduce for an extra minute or two on the stovetop before adding the chicken back in if you prefer a thicker, more coating consistency.

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