Creamy Paprika Chicken Drumsticks (Printable view)

Juicy drumsticks in a smoky, rich paprika cream sauce—comforting one-pan dinner ready in 50 minutes.

# What You'll Need:

→ Poultry

01 - 8 chicken drumsticks, skin-on

→ Marinade & Seasonings

02 - 2 tsp sweet paprika
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp salt
07 - 1/2 tsp freshly ground black pepper

→ Sauce

08 - 2 tbsp 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 tsp Dijon mustard
14 - 1 tbsp chopped fresh parsley (plus extra for garnish)

# Steps:

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. Sear the drumsticks, turning occasionally, until golden brown on all sides, about 6 to 8 minutes total. Remove the chicken and set aside.
04 - In the same skillet, add the chopped onion and sauté over medium heat 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, mixing until fully incorporated and smooth.
06 - Return the drumsticks to the skillet, turning to coat them in the sauce. Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
07 - Remove from the oven and garnish with chopped fresh parsley. Serve hot with your preferred side dish.

# Expert Advice:

01 -
  • The double hit of sweet and smoked paprika creates a depth that makes people think you spent all day cooking.
  • One skillet goes from stovetop to oven to table, which means less cleanup and more time to enjoy the meal.
02 -
  • Do not skip drying the drumsticks because wet skin will steam instead of brown and you will lose that critical texture contrast.
  • The sauce will look thin when it goes into the oven but it reduces and thickens during baking, so resist the urge to add extra cream.
03 -
  • Let the cream sauce rest for two or three minutes after removing from the oven and it will thicken into the perfect coating consistency.
  • Toasting the paprika in the dry spice blend on the chicken skin as it browns intensifies its flavor far more than adding it directly to the sauce.

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