Creamy Paprika Chicken Drumsticks (Printable)

Juicy drumsticks baked 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

# How-To:

01 - Preheat your oven to 400°F.
02 - Pat the chicken drumsticks dry with paper towels. In a large bowl, combine the 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 the olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks on all sides until deeply golden, about 6 to 8 minutes total. Remove the drumsticks from the skillet and set them aside on a plate.
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, whisking 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 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 and garnish with fresh chopped parsley. Serve hot alongside your favorite sides such as rice, mashed potatoes, or buttered noodles.

# Expert Tips:

01 -
  • The combination of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours when it really only takes fifty minutes.
  • Everything happens in one oven safe skillet which means minimal cleanup and maximum sauce for soaking into whatever side you choose.
02 -
  • Do not skip patting the drumsticks dry because even slightly damp skin will steam instead of sear and you will lose that gorgeous crust.
  • The sauce will look thin when it goes into the oven but it reduces and thickens beautifully during those twenty five minutes of uncovered braising.
03 -
  • Toast the spice coated drumsticks for thirty seconds in the dry skillet before adding oil to bloom the paprikas and deepen their flavor dramatically.
  • A splash of dry white wine added right after removing the chicken for deglazing adds an acidity layer that makes the whole dish taste more complex.

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