Introduction

This creamy paprika chicken drumsticks recipe features tender, juicy chicken cooked to perfection and smothered in a rich, flavorful sauce. It’s an easy one-pan meal that’s perfect for weeknight dinners or casual gatherings. Served over white rice, it’s comfort food with a delicious twist.

A white bowl holds three grilled chicken drumsticks covered in a creamy orange sauce with visible herbs on top. To the side of the drumsticks is a serving of steamed white rice sprinkled with small green herbs. The sauce has a smooth texture with small bits of seasoning, pooling around the base of the chicken and rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 chicken drumsticks
1 tbsp olive oil
Salt and pepper to taste
1 tsp smoked paprika
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp crushed red pepper flakes (optional)
1 tbsp all-purpose flour
1 cup chicken broth
3/4 cup heavy cream
1 tbsp tomato paste
1 tsp Dijon mustard
1 tbsp chopped fresh parsley (plus more for garnish)
2 cups cooked white rice

Instructions

Step 1: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels. Season them evenly with salt, pepper, and smoked paprika.
Step 2: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the drumsticks on all sides until they turn golden, about 5–6 minutes total.
Step 3: Transfer the skillet to the oven and roast the chicken for 20–25 minutes, until fully cooked through.
Step 4: While the chicken roasts, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.
Step 5: Stir in the dried thyme, crushed red pepper flakes (if using), and flour. Cook for about 1 minute, stirring constantly to remove the raw flour taste.
Step 6: Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook until it thickens slightly.
Step 7: Stir in the heavy cream, tomato paste, and Dijon mustard. Let the sauce simmer gently for 5–6 minutes, then add chopped fresh parsley and stir to combine.
Step 8: When the chicken is done roasting, return the skillet to the stovetop. Pour the creamy sauce over the drumsticks and let everything simmer together for 2–3 minutes to meld the flavors.
Step 9: Serve the creamy paprika chicken hot over a bed of cooked white rice. Garnish with additional chopped parsley for a fresh touch.

Tips & Variations

For extra smoky flavor, use smoked paprika rather than regular paprika.
Crushed red pepper flakes add a subtle heat, but you can omit them if you prefer mild flavors.
Try swapping heavy cream with coconut milk for a dairy-free version with a slight tropical twist.
Serving with garlic mashed potatoes instead of rice also pairs wonderfully with the creamy sauce.
Use bone-in, skin-on chicken thighs for a slightly different texture and richer taste.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat to prevent the cream sauce from breaking. To freeze, place cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white bowl contains three grilled chicken drumsticks covered in a creamy orange sauce with green herbs sprinkled on top. The drumsticks are placed on the left side of the bowl, partially sitting in the sauce. On the right side, there is a neat portion of white rice with some green herbs mixed in. The bowl is on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of drumsticks?

Yes, boneless chicken breasts can be used, but adjust cooking time as they cook faster. Sear and then bake until the internal temperature reaches 165°F (74°C).

Is it necessary to use an ovenproof skillet?

Using an ovenproof skillet makes it easy to transfer the chicken from stovetop to oven without changing pans. If you don’t have one, you can sear the chicken in a regular pan, then transfer the drumsticks to a baking dish to roast.