Creamy Paprika Chicken Drumsticks Recipe
This Creamy Paprika Chicken Drumsticks recipe features tender chicken drumsticks roasted to golden perfection and smothered in a rich, flavorful sauce made with smoked paprika, garlic, onion, cream, and fresh herbs. Served over fluffy white rice, this comforting dish perfectly balances smoky, creamy, and savory elements for a satisfying meal that’s easy to prepare and sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken Drumsticks
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
Sauce
- 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)
To Serve
- 2 cups cooked white rice
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels, then season them evenly with salt, pepper, and smoked paprika for a smoky flavor base.
- Sear the Chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Add the drumsticks and sear them on all sides until they develop a golden-brown crust, about 5 to 6 minutes. This locks in juices and adds great flavor.
- Roast the Chicken: Transfer the skillet with the seared drumsticks into the preheated oven. Roast the chicken for 20 to 25 minutes until fully cooked through and safe to eat.
- Prepare the Sauce Base: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant.
- Add Herbs and Flour: Stir in the dried thyme, crushed red pepper flakes (if using), and the all-purpose flour. Cook the mixture for about 1 minute to eliminate the raw flour taste and slightly thicken the sauce base.
- Incorporate Broth: Slowly whisk in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, creating a smooth sauce.
- Finish the Sauce: Stir in the heavy cream, tomato paste, and Dijon mustard. Let the sauce simmer gently for 5 to 6 minutes, allowing the flavors to meld. Add the chopped fresh parsley just before removing from heat.
- Combine Chicken and Sauce: Once 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 to 3 minutes to absorb the flavors.
- Serve: Serve the creamy paprika chicken drumsticks hot over a bed of cooked white rice. Garnish with additional fresh parsley for a vibrant finish.
Notes
- You can substitute chicken thighs if preferred; adjust roasting time accordingly.
- For a spicier sauce, increase the amount of crushed red pepper flakes or add fresh chili.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- Serve with steamed vegetables or a green salad to balance the richness of the dish.
Keywords: Creamy Paprika Chicken, Chicken Drumsticks, Roasted Chicken, Cream Sauce, Easy Dinner Recipe, One Pan Chicken
