Creamy Paprika Chicken Drumsticks (Printable version)
Juicy drumsticks baked in a velvety smoked paprika cream sauce with garlic and Dijon mustard.
# 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 kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Sauce
08 - 2 tablespoons olive oil
09 - 1 medium yellow 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
# How to make it:
01 - Preheat oven to 400°F. Pat chicken drumsticks dry with paper towels and set aside.
02 - In a large mixing bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the drumsticks and toss thoroughly until every piece is evenly coated with the spice mixture.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks on all sides until deeply golden, approximately 6 to 8 minutes total. Remove the chicken and set it aside on a plate.
04 - In the same skillet, add the chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard until the sauce is smooth and well combined.
06 - Return the drumsticks to the skillet, turning each piece 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.
07 - Remove from the oven and sprinkle generously with fresh chopped parsley. Serve immediately while hot, pairing with your choice of side dishes.
# Expert tips:
01 -
- The double hit of sweet and smoked paprika creates a depth that tastes like you spent hours developing flavors, even though the active work is under fifteen minutes.
- That creamy sauce pools around the chicken and becomes its own side dish, so you barely need anything else on the plate.
02 -
- Do not skip patting the drumsticks dry because wet skin will steam instead of sear and you will lose that golden crust entirely.
- Deglazing the pan with broth is where the magic happens, so scrape thoroughly and do not leave any fond behind.
03 -
- Cast iron holds heat beautifully for this recipe, but if yours is not well-seasoned the acidic broth may strip the seasoning, so enameled cast iron is the safer bet.
- Letting the finished dish sit for five minutes before serving allows the sauce to thicken as it cools slightly, giving you better texture on the plate.