Creamy Paprika Chicken Drumsticks (Printable Version)

Juicy drumsticks in a rich, smoky paprika cream sauce—comfort food at its finest.

# What You’ll 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

# Directions:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat the chicken drumsticks thoroughly dry with paper towels. In a large mixing bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the drumsticks and toss until evenly coated on all sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Arrange the drumsticks in the skillet and brown on all sides, approximately 6 to 8 minutes total. Transfer the drumsticks to a plate and set aside.
04 - In the same skillet, add the finely 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 fully 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 garnish with fresh chopped parsley. Serve immediately with your choice of side dishes.

# Top Tips:

01 -
  • The double paprika trick, sweet and smoked, creates a depth of flavor that tastes like you spent hours when you barely spent minutes.
  • Everything cooks in one skillet, which means the sauce picks up every caramelized bit from the chicken and the cleanup is almost nonexistent.
02 -
  • Do not rush the browning step because that golden crust is where half the sauce flavor comes from and you cannot fake it later.
  • Let the skillet rest for five minutes after pulling it from the oven because the sauce thickens as it cools and will coat the chicken much better.
03 -
  • Toast the spice coated drumsticks dry in the hot oil for thirty seconds before moving them and you will unlock a deeper paprika flavor that no amount of simmering can replicate.
  • A squeeze of lemon juice right at the end brightens the entire dish and makes people wonder what your secret ingredient is.

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