Creamy Paprika Chicken Drumsticks (Print Version)

Juicy drumsticks baked in a smoky, velvety paprika cream sauce for a comforting weeknight dinner.

# 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

# How to Make It:

01 - Preheat oven to 400°F. Pat the chicken drumsticks dry with paper towels.
02 - In a large bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the drumsticks and toss thoroughly until evenly coated on all sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks, turning occasionally, until golden brown on all sides, approximately 6 to 8 minutes. Transfer the drumsticks to a plate and set aside.
04 - Reduce heat to medium. Add the chopped onion to the same skillet 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, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard, whisking gently until the sauce is smooth and well combined.
06 - Return the drumsticks to the skillet, turning to coat them evenly in the sauce. Transfer the uncovered skillet to the oven and bake for 25 minutes, or until the internal temperature of the thickest drumstick reaches 165°F.
07 - Remove from the oven and sprinkle generously with fresh parsley. Serve immediately while hot, accompanied by your choice of side dishes.

# Expert Advice:

01 -
  • The combination of sweet and smoked paprika creates a depth that tastes like you spent hours, even though the active work is barely fifteen minutes.
  • That creamy sauce clings to every bite of chicken and is practically begging to be soaked up with bread, rice, or honestly just a spoon.
02 -
  • If you use a skillet that is not oven safe, transfer everything to a baking dish before it goes in, because a cracked pan under the broiler will ruin your evening and your floor.
  • Letting the sauce bubble uncovered in the oven is what thickens it naturally, so resist the urge to cover it or it will stay thin and soupy.
03 -
  • Taking the extra thirty seconds to pat the drumsticks completely dry before seasoning is the difference between golden skin and pale, steamed chicken.
  • Do not skip the Dijon mustard because it is the one ingredient people never guess but always notice when it is missing.

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