Creamy Paprika Chicken Drumsticks (Printable)

Juicy chicken drumsticks in a rich, smoky paprika cream sauce—golden, comforting, and full of flavor.

# 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

# Steps:

01 - Preheat oven to 400°F. Pat chicken drumsticks dry with paper towels.
02 - In a large bowl, combine sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the drumsticks in the spice mixture until evenly coated on all sides.
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 and set aside on a plate.
04 - In the same skillet, sauté the chopped onion over medium heat for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Dijon mustard until fully incorporated and smooth.
06 - Return the drumsticks to the skillet, turning to coat thoroughly 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 oven and garnish with freshly chopped parsley. Serve hot alongside your choice of side dishes.

# Expert Tips:

01 -
  • That double hit of sweet and smoked paprika creates a depth of flavor that tastes like you spent hours on something that comes together fast.
  • The creamy sauce practically makes itself while the chicken roasts, so you get a rich meal with very little hands on effort.
02 -
  • Do not skip patting the drumsticks dry because wet skin will steam instead of brown, and you will lose that gorgeous crust.
  • The sauce will look thin when it goes into the oven but it thickens beautifully as it bakes, so trust the process and resist the urge to add flour.
03 -
  • Let the chicken rest in the sauce for five minutes after it comes out of the oven because the juices redistribute and the sauce finishes thickening during that pause.
  • Toast the spice coated drumsticks in the dry bowl for a minute before adding oil to bloom the paprikas and unlock a deeper, more complex flavor.

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