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Creamy paprika chicken drumsticks served over white rice with fresh parsley garnish on a white plate

Creamy Paprika Chicken Drumsticks with Steamed Rice

Tender roasted chicken drumsticks smothered in a smoky, creamy paprika sauce, served over fluffy white rice. This comforting dish combines rich flavors with a satisfying, hearty texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, European
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken drumsticks
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley chopped, plus more for garnish
  • 2 cups white rice cooked (jasmine or long-grain)

Equipment

  • Large ovenproof skillet or pan
  • Medium saucepan
  • Whisk
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken drumsticks thoroughly dry with paper towels and season generously with salt, pepper, and smoked paprika on all sides. Start cooking rice if not already prepared.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, add the drumsticks and sear for 5-6 minutes, turning occasionally until golden brown on all sides.
  3. Leave the seared chicken in the skillet and transfer the entire skillet directly to the preheated oven. Roast for 20-25 minutes until the internal temperature reaches 165°F and juices run clear.
  4. While the chicken roasts, melt butter in a medium saucepan over medium heat. Add the chopped onion and garlic, stirring frequently until translucent and fragrant, about 3-4 minutes.
  5. Stir in thyme, red pepper flakes, and flour. Cook for 1 minute while stirring constantly to remove the raw flour taste.
  6. Slowly whisk in the chicken broth, stirring continuously to prevent lumps. Bring to a gentle simmer and cook until the sauce begins to thicken, about 3-4 minutes.
  7. Reduce heat to low and stir in the heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5-6 minutes, stirring occasionally, until the sauce coats the back of a spoon. Add the chopped parsley and stir to combine.
  8. Once the chicken reaches 165°F internal temperature, carefully remove the skillet from the oven using oven mitts and return it to the stovetop over low heat. Pour the creamy paprika sauce over the drumsticks and simmer together for 2-3 minutes.
  9. Serve the saucy drumsticks over a generous bed of fluffy white rice, spooning extra sauce over the top. Garnish with fresh parsley.

Notes

Use bone-in, skin-on drumsticks for maximum flavor and moisture. You can substitute smoked paprika with regular paprika, but the smoky flavor adds depth. To reduce richness, use half-and-half instead of heavy cream. Store chicken and sauce together in an airtight container; store rice separately. Refrigerate for up to 3 days or freeze for up to 2 months.