Last Tuesday, I had six chicken drumsticks in the fridge and zero energy for complicated cooking. I remembered this paprika sauce technique and threw everything together in under an hour. The smoky cream sauce paired with tender chicken created something that tasted like I’d spent all afternoon cooking, and my kids didn’t even ask for chicken nuggets instead.
Table of Contents
Ingredients for Creamy Paprika Chicken Drumsticks
I’ve tested this recipe with different chicken cuts, but drumsticks always deliver the best results. The bone keeps the meat incredibly juicy, and the skin crisps beautifully in the oven. For the paprika, I recommend investing in quality smoked paprika – it truly makes a difference in the depth of flavor you’ll achieve.
- 6 chicken drumsticks
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika – I always use Spanish smoked paprika for the best flavor
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced – Fresh garlic works best here
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional) – I usually add these for a gentle kick
- 1 tablespoon all-purpose flour
- 1 cup chicken broth – My preference is low-sodium so I can control the salt level
- 3/4 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (plus more for garnish) – In my experience, fresh parsley brightens the rich sauce perfectly
- 2 cups cooked white rice (jasmine or long-grain)
Step-by-Step Instructions
I recommend patting the chicken completely dry before seasoning. This simple step ensures beautiful browning and helps the skin crisp up properly in the oven. Start your rice about 15 minutes before the chicken finishes roasting so everything is ready at the same time.
Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks thoroughly dry with paper towels, then season generously with salt, pepper, and smoked paprika on all sides.
Step 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. This step locks in the juices and builds flavor.
Step 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.
Step 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.
Step 5: Stir in thyme, red pepper flakes, and flour. Cook for 1 minute while stirring constantly to remove the raw flour taste and create a light roux.
Step 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.
Step 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.
Step 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 to marry the flavors.
Step 9: Serve the saucy drumsticks over a generous bed of fluffy white rice, spooning extra sauce over the top. Garnish with fresh parsley and an additional sprinkle of smoked paprika if desired.
Perfect Pairings for Creamy Paprika Chicken Drumsticks
The rich, creamy sauce in this dish pairs beautifully with lighter, crisp sides that provide textural contrast and help balance the meal.
Roasted Green Beans: The slight char and crunch from roasted green beans cut through the richness of the cream sauce while adding a nutritious vegetable component to your plate.
Simple Garden Salad: A fresh mixed greens salad with a light vinaigrette provides refreshing contrast and helps cleanse your palate between bites of the rich, smoky chicken.
Garlic Bread Rolls: Perfect for soaking up every drop of that incredible paprika sauce. The crispy edges and soft center make it an irresistible accompaniment.
Sheet Pan Sausage and Veggies: If you want to add more protein and vegetables to your meal, these roasted vegetables work wonderfully alongside the creamy chicken.
Garlic Parmesan Chicken and Potatoes: For a heartier meal, serve this alongside roasted potatoes that complement the paprika flavors beautifully.
Crusty Baguette Slices: Toasted baguette slices work wonderfully for scooping up the sauce and add a satisfying crunch to the meal.
Storage & Serving Tips
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. I recommend storing the rice separately to maintain the best texture for both components.
For reheating, I prefer using the stovetop over low heat with a splash of chicken broth or cream to refresh the sauce. You can also reheat gently in a 350°F oven covered with foil for about 15 minutes until warmed through. If reheating from refrigerated, add 2-3 minutes to ensure the chicken reaches 165°F throughout.
This dish freezes beautifully for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The sauce might separate slightly after freezing, but a quick stir while reheating brings it back together perfectly.
Frequently Asked Questions
Can I use chicken thighs instead of drumsticks?
Absolutely! Boneless, skinless thighs work great and cook in about 15-20 minutes. Bone-in thighs will need the same cooking time as drumsticks.
How do I make this recipe lighter?
Swap the heavy cream for half-and-half or even whole milk. The sauce will be slightly thinner but still delicious. You can also remove the chicken skin before cooking to reduce fat content.
What if I don’t have smoked paprika?
Regular sweet paprika works fine, though you’ll miss the smoky depth. Consider adding a tiny pinch of cumin or a drop of liquid smoke to compensate for the missing smokiness.
Creamy Paprika Chicken Drumsticks with Steamed Rice
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Stir in thyme, red pepper flakes, and flour. Cook for 1 minute while stirring constantly to remove the raw flour taste.
- 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.
- 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.
- 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.
- Serve the saucy drumsticks over a generous bed of fluffy white rice, spooning extra sauce over the top. Garnish with fresh parsley.
