Creamy Paprika Chicken Drumsticks (Print View)

Juicy drumsticks in a rich, smoky paprika cream sauce — hearty, comforting, and ready in under an hour.

# What You'll Need:

→ Chicken

01 - 8 chicken drumsticks, skin on

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced

→ Dairy

04 - ¾ cup heavy whipping cream

→ Liquids

05 - ½ cup chicken broth

→ Spices and Seasonings

06 - 2 tablespoons sweet paprika
07 - ½ teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh flat-leaf parsley, chopped (for garnish)

# How to Make:

01 - Pat the drumsticks thoroughly dry with paper towels. Combine 1 tablespoon of the sweet paprika with the salt and pepper, then rub the seasoning evenly over all surfaces of each drumstick.
02 - Heat the olive oil in a large lidded skillet over medium-high heat until shimmering. Arrange the drumsticks in the pan without crowding and sear until deeply golden brown on all sides, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - Reduce the heat to medium. Add the diced onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and stir for 1 additional minute until fragrant.
04 - Stir the remaining sweet paprika and the smoked paprika into the onion mixture. Toast the spices, stirring constantly, for about 30 seconds until they release their aroma.
05 - Pour in the chicken broth, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Nestle the seared drumsticks back into the skillet, cover with the lid, and reduce the heat to medium-low. Braise for 20 minutes, turning the drumsticks every 7 minutes so they cook evenly and absorb the sauce.
07 - Remove the lid and stir in the heavy cream. Continue cooking uncovered over medium-low heat for 6 to 8 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon and the chicken registers 165°F internally.
08 - Transfer the drumsticks to a warm serving platter, spoon the pan sauce generously over the top, and finish with a scattering of chopped fresh parsley. Serve immediately alongside steamed rice, buttery mashed potatoes, or crusty bread.

# Expert Suggestions:

01 -
  • The cream sauce is rich enough to feel indulgent but comes together with barely any effort.
  • It tastes like something you would order at a cozy European bistro, yet the ingredient list is shockingly short.
  • Leftovers reheat beautifully, and the sauce actually gets better as it sits overnight.
02 -
  • If your paprika has been sitting in the cupboard for over a year it will taste flat and dull, so replace it before making this dish.
  • Do not skip the uncovered cooking time after adding the cream because this is what concentrates and thickens the sauce.
03 -
  • Let the cream come to room temperature before adding it to the hot pan so it does not separate or curdle.
  • The real secret is patience during the searing step, because those caramelized bits on the bottom of the pan are what make the sauce unforgettable.

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