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Creamy Paprika Chicken Drumsticks with Steamed Rice

Tender golden drumsticks roasted and finished in a smoky paprika cream sauce, served over fluffy white rice for an easy and satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken drumsticks
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp smoked paprika Spanish smoked paprika preferred
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes optional
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped, plus more for garnish
  • 2 cups cooked white rice for serving

Equipment

  • Large ovenproof skillet
  • Medium saucepan
  • Whisk
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400 degrees F. Pat drumsticks completely dry with paper towels and season all sides with salt, black pepper, and smoked paprika.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear drumsticks on all sides until deep golden brown, about 5 to 6 minutes total.
  3. Transfer skillet to the oven and roast for 20 to 25 minutes until the internal temperature reaches 165 degrees F.
  4. While chicken roasts, melt butter in a medium saucepan over medium heat. Add onion and garlic and cook for 3 to 4 minutes until soft and fragrant.
  5. Stir in thyme, red pepper flakes if using, and flour. Cook for 1 minute, stirring constantly to build a light roux.
  6. Slowly whisk in chicken broth until smooth. Simmer for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
  7. Reduce heat to low and stir in heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5 to 6 minutes. Stir in parsley and adjust seasoning to taste.
  8. Return skillet with roasted drumsticks to the stovetop over medium-low heat. Pour sauce over chicken and simmer together for 2 to 3 minutes.
  9. Serve hot over steamed white rice with extra sauce spooned on top and fresh parsley for garnish.

Notes

For extra heat, increase red pepper flakes to 1 tsp or add a pinch of cayenne to the sauce. Bone-in chicken thighs can be substituted; increase roasting time to 25 to 30 minutes. Sauce can be made up to 2 days ahead and reheated gently before serving.