Creamy Paprika Chicken Drumsticks (Printable)

Tender drumsticks in a velvety paprika cream sauce, ready in under an hour for a comforting family dinner.

# What you'll need:

→ Protein

01 - 8 chicken drumsticks, skin on (about 3 lbs)

→ Vegetables

02 - 1 medium yellow onion, finely diced (about 1 cup)
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 Hungarian 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)

# Directions:

01 - Pat the chicken drumsticks thoroughly dry with paper towels. Combine the kosher salt, black pepper, and 1 tablespoon of sweet paprika in a small bowl, then rub the seasoning mixture evenly over all surfaces of each drumstick.
02 - Heat the olive oil in a large lidded skillet over medium-high heat until it shimmers. Arrange the drumsticks in the pan without crowding and sear for 6 to 8 minutes, turning every 2 minutes, until deeply golden brown on all sides. Transfer the drumsticks to a plate and set aside.
03 - Reduce the heat to medium. Add the diced onion to the same skillet and sauté for about 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir the remaining 1 tablespoon of sweet paprika and the smoked paprika into the onion mixture. Toast the spices for 30 seconds, stirring constantly, until deeply aromatic and evenly coating the vegetables.
05 - Pour the chicken broth into the skillet, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
06 - Return the seared drumsticks and any accumulated juices back to the skillet. Cover with the lid, reduce the heat to medium-low, and simmer for 20 minutes, turning the drumsticks every 7 minutes to ensure even cooking.
07 - Remove the lid and pour the heavy cream into the skillet, stirring gently to incorporate. Continue cooking uncovered for 6 to 8 minutes, basting the drumsticks 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 and spoon the creamy paprika sauce generously over the top. Sprinkle with the chopped fresh parsley and serve immediately alongside steamed rice, buttery mashed potatoes, or crusty bread.

# Expert Suggestions:

01 -
  • The sauce is so rich you will want to lick the pan clean and nobody would blame you for it.
  • It tastes like something that took all day but barely asks for an hour of your time.
  • The combination of sweet and smoked paprika creates a depth that feels deeply comforting without any complexity.
02 -
  • If your paprika has been open for more than six months it will taste flat and dusty so replace it before making this recipe.
  • Do not rush the searing step because that golden crust is where half the flavor lives in the final sauce.
  • Crowding the pan during searing causes steaming instead of browning so work in batches if your skillet is not large enough.
03 -
  • Patting the chicken completely dry before seasoning is the single most important step for getting that crispy golden skin.
  • Toast the paprika for no more than thirty seconds because it goes from fragrant to bitter very quickly if left too long on the heat.

Return