Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe
This creamy paprika chicken drumsticks recipe features tender chicken drumsticks roasted to perfection and smothered in a rich, flavorful sauce made with smoked paprika, garlic, onions, cream, and a hint of tomato paste. Served over a bed of steamed white rice and garnished with fresh parsley, this dish offers a comforting and satisfying meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
Sauce
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley (plus more for garnish)
Side
- 2 cups cooked white rice
Instructions
- Prepare and season the chicken: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels, then season them evenly with salt, pepper, and smoked paprika to infuse flavor.
- Sear the chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Once hot, sear the drumsticks on all sides until they develop a golden-brown crust, about 5 to 6 minutes, to lock in juices and enhance taste.
- Roast the chicken: Transfer the skillet with the seared drumsticks into the preheated oven. Roast the chicken for 20 to 25 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Make the sauce base: While the chicken roasts, melt butter in a medium saucepan over medium heat. Add finely chopped onion and minced garlic, sautéing until the onions become translucent and fragrant.
- Enhance the sauce: Stir in dried thyme, optional crushed red pepper flakes for a mild kick, and all-purpose flour. Cook the mixture for about 1 minute to eliminate the raw flour taste and help thicken the sauce.
- Add liquids and simmer: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it slightly thickens, about 3 to 4 minutes.
- Finish the sauce: Stir in heavy cream, tomato paste, and Dijon mustard. Allow the sauce to simmer gently for 5 to 6 minutes, letting all flavors meld together. Finally, fold in chopped fresh parsley for brightness.
- Combine chicken and sauce: Once the chicken is fully cooked, return the skillet to the stovetop. Pour the creamy sauce over the drumsticks and simmer together for 2 to 3 minutes to marry the flavors and warm the dish.
- Serve: Spoon the creamy paprika chicken drumsticks and sauce over a bed of cooked white rice. Garnish with additional fresh parsley and serve immediately for a comforting meal.
Notes
- Patting the chicken dry before seasoning ensures a better sear and crispier skin.
- If you prefer less heat, omit the crushed red pepper flakes.
- To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour or cornstarch slurry.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For an extra smoky flavor, consider using smoked paprika exclusively instead of regular paprika.
Keywords: chicken drumsticks, creamy paprika chicken, roasted chicken, smoked paprika recipe, chicken with creamy sauce, easy chicken dinner
