Creamy Paprika Chicken Drumsticks (Printable)

Juicy drumsticks in a rich, paprika-infused cream sauce — comforting and gluten-free.

# What You'll Need:

→ Meats

01 - 8 chicken drumsticks, skin on

→ Vegetables

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

→ Dairy

04 - 3/4 cup heavy cream

→ Liquids

05 - 1/2 cup chicken broth

→ Spices & Other

06 - 2 tablespoons sweet paprika
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 2 tablespoons olive oil
11 - 1 tablespoon fresh parsley, chopped (for garnish)

# How to Make It:

01 - Pat chicken drumsticks dry with paper towels and season evenly with salt, pepper, and 1 tablespoon of the sweet paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Sear drumsticks on all sides until golden brown, about 6 to 8 minutes. Remove and set aside.
03 - In the same skillet, add chopped onion and sauté until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
04 - Stir in the remaining sweet paprika and smoked paprika. Cook for 30 seconds until fragrant, being careful not to burn.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
06 - Return drumsticks to the skillet, cover with a lid, and reduce heat to medium-low. Simmer for 20 minutes, turning the drumsticks occasionally for even cooking.
07 - Stir in the heavy cream. Cook uncovered for another 6 to 8 minutes, until the sauce thickens and the chicken reaches an internal temperature of 165°F.
08 - Garnish with chopped fresh parsley and serve hot alongside rice, mashed potatoes, or crusty bread.

# Expert Suggestions:

01 -
  • The double hit of sweet and smoked paprika creates a depth that makes people think you spent hours when you barely lifted a spoon.
  • That sauce is so good you will want to drag every last bit of it through crusty bread and fight over who gets the plate to lick clean.
02 -
  • If the cream boils too hard it can break and turn grainy so keep the heat gentle once you add it.
  • Those browned bits on the bottom of the pan after searing are the secret to the entire sauce so never wash them away.
03 -
  • Dry the chicken thoroughly before searing because any moisture on the skin means steaming instead of that gorgeous golden crust.
  • Let the paprika bloom in the fat for exactly 30 seconds and no more because it goes from fragrant to bitter very quickly.

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