Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

Introduction

This creamy paprika chicken drumsticks recipe combines tender, juicy meat with a rich, flavorful sauce that’s perfect for a comforting meal. Served over steamed white rice, it’s an easy dish that feels special enough for guests or a cozy family dinner.

Ingredients

• 6 chicken drumsticks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 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)
• 2 cups cooked white rice

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry, then season them evenly with salt, pepper, and smoked paprika.
2. Step 2: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the drumsticks on all sides until they turn golden brown, about 5–6 minutes total.
3. Step 3: Transfer the skillet to the preheated oven and roast the chicken for 20–25 minutes, or until fully cooked through.
4. Step 4: While the chicken roasts, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent.
5. Step 5: Stir in dried thyme, crushed red pepper flakes (if using), and all-purpose flour. Cook for about 1 minute to eliminate the raw flour taste.
6. Step 6: Gradually whisk in chicken broth and bring the mixture to a simmer. Let it cook until slightly thickened.
7. Step 7: Add heavy cream, tomato paste, and Dijon mustard to the sauce. Simmer gently for 5–6 minutes to blend the flavors, then stir in chopped fresh parsley.
8. Step 8: Once the chicken is done roasting, return the skillet to the stovetop. Pour the creamy sauce over the drumsticks and let everything simmer together for 2–3 minutes.
9. Step 9: Serve the creamy paprika chicken drumsticks hot over a bed of cooked white rice, garnished with additional fresh parsley.

Tips & Variations

• For a milder sauce, omit the crushed red pepper flakes.
• Swap heavy cream with coconut milk for a dairy-free alternative, which adds a subtle sweetness.
• Add chopped bell peppers or mushrooms during the sauté step for extra vegetables and flavor.
• Use bone-in chicken thighs instead of drumsticks for a slightly different texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave until heated through. The sauce may thicken when cold—add a splash of chicken broth or water if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without an ovenproof skillet?

Yes, you can sear the drumsticks in a regular skillet, then transfer them to a baking dish for roasting in the oven. Just be sure to use a pan that can handle the initial high heat for searing.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the sauce and cook the chicken separately ahead of time. Reheat them together just before serving to ensure the dish remains creamy and flavorful.

Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

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★★★★★

4.7 from 100 reviews

This Creamy Paprika Chicken Drumsticks recipe features succulent chicken cooked to perfection with a smoky paprika seasoning, then roasted and smothered in a rich, creamy sauce made with garlic, onion, thyme, and a hint of tomato and Dijon mustard. Served over fluffy steamed white rice, this dish is a comforting and flavorful meal perfect for any occasion.

• Author: lina
• 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 1x2x3x

Chicken Drumsticks

• 6 chicken drumsticks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika

Creamy 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)

Serving

• 2 cups cooked white rice

Instructions

1. Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels and season generously with salt, pepper, and smoked paprika to ensure flavorful skin and meat.
2. Sear Chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Add the seasoned drumsticks and sear them on all sides until they develop a golden-brown crust, about 5 to 6 minutes. This step locks in juices and adds flavor.
3. Roast Drumsticks: Transfer the skillet with the seared drumsticks directly into the preheated oven. Roast for 20 to 25 minutes until the chicken is fully cooked, reaching a safe internal temperature of 165°F (74°C).
4. Prepare Sauce Base: While the chicken roasts, melt butter in a separate saucepan over medium heat. Add finely chopped onion and minced garlic and sauté until translucent and fragrant, about 3 to 4 minutes.
5. Add Seasonings and Flour: Stir in dried thyme, crushed red pepper flakes (if using), and all-purpose flour. Cook the mixture for 1 minute, stirring constantly to eliminate the raw flour taste and create a roux-like base for the sauce.
6. Incorporate Broth: Slowly whisk in chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly.
7. Finish Creamy Sauce: Add heavy cream, tomato paste, and Dijon mustard to the saucepan. Lower the heat and simmer gently for 5 to 6 minutes until the sauce thickens to a creamy consistency. Stir in chopped fresh parsley for freshness.
8. Combine Chicken and Sauce: Once the chicken drumsticks are roasted, return the skillet to the stovetop. Pour the creamy sauce over the drumsticks and let everything simmer together gently for 2 to 3 minutes to meld the flavors.
9. Serve: Plate the chicken drumsticks atop a bed of steamed white rice. Garnish with additional fresh parsley and serve immediately while hot for a comforting meal.

Notes

• For extra heat, increase crushed red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Use an ovenproof skillet to avoid transferring the chicken between pans, simplifying the process.
• If preferred, substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Leftover chicken and sauce can be stored in the refrigerator for up to 3 days.
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keywords: paprika chicken drumsticks, creamy chicken recipe, baked chicken thighs, chicken with creamy sauce, easy chicken dinner, roasted chicken drumsticks, creamy paprika sauce