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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/creamy-paprika-chicken-drumsticks-with-steamed-rice-recipe/