Creamy Paprika Chicken Drumsticks (Print Version)

Tender drumsticks in a rich, velvety paprika cream sauce — pure comfort on a plate.

# What You Need:

→ Chicken

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

→ Vegetables

02 - 1 medium yellow onion, finely chopped (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 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)

# How-To:

01 - Pat the drumsticks thoroughly dry with paper towels. Combine 1 tablespoon of the sweet paprika with the salt and pepper, then rub the seasoning evenly over all sides 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 until deeply golden brown on all sides, 6 to 8 minutes, turning with tongs as needed. Transfer to a plate and set aside.
03 - Reduce the heat to medium. Add the chopped onion to the same skillet and sauté, stirring occasionally, until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute longer until fragrant.
04 - Sprinkle in the remaining 1 tablespoon of sweet paprika and the smoked paprika. Stir constantly for about 30 seconds, allowing the spices to toast and release their aroma without scorching.
05 - Pour the chicken broth into the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Bring the liquid to a gentle simmer, then nestle the seared drumsticks back into the sauce. Cover with the lid, reduce the heat to medium-low, and simmer for 20 minutes, turning the drumsticks halfway through.
06 - Remove the lid and pour the heavy cream around the drumsticks, stirring gently to incorporate it into the sauce. Continue cooking uncovered over medium-low heat for 6 to 8 minutes, basting the chicken occasionally, until the sauce has thickened to a glossy coating consistency and the chicken registers 165°F at the thickest part.
07 - Transfer the drumsticks to a warm serving platter, spoon the creamy sauce generously over the top, and finish with a scattering of chopped fresh parsley. Serve immediately alongside rice, mashed potatoes, or crusty bread.

# Expert Advice:

01 -
  • The sauce is so good you will want to drag crusty bread through every last drop on your plate.
  • It looks like you spent hours at the stove but the whole thing comes together in under an hour with one pan.
02 -
  • Do not rush the sear because that golden crust is what gives the sauce its deep, savory backbone.
  • Blooming the paprika in hot fat for exactly 30 seconds releases its full flavor without turning it bitter.
03 -
  • Let the drumsticks come to room temperature for 15 minutes before searing so they cook more evenly and brown better.
  • Pull the skillet off the heat just before the sauce looks perfect because it will continue to thicken as it sits.

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