Creamy Paprika Chicken Drumsticks (Printable)
Tender seared chicken drumsticks in a rich, velvety paprika cream sauce. A comforting one-pan dish ready in under an hour.
# 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 & Seasonings
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 Cook:
01 - Pat the chicken drumsticks dry with paper towels. Season evenly with salt, ground black pepper, and 1 tablespoon of the sweet paprika, coating all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the drumsticks on all sides until a deep golden-brown crust forms, approximately 6 to 8 minutes. Remove the chicken from the skillet and set aside on a plate.
03 - In the same skillet, add the chopped onion and sauté over medium heat until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
04 - Stir in the remaining sweet paprika and the smoked paprika. Toast the spices for about 30 seconds until fragrant, stirring constantly.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Return the seared drumsticks to the skillet, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes, turning the drumsticks occasionally to ensure even cooking.
07 - Stir in the heavy cream. Cook uncovered for 6 to 8 minutes, allowing the sauce to reduce and thicken while the chicken finishes cooking through. The internal temperature of the chicken should reach 165°F.
08 - Remove from heat and garnish with freshly chopped parsley. Serve immediately alongside rice, mashed potatoes, or crusty bread.
# Expert Advice:
01 -
- That velvety cream sauce clings to every bite of chicken and practically begs to be soaked up with bread or potatoes.
- It uses one pan and about ten minutes of active work, which means less time cleaning and more time eating with the people you love.
02 -
- If you add the paprika to a dry pan or cook it too long, it turns bitter within seconds, so always bloom it in fat and move fast.
- Removing the lid for the final simmer is what concentrates the sauce and prevents it from staying thin and watery.
03 -
- Dry the chicken as thoroughly as possible before seasoning, because moisture is the enemy of a good sear and no amount of extra oil can fix that.
- Use a skillet you can serve from directly, since transferring the chicken to another dish means leaving all that concentrated flavor behind in the pan.