Creamy Paprika Chicken Drumsticks with Steamed Rice
This creamy paprika chicken drumsticks dish is rich and comforting, perfect for weeknight dinners and pairs beautifully with steamed rice.
Ingredients
Protein
- 6 pieces chicken drumsticks Pat dry before seasoning
Rice / Grains
- 2 cups cooked white rice Serve as a base for the chicken
Veggies
- 1 small onion, finely chopped For the sauce
- 3 cloves garlic, minced For flavoring
Sauce
- 1 tbsp butter For sautéing
- 1 tbsp all-purpose flour To thicken the sauce
- 1 cup chicken broth For sauce base
- 3/4 cup heavy cream For creaminess
- 1 tbsp tomato paste For flavor depth
- 1 tsp Dijon mustard For tanginess
- 1 tbsp chopped fresh parsley Plus more for garnish
Pantry & Seasoning
- 1 tbsp olive oil For searing chicken
- Salt and pepper to taste
- 1 tsp smoked paprika For seasoning chicken
- 1 tsp dried thyme For flavor
- 1/2 tsp crushed red pepper flakes Optional for heat
Instructions
Preparation
- Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and season with salt, pepper, and smoked paprika.
- In a large ovenproof skillet or pan, heat olive oil over medium-high heat. Sear the drumsticks on all sides until golden, about 5–6 minutes.
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes until fully cooked and the internal temperature reaches 165°F.
Sauce Preparation
- While the chicken cooks, melt butter in a saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent.
- Stir in thyme, red pepper flakes, and flour. Cook for 1 minute to remove raw flour taste.
- Slowly whisk in chicken broth and bring to a simmer until slightly thickened, then stir in cream, tomato paste, and Dijon mustard; simmer gently for 5–6 minutes, then add chopped parsley.
Combining and Serving
- Once chicken is done, return the skillet to the stovetop. Pour the sauce over the drumsticks and let simmer for 2–3 minutes.
- Serve hot over a bed of cooked white rice, garnished with more parsley.
Notes
Pat the drumsticks very dry before seasoning for a good sear. Use an ovenproof skillet to cut down cleanup. If sauce seems too thin, simmer longer or whisk in a tiny extra pinch of flour dissolved in water. Let chicken rest for 5 minutes after roasting to redistribute juices. Store leftovers in an airtight container for up to 3 days and reheat gently.