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Creamy paprika chicken drumsticks in a cast iron skillet smothered in smoky paprika cream sauce with fresh parsley garnish

Creamy Paprika Chicken Drumsticks with Steamed Rice

Golden seared chicken drumsticks roasted in the oven and smothered in a rich smoky paprika cream sauce with garlic, thyme, and Dijon mustard. Served over fluffy steamed white rice for a hearty, comforting dinner ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, European
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken drumsticks bone-in, skin-on recommended
  • 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 low-sodium recommended
  • 3/4 cup heavy cream
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped, plus more for garnish
  • 2 cups cooked white rice for serving

Equipment

  • Large ovenproof skillet
  • Saucepan
  • Whisk
  • Instant read meat thermometer
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Pat drumsticks completely dry with paper towels. Season all over with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear drumsticks on all sides for 5 to 6 minutes total until deeply golden. Avoid moving them too often so the crust can develop.
  3. Transfer the skillet to the oven and roast for 20 to 25 minutes until the internal temperature reaches 165 degrees F. Start checking at 20 minutes.
  4. While the chicken roasts, melt butter in a saucepan over medium heat. Add onion and garlic and saute for 4 to 5 minutes until soft and translucent.
  5. Stir in thyme, red pepper flakes, and flour. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste.
  6. Slowly whisk in chicken broth. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
  7. Stir in heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5 to 6 minutes until smooth and creamy. Stir in chopped parsley.
  8. Remove the skillet from the oven and return to the stovetop over medium heat. Pour the cream sauce over the drumsticks and simmer together for 2 to 3 minutes.
  9. Serve hot over steamed white rice and garnish with additional fresh parsley.

Notes

Pat drumsticks completely dry before seasoning for the best sear. Low-sodium broth gives better control over the final salt level. The sauce deepens in flavor overnight making leftovers even better. Reheat gently in a covered skillet with a splash of chicken broth over medium-low heat.