Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe
A comforting and flavorful dish featuring juicy chicken drumsticks seasoned with smoked paprika, seared to perfection, and roasted in the oven. The drumsticks are smothered in a rich and creamy paprika sauce made with garlic, onions, herbs, and cream, served over fluffy steamed white rice for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
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)
Side
- 2 cups cooked white rice
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to ensure crispy skin and then season them evenly with salt, pepper, and smoked paprika to infuse smoky flavor.
- Sear the Drumsticks: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Once hot, sear the drumsticks on all sides until golden brown, about 5 to 6 minutes, to lock in juices and add texture.
- Roast the Chicken: Transfer the skillet with the seared drumsticks directly into the preheated oven. Roast uncovered for 20 to 25 minutes or until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare the Sauce Base: While the chicken roasts, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3 to 4 minutes.
- Add Seasonings and Flour: Stir in the dried thyme, crushed red pepper flakes (if using), and all-purpose flour. Cook this mixture for about 1 minute to cook out the raw flour taste, stirring constantly to prevent lumps.
- Incorporate Liquids: Gradually whisk in the chicken broth, ensuring a smooth mixture as it begins to thicken. Bring to a gentle simmer for a few minutes until slightly thickened.
- Finish the Cream Sauce: Stir in the heavy cream, tomato paste, and Dijon mustard. Allow the sauce to simmer gently for 5 to 6 minutes so the flavors meld and the sauce thickens further. Then mix in chopped fresh parsley for freshness.
- Combine Chicken and Sauce: Remove the roasted chicken from the oven and return the skillet to the stovetop over low heat. Pour the prepared creamy paprika sauce evenly over the drumsticks and let them simmer together for 2 to 3 minutes to blend flavors.
- Serve: Plate the hot chicken drumsticks over a bed of cooked white rice. Garnish with additional fresh parsley and serve immediately for a delicious, hearty meal.
Notes
- For extra spice, increase the amount of crushed red pepper flakes or add a dash of cayenne pepper.
- Use bone-in drumsticks for more flavor; boneless chicken thighs can be substituted but adjust cooking time accordingly.
- Make sure to sear chicken well to develop a deep golden crust before roasting.
- Leftover sauce can be refrigerated and used within 2 days; reheat gently before serving.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use low-sodium chicken broth to control salt levels.
Keywords: paprika chicken drumsticks, creamy chicken recipe, oven roasted chicken, chicken with cream sauce, easy chicken dinner, chicken and rice dish