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Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

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★★★★★

4.8 from 138 reviews

This Creamy Paprika Chicken Drumsticks recipe combines tender, oven-roasted chicken with a luscious, flavorful paprika-infused cream sauce, served over fluffy steamed white rice. Perfectly seasoned and enriched with garlic, thyme, and a touch of tomato paste, this comforting dish is ideal for a satisfying family meal.

Ingredients

Scale

Chicken Drumsticks

  • 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

  1. Prepare the chicken: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels, then season them evenly with salt, pepper, and smoked paprika to ensure a flavorful crust.
  2. Sear the drumsticks: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the drumsticks in the skillet and sear them on all sides until they develop a golden-brown color, about 5 to 6 minutes, which locks in the juices.
  3. Roast the chicken: Transfer the skillet directly into the preheated oven. Roast the drumsticks for 20 to 25 minutes, or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
  4. Make the sauce base: While the chicken is roasting, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
  5. Incorporate spices and flour: Stir in the dried thyme, crushed red pepper flakes if using, and all-purpose flour. Cook the mixture for about 1 minute to eliminate the raw flour taste, stirring constantly.
  6. Add liquids and thicken: Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer. Continue simmering until the sauce thickens slightly.
  7. Finish the cream sauce: Stir in the heavy cream, tomato paste, and Dijon mustard. Let the sauce simmer gently for 5 to 6 minutes to develop flavors, then mix in the chopped fresh parsley.
  8. Combine chicken and sauce: Once the drumsticks are roasted, remove them from the oven and place the skillet back on the stovetop. Pour the creamy sauce over the chicken and allow it to simmer together for 2 to 3 minutes so the flavors meld.
  9. Serve: Spoon the chicken drumsticks and creamy paprika sauce over a bed of cooked white rice. Garnish with additional fresh parsley. Serve hot and enjoy!

Notes

  • You can substitute chicken thighs if preferred, though drumsticks offer great flavor and juiciness.
  • For a spicier sauce, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
  • Leftovers can be refrigerated for up to 3 days and reheated gently over low heat to preserve the creamy texture.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • To make this recipe gluten-free, use a gluten-free flour alternative instead of all-purpose flour for thickening.

Keywords: Creamy Paprika Chicken Drumsticks, Oven-Roasted Chicken, Cream Sauce Chicken, Chicken Drumsticks Recipe, Comfort Food, Easy Dinner, One-Pan Chicken Dinner

Find it online: https://lucabites.com/creamy-paprika-chicken-drumsticks-with-steamed-rice-recipe/