Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

Introduction

This Creamy Paprika Chicken Drumsticks recipe is a flavorful and comforting dish perfect for weeknight dinners or casual gatherings. Tender chicken cooked in a rich, smoky cream sauce pairs beautifully with steamed white rice to soak up every bit of the delicious sauce.

Ingredients

• 6 chicken drumsticks
• 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
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 2 cups cooked white rice

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry and season them with salt, pepper, and smoked paprika evenly.
2. Step 2: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the drumsticks on all sides until golden brown, about 5–6 minutes.
3. Step 3: Transfer the skillet to the oven and roast the chicken for 20–25 minutes, or until fully cooked through.
4. Step 4: While the chicken is cooking, melt butter in a saucepan over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
5. Step 5: Stir in dried thyme, crushed red pepper flakes if using, and all-purpose flour. Cook for 1 minute to eliminate the raw flour taste.
6. Step 6: Gradually whisk in the chicken broth and bring the mixture to a simmer until it slightly thickens.
7. Step 7: Stir in the heavy cream, tomato paste, and Dijon mustard. Let the sauce simmer gently for 5–6 minutes, then add the chopped fresh parsley.
8. Step 8: Once the chicken is cooked, return the skillet to the stovetop. Pour the cream sauce over the drumsticks and simmer together for 2–3 minutes to meld the flavors.
9. Step 9: Serve the chicken drumsticks hot over a bed of steamed white rice, garnished with additional parsley if desired.

Tips & Variations

• For extra smoky flavor, try adding a pinch of chipotle powder along with the smoked paprika.
• If you prefer a thicker sauce, let it simmer a bit longer before adding the parsley.
• Use bone-in thighs instead of drumsticks for a juicier alternative.
• Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid curdling the cream sauce. The rice can be stored separately and reheated with a splash of water for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of drumsticks?

Yes, but chicken breasts may cook faster and can dry out more easily. Adjust cooking time accordingly and consider brining or marinating to keep them moist.

Is it possible to make this recipe dairy-free?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use a dairy-free butter substitute as well to maintain the rich flavor in the sauce.

Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

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5 from 116 reviews

This Creamy Paprika Chicken Drumsticks with Steamed Rice recipe features tender, oven-roasted chicken drumsticks coated in a rich, flavorful paprika-infused cream sauce. Paired with fluffy white rice, this comforting dish combines savory spices, garlic, and herbs for a satisfying dinner that’s simple yet elegant.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 6 chicken drumsticks
• 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
• 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. Preheat and Season: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels, then season evenly with salt, pepper, and smoked paprika to ensure a flavorful crust.
2. Sear Chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Sear the drumsticks on all sides until they develop a golden-brown color, approximately 5 to 6 minutes to lock in juices and add texture.
3. Roast Chicken: Transfer the skillet with the seared drumsticks into the preheated oven. Roast for 20 to 25 minutes or until the chicken is cooked through, with juices running clear and internal temperature reaching 165°F (74°C).
4. Sauté Aromatics: While the chicken roasts, melt butter in a separate saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and soft, releasing their fragrant aromas.
5. Add Spices and Flour: Stir in dried thyme, optional crushed red pepper flakes, and all-purpose flour. Cook this mixture for about one minute to remove the raw flour taste and start forming the sauce base.
6. Add Broth and Simmer: Gradually whisk in the chicken broth, bringing the sauce to a simmer. Continue cooking until it thickens slightly to a smooth consistency.
7. Finish Sauce: Stir in heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5 to 6 minutes, allowing flavors to meld and the sauce to thicken further. Finally, add chopped fresh parsley for brightness.
8. Combine and Simmer: Once the chicken is cooked and removed from the oven, place the skillet back on the stovetop. Pour the prepared sauce over the drumsticks and simmer together for 2 to 3 minutes, letting the chicken absorb the creamy flavors.
9. Serve: Plate the chicken drumsticks on a bed of cooked white rice. Garnish with additional fresh parsley and serve hot for a satisfying, comforting meal.

Notes

• For a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Use bone-in, skin-on drumsticks for the best flavor and moisture retention.
• Can substitute heavy cream with half-and-half for a lighter sauce but reduce simmering time to prevent curdling.
• Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Serve with steamed vegetables or a fresh green salad to balance the richness of the sauce.

Keywords: paprika chicken, creamy chicken drumsticks, oven roasted chicken, chicken with cream sauce, easy chicken dinner, chicken with rice