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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.

Ingredients

Scale

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

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