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–+ servings

Creamy Paprika Chicken Drumsticks for Ultimate Comfort Eating

Paprika Chicken Drumsticks in a rich, smoky cream sauce for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 drumsticks
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Drumsticks Can substitute with boneless thighs or breasts.
For the Sauce
  • 2 tablespoons Smoked Paprika Regular paprika can be used, but flavor will shift.
  • 3 cloves Garlic Fresh garlic enhances flavor.
  • 1 tablespoon Dijon Mustard Balances the richness of the cream.
  • 1 cup Heavy Cream For a lighter option, half-and-half can be substituted.
  • 2 tablespoons Flour Use gluten-free flour or cornstarch for gluten-free option.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to heat preference.
For Serving
  • 2 cups Steamed Rice Consider jasmine or basmati for aromatic options.

Equipment

  • Oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare the chicken drumsticks.
  2. Season the chicken drumsticks with salt, pepper, and smoked paprika, and let them sit for 10 minutes.
  3. Sear the chicken drumsticks in an oven-proof skillet for 3-4 minutes on each side.
  4. Remove the chicken, sauté garlic and onion in the skillet for 2-3 minutes, then sprinkle in the flour to create a roux.
  5. Gradually add heavy cream while whisking, then stir in Dijon mustard and crushed red pepper flakes.
  6. Return the chicken to the skillet, coat it with the sauce, and bake for 20-25 minutes.
  7. Prepare your steamed rice and serve the chicken drumsticks over it.

Nutrition

Serving: 1drumstickCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Ensure to check chicken internal temperature reaches 165°F (74°C) for optimal doneness.

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