Creamy Paprika Chicken Drumsticks with Steamed Rice

You know that cozy, slightly indulgent dinner that makes you want to text your friends “you have to try this”? That’s exactly what these Creamy Paprika Chicken Drumsticks with Steamed Rice do. I first made this on a rainy Thursday with four hungry roommates and zero patience for complicated meals—big success. You’ll get juicy, paprika-kissed drumsticks bathed in a silky sauce that soaks into plain white rice and somehow fixes everything.

Why You’ll Love This Recipe

• Fast comfort food: You’ll finish this meal in under an hour without a ton of fuss.
• Bold flavor, minimal effort: Smoked paprika and Dijon mustard add big taste without a dozen spices.
• Great for leftovers: The sauce keeps well, so the reheated version tastes almost as good as day one.
• Kid-friendly but grown-up: You can skip the red pepper flakes for picky eaters or add them for drama.
• Versatile: Serve over rice, mashed potatoes, or even pasta—this dish plays well with others.

Ingredients You’ll Need

• 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

Bold tip: Prep everything before you start cooking. You’ll move faster and stress less.

How to Make (Step-by-Step)

Ingredient and Method (Didactic)

I always remind myself: ingredient precision gives consistent results, and a clear method keeps dinner drama-free. Keep the drumsticks dry to get a good sear and whisk the sauce so it stays smooth.

Preheat and Prep

• Preheat oven to 400°F (200°C).
• Pat chicken drumsticks dry and season generously with salt, pepper, and smoked paprika.
• Why dry? Ever tried searing damp chicken? It screams steam, not crispness.

Sear the Drumsticks

• In a large ovenproof skillet, heat 1 tbsp olive oil over medium-high heat.
• Sear the drumsticks on all sides until golden, about 5–6 minutes.
• Don’t overcrowd the pan—work in batches if needed. You want color, not stew.

Roast in the Oven

• Transfer the skillet to the oven and roast the chicken for 20–25 minutes until fully cooked.
• Use a meat thermometer if you like specifics: aim for 165°F (74°C) internal temp.
• While the chicken cooks, start the sauce so everything finishes together.

Make the Sauce

• In a saucepan, melt 1 tbsp butter over medium heat.
• Add chopped onion and garlic, sauté until translucent—about 3–4 minutes.
• Stir in 1 tsp dried thyme, 1/2 tsp red pepper flakes (if using), and 1 tbsp flour. Cook for 1 minute to remove raw flour taste.
• Slowly whisk in 1 cup chicken broth, bring to a simmer until slightly thickened.
• Stir in 3/4 cup heavy cream, 1 tbsp tomato paste, and 1 tsp Dijon mustard. Simmer gently for 5–6 minutes, then add 1 tbsp chopped parsley.

Combine and Finish

• Once chicken is done, return skillet to stovetop.
• Pour the sauce over the drumsticks and let everything simmer together for 2–3 minutes so flavors marry.
• Serve hot over 2 cups cooked white rice, garnish with more parsley.

Pro Tips for the Best Results

• Dry the chicken thoroughly for the crispiest skin.
• Use smoked paprika for a deeper, smokier flavor—regular paprika works too if that’s what you have.
• Deglaze the pan with a splash of chicken broth after searing to capture those brown bits—flavor jackpot.
• Don’t rush the simmer: a gentle simmer lets the sauce thicken without splitting.
• Adjust creaminess: swap half-and-half for heavy cream if you want a lighter sauce.
• Make ahead: you can make the sauce a day ahead and reheat it before adding the chicken.

Fun Variations & Topping Ideas

Variations

• Add corn to the sauce for a sweet pop and color.
• Toss in crumbled sausage during the onion step for extra savory depth.
• Use this as a base for a loaded potato soup—shred cooked drumsticks and stir into broth and potatoes.

Toppings

• Bacon (crispy and crumbled)
• Sharp cheddar cheese (sprinkled on top)
• Sliced green onions for fresh bite
• Sour cream dollop for tanginess

Thinking of converting this into a weeknight staple? Try making double sauce—freeze half.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze the sauce separately in a freezer-safe container for up to 3 months.
• To reheat: thaw overnight in the fridge if frozen, then gently rewarm the sauce over low heat while stirring. Add the chicken near the end so it doesn’t dry out.
• Reheat rice in the microwave with a splash of water and cover to steam it back to life.

FYI: I always reheat gently; high heat kills texture faster than flavor.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of drumsticks?

Yes, you can swap in chicken thighs. They cook at about the same time and stay juicy. IMO, thighs give you more meat per bite.

Is smoked paprika necessary?

Nope. Regular paprika works fine, but smoked paprika brings a smoky depth that pairs beautifully with the cream.

Can I make this dairy-free?

Yes. Replace heavy cream with full-fat coconut milk and use olive oil instead of butter. The flavor will shift, but it still tastes great.

How do I thicken the sauce if it’s too thin?

Whisk a small slurry of 1 tsp cornstarch + 1 tbsp cold water, then stir into the simmering sauce. It thickens quickly.

Can I bake the chicken without searing?

You can, but you’ll lose the browned flavor and the sauce will taste less developed. Searing feels like extra work, but trust me—it pays off.

Conclusion

This Creamy Paprika Chicken Drumsticks with Steamed Rice recipe gives you a reliable weeknight winner that still feels special. You’ll get crispy-seared drumsticks, a silky, flavorful sauce, and plain rice transformed into something cozy and utterly satisfying. Try the tweaks, stash leftovers, and don’t forget to tweak the spice level for your crowd. If you want a slightly different take using thighs or want to compare another cream-paprika method, check out this helpful reference: Chicken Thighs in Creamy Paprika Sauce Recipe | The Kitchn.

Got questions or tried the recipe? Drop a comment and leave a rating—seriously, I read them and I care. Now go make rice that actually behaves and chicken that gets applause. 🙂