Garlic Butter Chicken Drumsticks
Juicy chicken drumsticks seared then simmered in a rich garlic butter sauce with onion, fresh herbs, and savory broth. The glossy, flavor-packed sauce is the star of this easy weeknight dinner.
Equipment
- 1 | Large deep skillet | with lid
- 1 | Tongs | for turning chicken
- 1 | Meat thermometer | optional but helpful
- 1 | cutting board |
- 1 | Sharp knife |
Ingredients
- 8 | | chicken drumsticks |
- 1 | tsp | paprika |
- 1 | tsp | salt |
- ½ | tsp | black pepper |
- ½ | tsp | garlic powder |
- 4 | tbsp | butter |
- 6 | cloves | garlic | minced
- 1 | small | onion | finely chopped
- ¼ | cup | fresh cilantro | chopped
- ½ | cup | chicken broth |
- 1 | tbsp | olive oil |
Instructions
- Pat chicken drumsticks dry and season all over with paprika, salt, black pepper, and garlic powder.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear drumsticks 3-4 minutes per side until golden; remove and set aside.
- Melt butter in the same skillet over medium heat.
- Add minced garlic and chopped onion; cook until soft and fragrant.
- Stir in chopped cilantro and pour in chicken broth, scraping up browned bits.
- Return chicken to the skillet, spoon sauce over the top, cover, and simmer 15-18 minutes until cooked through.
- Uncover, raise heat slightly, and simmer 2-3 minutes more to thicken the sauce.
- Serve hot with extra sauce spooned over the drumsticks.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Fresh parsley can replace cilantro if preferred.
Bone-in chicken thighs work well as a substitute for drumsticks.
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Fresh parsley can replace cilantro if preferred.
Bone-in chicken thighs work well as a substitute for drumsticks.