Chicken Drumsticks in Creamy Sauce

5 from 5 votes
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Elevate your chicken drumsticks by making them with this creamy sauce. Chicken Drumsticks in Creamy Sauce is ready in 30 minutes and goes with rice, pasta, and vegetables. Dinner time just got better!

Chicken drumsticks in creamy sauce in a cast iron skillet

There’s just something elegant about tasty chicken simmered in a creamy sauce like Chicken in White Sauce or Marry Me Chicken. It tastes like something you’d get from a 5-star restaurant.

Don’t tell anyone you made these Chicken Drumsticks in just about 30 minutes! Is this the winning chicken dinner or is this the winning chicken dinner?

Close up of chicken drumsticks

The Chief of the Tasting Committee (CTO) AKA Mr. N AKA my husband heavily approves of this chicken in a creamy mushroom sauce. His favorite way to eat it is with rice.

These chicken drumsticks in creamy sauce go well with Garlic Herb Rice, Buttermilk Mashed Potatoes or cooked pasta. Love chicken drumsticks? Also check out my Chicken Drumsticks Lollipops and Baked Chicken Drumsticks.

If you are low carb, feel free to pair this with cauliflower rice, zucchini noodles, or your favorite sides. It goes with anything really!

Creamy chicken drrumsticks

Ingredients For Chicken In Creamy Sauce

  • Chicken: I used drumsticks but feel free to use any chicken you have on hand. You need 2 pounds of chicken for this recipe.
  • Mushrooms: Any fresh mushrooms you have would work.
  • Garlic: For flavor.
  • Onion Powder or Granules: For a quicker dish in which you do not have to chop onions but feel free to chop and saute one large onion instead. Saute the onions then add the mushrooms to them and saute if you choose to use fresh onions.
  • Fresh Herbs: Thyme and rosemary go so well with chicken so I add them to elevate the taste. Feel free to substitute with tiny amounts (a quarter teaspoon each) of dried thyme and rosemary. These herbs can be overpowering so you definitely don’t want to over do it.
  • Chicken Stock or Broth: Regular or low sodium will work here. If you use regular stock or broth be very careful with the amount of salt added as this dish can get salty really quickly.
  • Chicken Bouillon Powder: I add a small amount to the chicken drumsticks before pan-searing them but you could totally leave it out if you don’t have it on hand.
  • Heavy Cream: For creaminess.

See the recipe card below with a detailed list of ingredients and instructions.

Recipe Variations

  • Add any vegetables you like to this dish. Carrots, celery, zuchini, bello peppers are all good additions. It is a great way to clean out the fridge.
  • You could use other parts of chicken like thighs, breasts, in this recipe.

Watch How To Make It

Watch me making Chicken Drumsticks in creamy sauce in the video below. Please subscribe to my YouTube channel below the video.

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Serve this chicken dinner with the following sides:

More Chicken Dinner Recipes

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Chicken drumsticks in creamy sauce in a cast iron skillet

Chicken Drumsticks in Creamy Sauce

5 from 5 votes
Elevate your chicken drumsticks by making them with this creamy sauce. Chicken Drumsticks in Creamy Sauce is ready in 30 minutes and goes with rice, pasta, and vegetables. Dinner time just got better!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings



  • 2 pounds chicken drumsticks 6 drumsticks
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • ¼ teaspoon chicken bouillon powder
  • 2 Tablespoons olive oil

Creamy Sauce

  • 2 Tablespoons unsalted butter
  • 8 ounces mushrooms, sliced
  • 4 garlic cloves, minced or grated
  • 3 cups chicken stock low sodium preferably, substitute with chicken broth
  • 1 teaspoon onion powder or granules
  • ¼ teaspoon red pepper flakes
  • 1 sprig rosemary
  • 2 sprigs fresh thyme
  • 1 cup heavy cream
  • Salt and pepper, as needed
  • Fresh chopped parsley or chives, for garnish


  • Pat the chicken dry with paper towels. Sprinkle half a teaspoon of salt, ⅛ teaspoon of black pepper, and ¼ teaspoon of chicken bouillon powder over the chicken. Rub the seasoning evenly all over the chicken.
  • Place a 12-inch cast iron skillet or any wide bottom pot on medium heat. Add the oil and heat up then add the chicken to the pan. Let the drumsticks cook for 4 minutes until golden brown then turn them to the other side and let them cook for another 4 minutes until golden brown. Keep turning the chicken around after one side browns to ensure all the sides are golden. Remove the chicken from the pan.
    Browned chicken drumsticks in cast iron skillet
  • Add the two tablespoons of unsalted butter to the pan and let the butter melt. Add the mushrooms and let them saute for about two minutes until they shrink.
  • Add the minced or grated garlic and let it saute until fragrant.
  • Add in the chicken stock, onion powder, rosemary, thyme, red pepper flakes, and the browned chicken. Bring everything to a simmer. Let it cook for about 10 minutes until the chicken is no longer pink in the middle. To ensure the chicken is well cooked insert a digital thermometer into the thickest part of a drumstick. If it reads 165°F then the chicken is well cooked.
    Chicken in a mushroom sauce
  • Add the heavy cream to the pan and gently stir to ensure it mixes with the rest of the sauce. Bring to a simmer. Let it simmer for about 5 minutes until the sauce reduces and changes from a bright white color to a light brown color. Taste and add salt and pepper if needed.
    Creamy chicken sauce landscape photo
  • Garnish with chopped parsley or chives if desired and serve over rice, cauliflower rice, pasta or with steamed vegetables, and bread.



1. Chicken Part. You could use any chicken part you like for this recipe. Try making this with chicken thighs, a combination of chicken thighs and drumsticks, or chicken breasts.
2. Chicken Stock or Broth. Use low-sodium chicken stock or broth to control the amount of salt in the meal.
3. Vegetables. Feel free to add your favorite vegetables for more nutrients. Consider adding carrots, broccoli or bell peppers. It’s a great way to clean out the fridge! 
5. Herbs. Feel free to swap the fresh rosemary and thyme for dried ones.
4. This recipe is inspired by the French Chicken Fricassee.


Calories: 416kcal

Additional Info

Course: Dinner
Cuisine: Western
Calories: 416
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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  1. Hello! I want to pre make this for my husband who works on the road. I will make recipe as instructed and then transfer to a tin foil pan for easy reheat. Would you suggest doubling the liquid? What would be a good reheat time in the pan without drying it out? Thank you!!

    1. Hi Tanisha, you could definitely add more sauce. If you do, adjust the salt and pepper to taste. Hope this helps.

  2. This was so delicious! I added spinach and sun dried tomatoes to mine and served it over pasta. Satisfying and easy! Definitely need to heed your note on chicken stock and saltiness, mine was borderline too salty but the pasta balanced it out. I will follow your advice and be more careful next time!