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Creamy Tomato Chicken Drumsticks in a pan
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4.75 from 4 votes

Creamy Tomato Chicken Drumsticks

Chicken drumsticks in creamy tomato sauce, the perfect winter comfort food. Creamy Tomato Chicken Drumsticks take tomato soup to the next level!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Chicken Drumsticks, Creamy Tomato Chicken Drumsticks, tomato soup
Servings: 4
Author: Karina Carrel

Ingredients

  • 2 teaspoons olive oil
  • 1 medium brown onion finely chopped
  • 2 cloves garlic crushed
  • 8 pieces chicken drumsticks
  • 2 cups broccoli florets
  • 1 cup mushrooms
  • 1 large ripe tomato diced
  • 15 oz can condensed tomato soup (or Passata also know in the U.S as Tomato Sauce)
  • 1 tablespoon tomato paste
  • 8.8 oz reduced fat or fat free cream cheese (substitute with greek yogurt for a healthier option)
  • Chives to garnish
US - Metric

Instructions

  • Fry the onion and garlic in a large skillet/frying pan until fragrant and soft.
    Heat olive oil in a skillet and cook the onion and garlic until soft and fragrant.
  • Add in the chicken drumsticks and fry while turning occasionally to brown on all sides.
    Add the chicken drumsticks and sear them on all sides until lightly golden.
  • Add the broccoli, mushrooms and tomato, and continue to cook until the broccoli just begins to change colour and the tomato softens.
    Toss in the broccoli florets, mushrooms, and diced tomato.

For the Soup:

  • Pour in the soup; reduce the heat and allow to simmer for about 10-15 minutes, or until the chicken is cooked through
  • Add in the tomato paste, stirring to thicken the sauce
    Pour in the condensed tomato soup or passata and simmer for 10-15 minutes until chicken is cooked
    • Continue simmering for a further 5 minutes, or until the chicken is soft and tender.
  • Take off the heat, stir the cream cheese (or Greek yogurt) through, and serve.
    Zoom into the Tomato Chicken
    • Mop up the juices with fresh, buttered artisan bread or serve over rice to soak up the sauce.

Notes

Storage, Reheating, and Make Ahead

This recipe is great for meal prep because the flavors actually deepen after sitting in the fridge overnight.
  • Fridge: Let the chicken and sauce cool completely, then keep it in an airtight container for up to 4 days.
  • Freezer: You can freeze the leftovers for up to 3 months. Just keep in mind that the cream cheese might make the sauce look a bit separated when it thaws. Give it a really good stir as it heats up and it will come back together.
  • Reheating: I prefer warming this up in a skillet over low heat until the chicken is hot all the way to the bone. The sauce thickens up a lot in the fridge, so you might need to stir in a splash of water or chicken broth to loosen it up.
Happy cooking! Xx
If you are not sure when the chicken is fully cooked, look at the bottom of the drumsticks. Once the meat shrinks back and exposes the bone, they are done and ready to eat.

Nutrition

Calories: 497kcal | Carbohydrates: 30g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 833mg | Potassium: 1.469mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1.433IU | Vitamin C: 62mg | Calcium: 157mg | Iron: 2mg