contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


30-Minutes Skillet Drumsticks

Patricia Reitz

30-Minutes Skillet Drumsticks - ButterYum

30-Minutes Skillet Drumsticks - ButterYum

Who doesn't need a new 30-minute skillet dinner idea to add to their repertoire. With just a few simple ingredients you probably already have on hand, you can turn boring chicken pieces into tender, flavorful drumsticks swimming in a pool of luscious gravy that makes itself.  Winner-winner chicken dinner!  

Season chicken on both sides with kosher salt and pepper.


Heat oil in an 8-inch skillet over medium-high heat.  


Brown chicken on all sides - this should take about 5 minutes.


While the chicken browns, get the chicken stock, fresh rosemary, and sliced garlic ready.


Here's what the chicken will look like after about 5 minutes.  The chicken dish won't have crispy skin when it's served, but it will add a ton of flavor to the pan sauce so don't skip this step. 


Add the sliced garlic to the pan and... .


Immediately follow with the chicken stock...


And the fresh rosemary.  Bring to a boil - this should happen almost immediately.


Lower the heat to a gentle simmer and cover - simmer for 25 minutes.


And here we are after 25 minutes.  See how the pan juices have reduced down and thickened?  Mmm.... spoon them over the chicken and garnish with a few fresh rosemary leaves.


30-Minute Skillet Drumsticks

makes 4 drumsticks

Printable Recipe


  • 1 tablespoon canola oil
  • 4 bone-in, skin-on chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chicken stock
  • 1 large clove garlic, sliced thin
  • 2-inch sprig of fresh rosemary, plus more for garnish


  1. Sprinkle kosher salt and pepper on both sides of drumsticks
  2. In an 8-inch skillet over medium-high heat, saute drumsticks in oil until brown on all sides, about 5 minutes.
  3. Add chicken stock, garlic, and fresh rosemary to the pan and bring to boil; cover and reduce heat to a gentle simmer for 25 minutes until chicken is fully cooked and pan juices are thick and bubbly.
  4. Spoon pan juices over chicken and garnish with fresh rosemary leaves.