Creamy Baked Chicken Legs
When I’m looking for fast and easy comfort food, these creamy baked chicken legs are usually the first thing that comes to my mind. Robust flavor, a cream sauce, and just 10 minutes of prep time. Perfect for busy weeknight meals and gatherings!
This easy-to-prepare creamy chicken recipe, boasting tasty herbs, onion, garlic, and cream, requires very little work. Satisfying and delicious for a weeknight meal that the whole family will enjoy.
Browning the chicken first gives an extra flavor boost and adds richness to the finished sauce. But most of the preparation takes place in the oven for an easy-peasy main dish. You could even skip the searing part and turn on the broiler for the last few minutes.
Why Chicken Legs Are a Good Choice
Grabbing a package of chicken legs is part of my shopping routine. First of all, they’re one of the most economical parts of the chicken. Second, dark meat is much more forgiving and moist than the white, even if you leave it in the oven a couple of minutes longer than necessary. And third, if you like making your own broth, don’t discard the bones because they make some of the best soup.
How to Bake Chicken Legs in Cream
- Rinse chicken legs, season them with seasoned salt and paprika, and set aside. (Photo 1)
- Brown the chicken in a large Dutch oven or oven-proof skillet over medium heat. Set aside. (Photos 2-3)
- Sauté the onions, followed by the minced garlic, and stir for about 5 minutes.
- Add the milk, cream, broth, along with Italian seasoning and white pepper. Stir well before proceeding. (Photos 4-6)
- Stir in the tomato sauce. (Photo 7)
- Place the chicken back into the pan with the sauce and bake for 30-35 minutes or until fully cooked. (Photo 8)
- Adjust the sauce’s thickness and seasoning with broth and salt according to preference. Garnish with parsley, and enjoy!
Recipe Tips
- Chicken thighs and leg quarters also work well, but they will take longer to bake.
- Make sure to pour the milk and cream into the pot before adding the tomatoes to prevent curdling.
- Searing the chicken first adds more flavor. But if you need to save time, feel free to skip it.
- To crisp up the skin before serving, turn the broiler on for 3-4 minutes. Keep an eye on it, because it can go from golden to burnt in seconds.
Make-Ahead and Leftovers
This recipe is super easy and fast. The only thing that gets dinner on the table faster is if you bake your chicken the day before. Let it cook, then store it in the fridge (I prefer an airtight glass container, but plastic will work).
Leftovers in a sealed bag or Tupperware container will last 3-4 days in the fridge. I don’t recommend freezing it because the cream may separate. However, it will last 3-4 months frozen, though the sauce may curdle a bit.
What Goes With Baked Chicken Legs
Chicken goes great with roasted broccoli and carrots or green beans and a side of rice or pesto pasta for a lovely dinner! For a hot summer evening, a tossed salad is refreshing.
More Budget-Saving Chicken Recipes to Try
- Slow Cooker Whole Chicken
- Chicken Noodle Soup
- One-Pot Cilantro Rice and Chicken
- Jamaican Brown Stew Chicken
- Southern Fried Chicken
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”3ZyAjbES” upload-date=”2019-09-07T22:00:59.000Z” name=”Creamy Baked Chicken Legs” description=”Baked Chicken Legs(Creamy and Spicy) — a creamy baked chicken that has robust flavors and a creamy sauce with just 10 minutes prep time. Perfect for busy weeknight meals or gatherings!”]
This blog post was originally published in March 2014 and has been updated with additional tips, new photos, and a video.
Creamy Baked Chicken Legs
Ingredients
- 2½-3 pounds (1.2-1.5kg) chicken legs
- 1½ teaspoons (9g) seasoned salt
- 1 teaspoon (5g) smoked paprika
- ¼ cup (60ml) canola oil (or any neutral-flavored cooking oil)
- 1 onion, diced
- 2 teaspoons (5g) minced garlic or 1 tablespoon garlic powder
- ½ cup (120ml) heavy cream (or whipping cream)
- ½ cup (120ml) milk
- 1 cup (240ml) chicken broth
- 2 tablespoons (7g) Italian seasoning
- 1 teaspoon (5g) white pepper
- ½ cup (120ml) tomato sauce
- salt to taste
- 2-3 tablespoons (8-12g) chopped parsley
Instructions
- Preheat oven to 450℉ (230℃).
- Rinse the chicken legs, pat them dry, season them with seasoned salt and paprika, and set aside.
- In a large Dutch oven or oven-proof skillet, heat the oil over medium heat until shimmering but not smoking. Then add the chicken and brown, turning once or twice to ensure even cooking. Or place oiled and seasoned chicken legs on a rack and bake them in a 450℉ (230℃) oven for about 15 minutes.
- Remove chicken from the pan and set aside. Drain excess oil, leaving a couple of tablespoons in the pan. Add the onion, followed by the minced garlic, and stir for about 5 minutes.
- Add the cream, milk, and broth, along with the Italian seasonings and white pepper. Stir well.
- Stir in the tomato sauce, and test for seasonings and adjust to taste.
- Put the chicken back into the pan and bake for 30-35 minutes or until fully cooked.
- Adjust the sauce's thickness and seasoning with broth and salt according to preference. Garnish with parsley, and serve hot with rice or potatoes and your favorite veggies.
Tips & Notes:
- Room-temperature chicken cooks more evenly and crisps up better.
- Chicken legs and thighs are the juiciest when they reach an internal temperature of 180-195℉ (85-90℃) because the higher temperature breaks down the tougher tissues. Just make sure the thermometer isn’t touching the bone.
- Add a touch of cayenne if you’d like this recipe a little spicier.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I found this recipe about seven years ago and it remains one of my favorites. I make it for special occasions or when I’m looking to impress a guest, it’s so flavorful and simple. I substitute boneless skinless chicken thighs and serve them over rice and spinach, and usually add chickpeas in the last 15 minutes of baking and it’s perfection!
Awesome!!! Thank you so much for your kind words.
How do you brown your chicken? In the oven or on the stove?
Hello Vivian. I browned them first on the stove, then put them in the oven. But you can do it all in the oven. If you’d like extra crispiness, you can put them under then broiler for a few minutes when they’re done. Just keep an eye on them because they burn easily under the broiler. Thanks for visiting.
This was SO good! My husband wanted to eat the whole thing and wouldn’t stop raving about it. So simple, too. Thank you for such a great recipe!
Thanks so much!!SO happy to hear it worked out well.
Absolutely a smash hit. My husband loved this recipe as well as my son. It was easy meal to prepare. I paired this with mashed potatoes and sweet corn. Thank you Imma!!!
Woohoo!!! It’s good to hear that our family likes this recipe. There are more amazing recipes available on the blog, I must say to try them and receive more compliments. Cheers!!!
This recipe was a big hit tonight! I made with yellow rice and didn’t have tomato sauce so I used canned diced tomatoes with garlic. We spooned the sauce over the rice and it was BOMB! My only question is based on the measurements given, how can I make my sauce thicker? I omitted the milk and just used chicken broth and heavy cream but it was very watery vs thick….any suggestions?
Hi, Sasha. I suggest you include the milk as it helps thicken the sauce. But if in any case, you can thicken a cream-based sauce by whisking equal parts of cold water and cornstarch (or arrowroot). Then whisk the slurry into the sauce continuously until the cornstarch is well-incorporated and the sauce starts to thicken. Hope this helps.
I really enjoyed this flavorful recipe!
Hey Elizabeth,
Yayy, Thank you so much for sharing your words. Try more recipe I am sure you would love them too.
I am engaged to a African man and I am always on your site making meals. An they always come out great. Thanks Queen
Wao Melissa! I am happy you find the best site to please your man and increase his appetite. Much Love to your couple. Thank you!
OMG YUM! favorite recipe ive tried in a long time.
This was so good!!! Easy to prepare, all ingredients on hand. Prepared in Dutch oven— a hit that I will definitely prepare again!
Woohoo! Thank you, Shirley! 🙂
My family loved the recipe.
I made more sauce (1.5x) with thighs and we put it over rice.
It was so good!
Thank you, Karol! 🙂
Flavorful chicken! No cast iron but baked in aluminum pan. I love it! Easy to follow directions. 5 stars!
Woot! Thank you, Nia!
Amazing recipie, I’ve even made it with thighs as well. I don’t consume milk so i used coconut milk and cream. Yum!
Awesome! Thanks for sharing, Jerse!
Your series of pictures right in a column are so helpful (reassuring!). Delicious chicken legs.
Turned out great, the whole family loved it!
I have made several of your recipes and they all turn out great!
I would love to know what part of Africa the origin of this recipe is?
YUM! This was great. Although I did add ketchup, wasn’t aware it was canned tomatoes until I read the comments, but it still tasted great. Will be cooking again and adding some chilli for an extra kick.
You are amazing. Complex result with a simple process. Guilty of making this twice in the first week like one of the other reviews. Easy and amazing. You don’t have to limit yourself to just the legs either. I doubled the recipe, broke down two while chickens, and used a Dutch oven. Thank you for making me look like I know what I’m doing!!!! I hope you take pride in EVERYONE loving your recipe. Easy 5 stars.
Awww…this made me tear up a little. I am so humbled by all the love coming my way. Thank you! And yeah, you do know what you are doing .
Holy cow! Haven’t had anything like this maybe…ever. It was soooo good! Thank you. Read some other reviews (witch didn’t change much). So i went with the recipe and added just a little more of the already said ingredients. I will definitely be making this again. Made it with white rice and added cilantro and lime for some acid. Can’t wait for leftovers tomorrow!!!
Major hit! I tried this recipe on a Thursday night after work. I wanted something tasty and different but quick. My husband absolutely loved it and has asked that it should made more often.
I seasoned the chicken with my favourite chicken Spices before frying it and I didn’t add paprika or the Italian Spices but added more chicken spice and mixed herbs to the cream. I think 1 cup water was not enough to have with rice so will be adding more water next time.
Thanks so much for this easy, delicious recipe.
I made this and it was amazing. Will definitely be one of my to go to. Now is it 318 calories for one drumstick or 2?
Yaaa-hooooo! This was amazing! I didn’t quite follow recipe to the letter ( had chaos going on with dogs and kids), kinda skimmed thru the instructions.
I made my own creole seasoning, didn’t have tomato sauce so used tomato bouillon ( weird i had that), thighes instead of legs, and dried parsley. I,accidentally, skipped the seasoning the chicken with the creole and pepper. Didn’t even notice until it was time to put in oven…
I usually have all my ingredients ready to go, the creole was left from my ingredients line-up. So added it just before adding chicken. Served with white rice.
The family loved it!!!
Next time will follow exactly just see how it was suppose to taste.
You sound like such a seasoned chef — that’s incredible! Whatever works for you works for me, girl!