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 is an easy to prepare creamy baked chicken legs recipe that is built around the foundation of herbs, onion, garlic, and of course cream. Very little prep work is required. Making it suitable for a tasty weeknight meal that the whole family will enjoy.
Browning the chicken first gives an extra flavor boost and adds richness to the finished sauce. Most of the preparation takes place in the oven.
Browning the chicken in the oven gives you an even brown color. However, you may brown the chicken stovetop before completing it in the oven. Make sure to heavily spice the chicken before proceeding with your favorite chicken spice or just use salt, pepper and Italian herbs. These chicken legs do not need to rest before browning.
Serve these creamy and spicy baked chicken legs with steamed veggies like carrots or green beans, and a side of rice or pasta, and voila…you have a lovely dinner!
Watch How To Make It
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!
- 2 1/2 - 3 pound chicken drumsticks
- ¼ cup olive oil or canola oil
- 1 ½ teaspoon seasoned salt I used creole seasoning
- 1 onion diced
- 2 teaspoons minced garlic or 1 tablespoon garlic powder
- ½ cup tomato sauce
- 2 tablespoons Italian herbs
- ½ cup milk
- ½ cup cream heavy or whipping cream
- 1 cup chicken broth or water
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- 2 -3 tablespoon chopped parsley
- Salt to taste.
- Preheat oven 450 degrees
- Rinse chicken legs, season chicken with seasoned salt and pepper. Set aside
- In a large Dutch oven or large skillet heat oil over medium heat, until hot, and then add the chicken and brown . Turn chicken once or twice to ensure even brownness.
- Or place chicken on a rack and bake in the oven 450 degrees for about 15 minutes.
- Remove chicken and set aside. Drain oil and leave about 2 tablespoons
-
Add onions, followed by minced garlic stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, Italian seasoning parsley, broth or water, salt and pepper
-
Place chicken back onto cast iron skillet and bake in the oven for about 30-35 minutes or until chicken is fully cooked.
- Adjust sauce thickness and seasoning with water or broth, salt according to preference.
- Serve warm
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!
Just made this and it was soo good! It wasn’t as spicy as I would have liked, but maybe next time I’ll add cayenne like someone mentioned in the comments. I got a little confused for a second because the recipe never says to add the chicken back to the skillet.The pictures cleared that up though haha. Great recipe!! Do you have any suggestions on reheating leftovers?
I didn’t add the tomato sauce since my uncle can’t eat tomatoes and the dish was still very good it was more of ; similar to; a white cream sauce instead of a pink cream sauce if you get what I’m staying it was so good going to try it with tomato sauce for myself next time.
Hello John. So glad it worked out without the tomatoes! Thanks for sharing.
Wow made this tonight, so full of flavours and the sauce is to die for. Thankyou
This recipe looks amazing. I baked the chicken on 450• for 20 minutes. Made the sauce as directed. Threw the chicken in my crock pot, added sauce on top, cooking on high for 4 hours. I’ll let you know how it turns out!
Wow what a fantastic recipe!! This was absolutely delicious. I made it twice in one week because we loved it so much. Served it with Sukuma and ugali. Also, added a little bit of cayenne for an extra kick. Thank you SO much for sharing your recipes!!
Going to try this tomorrow. Just wanted to double check.. tomato sauce as in ketchup? Or tomato sauce as in the one in the can?
Thanks so much! So excited to try this
It’s the one in cans. Please do let me know how it turned out for you. Enjoy!
Going to try this tonight, will let you know how I got on enjoy your day
Can’t wait for your feedback!
Can I use breast for this? When I bake breasts it always releases water. Any tips for stopping that with your recipe? TIA
You sure can. Try to let your chicken rest for at least 5 minutes before you cut it. Resting allows the juices from the chicken to redistribute, through the chicken, instead of flowing out.
Wow, all the family liked it! Thank you
Awesome! Thanks!
I made this tonight for dinner and shared it in a cooking group on Facebook. This is a HIT! Thank you for sharing this. It will be in my monthly dinner plans.
I cook a lot. So many different types of food. I am white, my hubby is Indian – so he likes spicy. He was so pleasantly surprised I did not have to add any spice to this and he could just taste all the flavors. I love this and can’t wait to make it for more people. Amazing job!
Thank you. SO happy to hear how it turns out for you.
I usually don’t post reviews, but this recipe was a hit! The sauce was amazing. I used the excess sauce as a gravy for the rice. I used 1 tablespoon of Italian Seasoning and the meal was very flavorful. I will definitely cook this dish again.
Yaaay! I’m so happy it turned out well for you, Tasha!