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.
Mel, I used hunts tomato sauce, any tomato sauce would work. Let me know how it works for you.
This recipe looks really yum. What kind of tomato sauce did you use? Would homemade puree or bottled passata be ok?
made last night – SOOO yum! Used thighs and legs, just browned the thighs longer then the legs.
Thanks for the feedback Jen!
Yes please!!!
This was fancy restaurant good! I served with creamy mashed potatoes (drizzling the sauce on top) and collard greens with lemon and red chili pepper flakes. I added 1/2 C homemade beef bone broth to the Dutch oven before baking.
IN-credible! I will make this again next time we have a dinner party. – it will surely WOW our friends. Can I give a 5+?
The first time the chicken goes into the oven, should it bake at 350 or 450? You have the oven preheated to 350, so maybe 450 is a typo? Or is it 450 the first time, 350 the second time?
Shannon, the first time it should be baked at 450 degrees then 350 degrees the second time. Thanks for pointing it out to me.
Did you take the skin off the chicken or leave it on?
I left it on.
¼ olive oil or canola oil? 1/4 what? teaspoon? tablespoon? cup?
thanks.
Silly me. 1/4 cup recipe updated!
thank you! can’t wait to try this.
OMG. I do believe this was the best dinner entree I have ever made in my ENTIRE LIFE!!!! So dad blame delicious! My whole family just about lost their minds! I paired it with coconut rice and collard greens. Mercy. My mouth is watering. UM UM GOOD!!!!
That sounds so delicious! Yum! Now, I can’t wait to try it’s recipe!
Thanks! Do let me know how it works out for you!
I made this dish a couple weeks ago for a picky husband, and he LOVED it! I had to stop him when he walked to the kitchen to grab some soy sauce to put over the rice and I recommended he use the sauce from the chicken dish. He hesitated for a bit, tried a bite, then went back to the baking dish to add more sauce over his plate 🙂
I’m making this again tonight, looking forward to it!
Sara, so happy to hear it was a hit with your husband. Thanks for the feedback!
Alex, you’ve good eye, I added 1/2 teaspoon of cayenne pepper . It is optional ! Will update recipe. Thanks
Wish you had updated the recipe, only because i was scrolling down the comments did i found out about the cayenne pepper
My bad!! What about the cayenne pepper?
I want to make this today and I’m wondering what makes this recipe spicy. I see two red spices in the pot. Are they both smoked paprika?
This recipe is great! Followed it exactly except I cooked the chicken legs in the over for a little longer and I added some fresh thyme. I will definitely make this again! Thanks for the recipe! 🙂
Just curious, what size is your cast iron skillet?
12 inch cast iron. I love it! Thanks for stopping by.
I love a simple one pot chicken dish, I’ve been doing alot of these lately. Looks amazing!!
The chicken is in the oven…i cant wait to taste it….
Hello!
I have a big request of. Is it possible to paste on page translator? Very will facilitate reading 🙂
Greetings from Polish :))
After instruction number 6, how long do you simmer the ingredients, and long will the chicken sit in the ingredients before putting in the oven. Thanks
Kelsey , you do not have to simmer or rest the chicken. Just place them in the oven and start checking after 25 minutes.
Heavy or whipping cream works fine. 2 tablespoons Italian seasoning . Thanks
Do you mean heavy cream( whipping cream)?, how many teaspoon Italian seasoning?
After instruction number 6. How long do you simmer the ingredients, and how long will the chicken sit in the ingredients before putting in the oven. Thanks