Baked Chicken Legs (Creamy and Spicy)
Baked Chicken Legs (Creamy and Spicy) — A creamy baked chicken boasting robust flavors smothered in a cream sauce with just 10 minutes of prep time. Perfect for busy weeknight meals or gatherings!
This easy-to-prepare creamy baked chicken legs recipe boasting tasty herbs, onion, garlic, and, of course, cream requires very little work. Satisfying and delicious for a weeknight meal 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.
Versatile Baked Chicken Legs
Browning and baking the chicken gives you an even brown color. However, feel free to cook your chicken legs on the stovetop if you don’t want to heat up the oven. Spice the chicken and add your favorite poultry spices, or use salt, pepper, and Italian herbs for simplicity.
Or you can cook the chicken in the oven from start to finish. Whatever works best for you.
What You Need to Bake Delicious Creamy Chicken Legs
- Chicken Drumsticks – I love how juicy and forgiving the legs and thighs are. But you can use a whole chicken or just the breast. Adjust cooking times accordingly.
- Oil – Olive or canola oil to sear the chicken legs. If doing it all in the oven, smear it all over the chicken before seasoning so they brown better in the oven.
- Seasonings – Creole seasoning, onion, garlic, tomato sauce, and Italian herbs mix and match for a savory dish.
- Spicy Cream Sauce – Milk, heavy cream, chicken broth, smoked paprika, white pepper, parsley, and a pinch of salt deliver a decadent cream sauce that pairs great with more than just chicken. Try it on your pork chops and see for yourself.
How to Bake Creamy Chicken Legs
- Preheat oven to 450℉ (230℃).
- Prep Chicken – Rinse chicken legs, season them with seasoned salt and pepper, and set aside.
- Brown – Heat oil in a large Dutch oven or oven-proof skillet over medium until hot. Then add the chicken and brown, turning once or twice to ensure even brownness.
- Alternate Browing – Or place oiled and seasoned chicken legs on a rack and bake them in a 450℉ (230℃) oven for about 15 minutes.
- Saute Aromatics – Remove chicken and set aside. Drain excess oil, leaving a couple of tablespoons in the pan. Add onions, followed with the minced garlic, and stir for about 5 minutes.
- The Sauce – Add milk, cream, tomato sauce, paprika, white pepper, Italian seasoning, parsley, broth, salt, and pepper. Stir well.
- Bake – Place the chicken back into the pan and bake for 30-35 minutes or until the chicken is fully cooked.
- Serve – Adjust the sauce’s thickness and seasoning with broth and salt according to preference. Serve hot with rice or potatoes and your favorite veggies.
What Goes With Baked Chicken Legs
Serve these creamy and spicy baked chicken legs with roasted 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
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Spicy and Creamy Baked Chicken Legs
Ingredients
- 2½-3 pounds (1.2-1.5k) chicken legs
- ¼ cup (60ml) olive oil or canola oil
- 1½ teaspoons (9g) seasoned salt (I used homemade Creole seasoning)
- 1 onion, diced
- 2 teaspoons (5g) minced garlic or 1 tablespoon garlic powder
- ½ cup (120ml) tomato sauce
- 2 tablespoons (7g) Italian herbs
- ½ cup (120ml) milk
- ½ cup (120ml) heavy cream (or whipping cream)
- 1 cup (240ml) chicken broth
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) white pepper
- 2-3 tablespoons (8-12g) chopped parsley
- salt to taste
Instructions
- Preheat oven to 450℉ (230℃).
- Rinse chicken legs, season them with seasoned salt and pepper, and set aside.
- In a large Dutch oven or oven-proof skillet, heat the oil over medium heat until hot. Then add the chicken and brown, turning once or twice to ensure even brownness.
- Or place oiled and seasoned chicken legs on a rack and bake them in a 450℉ (230℃) oven for about 15 minutes.
- Remove chicken and set aside. Drain excess oil, leaving a couple of tablespoons in the pan. Add onions, followed with the minced garlic, and stir for about 5 minutes.
- Add milk, cream, tomato sauce, paprika, white pepper, Italian seasoning, parsley, broth, salt, and pepper. Stir well.
- Put the chicken back into the pan and bake for 30-35 minutes or until the chicken legs are fully cooked.
- Adjust the sauce's thickness and seasoning with broth and salt according to preference. Serve hot with rice or potatoes and your favorite veggies.
Tips & Notes:
- Room-temperature chicken cooks more evenly and crisps up better
- Adjust spiciness to personal preference
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
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!
This is one of my favorite recipes on the site. I have made this twice and loved each and every time. I am currently putting the ingredients on my grocery list to make it again today! That is how much I love this recipe. Beware, it turns out pretty spicy, just the way I like it.
Can you make recipes in crockpot?
If so should I brown the chicken first?
Yes, brown first , and proceed with the rest of the instructions. Instead of placing in the oven, add to the crockpot and cook until tender.
Made this today, came out fab, didn’t add all the water/broth and dried it out on the job
Thank you!
Thanks for the feedback Ali, glad to hear it worked out well for you.
I had double the chicken legs so I doubled the recipe . mine looks too watery and nothing like the picture. I guess you can only make these in small batches.
Made this tonight. It was just me so I just winged it with the ingredient amounts and it was fabulous! Thank you for sharing, will make this many more times.
Glad it turned out fab for you, Sally! Thanks you for stopping by! 🙂
So glad I found your website. Made this tonight and it was soooo delicious. Wish I could give it 10 stars!
Great! So happy to hear this . Thank you so much
Omg this was awesome! So fancy and so delicious! First recipe I made that I could tell my husband truly loved! Thank you !!
Awesome! Thank you so much!
I just put the chicken in the oven. So excited!! Thanks for your wonderful recipes.You are my go to!!
Aww Thanks! Bon Apetit!!!