Spicy and Creamy Baked Chicken Legs

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!

Course Main

Cuisine Fusion

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 455kcal

Author Imma

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.

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

Nutrition