Creamy Baked Chicken Legs

Forking into a juicy, tender chicken leg baked in a decadent cream sauce.

Melt in your mouth, creamy, baked chicken boasting a flavorful sauce is ready with just 10 minutes of prep time. Perfect for busy weeknight meals and gatherings!

Course Main

Cuisine American, Fusion

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 364kcal

Author Imma

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.

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.

Nutrition