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
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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
shannon says
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?
ImmaculateBites says
Shannon, the first time it should be baked at 450 degrees then 350 degrees the second time. Thanks for pointing it out to me.
preeja says
Did you take the skin off the chicken or leave it on?
ImmaculateBites says
I left it on.
bean says
¼ olive oil or canola oil? 1/4 what? teaspoon? tablespoon? cup?
thanks.
ImmaculateBites says
Silly me. 1/4 cup recipe updated!
bean says
thank you! can’t wait to try this.
Monifa says
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!!!!
Toni Turcketta says
That sounds so delicious! Yum! Now, I can’t wait to try it’s recipe!
ImmaculateBites says
Thanks! Do let me know how it works out for you!
Sara says
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!
ImmaculateBites says
Sara, so happy to hear it was a hit with your husband. Thanks for the feedback!
ImmaculateBites says
Alex, you’ve good eye, I added 1/2 teaspoon of cayenne pepper . It is optional ! Will update recipe. Thanks
VivG says
Wish you had updated the recipe, only because i was scrolling down the comments did i found out about the cayenne pepper
ImmaculateBites says
My bad!! What about the cayenne pepper?
Alex says
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?
Robyn says
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! 🙂
Alex says
Just curious, what size is your cast iron skillet?
ImmaculateBites says
12 inch cast iron. I love it! Thanks for stopping by.
Jehancancook says
I love a simple one pot chicken dish, I’ve been doing alot of these lately. Looks amazing!!
awoz says
The chicken is in the oven…i cant wait to taste it….
Gusia says
Hello!
I have a big request of. Is it possible to paste on page translator? Very will facilitate reading 🙂
Greetings from Polish :))
kelsey says
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
ImmaculateBites says
Kelsey , you do not have to simmer or rest the chicken. Just place them in the oven and start checking after 25 minutes.
ImmaculateBites says
Heavy or whipping cream works fine. 2 tablespoons Italian seasoning . Thanks
kelsey says
Do you mean heavy cream( whipping cream)?, how many teaspoon Italian seasoning?
kelsey says
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