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
Elizabeth says
I really enjoyed this flavorful recipe!
Imma says
Hey Elizabeth,
Yayy, Thank you so much for sharing your words. Try more recipe I am sure you would love them too.
Melissa Miranda says
I am engaged to a African man and I am always on your site making meals. An they always come out great. Thanks Queen
Imma says
Wao Melissa! I am happy you find the best site to please your man and increase his appetite. Much Love to your couple. Thank you!
Arya says
OMG YUM! favorite recipe ive tried in a long time.
Shirley Eddy says
This was so good!!! Easy to prepare, all ingredients on hand. Prepared in Dutch oven— a hit that I will definitely prepare again!
Immaculate Bites says
Woohoo! Thank you, Shirley! 🙂
Karol says
My family loved the recipe.
I made more sauce (1.5x) with thighs and we put it over rice.
It was so good!
Immaculate Bites says
Thank you, Karol! 🙂
Nia Bishop says
Flavorful chicken! No cast iron but baked in aluminum pan. I love it! Easy to follow directions. 5 stars!
Immaculate Bites says
Woot! Thank you, Nia!
Jerse says
Amazing recipie, I’ve even made it with thighs as well. I don’t consume milk so i used coconut milk and cream. Yum!
Immaculate Bites says
Awesome! Thanks for sharing, Jerse!
Priscilla says
Your series of pictures right in a column are so helpful (reassuring!). Delicious chicken legs.
Shannon says
Turned out great, the whole family loved it!
I have made several of your recipes and they all turn out great!
I would love to know what part of Africa the origin of this recipe is?
Massy says
YUM! This was great. Although I did add ketchup, wasn’t aware it was canned tomatoes until I read the comments, but it still tasted great. Will be cooking again and adding some chilli for an extra kick.
DK says
You are amazing. Complex result with a simple process. Guilty of making this twice in the first week like one of the other reviews. Easy and amazing. You don’t have to limit yourself to just the legs either. I doubled the recipe, broke down two while chickens, and used a Dutch oven. Thank you for making me look like I know what I’m doing!!!! I hope you take pride in EVERYONE loving your recipe. Easy 5 stars.
ImmaculateBites says
Awww…this made me tear up a little. I am so humbled by all the love coming my way. Thank you! And yeah, you do know what you are doing .
Jess says
Holy cow! Haven’t had anything like this maybe…ever. It was soooo good! Thank you. Read some other reviews (witch didn’t change much). So i went with the recipe and added just a little more of the already said ingredients. I will definitely be making this again. Made it with white rice and added cilantro and lime for some acid. Can’t wait for leftovers tomorrow!!!
Taya says
Major hit! I tried this recipe on a Thursday night after work. I wanted something tasty and different but quick. My husband absolutely loved it and has asked that it should made more often.
I seasoned the chicken with my favourite chicken Spices before frying it and I didn’t add paprika or the Italian Spices but added more chicken spice and mixed herbs to the cream. I think 1 cup water was not enough to have with rice so will be adding more water next time.
Thanks so much for this easy, delicious recipe.
Jay says
I made this and it was amazing. Will definitely be one of my to go to. Now is it 318 calories for one drumstick or 2?
C. says
Yaaa-hooooo! This was amazing! I didn’t quite follow recipe to the letter ( had chaos going on with dogs and kids), kinda skimmed thru the instructions.
I made my own creole seasoning, didn’t have tomato sauce so used tomato bouillon ( weird i had that), thighes instead of legs, and dried parsley. I,accidentally, skipped the seasoning the chicken with the creole and pepper. Didn’t even notice until it was time to put in oven…
I usually have all my ingredients ready to go, the creole was left from my ingredients line-up. So added it just before adding chicken. Served with white rice.
The family loved it!!!
Next time will follow exactly just see how it was suppose to taste.
Imma says
You sound like such a seasoned chef — that’s incredible! Whatever works for you works for me, girl!