When I’m looking for fast and easy comfort food, these creamy baked chicken legs are usually the first thing that comes to my mind. Robust flavor, a cream sauce, and just 10 minutes of prep time. Perfect for busy weeknight meals and gatherings!
This easy-to-prepare creamy chicken recipe, boasting tasty herbs, onion, garlic, and cream, requires very little work. Satisfying and delicious for a weeknight meal that 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. You could even skip the searing part and turn on the broiler for the last few minutes.
Why Chicken Legs Are a Good Choice
Grabbing a package of chicken legs is part of my shopping routine. First of all, they’re one of the most economical parts of the chicken. Second, dark meat is much more forgiving and moist than the white, even if you leave it in the oven a couple of minutes longer than necessary. And third, if you like making your own broth, don’t discard the bones because they make some of the best soup.
How to Bake Chicken Legs in Cream
- Rinse chicken legs, season them with seasoned salt and paprika, and set aside. (Photo 1)
- Brown the chicken in a large Dutch oven or oven-proof skillet over medium heat. Set aside. (Photos 2-3)
- Sauté the onions, followed by the minced garlic, and stir for about 5 minutes.
- Add the milk, cream, broth, along with Italian seasoning and white pepper. Stir well before proceeding. (Photos 4-6)
- Stir in the tomato sauce. (Photo 7)
- Place the chicken back into the pan with the sauce and bake for 30-35 minutes or until fully cooked. (Photo 8)
- Adjust the sauce’s thickness and seasoning with broth and salt according to preference. Garnish with parsley, and enjoy!
Recipe Tips
- Chicken thighs and leg quarters also work well, but they will take longer to bake.
- Make sure to pour the milk and cream into the pot before adding the tomatoes to prevent curdling.
- Searing the chicken first adds more flavor. But if you need to save time, feel free to skip it.
- To crisp up the skin before serving, turn the broiler on for 3-4 minutes. Keep an eye on it, because it can go from golden to burnt in seconds.
Make-Ahead and Leftovers
This recipe is super easy and fast. The only thing that gets dinner on the table faster is if you bake your chicken the day before. Let it cook, then store it in the fridge (I prefer an airtight glass container, but plastic will work).
Leftovers in a sealed bag or Tupperware container will last 3-4 days in the fridge. I don’t recommend freezing it because the cream may separate. However, it will last 3-4 months frozen, though the sauce may curdle a bit.
What Goes With Baked Chicken Legs
Chicken goes great with roasted broccoli and carrots or green beans and a side of rice or pesto pasta for a lovely dinner! For a hot summer evening, a tossed salad is refreshing.
More Budget-Saving Chicken Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in March 2014 and has been updated with additional tips, new photos, and a video.
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