Grab some legs or leg quarters at the grocery store and make these delightful Oven Baked Chicken Legs doused in a flavor-packed creamy mustard sauce. This recipe is easy and quick, uses pantry staples, and the mustard sauce is versatile. It is just as good on other meats like pork chops, steak, white fish, and more. Stick with me to learn how to make the irresistibly delicious chicken legs and simple mustard sauce.
We will sauté the chicken first, then bake it, and make the simple cream sauce with cream, mustard, and shallots. The flavors meld with the delicious brown bits from the bottom of the pan, creating an incredibly crispy skin chicken.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
8 Reasons to Love This Recipe
I love this cream of oven-baked chicken legs for its unique flavors. It may also be your favorite baked chicken recipe for reasons like:
- Truly delicious recipe using affordable ingredients.
- Amazing flavor combination with herbs, cream, and Dijon mustard.
- It’s a chicken recipe that you’ve never made before.
- Delightfully low-carb.
- Easy to make and customize the ingredients.
- Fantastic for meal planning, as the leg quarters can be eaten hot or cold.
- It pairs well with many different side dishes.
- Perfect for a weeknight dinner or a family gathering!
Are Oven-Baked Chicken Legs Low-Carb?
Yes, oven-baked chicken legs prepared without any carb-heavy marinades or sauces are low-carb-friendly. This recipe yields a superb low-carb dish with only 2 g net carbs per serving. I chose simple, low-carb ingredients with fantastic flavors so you can enjoy the chicken legs with your favorite side dish without worrying about a spike in your daily carb intake.
Oven Baked Chicken Legs Ingredient List
You only need a few everyday ingredients to make these delicious baked chicken legs with cream of chicken:
- 6 chicken leg quarters
- 2 tablespoons duck fat, rendered bacon fat, lard, or other cooking fat
- ½ cup cream
- ⅓ cup shallots
- 1 tablespoon stone ground mustard (or other whole-grain mustard)
- parsley for garnish
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Ingredient Substitutions
These simple ingredient swaps will also yield flavorful, creamy chicken legs:
- Chicken quarters: Use skin-on chicken thighs and drumsticks. They are the components of a chicken leg quarter, anyway.
- Duck fat: Replace with rendered bacon fat, lard, ghee, or clarified butter.
- Shallots: Get some diced red onion.
- Stone ground mustard: Use whole-grain mustard. We want the seeds in there!
Additional Ingredients
Take the creamy baked chicken legs' flavors over the top with any of these additions:
- Fresh herbs: Add fresh thyme, rosemary, or tarragon to brighten the dish.
- Citrus: Every cream sauce needs a squeeze of lemon juice to make it feel lighter in the mouth.
Note: The additional ingredients are not part of the recipe of the nutritional information in the recipe card below. Use them only to enhance the creamy chicken legs' flavors.
Cooking Tools
To prepare creamy baked chicken drumsticks or legs, you need these tools:
- A Dutch oven or oven-friendly heavy-bottomed pot with a lid
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Foil
How To Cook Oven-Baked Chicken Legs: Complete Cooking Guide
Cooking method
- Sautéing
- Baking
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat the oven to 400°F ( 200°C).
- Dice the shallots.
- Measure the ingredients.
Cooking Instructions
- Heat the heavy-bottomed pot over high heat and add the fat to the pan. While the fat is heating, season the chicken with salt and pepper. When the fat is hot, add the chicken legs in a single layer. Let the chicken brown for 4 minutes on each side.
- Once all the leg sections have been browned, add them back into the pot, cover, and place in the preheated oven for 18 minutes.
- Remove the chicken from the oven. Remove the lid and pull the chicken out of the pot. Cover with foil and set aside. Place the pot back over medium-high heat and add the shallots.
- Stir the pan juice and shallot mixture, scraping up the brown bits from the bottom of the pot. When the mixture has reduced by half, add the cream and mustard. Stir well and cook for 2-3 minutes or until the mixture has thickened enough to coat the back of a spoon.
- Pour the creamy mustard sauce over the chicken, garnish with the parsley, and serve immediately.
- Enjoy and happy eating!
Step 1: Season the legs or leg quarters. Salt and pepper will do the trick.
Step 2: Brown the chicken in the pan. Heating the fat and lightly browning the skin will add huge flavor!
Step 3: When the chicken comes out of the oven, there will be juice in the pan. Add in the shallots and reduce the pan drippings.
Step 4: Add in the mustard and cream. Allow the sauce to cook until it is thick enough to coat the back of a spoon.
💡 My Pro Tips
You may wonder why we are not cooking the chicken legs entirely on the stovetop. Here are solid reasons why we finish cooking them in the oven:
- Chicken legs and thighs take forever to cook, particularly on the stovetop. Yes, it can be done, but why take the time?
- We will cover the chicken while it is cooking to capture the juice. We don't want that juice to cook off, and the easiest way to do this is in the oven.
- We'll get even heat in the oven. Even if we cook with cast iron on the stove, the pan has hot spots that may burn chicken pieces before others cook. The right oven temperature guarantees even cooking and consistent outcomes all the time.
The Creamy Mustard Sauce
I could write about this creamy mustard sauce all day. It is so simple yet complex and rich in flavor. It is truly an addictive sauce. Let's take a quick look at how to make this mustard cream sauce.
- The first thing that we need is a good base for the sauce. In this recipe, we will use the juice from the cooked chicken and the fat in the pan. The cooked chicken juice adds savoriness to the sauce, allowing it to marry well with the chicken legs.
- Next, we add some aromatics with finely chopped shallots. I suggest using about ⅓ cup, although you can use more. If you don't have shallots on hand, use red onion. We'll let the shallots cook for a couple of minutes until they turn translucent.
- Last, we'll add the cream and mustard. When cream is added to heat and liquid, it thickens almost immediately. Please ensure the heat is low enough not to scorch the cream—that would be a real bummer. These quick and easy steps will result in a luscious, creamy sauce. Oh, it is so good!
- Also, the sauce will thicken quickly after you make it. I would not recommend letting it sit around after adding it to the chicken. If you are unsure of the timing of the other elements for dinner, keep the cream sauce separate from the chicken. When everything else is ready, give the sauce a quick stir. If it has thickened too much, add a tablespoon or two of water and mix it up again. It should quickly thin out to a pourable consistency.
⏲️ Time-Saving Tips
- Room-temperature chicken: We are working with dark meat, which takes longer to cook. Bring the chicken to room temperature before cooking to shorten the cooking time.
What to Serve with Oven-Baked Chicken Legs?
We love to pair these oven-baked chicken legs with these delicious sides:
- Spicy Italian Broccoli: The spicy, earthy flavors in the broccoli complement the juicy chicken drumsticks. The pair are a perfect weeknight meal for the whole family.
- Sautéed Spinach with Bacon & Shallots: The richness of the bacon and shallots complement the creamy chicken legs' flavor without overwhelming it. Serve the two for a simple, light meal.
- Butter Braised Carrots with Thyme: The flavorful chicken legs benefit from the sweetness and earthiness of butter-braised carrots.
- Roasted Brussels Sprouts: The Brussels sprouts with bacon are a tasty and crunchy accompaniment to the savory, juicy chicken legs.
Storage and Reheating Instructions
Storage
- Store the leftover chicken legs in an airtight container in the fridge for up to a week.
Reheating
- Because of the cream sauce, we can only reheat this recipe in the oven (or toaster oven). Place the chicken in an oven-safe container with a lid. Heat until the chicken is warmed, and enjoy!
Freezing
- The chicken freezes well, but I found that the chicken with the cream sauce does not. If you have not poured the cream sauce over the chicken, you can freeze it in a freezer bag for 3 months. Defrost overnight and reheat in the oven.
Recipe Conclusion
This is one of my favorite recipes. It yields a comforting chicken dish perfect for a cozy weeknight dinner. It is easy to make and delicious enough for both kids and adults. Moreover, the Oven Baked Chicken Legs work well for meal plans as they reheat beautifully. If you have extra sauce left over, try it on some pork or even as a hamburger topping. It is so delicious that I would eat it with a spoon all on its own.
Cook the delicious creamy baked chicken thighs in the oven and serve with roasted vegetables, green beans, cauliflower potato salad, or your favorite sides. Play around with delicious seasonings to customize the flavors to your liking. The juicy meat and addicting flavors will make this one of your favorite chicken dinner recipes.
Other Delicious Chicken Recipes
If you enjoyed this creamy chicken legs recipe, you may also love these simple recipes:
FAQs
Most baked chicken legs recipes recommend flipping for even cooking, crispiness, and equal heat distribution to prevent undercooking and overcooking.
Your chicken legs can be dry for various reasons, including the type or quality of chicken meat you use, overcooking, lack of moisture or fat, and failure to cover the chicken during baking. Improper storage before and after cooking can also make your chicken thighs dry.
Yes, baking chicken for too long or at high temperatures will overcook the chicken and yield terrible results. For the juiciest chicken thighs, follow the recommended cook time and temperature in your recipe. Chicken legs are typically baked at around 375°F to 400°F (190°C to 200°C) for 35-45 minutes, depending on size. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) without overcooking.
Use a meat thermometer to check for doneness. Insert the thermometer in the thickest part of the drumstick. The internal temperature should read 165°F (74°C). Baked chicken drumsticks have a golden brown color on the outside, crispy chicken skin (if there is any), and opaque, tender meat.
Oven Baked Chicken Legs
Ingredients
- 6 chicken leg quarters
- 2 tablespoons duck fat rendered bacon fat, lard, or other cooking fat
- ½ cup cream
- ⅓ cup shallots
- 1 tablespoon stone ground mustard or other whole-grain mustard
- parsley for garnish
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Preheat the oven to 400°F ( 200°C).
- Dice the shallots.
- Measure the ingredients.
Cooking Instructions
- Heat the heavy-bottomed pot over high heat and add the fat to the pan. While the fat is heating, season the chicken with salt and pepper. When the fat is hot, add the chicken legs in a single layer. Let the chicken brown for 4 minutes on each side.
- Once all the leg sections have been browned, add them back into the pot, cover, and place in the preheated oven for 18 minutes.
- Remove the chicken from the oven. Remove the lid and pull the chicken out of the pot. Cover with foil and set aside. Place the pot back over medium-high heat and add the shallots.
- Stir the pan juice and shallot mixture, scraping up the brown bits from the bottom of the pot. When the mixture has reduced by half, add the cream and mustard. Stir well and cook for 2-3 minutes or until the mixture has thickened enough to coat the back of a spoon.
- Pour the creamy mustard sauce over the chicken, garnish with the parsley, and serve immediately.
- Enjoy and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Elaine @ Dishes Delish says
This looks really delicious. Thanks for sharing Scott!
Scott Groth says
Hi Elaine:
Thanks so much- have an excellent day in the kitchen!
Scott
Justin @ SaltPepperSkillet says
These legs freakin' amazing. I'd eat them tonight for sure. 🙂
Scott Groth says
Thanks Justin- they are pretty rad. I love them!
Megan says
This look AMAZING. One of my absolute guilty pleasures are chicken nuggets with honey mustard (did I really just admit that?!) - this meal look like such a healthy alternative to that. Definitely adding this to my "To Make" list.
Scott Groth says
Hi Megan-
Perfect- one of my guilty pleasures is a dark chocolate peanut butter cup with extra peanut butter on it. Nuggets sound good too though.
Hope that you like the recipe- it's pretty easy and yummy too.
Take care-
Scott
Doug says
I will certainly try these out!! I mean, mustard cream sauce.....DONT MIND IF I DO! Thanks for sharing
Scott Groth says
Hi Doug:
Thanks for taking a minute to write your comment! Sounds delicious- right? And super easy.
Let me know if you make the recipe-
Take care-
Plain Speaker says
Ancient Mustard, Kosher salt...For pity's sake drop the self-indulgence and just say mustard and salt!
Scott Groth says
Hi-
Thanks for writing. There are lots of different mustards and salts out there. Ancient mustard is one type. If you use yellow mustard, the recipe just won't taste the same.
Kosher salt is different than table salt. You can use what you would like, but I'll take a moment to let people know what I used.
Hope that you have a great day.
Anonymous says
Im making this...right now! Chicken is in the Duluth oven baking now I'll let you know my thoughts
Anonymous says
I'm mean dutch
Scott Groth says
Hi there:
How did the chicken legs come out?
Take care!
Scott
Wendy says
This looks really good - just what I was looking for.
Can this be made ahead? Can you make a double batch and freeze the leftovers?
Usually I like to cook once and eat twice 🙂
Scott Groth says
Hi Wendy:
Sure, make it ahead. Keep the legs separate from the sauce and reheat them separately as well. This sauce has a tendency to get thick, so add some water or cream to thin it out when reheating. As for freezing, again, keep them separate and the leftovers will be delicious. If you combine, the sauce might scald when reheating.
Thanks for writing and happy eating!
Scott
Lori says
I just made and ate these. Holy cow delicious! I'm on Ketogenic diet and had gotten bored with the recipes I search for that diet so I went looking without the pre-cursor of Keto. So glad I did. This is my new favorite and my hubs thought it was out of the park. Side of oven crisp broccoli with a little of the sauce on top. Perfect and it's keto! Thanks for such an amazing recipe!
Scott Groth says
Hi Lori:
Sounds like you and your husband were in for a real keto treat with that crisp broccoli complimenting these delicious chicken legs. I'm in the mood for broccoli now... Thanks for writing.
Have a fantastic day!
Scott