Baked Chicken Legs with Creamy Dijon Sauce
Baked Chicken Legs with Creamy Dijon Sauce
Ingredients
For the Chicken
- 4 chicken legs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
For the Creamy Dijon Sauce
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 4 garlic, cloves, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Place the chicken legs in a large bowl.
⏱️ 5 min•🌡️ 375
- 2
Add the olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano to the bowl with the chicken legs.
⏱️ 2 min
- 3
Using your hands, mix all the ingredients thoroughly, ensuring each chicken leg is well coated with the seasonings.
⏱️ 3 min
- 4
Arrange the seasoned chicken legs in a single layer on a baking sheet. Bake in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F.
⏱️ 45 min•🌡️ 375
- 5
While the chicken is baking, melt the unsalted butter in a medium pan over medium heat. Add the minced shallots and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
⏱️ 4 min
- 6
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
⏱️ 2 min
- 7
Stir in the chicken broth, Dijon mustard, and heavy cream. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min
- 8
Remove the sauce from the heat and stir in the fresh chopped parsley.
⏱️ 1 min
- 9
Once the chicken legs are baked and cooked through, remove them from the oven. Pour the prepared creamy Dijon sauce generously over the chicken legs and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Legs with Creamy Dijon Sauce
For the Chicken
- 4 chicken legs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
For the Creamy Dijon Sauce
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 4 garlic, cloves, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Place the chicken legs in a large bowl.
⏱️ 5 min•🌡️ 375 - 2
Add the olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano to the bowl with the chicken legs.
⏱️ 2 min - 3
Using your hands, mix all the ingredients thoroughly, ensuring each chicken leg is well coated with the seasonings.
⏱️ 3 min - 4
Arrange the seasoned chicken legs in a single layer on a baking sheet. Bake in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F.
⏱️ 45 min•🌡️ 375 - 5
While the chicken is baking, melt the unsalted butter in a medium pan over medium heat. Add the minced shallots and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
⏱️ 4 min - 6
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
⏱️ 2 min - 7
Stir in the chicken broth, Dijon mustard, and heavy cream. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min - 8
Remove the sauce from the heat and stir in the fresh chopped parsley.
⏱️ 1 min - 9
Once the chicken legs are baked and cooked through, remove them from the oven. Pour the prepared creamy Dijon sauce generously over the chicken legs and serve immediately.
⏱️ 3 min