Here’s a good recipe for Baked Chicken Legs with Cream-of-Mushroom Sauce, plus a couple of different ways to make it.
Baked Legs with Cream of Mushroom – Recipe
Ingredients
- 4 large chicken legs (drumsticks + thighs) (Masters of Kitchen)
- Salt and black pepper to taste (bigoven.com)
- 2 tbsp olive oil (Sweet Pea’s Kitchen)
- 1 small onion, finely chopped (recipesbysusan.com)
- 2 cloves garlic, minced (recipesbysusan.com)
- ~1 can (10.5 oz) cream of mushroom soup (Masters of Kitchen)
- ½ cup chicken broth (or more, depending on how thick / thin you like the sauce) (Masters of Kitchen)
- ½ cup heavy cream (Masters of Kitchen)
- 1 cup fresh mushrooms (sliced) (bigoven.com)
- ½ tsp dried thyme (bigoven.com)
- ½ tsp dried rosemary (bigoven.com)
- Fresh parsley, chopped (for garnish) (recipesbysusan.com)
Instructions
- Preheat Oven
Preheat your oven to about 375°F (190°C). (bigoven.com) - Prepare the Chicken
- Pat the chicken legs dry and season them with salt, pepper, thyme, and rosemary. (Masters of Kitchen)
- In a skillet, heat the olive oil over medium-high heat. Sear the chicken legs on all sides until they’re golden brown (3-4 minutes per side) to lock in flavor. (bigoven.com)
- Transfer the seared chicken into a baking dish. (Masters of Kitchen)
- Make the Mushroom Sauce
- In the same skillet (with the browned bits), sauté the onions and garlic until soft. (recipesbysusan.com)
- Add the sliced mushrooms and cook for a few minutes until they start to release moisture. (bigoven.com)
- Pour in the cream of mushroom soup, chicken broth, and heavy cream. Stir to combine everything well. (Masters of Kitchen)
- Simmer the sauce for a few minutes so it thickens slightly. (Sweet Pea’s Kitchen)
- Bake
- Pour the creamy mushroom sauce over the chicken legs in the baking dish, making sure they’re well coated. (Masters of Kitchen)
- Cover the dish with foil and bake for about 40–45 minutes, until the chicken is cooked through (internal temperature ~ 165°F / 74°C). (recipesbysusan.com)
- Optional: Remove the foil in the last 10-15 minutes to let the top brown or crisp a little. (letscook.familyfreshrecipes.com)
- Garnish & Serve
- Once cooked, let the chicken rest for a couple of minutes.
- Garnish with chopped fresh parsley. (recipesbysusan.com)
- Serve with sides like mashed potatoes, rice, or bread to soak up the creamy sauce. (Sweet Pea’s Kitchen)
Variations / Tips
- Lighter cream substitute: If you don’t want to use heavy cream, you can use half-and-half or evaporated milk. (Sweet Pea’s Kitchen)
- Herbs: You can play around with herbs — thyme and rosemary work very well, but you could also try parsley or tarragon. (Masters of Kitchen)
- One-pan version: You can brown the chicken in a skillet, make the sauce in the same skillet, then transfer everything to a baking dish or use an oven-safe skillet to finish in the oven. (It’s Not About Nutrition)
- Mushroom types: Use button mushrooms, cremini, or any mushroom you like for the sauce.
If you like, I can send a video recipe (with step-by-step visuals) — do you want me to find one?
