There’s something truly comforting about the combination of juicy chicken legs and a rich, velvety mushroom sauce that just makes any meal feel special. This Baked Chicken Legs with Cream of Mushroom Sauce Recipe is one of those crowd-pleasers that’s simple enough for a weeknight but impressive enough for guests. The tender chicken bakes perfectly in a creamy mushroom sauce that carries all the earthy, garlicky goodness you crave. Whether you’re feeding a family or treating yourself to a cozy dinner, this dish hits all the right notes: crispy skin, succulent meat, and a sauce that’s pure indulgence.
Ingredients You’ll Need
Trust me when I say these ingredients are straightforward but essential. Each one plays a crucial role in building the taste, texture, and the inviting aroma that will fill your kitchen as you cook your Baked Chicken Legs with Cream of Mushroom Sauce Recipe.
- Chicken legs (bone-in, skin-on): Provides juicy, flavorful meat and crispy skin when baked.
- Olive oil: Helps to sear the chicken and adds a subtle fruity richness.
- Butter: Adds a silky mouthfeel and enhances the browning of both chicken and mushrooms.
- Mushrooms (cremini or button, sliced): Bring an earthy, meaty flavor that elevates the sauce perfectly.
- Garlic cloves (minced): Injects a fragrant depth that complements the mushrooms beautifully.
- Heavy cream: Creates the luxurious, velvety texture for the sauce.
- Chicken broth: Adds a savory base and helps deglaze the pan for extra flavor.
- Salt: Essential for seasoning and enhancing all the flavors.
- Black pepper: Provides a mild heat and a touch of complexity.
- Fresh parsley or thyme (chopped): Finishing touch that adds a fresh herbal note and color contrast.
How to Make Baked Chicken Legs with Cream of Mushroom Sauce Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat the chicken legs completely dry with paper towels—this step is key for getting crispy skin. Then season generously with salt and pepper; don’t be shy here because the seasoning enhances every bite.
Step 2: Sear the Chicken
Heat olive oil and butter together in an oven-safe skillet over medium-high heat. When the fat starts shimmering, place the chicken legs skin-side down and sear for about 5 minutes until golden and crisp. Flip and sear the other side for another 5 minutes. This step locks in the juices and builds flavor. Once browned, set the chicken aside on a plate.
Step 3: Cook the Mushrooms and Garlic
In the same skillet, toss in the sliced mushrooms and sauté them until they’re nicely browned and most of the moisture has cooked off. This intensifies their flavor and adds body to the sauce. Add minced garlic and cook for another minute until your kitchen smells irresistible.
Step 4: Deglaze and Build the Sauce
Pour in the chicken broth to deglaze the pan, scraping up all the flavorful brown bits stuck to the bottom. This adds depth to the sauce. Then stir in the heavy cream and let it simmer gently so it thickens slightly—forming the creamy base that will coat your chicken perfectly.
Step 5: Bake the Chicken in the Sauce
Nestle the seared chicken legs back into the skillet, skin side up. Transfer the skillet carefully to your preheated oven and bake uncovered for 30 to 35 minutes, or until the internal temperature reaches 165°F. The sauce will bubble and thicken further while the chicken cooks through.
Step 6: Garnish and Rest
Once out of the oven, sprinkle chopped fresh parsley or thyme over everything. Let the chicken rest for about 5 minutes before serving so the juices redistribute and the sauce settles—this step makes the dish even more luscious and satisfying.
How to Serve Baked Chicken Legs with Cream of Mushroom Sauce Recipe
Garnishes
Fresh herbs like parsley or thyme are perfect here because they add a pop of green and brighten the overall richness. A sprinkle of cracked black pepper just before serving can also enhance the flavor and presentation.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up all that delicious mushroom sauce. For a lighter contrast, try steamed green beans or roasted asparagus. Buttered egg noodles or crusty bread also work wonders to mop up every bit of sauce.
Creative Ways to Present
For a rustic look, serve the chicken legs right in the skillet topped with fresh herbs. If you’re entertaining, plate individual servings with a drizzle of extra mushroom sauce over the top, and add a colorful side salad for a fresh balance. You can also de-bone the legs and serve the meat sliced on top of a bed of rice or polenta for a more elegant presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chicken with mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to keep the chicken and sauce together to maintain moisture and flavor when reheated.
Freezing
You can freeze cooked chicken legs with the cream of mushroom sauce for up to 2 months. Allow the dish to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating. Alternatively, microwave in short bursts, stirring between each until heated through. Adding a splash of broth or cream can revive the sauce’s creaminess.
FAQs
Can I use boneless chicken instead of bone-in legs?
Absolutely! Boneless chicken thighs or breasts can be used, but cooking times will be shorter. Keep an eye to avoid overcooking; the bone-in legs offer more moisture and flavor but boneless works well for a quicker meal.
What type of mushrooms work best for this recipe?
Cremini or button mushrooms are ideal because they hold their texture when cooked and have a mild, earthy flavor that complements the creamy sauce. You can also experiment with shiitake or portobello for a deeper mushroom taste.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free alternative, and use olive oil instead of butter. The flavor and richness will be different but still tasty and satisfying.
Can I prepare the sauce in advance?
You can make the mushroom cream sauce ahead of time and refrigerate it. When ready to serve, warm the sauce gently, then add freshly seared chicken legs and bake as directed. This can help speed up your cooking when entertaining.
How do I know when the chicken legs are fully cooked?
The safest way is to use a meat thermometer and ensure the internal temperature reads 165°F. The juices should run clear when pierced, and the meat should feel tender but firm.
Final Thoughts
This Baked Chicken Legs with Cream of Mushroom Sauce Recipe has quickly become one of those comforting go-to meals that never fails to impress. Its combination of crispy skin, tender chicken, and creamy mushroom sauce makes every forkful pure joy. I hope you give this recipe a try soon and enjoy all the wonderful flavors and textures that make it so special. Cooking doesn’t have to be complicated to be delicious, and this dish is proof of that.
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Baked Chicken Legs with Cream of Mushroom Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Chicken Legs with Cream of Mushroom Sauce is a comforting and flavorful dish featuring crispy, golden chicken legs simmered in a rich and creamy mushroom sauce. Perfect for an easy weeknight dinner, it’s cooked in one skillet, combining searing and baking techniques to deliver tender meat and a luscious sauce.
Ingredients
Chicken
- 6 chicken legs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mushroom Sauce
- 8 ounces mushrooms, sliced (cremini or button)
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley or thyme, chopped
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C). Pat the chicken legs dry with paper towels to ensure crisp skin and season them evenly with salt and black pepper.
- Sear Chicken: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Place the chicken legs skin-side down and sear for about 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the sliced mushrooms and cook until they are browned and the moisture has evaporated, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release any browned bits, which add flavor to the sauce.
- Add Cream and Simmer: Stir in the heavy cream and let the sauce simmer gently until it thickens slightly, around 3-5 minutes.
- Return Chicken to Skillet: Nestle the seared chicken legs back into the skillet with the skin side up, partially submerging them in the sauce.
- Bake in Oven: Transfer the skillet to the preheated oven and bake uncovered for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Garnish and Rest: Remove the skillet from the oven, sprinkle the fresh chopped parsley or thyme over the chicken, and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Use an oven-safe skillet such as cast iron for easy transition from stovetop to oven.
- Patting the chicken dry before searing helps achieve crispy skin.
- Make sure to check the internal temperature of the chicken for safety.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it won’t be as thick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
