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
Scale
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.
