When you need a dinner that’s both comforting and flavorful, this Chicken Legs with Cream of Mushroom recipe delivers every time. Juicy chicken simmers gently in a rich, creamy mushroom sauce until it’s fall-off-the-bone tender. The best part? It all comes together in one pan, making it an easy weeknight favorite that feels just as special as a Sunday dinner.
Baked Chicken Legs with Cream of Mushroom
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (or gluten-free) | ¼ cup |
| Salt, divided | ¾ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Chicken legs | 2 lb (about 3–4 large) |
| Olive oil | 2 tablespoons |
| Mushrooms, sliced in half | 10 oz |
| Garlic cloves, minced | 3 |
| Chicken stock | 1 cup |
| Heavy cream | ½ cup |
How To Make Baked Chicken Legs with Cream of Mushroom
Dredge & Brown Chicken: Mix the flour with ½ teaspoon of salt and the black pepper. Coat the chicken legs lightly in the seasoned flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat, then brown the chicken skin-side down for about 4 minutes. Flip and cook another 3 minutes until golden. Remove and set aside.
Sauté Mushrooms & Garlic: In the same skillet, add mushrooms and garlic (with a bit more oil if needed). Sauté for 2 minutes until softened and fragrant.
Simmer Chicken: Pour in the chicken stock, scraping up any browned bits from the pan. Stir in the remaining ¼ teaspoon of salt. Return the chicken legs to the skillet, bring to a boil, then cover and reduce to a low simmer. Cook 25–30 minutes, until chicken is fully cooked and tender.
Make the Cream Sauce: Remove chicken to a plate and keep warm. Raise heat to medium-high and simmer the mushroom mixture for about 4 minutes, letting it reduce by a third. Stir in the heavy cream and cook another 2 minutes, stirring until the sauce thickens.
Serve: Place chicken back into the skillet to warm through in the sauce. Serve hot with the creamy mushroom mixture spooned generously over the top.