There’s nothing quite like a homemade chicken dish to bring pure comfort to the dinner table. From the simple ingredients to the familiar aromas wafting from the kitchen, it’s a meal that just feels like home. This recipe for Baked Chicken Legs with Cream of Mushroom Sauce is one of those quintessential comfort food classics that I find myself craving again and again.
What makes this dish so irresistible?
It starts with juicy, tender baked chicken thighs infused with warming herbs and spices. The real magic, though, happens when you smother those savory baked chicken legs in the most luscious cream of mushroom sauce.
This sauce is a revelation, you guys. With its velvety cream base dotted with plump mushrooms, it’s rich and insanely flavorful, but still feels quite light and fresh. A brightness from garlic, thyme, rosemary and Parmesan adds such incredible depth of flavor that makes it impossible to stop dipping your chicken into the luscious mushroom goodness.
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I love that it’s a deconstructed spin on the classic condensed cream of mushroom soup shortcut, but a million times better. No need for canned soup – this creamy mushroom sauce is entirely made from scratch but just as easy!
One of my favorite parts is how quickly this dish comes together. The chicken legs bake up in just about 20 minutes, then you make the sauce right in that same hot skillet with all the browned, caramelized bits from the chicken. So. Much. Flavor!
It’s one of those nourishing, effortlessly tasty meals that feels like a warm hug at the end of a long day. Just add some buttery mashed potatoes, egg noodles or crusty bread for sauce-sopping and you’ve got pure comfort food perfection on your hands.
Since we all need more recipes like this in our lives, I wanted to share a few tips and tricks for baked chicken legs with mushroom sauce success:
Use bone-in, skin-on chicken legs or thighs for maximum succulence! The bones help them stay incredibly juicy and the skin gets deliciously crispy.
Get your browning on! Always start by searing the chicken legs to get that gorgeous golden color and caramelized exterior before baking.
Go heavy on the herbs and spices. They infuse so much earthy, savory, aromatic goodness into every tender bite.
Don’t sleep on the garlic…or the Parm! They add mega umami flavor that balances out the cream.
Use any kind of fresh mushroom you like – or a mix! Shiitakes, creminis, portabellas all work beautifully.
Need a shortcut?
While I love making the mushroom sauce from scratch, you can totally use condensed cream of mushroom soup if that’s more your speed. Doctor it up with some fresh mushrooms, herbs and garlic for extra flavor!
Have any extra sauce?
Toss it with cooked pasta or spoon it over mashed potatoes, egg noodles or rice. Trust me, you’ll want to sop up every last drop!
Store leftovers in the fridge for up to 3-4 days and enjoy reheated for the most comforting easy lunches or dinners.
So if you’re in need of a nourishing, wholesome meal that tastes like home, this baked chicken legs with cream of mushroom sauce really hits the spot! It’s creamy, earthy, herby perfection in every bite.
Baked Legs with Cream of Mushroom
Ingredients
For the Chicken:
- 1 1/2 lbs boneless skinless chicken thighs (about 6-8 fillets)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary or 2-3 fresh rosemary sprigs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
For the Sauce:
- 1 Tbsp butter
- 8 oz sliced brown mushrooms
- 4 cloves garlic minced
- 1 Tbsp fresh chopped parsley plus more for garnish
- 1/2-1 tsp dried thyme
- 1/2-1 tsp dried rosemary or fresh rosemary sprigs
- 1 1/2 cups heavy cream or half and half
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Pat chicken thighs dry and trim any excess fat.
- In a small bowl, combine the onion powder, garlic powder, thyme, rosemary, salt and pepper. Rub the seasoning blend all over both sides of the chicken thighs.
- Heat 1 Tbsp olive oil in a large oven-safe skillet or dutch oven over medium-high heat. Add chicken thighs in a single layer and sear for 2-3 minutes per side until browned. Work in batches if needed, adding more oil for the next batch.
- Transfer seared chicken to a plate. In the same skillet, melt the butter over medium heat. Add mushrooms and season with salt and pepper. Sauté for 3 minutes until starting to brown.
- Add garlic, thyme and rosemary. Cook for 1 minute until fragrant. Pour in cream and Parmesan. Bring to a simmer, stirring frequently, until sauce thickens slightly, about 2-3 minutes.
- Return chicken and any accumulated juices to the skillet, coating chicken in the mushroom sauce. Transfer to the oven and bake for 15 minutes until chicken is cooked through.
- Remove from oven and garnish with fresh chopped parsley. Serve chicken with plenty of the luscious mushroom sauce spooned over the top or on the side.
Notes
- Use bone-in, skin-on chicken pieces for extra succulence and crispy skin if desired.
- Substitute half and half or evaporated milk for the cream if needed.
- Sauce can be made ahead, refrigerated, then reheated gently before adding chicken.
- Leftovers will keep refrigerated for 3-4 days. Reheat gently in the microwave or on the stovetop.
This easy baked chicken with a creamy mushroom sauce is the epitome of comforting, satisfying fare! With its lusciously sauced, herby baked chicken and garlicky mushrooms, it’s a homestyle dinner that feels like a warm hug.
Whether you need an easy weeknight meal or are craving a taste of home, this mushroom chicken dish really hits the spot. One bite and you’ll see why it’s a tried-and-true family favorite! Grab a fork and dig into that creamy, savory goodness.
