Baked Legs with Cream of Mushroom
Baked legs with creamy mushroom sauce is an easy-to-make recipe and requires only a bunch of simple ingredients. Regardless of how easy it is to make this, you are going to love every flavorsome bite of it once it is prepared.
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Servings: 3
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.