Description
This cozy dish of baked chicken legs with cream of mushroom sauce is hearty, savory, and simple enough for a weeknight but elegant enough for guests. The golden, crispy skin and the rich, garlicky mushroom cream sauce make this a comfort food dream come true.
Ingredients
6 chicken legs (bone-in, skin-on)
2 tablespoons olive oil
1 tablespoon butter
8 ounces mushrooms, sliced (cremini or button)
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley or thyme, chopped
Instructions
1. Preheat the oven to 400°F (200°C). Pat chicken legs dry and season with salt and pepper.
2. In an oven-safe skillet, heat olive oil and butter over medium-high heat.
3. Sear chicken legs, skin-side down, for about 5 minutes per side until golden. Remove and set aside.
4. In the same skillet, sauté mushrooms until browned and moisture has evaporated.
5. Stir in garlic and cook for another minute until fragrant.
6. Add chicken broth and deglaze the pan, scraping any bits from the bottom.
7. Stir in heavy cream and let simmer until slightly thickened.
8. Nestle chicken legs back into the skillet, skin side up.
9. Transfer skillet to the oven and bake uncovered for 30–35 minutes or until internal temperature reaches 165°F.
10. Remove from oven, garnish with chopped herbs, and let rest for 5 minutes before serving.
Notes
For best flavor, don’t skip searing the chicken—it adds depth to both the skin and sauce.
If using low-fat cream alternatives, the sauce may be thinner—adjust by simmering longer.
Fresh herbs added at the end give a pop of color and brightness—don’t leave them out!
Nutrition
- Serving Size: 1 chicken leg with sauce
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 29g
- Cholesterol: 125mg
Keywords: Baked Chicken, Cream of Mushroom, Skillet Dinner