Baked Legs with Cream of Mushroom

Who says you need a lot of ingredients to make a delicious meal? This cream of mushroom chicken legs recipe is proof that you can create a fantastic dish with just a few simple ingredients.

Plus, it’s perfect for busy moms who want to get dinner on the table without spending hours in the kitchen.So why not give it a try tonight? You won’t be disappointed!

The next time you are looking for a quick and easy meal to make, try this cream of mushroom chicken legs recipe. With few ingredients, it is simple to put together and can be on the table in less than 20 minutes. Plus, it’s a great way to use up any leftover mushrooms you might have.

So what are you waiting for? Give this recipe a try today!

What makes this cream of mushroom chicken leg recipe special is that just makes your taste buds sit up and take notice. Maybe it’s the savory blend of flavors or the way the sauce clings to the juicy chicken meat.

Whatever it is, this dish is sure to please.

The great thing about this recipe is that it’s so easy to make. Just combine some chicken legs with a creamy mushroom sauce, bake in the oven, and you’re done! Serve with some hot mashed potatoes or rice for a perfect meal.

What are chicken legs?

Chicken legs are a popular cut of poultry that is often used in a variety of dishes. They are generally inexpensive and can be prepared in a variety of ways. Some of the most popular chicken leg dishes include baked chicken legs, cream of mushroom chicken legs, and honey mustard chicken legs. Chicken legs are also often used in soups and stews.

Why You’ll Love This Creamy Mushroom Chicken legs

There are many reasons why you’ll love these creamy mushroom chicken legs.

• For one, the cream sauce is very flavorful and goes great with the chicken.
• Second, this recipe is very easy to follow and doesn’t require a lot of ingredients.
• Finally, it’s a healthy and satisfying meal that will leave you feeling full and happy.

So if you’re looking for a delicious and easy dinner idea, be sure to give this cream of mushroom chicken legs a try!

Can I use a can of Cream of Mushroom soup instead?

If you would like to use a can of cream of mushroom soup instead, that will work as well. Just make sure to follow the same baking instructions. You may need to add a bit more salt and pepper to the cream of mushroom soup, but otherwise, it will be a quick and easy substitution.

What Alternative Can I Use In Place Of Heavy Cream?

In place of heavy cream, you could use light cream or milk. You could also use a vegan cream alternative, such as vegan cream cheese or cashew cream.

Ingredients

For the Chicken:

• Boneless and skinless chicken thighs
• Onion powder
• 1 Garlic powder
• Dried thyme
• Rosemary
• ½ teaspoon salt
• Ground black pepper
• Olive oil

For the Sauce:

• Butter
• Sliced brown mushrooms
• Garlic
• Chopped parsley
• Dried thyme
• Rosemary
• Heavy cream  Or thickened cream evaporated milk, or half n half
• Shredded Parmesan cheese

How to make this Baked Chicken Thighs with Cream of Mushroom:

Step 1: Pat your chicken thighs with a paper towel to remove any moisture and trim off excess fat.

Step 2: Combine your onion powder, garlic powder, thyme, rosemary, salt, and ground black pepper.

Step 3: Coat the chicken thighs evenly with the combined seasoning.

Step 4: Heat up 1 tablespoon of oil in a large cast-iron skillet or dutch oven over medium-high heat.

Step 5: Sear chicken thighs on each side until browned and no longer pink in the center.

Step 6: Cook for about 8 minutes on each side depending on the thickness.

Step 7: Add more oil for the remaining chicken if need be, Transfer to a plate and set aside (keep warm).

Step 8: In the same pan or skillet, melt the butter and add the mushrooms.

Step 9: Season with salt and pepper and cook for about 3 minutes or until soft.

Step 10: Add the garlic, thyme, and rosemary to the pan.

Step 11: Saute until fragrant, about 1 minute.

Step 12: Stir in the heavy cream, bring to a simmer, then reduce the heat and continue cooking until the sauce has thickened slightly.

Step 13: Stir in the parmesan cheese and allow it to melt through the sauce for another 2 minutes.

Step 14: Stirring occasionally.

Step 15: Return the chicken to the pan. Do a taste test and season with salt and pepper to your preferred taste.

Step 16: Garnish with fresh parsley.

What to serve with cream of mushroom chicken legs?

Some delicious options include mashed potatoes, steamed broccoli, or rice pilaf. You could also try roasted asparagus or a simple green salad. Whatever you choose, cream of mushroom chicken legs is sure to be a hit!

Make Ahead

1. Cream of mushroom chicken legs is a great dish to make ahead
2. The cream sauce can be made ahead and stored in the fridge
3. The chicken can also be prepped ahead of time
4. Bake the chicken and cream sauce together when you’re ready to eat
5. Enjoy!

Storage

Store the cream of mushroom chicken legs in an airtight container in the fridge. They will last for up to four days.

Variations

There are many variations on the cream of mushroom chicken leg recipes that can be made.

• One variation is to add some cream cheese to the sauce.
• Another is to add some Parmesan cheese to the sauce.
• Yet another variation is to add some garlic to the sauce.

There are many possibilities for variations on this recipe, so be creative and have fun with it!

Baked Legs with Cream of Mushroom

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 3

Who says you need a lot of ingredients to make a delicious meal? This cream of mushroom chicken legs recipe is proof that you can create a fantastic dish with just a few simple ingredients.

4.67 from 3 votes

Review Recipe

Ingredients 

For the Chicken:

• 1 ½ pound boneless and skinless chicken thighs, Around 6-8 fillets
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon rosemary, either fresh sprigs or dried, I always prefer fresh sprigs
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Sauce:

• 1 tablespoon butter
• 8 punches sliced brown mushrooms
• 4 cloves of garlic, Or use 1 tablespoon minced garlic
• 1 tablespoon freshly chopped parsley
• ½-1 teaspoon dried thyme, adjust to your taste
• ½-1 teaspoon rosemary, adjust to your taste
• 1 ½ cups Heavy cream Or thickened cream evaporated milk or half n half , ( I recommend sticking with Heavy Whipping cream as it gives the dish more of a glaze or gravy)
• ½ cup fresh shredded Parmesan cheese

Follow Sweet Pea’s Kitchen

Instructions

• Pat your chicken thighs with a paper towel to remove any moisture and trim off excess fat
• Combine your onion powder, garlic powder, thyme, rosemary, salt, and ground black pepper.
• Coat the chicken thighs evenly with the combined seasoning
• Heat up 1 tablespoon of oil in a large cast-iron skillet or dutch oven over medium-high heat
• Sear chicken thighs on each side until browned and no longer pink in the center. Do this in batches, do not overcrowd the pan. Cook about 8 minutes on each side depending on the thickness
• Add more oil for the remaining chicken if need be, Transfer to a plate and set aside (keep warm)
• In the same pan or skillet, melt the butter and add the mushrooms.
  Season with salt and pepper and cook for about 3 minutes or until soft
• Add the garlic, thyme, and rosemary to the pan. Saute until fragrant, about 1 minute.
• Stir in the heavy cream, bring to a simmer, then reduce the heat and continue cooking until the sauce has thickened slightly
• Stir in the parmesan cheese and allow it to melt through the sauce for another 2 minutes. Stirring occasionally.
• Return the chicken to the pan. Do a taste test and season with salt and pepper to your preferred taste.
• Garnish with fresh parsley, serve and ENJOY!.

Nutrition

Calories: 859kcal | Carbohydrates: 12g | Protein: 59g | Fat: 64g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 308mg | Sodium: 518mg | Potassium: 957mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2147IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 3mg

Author: Laura

THANKS FOR PINING!!

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