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Baked Legs with Cream of Mushroom

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Baked Legs with Cream of Mushroom

One of my favorite dishes that I was pleasantly surprised with was a match made in heaven. Even if you aren’t a huge mushroom fan, trust me, you will love this dish! I love to bring this out for family gatherings because it works so well with an array of different sides.

The chicken comes out tender and mouth-watering with hints of thyme and rosemary which bring an earthy profile to this dish. 

Baked Legs with Cream of Mushroom

What sides go best with this dish? 

The beauty of this main course is how well it pairs with an array of sides. You can go traditional with mashed potatoes and gravy. Even using the sauce from your chicken thighs as gravy (you might want to make a little extra if you plan on doing this).

If you want an extra-crisp with your side then try cutting your potatoes inside cubes and baking them in the oven with all the same seasonings you used on the chicken.  Any type of vegetable would work perfectly, such as broccoli, Brussels sprouts, carrots, green beans, and so much more! I personally prefer a creamy mac and cheese or some sort of pasta salad. 

Baked Legs with Cream of Mushroom

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

If you are on a time crunch or don’t have the necessary ingredients for homemade cream of mushroom the can is a perfect substitute. The cream of mushroom soup from a can is pretty bland so you may need to adjust the number of seasonings used in this dish to obtain the same flavor profile.

Using can Cream of Mushroom soup also has a more concentrated mushroom flavor with smaller pieces. I have used both and each time the dish turned out just as juicy and moist as before. The sauce was outstanding but the can does need some TLC. 

Baked Legs with Cream of Mushroom

Chicken is so versatile and has been cooked in many ways for hundreds of years. These flavors are perfect for any time of the year and for any event. You can use chicken breast or chicken legs with this recipe too but nothing compares to the juicy and savory flavor of the chicken thigh. What are you serving with this dish? Let us know in the comment section below!

Grocery List:

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, minced

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

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

Do this in batches, do not overcrowd the pan 

Cook about 8 minutes on each side depending on the thickness

Step 6: Add more oil for the remaining chicken if need be, Transfer to a plate and set aside (keep warm)

Step 7: 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

Step 8: Add the garlic, thyme, and rosemary to the pan

Saute until fragrant, about 1 minute 

Step 9: Stir in the heavy cream, bring to a simmer, then reduce the heat and continue cooking until the sauce has thickened slightly

Step 10: Stir in the parmesan cheese and allow it to melt through the sauce for another 2 minutes

Stirring occasionally

Step 11: Return the chicken to the pan. Do a taste test and season with salt and pepper to your preferred taste

Garnish with fresh parsley.

Baked Legs with Cream of Mushroom

Serve and ENJOY!

Baked Legs with Cream of Mushroom

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Baked Legs with Cream of Mushroom

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Baked Legs with Cream of Mushroom

Cook Time: 20 minutes
Total Time: 20 minutes
Baked Legs with Cream of Mushroom
4.67 from 3 votes

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, minced
  • 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

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!.
Author: Laura

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