Baked Legs with Cream of Mushroom

When it comes to delicious dishes, there is one that I could make time and again and not get any complaints. It is the Chicken legs with Cream of Mushroom Sauce. The chicken is super moist and tender, and almost melts in your mouth.

The sliced mushrooms have a creamy sort of texture with a lite snap to them. This dish is made with just a few ingredients and is perfect for those times when the day is short and the tasks are long.

Using the chicken legs makes this recipe a quick one to cook and have ready in a short time. The Chicken leg is not just the drumstick.

It would also include the thigh portion of the leg. Giving each serving a healthy portion of protein.

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!

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Why is this a really good recipe to try?

It is easy to prepare, takes very few ingredients, and can be made in a very short amount of time. Everyone loves Chicken and this is a filling and comforting meal.

Which portion of the chicken legs should I be using in this recipe?

The chicken leg would also be called leg quarters in the butcher shop. However, I generally use just the boneless Chicken thighs. You could include the drumstick portion or even use bone-in thighs.

What should I serve with the Baked Legs with Mushrooms?

A great side dish to go along with the Baked Legs would be mashed potatoes or even baked potatoes. You could also serve pasta or rice and of course, a side of Roasted vegetables is always great.

What can I use instead of the heavy cream?

The two suggestions I have would be Half and Half or evaporated milk. You could also use Cashew milk or Coconut milk.

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-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.

Baked Legs with Cream of Mushroom

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 3

When it comes to delicious dishes, there is one that I could make time and again and not get any complaints. It is the Chicken legs with Cream of Mushroom Sauce. The chicken is super moist and tender, almost melts in your mouth. The sliced mushrooms have a creamy sort of texture with a lite snap to them. This dish is made with just a few ingredients and is perfect for those times when the day is short and the tasks are long.

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

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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!!

Can I make this dish in advance?

You can certainly prepare the dish up to the baking part. Do not bake them until shortly before you plan to serve the dish. Instead, cover tightly and store in the refrigerator for up to 24 hours.

How should I store the leftovers?

The leftovers should be cooled completely to room temperature and then covered tightly or placed in an airtight container. They can be stored in the refrigerator for up to 3 days.

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