Golden, crispy chicken legs bathed in a velvety cream of mushroom sauce? Say no more. This dish is the ultimate comfort food you didn’t know you needed until it was right in front of you. It brings together the rustic charm of baked chicken with the richness of a creamy mushroom gravy that seeps into every crevice of the meat and fills your kitchen with cozy, savory aromas.

Perfect for a hearty dinner, this recipe is a weeknight warrior that also works beautifully for casual weekend dinners. It’s minimal effort with maximum payoff: just a handful of ingredients, a single skillet, and one seriously satisfying bite after another. Whether you’re cooking for family or just want leftovers that taste even better the next day, these baked chicken legs are your go-to.

Can I Use Other Chicken Cuts Besides Legs?

Absolutely! While bone-in, skin-on chicken legs provide that juicy interior and crispy exterior we love, you can also use thighs or drumsticks. Chicken breasts will work, too—just watch the cooking time as they tend to dry out quicker. For the best flavor and moisture, dark meat cuts are ideal in this recipe.

Ingredients for the Baked Chicken Legs with Cream of Mushroom Sauce

Chicken Legs (bone-in, skin-on)
These are the heart of the dish, giving you crisp skin and tender, juicy meat. You’ll want about 6 legs for a family-size portion.

Salt and Black Pepper
Basic, but essential. These enhance the flavor of the chicken and help the skin crisp up beautifully.

Olive Oil or Butter
Used for searing the chicken before baking—this step locks in flavor and adds golden color.

Garlic (minced)
Garlic adds aromatic depth to the mushroom sauce and makes everything smell irresistible.

Mushrooms (sliced, preferably cremini or button)
They soak up all the goodness from the pan while adding texture and earthy flavor to the creamy sauce.

Cream of Mushroom Soup (canned or homemade)
This shortcut sauce base brings the creamy element. Go homemade if you want control over sodium and texture.

Chicken Broth
It thins out the soup just enough to make a luscious gravy.

Fresh Parsley (optional)
Chopped and sprinkled on top for a pop of color and freshness.

How To Make the Baked Chicken Legs with Cream of Mushroom Sauce

Step 1: Sear the Chicken Legs

Preheat your oven to 375°F (190°C). Season chicken legs generously with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken legs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove and set aside.

Step 2: Sauté the Mushrooms and Garlic

In the same skillet, add a bit more oil or butter if needed. Toss in the sliced mushrooms and cook until they release their juices and begin to brown—about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Creamy Sauce

Reduce the heat to medium. Stir in the cream of mushroom soup and chicken broth, mixing until smooth. Let the sauce simmer gently for 2-3 minutes so it thickens slightly and the flavors combine.

Step 4: Bake It All Together

Return the seared chicken legs to the skillet, nestling them into the mushroom sauce. Spoon a bit of the sauce over each leg. Transfer the skillet to the oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Step 5: Garnish and Serve

Once done, remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley if desired, and serve hot with a side of your choice.

Serving and Storing These Chicken Legs

This dish is best served hot out of the oven, while the skin is still crisp and the sauce is bubbling. Pair it with your favorite starch or veggie, and you’ve got a hearty, balanced meal. If you’re feeding a crowd, it’s easily doubled and still tastes fantastic.

To store leftovers, transfer the chicken and sauce into an airtight container and refrigerate for up to 4 days. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F until warmed through—about 15-20 minutes. You can also warm it up on the stovetop over low heat with a splash of broth to loosen the sauce.

What to Serve With Baked Chicken Legs with Cream of Mushroom Sauce?

Mashed Potatoes

Creamy mashed potatoes are a match made in heaven for this dish. They soak up the mushroom gravy like a dream.

Garlic Butter Green Beans

A crisp, fresh veggie side balances the richness of the sauce and adds some vibrant color to your plate.

Buttery Egg Noodles

Tossed in butter or olive oil, egg noodles are the perfect bed for the saucy chicken to lay on.

Roasted Brussels Sprouts

Roasted with a bit of balsamic, these add a slightly bitter contrast that complements the creamy dish well.

Fluffy White Rice

Simple but effective—rice acts as a neutral base and pairs perfectly with the saucy mushroom gravy.

Herb-Roasted Potatoes

Crispy on the outside and tender inside, these add another layer of comfort to your meal.

Steamed Broccoli

A healthier choice that still holds its own with bold flavors from the chicken and sauce.

Crusty Artisan Bread

Ideal for scooping up every last bit of that savory mushroom sauce.

Want More Chicken Dinner Ideas?

If this cozy classic has you in a comfort food mood, check out these other creamy and craveable chicken dishes:

Creamy Garlic Chicken Breasts with a buttery pan sauce you’ll want to spoon over everything.
Marry Me Chicken that’s so good, it might just lead to a proposal.
Chicken Marsala Casserole for a one-dish wonder bursting with wine-kissed mushrooms.
Garlic Butter Chicken with Rigatoni if you’re craving pasta and creamy comfort in one.
Buttermilk Oven Fried Chicken for those who want crisp skin without deep frying.

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And let me know in the comments how yours turned out. Did you go heavy on the mushrooms? Add some white wine to the sauce?

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