Description
Get ready to elevate your weeknight dinner with this deliciously creamy and comforting recipe. These oven-baked chicken legs come out juicy with crispy skin, simmered in a rich cream of mushroom sauce that’s packed with savory flavor. It’s an easy recipe, perfect for a quick dinner, hearty comfort food, or a meal prep favorite that reheats beautifully. Pair it with mashed potatoes, rice, or crusty bread and you’ve got a satisfying, no-fuss family meal. This is one of those dinner ideas you’ll want to save under “easy recipes” and “food ideas that impress.”
Ingredients
6 bone-in, skin-on chicken legs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil or butter
3 cloves garlic, minced
2 cups sliced cremini or button mushrooms
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Preheat oven to 375°F (190°C). Season chicken legs with salt and pepper.
2. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden, then flip and cook 3 minutes more. Remove from skillet.
3. In the same skillet, add mushrooms and cook until browned and moisture evaporates, about 5-6 minutes. Add garlic and sauté 30 seconds.
4. Stir in cream of mushroom soup and chicken broth. Simmer 2-3 minutes until slightly thickened.
5. Return chicken to skillet. Spoon sauce over legs.
6. Bake uncovered for 30-35 minutes or until chicken reaches 165°F.
7. Let rest 5 minutes, garnish with parsley, and serve hot.
Notes
Use homemade cream of mushroom soup for a cleaner flavor.
Make sure the skillet is oven-safe to avoid extra dishwashing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 leg with sauce
- Calories: 370
- Sugar: 2g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg