Baked Chicken Legs with Cream of Mushroom

Description:

This comforting dish combines tender, juicy chicken legs with a rich and creamy mushroom sauce. A perfect family dinner that’s both easy to make and packed with flavor. Serve it with rice, mashed potatoes, or crusty bread to soak up the creamy goodness.

Ingredients:

For the Chicken Legs:

• 6–8 chicken legs (drumsticks or thighs, skin-on or skinless)
• 2 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Cream of Mushroom Sauce:

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (button, cremini, or your choice)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• ½ cup heavy cream or whole milk
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper to taste

Optional Ingredients:

• ¼ cup grated Parmesan cheese for extra flavor
• 1 tbsp fresh parsley or chives, chopped (for garnish)

Instructions:

1. Prepare the Chicken Legs:

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken legs dry with paper towels. Rub them with olive oil or melted butter.
3. In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the mixture evenly over the chicken legs.
4. Arrange the chicken legs in a baking dish in a single layer.

2. Make the Cream of Mushroom Sauce:

1. Heat butter in a large skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
2. Add the mushrooms and cook until golden and tender, about 5–7 minutes.
3. Stir in the cream of mushroom soup, chicken broth, and heavy cream. Add the thyme or Italian seasoning. Simmer for 3–4 minutes, stirring occasionally. Adjust salt and pepper to taste.

3. Bake the Dish:

1. Pour the mushroom sauce over the chicken legs in the baking dish, ensuring they are well coated.
2. Cover the dish with aluminum foil and bake for 30 minutes.
3. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and slightly golden on top.

4. Garnish and Serve:

1. Sprinkle with grated Parmesan cheese (optional) and fresh parsley or chives before serving.
2. Serve hot with your favorite side dish.

Tips for Success:

• Sear the chicken legs in a skillet before baking for a deeper flavor.
• Use homemade cream of mushroom soup for a fresh twist.
• For a crispy finish, broil the chicken for 3–5 minutes at the end of baking.

Recommendations:

• Pair with creamy mashed potatoes, buttered egg noodles, or steamed vegetables for a complete meal.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven.

Nutrition (per serving, approximate):

• Calories: ~350
• Protein: 22g
• Fat: 23g
• Carbohydrates: 10g
• Fiber: 1g

This Baked Chicken Legs with Cream of Mushroom dish is sure to become a go-to comfort meal. Creamy, flavorful, and satisfying—it’s a winner every time!