If you are craving a comforting, easy-to-make meal that feels like a warm hug, this Baked Chicken Legs in Cream of Mushroom Sauce Recipe is your new best friend. Tender chicken legs bathed in a creamy, luscious mushroom sauce make every bite a savory delight. With simple ingredients and minimal fuss, this dish transforms humble pantry staples into a dinner that’s both elegant and satisfying, perfect for weeknights or casual gatherings alike.
Ingredients You’ll Need
Getting all the ingredients ready for this dish is a breeze, and each one plays a crucial role in bringing flavor and texture together. These straightforward essentials create a harmonious dish that’s creamy, savory, and deeply comforting.
- 6 chicken legs (drumsticks): Choose fresh, plump legs for the juiciest outcome.
- 1 can (10.5 oz) cream of mushroom soup: This forms the base of the sauce, lending creaminess and mushroom flavor.
- ½ cup chicken broth (or water): Helps thin the sauce for that perfect consistency.
- 1 teaspoon garlic powder: Adds a subtle garlicky depth without overpowering.
- 1 teaspoon onion powder: Enhances the savory profile with mild sweetness.
- 1 teaspoon dried thyme: Brings earthy herbal notes that complement the chicken.
- 1 tablespoon olive oil: For coating the chicken to achieve crispy, golden skin.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- Fresh parsley, chopped (optional): A pop of color and fresh brightness for garnish.
How to Make Baked Chicken Legs in Cream of Mushroom Sauce Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a 9×13-inch baking dish with olive oil or cooking spray to ensure the chicken doesn’t stick and allows for easy cleanup. This little prep step sets the stage for perfectly baked legs.
Step 2: Season the Chicken
Pat the chicken legs dry with paper towels to help the skin crisp up in the oven. Then, rub them thoroughly with olive oil to lock in moisture and promote browning. Sprinkle garlic powder, onion powder, dried thyme, salt, and pepper evenly over each leg. This seasoning blend creates a fragrant, flavorful crust that makes every bite irresistible.
Step 3: Mix the Creamy Mushroom Sauce
In a medium bowl, stir together the cream of mushroom soup and chicken broth until smooth. This sauce is the heart of this Baked Chicken Legs in Cream of Mushroom Sauce Recipe, turning the baking dish into a rich, velvety bath that keeps the chicken moist and infuses it with mushroom goodness. Adjust the thickness with more broth if you like a looser sauce.
Step 4: Arrange and Pour
Place the seasoned chicken legs snugly in the prepared baking dish and then pour the mushroom sauce evenly over them. Make sure each leg gets a coating of sauce, ensuring every bite is flavorful and tender. This step is what takes this dish from simple roasted chicken to a creamy comfort food feast.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 40 minutes to let the chicken cook gently and soak up the sauce flavors. After 40 minutes, remove the foil to allow the skin to crisp and turn golden brown. Bake for an additional 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The result is juicy chicken with irresistibly crispy skin enveloped in creamy mushroom sauce.
How to Serve Baked Chicken Legs in Cream of Mushroom Sauce Recipe
Garnishes
Fresh parsley sprinkled over the top adds a lovely burst of green color and a hint of herbal brightness, balancing the richness of the mushroom sauce. If you want a little extra zing, a squeeze of lemon juice just before serving can elevate the flavors wonderfully.
Side Dishes
This dish pairs beautifully with simple sides like creamy mashed potatoes, fluffy rice, or buttered egg noodles to soak up all that luscious sauce. Roasted or steamed vegetables such as green beans, asparagus, or carrots provide a perfect crunchy counterpoint and vibrant color on the plate.
Creative Ways to Present
For an inviting presentation, serve the chicken legs nestled atop a bed of your favorite starch with some spoonfuls of the mushroom sauce draped over. Garnishing with chopped herbs and a few whole mushrooms sautéed in butter can turn the dish into an elegant centerpiece that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors will meld further overnight, making your next meal even more delicious.
Freezing
You can freeze leftover baked chicken legs in cream of mushroom sauce. Transfer the cooled dish to a freezer-safe container, and it will keep well for up to 2 months. For best texture, thaw overnight in the fridge before reheating.
Reheating
To warm leftovers, gently reheat in a covered dish in the oven at 325°F (160°C) until hot throughout, or use the microwave at medium power, stirring the sauce occasionally to keep it smooth and creamy.
FAQs
Can I use boneless chicken thighs instead of legs?
Absolutely! Boneless chicken thighs work wonderfully and cook a bit faster, so adjust the baking time to avoid overcooking—try starting with 30 to 35 minutes covered, then uncover for browning.
What can I substitute for cream of mushroom soup?
If you prefer fresh ingredients, you can make a simple mushroom sauce from sautéed mushrooms, cream, and chicken broth. This keeps the dish wholesome but takes a bit more prep.
Is this dish gluten-free?
Check the label of your cream of mushroom soup, as some brands contain gluten. There are gluten-free options available, or you can make your own sauce to keep it gluten-free.
Can I make this recipe dairy-free?
Using a dairy-free cream of mushroom soup alternative will work perfectly. Just ensure the chicken broth and other ingredients are dairy-free as well.
How do I know when the chicken legs are fully cooked?
The most reliable way is to use a meat thermometer; the internal temperature should read 165°F (74°C). Also, the juices should run clear when pierced near the bone.
Final Thoughts
I promise, once you try this Baked Chicken Legs in Cream of Mushroom Sauce Recipe, it will quickly become a go-to for cozy dinners that feel special without any fuss. It’s comforting, flavorful, and just downright satisfying—perfect for sharing with family or impressing friends. Give it a whirl and enjoy every creamy, savory bite!
Print
Baked Chicken Legs in Cream of Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious baked chicken legs smothered in a creamy mushroom sauce, seasoned with garlic, onion, and thyme for a comforting and easy dinner that serves six.
Ingredients
Chicken
- 6 chicken legs (drumsticks)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup chicken broth (or water)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil to prevent sticking.
- Season the chicken legs: Pat the chicken legs dry using paper towels to help the seasoning stick. Rub them with olive oil, then evenly sprinkle garlic powder, onion powder, dried thyme, salt, and pepper over each piece for flavor.
- Prepare the cream of mushroom sauce: In a medium bowl, mix the cream of mushroom soup with the chicken broth until combined and smooth. If you prefer a thinner sauce, add extra broth until you reach the desired consistency.
- Assemble the dish: Arrange the seasoned chicken legs in the greased baking dish. Pour the prepared cream of mushroom sauce over the chicken legs, making sure they are fully coated.
- Bake the chicken legs: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes so the chicken skin becomes golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure the chicken is cooked through.
- Garnish and serve: Optionally, sprinkle fresh chopped parsley over the baked chicken legs for a pop of color and fresh flavor before serving.
Notes
- Patting the chicken dry before seasoning helps the skin crisp up during baking.
- Using foil during the first part of baking keeps the chicken moist and tender.
- You can substitute water for chicken broth in the sauce, but broth adds more flavor.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
- For a thicker sauce, use less chicken broth or cook uncovered for the final 20 minutes.
