If you’re craving comfort food that’s both cozy and full of flavor, you’re going to love this Baked Chicken Legs with Cream of Mushroom Sauce Recipe. It’s a dish that marries tender, juicy chicken legs baked to golden perfection with a luscious, velvety mushroom sauce that wraps each bite in creamy goodness. Easy enough for a weeknight dinner but special enough to impress guests, this recipe hits all the right notes with simple ingredients that come together beautifully.
Ingredients You’ll Need
Getting the ingredients right is half the joy of this Baked Chicken Legs with Cream of Mushroom Sauce Recipe. Each component plays an important role: from seasoning the chicken to creating that dreamy sauce and adding just the right color and texture to your plate.
- Chicken legs (6 drumsticks): Choose legs with the skin on for maximum flavor and crispy texture.
- Cream of mushroom soup (1 can, 10.5 oz): This creates the silky, savory base of the sauce that pairs perfectly with chicken.
- Chicken broth (½ cup): Used to thin out the soup to the perfect consistency and deepen the flavor.
- Garlic powder (1 teaspoon): Adds warmth and a subtle pungency to season the chicken.
- Onion powder (1 teaspoon): Enhances the savory profile with mild sweetness and depth.
- Dried thyme (1 teaspoon): Brings an earthy herbal note that complements both chicken and mushrooms.
- Olive oil (1 tablespoon): Helps to create a crisp, golden skin and carry the seasonings.
- Salt and pepper, to taste: Essential for balancing and elevating all the flavors.
- Fresh parsley, chopped (optional): Adds a pop of color and fresh brightness as a garnish.
How to Make Baked Chicken Legs with Cream of Mushroom Sauce Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C). This temperature is just right for cooking the chicken evenly while allowing the skin to crisp up beautifully. Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil to prevent sticking and make cleanup easier.
Step 2: Season the Chicken Legs
Pat each chicken leg dry with paper towels to ensure the skin crisps nicely during baking. Rub them with olive oil and then generously coat with garlic powder, onion powder, dried thyme, salt, and pepper. This seasoning mix creates a fragrant, flavorful crust that complements the creamy mushroom sauce perfectly.
Step 3: Prepare the Cream of Mushroom Sauce
In a medium mixing bowl, combine the cream of mushroom soup and chicken broth. Stir until the mixture is smooth and well blended. If you enjoy a thinner sauce, feel free to add a bit more chicken broth to reach your desired consistency. This sauce is rich and comforting, with just the right amount of mushroomy goodness to elevate the dish.
Step 4: Assemble the Dish
Arrange the seasoned chicken legs in your prepared baking dish, spacing them comfortably apart. Pour the cream of mushroom sauce evenly over the chicken, making sure each leg is coated generously. This ensures every bite is indulgently saucy and moist.
Step 5: Bake the Chicken Legs
Cover your baking dish with aluminum foil to keep the moisture in and bake for 40 minutes. This step cooks the chicken through and allows it to soak up the mushroom sauce flavors. After 40 minutes, remove the foil and bake for another 20 minutes uncovered so the skin turns golden brown and deliciously crispy. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) for safe, juicy chicken.
Step 6: Rest and Serve
Once baked, remove from the oven and give the chicken a few minutes to rest. This helps the juices redistribute, keeping the meat tender. Sprinkle fresh chopped parsley on top for a lovely, fresh contrast that brightens the creamy sauce and rich chicken.
How to Serve Baked Chicken Legs with Cream of Mushroom Sauce Recipe
Garnishes
A simple sprinkle of chopped fresh parsley goes a long way to add color and a hint of freshness that complements the earthy mushroom flavors and golden chicken skin beautifully. For a bit more flair, try a few thin slices of sautéed mushrooms or a light dusting of smoked paprika to deepen the visuals and taste.
Side Dishes
This Baked Chicken Legs with Cream of Mushroom Sauce Recipe pairs wonderfully with classic comfort sides. Creamy mashed potatoes make a perfect vehicle for soaking up the rich sauce, while steamed green beans or roasted asparagus deliver a satisfying crunch and freshness. Fluffy white rice or buttery egg noodles also work beautifully to round out the meal with satisfying carbs.
Creative Ways to Present
To make your meal presentation special, try plating with a nest of wild rice beneath the chicken legs. Drizzle a little extra mushroom sauce on the plate and garnish with herbs or edible flowers for a touch of elegance. Individual ramekins for the sauce can keep the dish looking neat while allowing guests to add as much as they like.
Make Ahead and Storage
Storing Leftovers
Place any leftover Baked Chicken Legs with Cream of Mushroom Sauce Recipe in an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen as the dish sits, making for even tastier leftovers. Just be sure to cool it completely before refrigerating.
Freezing
This dish freezes well either before or after baking. If freezing before, assemble in a freezer-safe container and cover tightly, then thaw overnight in the fridge before baking. If freezing after, cool the cooked dish completely and store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating thoroughly.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, which usually takes about 20-25 minutes. This helps maintain the chicken’s crispy skin and keeps the sauce creamy. You can also reheat in the microwave, but the skin won’t stay as crisp.
FAQs
Can I use other cuts of chicken instead of legs?
Absolutely! You can use thighs or even bone-in breasts, but keep in mind the cooking time might vary slightly. Legs are preferred for their juiciness and flavor, which pairs perfectly with the creamy sauce.
Is it possible to make the sauce from scratch instead of canned soup?
Yes, you can make a homemade mushroom sauce with sautéed mushrooms, butter, flour, and cream or milk if you prefer a fresh version. However, the canned soup keeps the recipe quick and easy without sacrificing flavor.
What’s the best way to tell when the chicken is done?
The most reliable method is to use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). The juices should run clear, and the skin should be golden and crispy.
Can I add vegetables to the baking dish?
Definitely! Adding vegetables like baby carrots, green beans, or quartered potatoes around the chicken will roast alongside and soak up the delicious sauce flavors for a one-dish meal.
How can I make the skin more crispy?
For extra crispy skin, pat the chicken dry thoroughly and don’t skip the olive oil rub. Removing the foil for the last 20 minutes of baking lets the skin brown nicely. You can also broil for 2-3 minutes at the end, watching carefully so it doesn’t burn.
Final Thoughts
This Baked Chicken Legs with Cream of Mushroom Sauce Recipe is a total winner in my book, perfect for nights when you want something comforting yet impressive. The creamy mushroom sauce adds such a delicious depth to the tender, juicy chicken legs. Once you try it, I bet it will become one of your go-to recipes for easy, soul-satisfying dinners. Give it a whirl and enjoy every cozy, flavorful bite!
Print
Baked Chicken Legs with Cream of Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Tender and flavorful baked chicken legs smothered in a creamy mushroom sauce. This easy one-dish recipe combines seasoned drumsticks with a rich cream of mushroom sauce, baked to golden perfection. Perfect for a comforting weeknight dinner or casual family meal.
Ingredients
Chicken
- 6 chicken legs (drumsticks)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Seasonings
- 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)
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 with paper towels to remove excess moisture. Rub them evenly with olive oil, then season all sides with garlic powder, onion powder, dried thyme, salt, and pepper to enhance the flavor.
- Prepare the cream of mushroom sauce: In a medium bowl, mix together the cream of mushroom soup and chicken broth until smooth. Add more broth if you prefer a thinner sauce consistency for better coating.
- Assemble the dish: Arrange the seasoned chicken legs evenly in the prepared baking dish. Pour the creamy mushroom sauce over the chicken, ensuring each leg is well coated to keep it moist and flavorful during baking.
- Bake the chicken legs: Cover the baking dish with aluminum foil to retain moisture. Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and continue baking uncovered for another 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin turns golden brown and slightly crispy.
- Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Garnish with freshly chopped parsley if desired, and serve alongside mashed potatoes, rice, or steamed vegetables for a complete meal.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- If you prefer a thicker sauce, reduce the amount of chicken broth or simmer the sauce briefly before pouring.
- Fresh herbs like thyme or parsley can be added for extra flavor.
- For a crispier skin, broil the chicken for 2-3 minutes at the end but watch carefully to prevent burning.
- This recipe can be doubled easily for larger gatherings.
