Baked Chicken Legs with Cream of Mushroom

Experience the comfort and richness of Baked Chicken Legs with Cream of Mushroom, a dish that offers deep, savory flavors and tender, juicy chicken. This recipe is perfect for those who appreciate a hearty meal that combines the earthiness of mushrooms with the indulgence of cream.

Whether it’s a family dinner or a cozy meal for a chilly evening, this dish is sure to satisfy your cravings for something delicious and comforting. Let’s get started on this simple yet flavorful journey to create a dish that’s bound to become a favorite.


  • 1/4 cup flour (gluten-free can be used)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lb chicken legs (about 3-4 large legs)
  • 2 tablespoons olive oil
  • 10 oz mushrooms, each sliced in half
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil (if needed)
  • 1 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream


  1. Prepare Chicken Legs:
  • In a small bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the chicken legs in this seasoned flour mixture, ensuring they are evenly coated.
  1. Brown the Chicken:
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken legs, skin side down, and brown for about 4 minutes until the skin is golden and crisp. Flip the legs and brown the other side for another 3 minutes. Remove the chicken from the skillet and set aside. Discard any excessively darkened oil.
  1. Sauté Mushrooms and Garlic:
  • In the same skillet, add the mushrooms and minced garlic, and an extra tablespoon of olive oil if needed. Sauté over medium heat for about 2 minutes until the mushrooms begin to soften.
  1. Deglaze and Simmer:
  • Pour the chicken stock into the skillet, scraping up any browned bits from the bottom. Add 1/4 teaspoon salt. Return the chicken legs to the skillet, bring the stock to a boil, then cover and reduce the heat to a simmer. Cook for 25-30 minutes until the chicken is fully cooked and the juices run clear.
  1. Reduce and Enrich Sauce:
  • Once the chicken is cooked, remove it to a plate and keep warm. Increase the heat under the skillet to medium-high and let the mushroom sauce simmer for about 4 minutes, until it reduces by about one-third. Stir in the heavy cream and continue to simmer for an additional 2 minutes on low-medium heat, stirring constantly, until the sauce thickens.
  1. Combine and Serve:
  • Add the chicken legs back to the skillet, coating them in the creamy mushroom sauce, and heat through.

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