Description

Golden, juicy, and bursting with rich savory flavor, these Baked Legs with Cream of Mushroom are the ultimate comfort food for any day of the week. Whether you’re in search of a quick dinner idea, a cozy meal to impress guests, or just a new addition to your list of easy recipes, this dish checks every box. The creamy mushroom sauce clings to tender roasted chicken, making it a delightful option for those who crave hearty, satisfying meals.

Perfect for anyone looking for easy dinner ideas or creamy food recipes that are both simple and crowd-pleasing. The caramelized skin adds irresistible texture, while the mushroom-infused sauce delivers depth and earthiness. Serve it with rice, potatoes, or bread—either way, this dish will bring warmth and comfort to your table.

Ingredients

6 chicken legs (drumsticks or whole leg quarters)

1 tablespoon olive oil or butter

Salt and black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or fresh)

1 can (10.5 oz) cream of mushroom soup

1/2 cup sour cream (optional)

1/2 cup milk or chicken broth

1 cup fresh sliced mushrooms

Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C).
Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and thyme.
In a skillet, heat oil or butter. Brown chicken for 3–4 minutes per side. Transfer to a baking dish.
In the same skillet, sauté mushrooms for 3–5 minutes until softened.
Add cream of mushroom soup, sour cream (if using), and milk or broth. Stir until smooth and warm.
Pour the sauce over chicken in the baking dish. Cover with foil.
Bake for 35 minutes covered. Remove foil and bake an additional 15–20 minutes until fully cooked and golden.
Let rest 5 minutes before serving. Garnish with fresh parsley.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dinner