Baked Chicken Legs with Cream of Mushroom
Baked Chicken Legs with Cream of Mushroom (Stovetop Braised Version)
This cozy, one-pan dish delivers tender, juicy chicken legs braised in a creamy, savory mushroom sauce. Though the name suggests baking, the cooking actually takes place on the stovetop, allowing the chicken to soak up rich flavors and become melt-in-your-mouth delicious. It’s a fantastic choice for an easy and comforting weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (or GF alternative) | ¼ cup |
| Salt, divided | ¾ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Chicken legs | 2 lb (3–4 large pieces) |
| Olive oil | 2 tablespoons |
| Mushrooms (halved) | 10 oz |
| Garlic (minced) | 3 cloves |
| Chicken stock | 1 cup |
| Heavy cream | ½ cup |
Instructions
- Coat and Sear the Chicken
In a small bowl, mix the flour with ½ teaspoon salt and the pepper. Lightly coat the chicken legs in the flour mixture, shaking off any extra. In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down and cook for about 4 minutes, or until golden. Flip and brown the other side for another 3 minutes. Set the chicken aside once both sides are browned. - Cook the Mushrooms and Garlic
Using the same skillet (removing burnt bits if needed), add the mushrooms and garlic. You may add an extra splash of oil if necessary. Sauté over medium heat for around 2 minutes, or until the mushrooms begin to soften. - Simmer the Chicken
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the pan bottom. Add the remaining ¼ teaspoon salt, then return the chicken legs to the pan. Bring to a gentle boil, cover, and reduce heat to a low-medium simmer. Let the chicken cook for 25–30 minutes, until it’s fully cooked and tender. - Make the Creamy Mushroom Sauce
Once the chicken is done, remove it to a plate and keep warm. Raise the skillet heat to medium-high and simmer the mushroom sauce for about 4 minutes, letting it reduce by roughly one-third. Add the heavy cream, reduce the heat, and let it simmer gently for another 2 minutes, stirring continuously until thickened. - Finish and Serve
Return the chicken legs to the skillet and spoon the sauce over them to reheat and coat. Serve warm, ideally with a side of rice, mashed potatoes, or crusty bread to soak up the rich sauce.
