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Creamy Baked Chicken Mushroom

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A comforting dish of tender chicken legs bathed in a velvety mushroom sauce, perfect for family dinners or special occasions.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

Scale
  • 4 chicken legs
  • 300 grams cream of mushroom soup
  • 120 millilitres whole milk
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 190°C (375°F).
  2. Whisk together the cream of mushroom soup and whole milk until smooth and well combined. Set aside.
  3. Pat the chicken legs dry using paper towels, then season them generously with salt, black pepper, and paprika on all sides.
  4. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken legs and sear them on all sides until golden brown (approximately 5-6 minutes). Transfer to a plate once complete.
  5. Add the chopped onion and minced garlic to the same skillet. Cook for about 3-4 minutes, or until softened.
  6. Arrange the seared chicken legs in a baking dish. Evenly distribute the sautéed onions and garlic over the chicken.
  7. Pour the mushroom soup mixture evenly over the chicken legs and aromatics.
  8. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil and continue to bake for an additional 15 minutes, or until the chicken is fully cooked and the sauce is bubbling.
  10. Sprinkle chopped fresh parsley on top before serving.

Notes

For extra flavor, consider adding sliced mushrooms when sautéing onions and garlic. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://daytasty.com/creamy-baked-chicken-mushroom-2/