Baked Chicken Legs With Cream of Mushroom

Here’s a comforting recipe for baked chicken legs with cream of mushroom soup that’s easy to prepare and full of flavor!

Table of Contents

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken:
- Pat the chicken legs dry with paper towels. Season with salt, pepper, and thyme.
Sear the Chicken (Optional):
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken legs and sear for about 4-5 minutes on each side until golden brown. This step adds extra flavor but can be skipped if you’re short on time.

Add Aromatics:
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
Mix the Sauce:
- In a bowl, mix the cream of mushroom soup and chicken broth until well combined. Pour this mixture into the skillet with the onions and garlic. Stir to combine.
Combine and Bake:
- Return the chicken legs to the skillet, making sure they are coated with the sauce. If your skillet isn’t oven-safe, transfer everything to a baking dish.
- Cover the skillet or baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is crispy.
Serve:
- Garnish with fresh parsley if desired. Serve hot with rice, mashed potatoes, or steamed vegetables to soak up the delicious sauce.

You can add other vegetables like mushrooms or carrots to the dish for added flavor and nutrition.
If you want more sauce, simply increase the amount of cream of mushroom soup and broth.

Enjoy your creamy baked chicken legs!