This comforting and rich dish features golden-browned chicken drumsticks simmered in a creamy mushroom sauce. The combination of tender chicken and velvety mushroom gravy makes it perfect for pairing with mashed potatoes or rice for a hearty and satisfying meal.
Why You’ll Love This Recipe
One-Pan Wonder: From browning to simmering, everything comes together in one skillet, making cleanup a breeze.
Rich and Creamy Flavor: The combination of tender chicken and a luscious mushroom cream sauce is pure indulgence.
Crowd-Pleasing Comfort Food: This dish is a guaranteed hit, whether served at a family dinner or a dinner party.
Versatile Sides: Pairs perfectly with a variety of sides, making it adaptable to any meal.
Key Ingredients
Chicken Drumsticks: Chicken drumsticks are juicy, flavorful, and budget-friendly. You can substitute them with bone-in, skin-on thighs or even chicken breasts if preferred.
Mushrooms: Halved mushrooms provide an earthy, meaty flavor that complements the creamy sauce. Baby bella or cremini mushrooms are great choices, but white button mushrooms also work well.
Heavy Cream: The heavy cream adds richness and creates the velvety consistency of the sauce. For a lighter option, you can substitute with half-and-half or coconut cream.
Chicken Stock: A key ingredient that forms the base of the mushroom sauce. Use low-sodium chicken stock to control the salt level, or substitute with vegetable broth.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare the Chicken
Season the Flour:
In a shallow bowl, combine:
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
Stir well to evenly distribute the seasoning.
Coat the Chicken:
Pat 6-8 chicken drumsticks dry with paper towels. Drying ensures the flour adheres better and promotes even browning.
Dredge each drumstick in the seasoned flour, lightly coating all sides. Shake off any excess flour to prevent clumping.
Heat the Skillet:
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
Brown the Chicken:
Place the flour-coated drumsticks in the skillet, skin side down.
Sear for about 4 minutes until the skin is golden brown and crispy.
Flip the drumsticks and cook for an additional 3 minutes to brown the other side.
Remove the drumsticks from the skillet and transfer them to a plate.
Remove Excess Oil:
If the oil in the skillet appears dark or burnt, carefully discard it. Wipe the skillet clean with a paper towel to ensure the sauce retains its fresh flavor.
Step 2: Prepare the Mushroom Sauce
Sauté the Mushrooms and Garlic:
Add 1 tablespoon of olive oil to the skillet, if needed.
Add 2 cups halved mushrooms and cook over medium heat, stirring occasionally, until they soften, about 3-4 minutes.
Add 2 cloves minced garlic and sauté for an additional 1 minute, until fragrant.
Deglaze the Skillet:
Pour in 1 cup chicken stock, using a wooden spoon to scrape up any browned bits from the skillet. These add depth and flavor to the sauce.
Season the sauce with ¼ teaspoon salt.
Add the Chicken Back to the Skillet:
Return the browned drumsticks to the skillet, nestling them among the mushrooms.
Ensure the drumsticks are partially submerged in the liquid for even cooking.
Simmer:
Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Cover the skillet and let it simmer for 25-30 minutes, or until the chicken is fully cooked and juices run clear when pierced.
Step 3: Finish the Sauce
Remove the Chicken and Reduce the Sauce:
Once cooked, transfer the drumsticks to a serving plate and cover to keep warm.
Increase the skillet heat to medium-high and let the mushroom sauce reduce by about one-third, approximately 4 minutes. This concentrates the flavors.
Add the Cream:
Lower the heat to medium-low and stir in ½ cup heavy cream.
Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency.
Combine and Heat Through:
Return the drumsticks to the skillet, spooning the creamy mushroom sauce over them.
Heat for an additional 2 minutes to meld the flavors together.
Step 4: Serve
Plate and Garnish:
Arrange the drumsticks on serving plates or a platter.
Generously ladle the creamy mushroom sauce over the chicken.
Pair and Enjoy:
Serve hot with sides such as:
Creamy mashed potatoes
Steamed white or brown rice
Crusty bread to soak up the sauce
Serving Suggestions
This creamy chicken dish pairs wonderfully with a variety of sides to round out your meal:
Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the rich mushroom sauce.
Steamed Rice: White, brown, or wild rice provides a neutral base that lets the flavors of the chicken and sauce shine.
Roasted Vegetables: Pair with roasted carrots, asparagus, or Brussels sprouts for a vibrant and nutritious side.
Crusty Bread: A warm, crusty baguette is ideal for sopping up every last drop of the sauce.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen the sauce if needed.
Freezing: While the chicken freezes well, the sauce may slightly separate when thawed due to the cream. To freeze, place chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: You can brown the chicken and sauté the mushrooms in advance. Store them separately, then assemble and simmer just before serving.
Variations
Herbed Mushroom Sauce: Add fresh thyme or rosemary to the mushroom sauce for an aromatic twist.
Garlic-Lover’s Delight: Double the minced garlic for an extra burst of flavor.
Wine-Infused Sauce: Deglaze the skillet with ½ cup dry white wine before adding the chicken stock for a more complex flavor profile.
Vegetable Additions: Stir in spinach or peas during the final minutes of cooking for added nutrition and color.
Conclusion
This Legs Baked with Cream of Mushroom recipe is a must-try for anyone who loves comforting, flavorful meals. With tender chicken, a creamy mushroom sauce, and endless side pairing possibilities, this dish is sure to become a favorite in your household. Serve it up and watch everyone come back for seconds!
Creamy Mushroom Baked Chicken Legs
Ingredients
- 1/4 cup all-purpose flour or gluten-free flour
- 1/2 teaspoon salt for seasoning flour
- 1/4 teaspoon ground black pepper
- 2 pounds chicken drumsticks approximately 6-8 pieces
- 2 tablespoons olive oil for searing chicken
- 10 ounces mushrooms halved
- 3 cloves garlic minced
- 1 tablespoon olive oil optional, for sautéing
- 1 cup chicken stock
- 1/4 teaspoon salt for seasoning sauce
- 1/2 cup heavy cream
Instructions
- Combine flour, salt, and pepper in a shallow bowl. Pat chicken drumsticks dry and dredge in the flour mixture. Heat 2 tablespoons olive oil in a skillet over medium heat. Sear drumsticks until golden on all sides (about 7 minutes). Remove and set aside.
- In the same skillet, add 1 tablespoon olive oil if needed. Cook mushrooms until softened (3-4 minutes). Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken stock, scraping the bottom of the skillet to release browned bits. Season with salt. Nestle the drumsticks back into the skillet, ensuring they're partially submerged in liquid.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, until chicken is cooked through and juices run clear.
- Remove the drumsticks and set aside. Increase skillet heat to medium-high to reduce the sauce by about a third (4 minutes). Stir in heavy cream and simmer on medium-low for 2-3 minutes until thickened.
- Return the drumsticks to the skillet, spooning sauce over them. Heat for 2 minutes to meld flavors. Serve hot with your favorite sides.
