Baked Chicken Legs with Cream of Mushroom

This recipe for Baked Chicken Legs with Cream of Mushroom creates an incredibly flavorful and comforting one-pan meal. Despite the original title, the cooking method involves braising on the stovetop, resulting in fall-off-the-bone tender chicken coated in a rich, savory, and creamy mushroom sauce. It’s a simple, delicious dish perfect for a weeknight dinner.

Baked Chicken Legs with Cream of Mushroom

Ingredients:

How To Make Baked Chicken Legs with Cream of Mushroom

1. Dredge & Brown Chicken: In a small bowl, combine the flour, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. On a large plate, dredge the chicken legs in this seasoned flour mixture, shaking off any excess. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken legs skin-side down and brown for about 4 minutes, or until the skin is a nice golden color. Flip the chicken and brown the other side for about 3 minutes. Remove the browned chicken legs and set them aside.

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