Easy Baked Chicken Legs with Creamy Mushroom Sauce

Looking for a truly effortless, comforting, and budget-friendly dinner that tastes like a cozy hug? Sometimes, the simplest recipes, using familiar pantry staples, are the most satisfying. What if you could transform humble chicken legs into a tender, flavorful main course smothered in a rich, savory sauce with minimal fuss?

This recipe for Baked Chicken Legs with Cream of Mushroom Soup is exactly that – pure comfort food simplicity. We quickly sear chicken legs for color and flavor, then nestle them in a baking dish with sautéed onions and garlic, and finally pour over a simple, creamy mushroom sauce. Baked until perfectly tender, these chicken legs become incredibly juicy, infused with the savory sauce. It’s a nostalgic classic that’s perfect for a busy weeknight.

Ingredients

This recipe uses simple, easy-to-find ingredients to create a flavorful and comforting chicken dinner.

Ingredient	Amount/Quantity	Notes
Chicken Legs (Drumsticks/Thighs)	4	Bone-in, skin-on recommended for flavor
Condensed Cream of Mushroom Soup	1 can (10.5 oz)	The base of our easy, creamy sauce
Milk	½ cup	Whole milk or low-fat works
Medium Onion, chopped	1	Adds savory depth
Garlic Cloves, minced	2	Use fresh for best flavor
Paprika	1 teaspoon	Adds color and subtle smoky sweetness
Salt	To taste
Black Pepper, freshly ground	To taste
Olive Oil	2 tablespoons	For searing chicken and sautéing aromatics
Fresh Parsley, chopped	For garnish (optional)	Adds freshness and color

this now & bake later ❤️

Timing

This dish involves some quick prep on the stovetop, followed by mostly hands-off baking time.

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 10 minutes (10 mins sear/sauté + 1 hour bake)
• Total Time: Approximately 1 hour 25 minutes

Step-by-Step Instructions

Follow these simple steps to create incredibly tender and flavorful baked chicken legs in a creamy mushroom sauce.

Step 1: Preheat Oven and Prepare Sauce Base

First, preheat your oven to 375°F (190°C). In a small bowl, whisk together the can of cream of mushroom soup and the milk until smooth. Set this mixture aside.

• Actionable Tip: Whisking the soup and milk together now ensures a smooth, lump-free sauce base later on.

Step 2: Season and Sear the Chicken

Pat the chicken legs completely dry with paper towels – this is key for getting a nice brown sear! Season the chicken generously on all sides with salt, pepper, and paprika. Heat the olive oil in a large oven-safe skillet (or regular skillet) over medium-high heat until it shimmers. Carefully place the seasoned chicken legs in the hot oil. Sear the chicken for about 3-4 minutes per side, until nicely browned.

• Actionable Tip: Don’t overcrowd the pan. Sear the chicken in batches if necessary. Getting a good brown sear develops deep flavor that infuses the whole dish.

Step 3: Sauté Onions and Garlic

Remove the browned chicken legs from the skillet and set them aside on a plate. Reduce the heat to medium. Add the chopped onion to the same skillet (using the flavorful chicken drippings) and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant.

• Actionable Tip: Scrape up any browned bits left in the pan from the chicken while the onions cook – this adds extra flavor!

Step 4: Assemble the Baking Dish

If your skillet is oven-safe, you can proceed in it. If not, transfer the sautéed onions and garlic to a baking dish large enough to hold the chicken in a single layer (a 9×9 or similar size works well). Place the seared chicken legs on top of the onion and garlic mixture. Pour the prepared cream of mushroom soup and milk mixture evenly over the chicken pieces.

• Actionable Tip: Nestle the chicken legs snugly into the dish, ensuring the sauce surrounds them.

Step 5: Bake Covered

Cover the baking dish tightly with aluminum foil. Carefully place the dish in the preheated oven and bake for 45 minutes.

• Actionable Tip: Covering the dish traps steam, which helps the chicken cook through gently and become incredibly tender while preventing the sauce from reducing too quickly.

Step 6: Bake Uncovered to Finish

After 45 minutes, carefully remove the aluminum foil (watch out for hot steam!). Return the uncovered dish to the oven and continue baking for an additional 15 minutes. This allows the sauce to thicken slightly and the top of the chicken to brown a little more. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) in the thickest part without touching the bone, and the juices run clear.

Step 7: Garnish and Serve

Remove the Baked Chicken Legs from the oven. Let the dish rest for a few minutes. If desired, garnish generously with fresh chopped parsley. Serve the chicken hot with the creamy mushroom sauce spooned over the top.

Nutritional Information

Nutritional information is an estimate per serving (one chicken leg with sauce) and can vary based on the size of the chicken legs and specific soup brand used.

• Calories: Approx. 350-450 kcal
• Protein: 25-30 g
• Carbohydrates: 8-12 g
• Fat: 20-28 g
• Saturated Fat: 6-10 g
• Sodium: High (primarily from canned soup)

Healthier Alternatives

This classic comfort dish can be lightened up with a few simple modifications:

• Lower Sodium Soup: Use a “Healthy Request” or low-sodium version of cream of mushroom soup to significantly reduce the sodium content. You may need to adjust salt accordingly.
• Remove Skin: Use skinless chicken legs or remove the skin before searing to reduce the overall fat content.
• Lighter “Cream”: Substitute the milk with low-fat milk or even unsweetened almond milk. For a tangier, richer option (though not necessarily lower fat), try substituting half the milk with plain Greek yogurt whisked into the soup.
• Add Vegetables: Bulk up the dish by adding sliced mushrooms, carrots, or peas to the baking dish along with the chicken before pouring over the sauce.

Serving Suggestions

These saucy Baked Chicken Legs are perfect served over something that can soak up the delicious gravy!

• Mashed Potatoes: Creamy mashed potatoes are the ultimate classic pairing for this dish. Spoon the sauce generously over both the chicken and potatoes.
• Fluffy Rice: Serve over simple steamed white or brown rice. The rice absorbs the savory mushroom sauce beautifully.
• Egg Noodles: Wide egg noodles tossed in a little butter are another fantastic base for the chicken and sauce.
• Simple Green Side: Pair with steamed green beans, roasted broccoli, or a simple side salad to add some freshness and color to the plate.

Common Mistakes to Avoid

For the best results with this simple recipe, avoid these common issues:

• Not Searing the Chicken: Skipping the searing step means missing out on a significant layer of flavor development. Solution: Take the extra 10 minutes to brown the chicken well before baking.
• Burning the Garlic: Burnt garlic tastes bitter and unpleasant. Solution: Add the garlic only during the last minute of sautéing the onions and stir constantly.
• Undercooking the Chicken: Relying solely on baking time can be inaccurate. Solution: The safest way to ensure chicken is cooked through is to use an instant-read meat thermometer – it should register 165°F (74°C).
• Sauce Too Thin: Sometimes canned soup varies in thickness. Solution: If the sauce seems too thin after the final 15 minutes of uncovered baking, you can carefully pour some of the sauce into a small saucepan, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water (a slurry), simmer until thickened, and pour it back into the baking dish.

Storing Tips

Leftovers are delicious and reheat well, making this a great option for meal prep.

• Refrigerate: Let the chicken cool completely, then store it in an airtight container with the sauce in the refrigerator for up to 4 days.
• Reheat: Reheat individual portions gently in the microwave until heated through. For larger amounts, cover the baking dish with foil and reheat in a 350°F (175°C) oven for 15-20 minutes, or until warm. Add a splash of milk or broth if the sauce seems too thick.
• Freezing: While possible, cream-based sauces can sometimes separate slightly upon thawing. If freezing, let cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Conclusion

This recipe for Easy Baked Chicken Legs with Creamy Mushroom Sauce is pure, unadulterated comfort food. It’s simple to prepare using pantry staples, requires minimal hands-on time, and results in incredibly tender, juicy chicken smothered in a rich, savory sauce. It’s a nostalgic favorite that’s perfect for feeding a family on a busy night or anytime you crave a taste of home.

Ready for a simple, satisfying chicken dinner? Give this classic recipe a try and let us know how it turned out in the comments below! We love hearing from you. Don’t forget to rate the recipe and subscribe for more easy and comforting meal ideas!

FAQs

Q1: Can I use boneless, skinless chicken breasts instead of legs?

Yes, you can use chicken breasts. Sear them as directed, but reduce the covered baking time to 25-30 minutes, followed by 10-15 minutes uncovered, or until they reach an internal temperature of 165°F. Chicken breasts cook faster and can dry out more easily than legs.

Q2: Can I use a different “cream of” soup?

Absolutely! Cream of celery or cream of chicken soup would also work well in this recipe, providing a slightly different flavor profile.

Q3: Can I add fresh mushrooms to this dish?

Yes! Sauté 8 ounces of sliced fresh mushrooms (like cremini or button) along with the onions until they are browned and tender before adding the garlic. This will add even more mushroom flavor and texture.

Q4: Is it necessary to cover the dish with foil for the first part of baking?

Yes, covering the dish is highly recommended. It traps steam, which helps cook the chicken gently, keeps it moist, and prevents the sauce from evaporating too much and becoming too thick or salty before the chicken is fully cooked.

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