Creamy Mushroom Baked Chicken Legs – Delight your palate with the “Creamy Mushroom Baked Chicken Legs“. A savory dish. Perfect for a comforting dinner. Packed with tender chicken, rich mushrooms, and a creamy sauce. This recipe incorporates succulent chicken thighs. Seasoned with a harmonious blend of herbs and spices. Then baked in a creamy, mushroom-infused sauce. That perfectly captures. The essence of home-cooked luxury.
The first time I tried my hand at this recipe. It was a chilly evening. That demanded something heartwarming. And hearty. As the aroma of garlic and herbs filled the kitchen. It drew my husband. And little one. To the dinner table. Quicker than usual. Their first bites. Were met with smiles. And a chorus of appreciation. It was not just a meal. But a moment of joy we shared. This dish has since become a beloved staple. In our home.
What makes this Creamy Mushroom Baked Chicken Legs truly special?
The Creamy Mushroom Baked Chicken Legs. Offers a blend of simplicity and indulgence. Making it a standout dish. With its comforting, creamy texture. And robust flavors. From fresh herbs and earthy mushrooms. This recipe is perfect. For those seeking a quick. Yet luxurious meal. The flexibility to adapt the cream and herbs. Ensures it can be customized to different tastes. And dietary needs. While the quick 20-minute cooking time. This makes it an ideal choice. For a satisfying weekday dinner.
What You Need To Make This Creamy Mushroom Baked Chicken Legs Recipe?
Chicken Thighs: Choose boneless, skinless chicken thighs. For their juiciness and flavor. They’re great at absorbing the creamy sauce. Making each bite delightfully tender.
Fresh Herbs: Whenever possible. Use fresh rosemary. It adds a vibrant, aromatic flavor. That dried herbs can’t quite match. Especially in combination with the mushrooms and cream.
Heavy Cream: Stick with heavy whipping cream. For its rich and creamy texture. It helps create a luxurious sauce. That beautifully coats the chicken.
Mushrooms: Opt for brown mushrooms. For their robust flavor. Which adds a wonderful depth to the dish.
Parmesan Cheese: Use freshly shredded Parmesan. For the best melt and a rich, cheesy flavor. That enhances the creaminess of the sauce.
Steps To Make Creamy Mushroom Baked Chicken Legs:
Step 1: Pat the chicken thighs dry with a paper towel and trim any excess fat.
Step 2: In a small bowl, mix together onion powder, garlic powder, thyme, rosemary, salt, and pepper.
Step 3: Evenly coat the chicken thighs with the seasoning mix.
Step 4: In a large cast-iron skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat.
Step 5: Sear the chicken on both sides until browned and cooked through, about 8 minutes per side. Cook in batches to avoid overcrowding. Set aside on a plate and keep warm.
Step 6: In the same skillet, melt butter, add mushrooms, and season with salt and pepper. Cook until soft, about 3 minutes.
Step 7: Add garlic, thyme, and rosemary; sauté until fragrant, about 1 minute.
Step 8: Pour in the heavy cream, bring to a simmer, then reduce the heat and let it thicken slightly.
Step 9: Stir in the Parmesan cheese until melted and incorporated into the sauce.
Step 10: Return the chicken to the skillet, adjust the seasoning with salt and pepper, and garnish with fresh parsley.
Tip:
For an extra layer of flavor. Consider deglazing your pan. After searing the chicken thighs. Use a splash of white wine. Or chicken broth. To lift the browned bits off the bottom of the pan. While the mushrooms are cooking. This technique. Not only maximizes the savory flavors in your sauce. But also incorporates the rich, caramelized juices from the chicken. Into the creamy mushroom mixture. Boosting the overall depth. And the complexity of your dish. Enjoy the enhanced flavors. This simple step brings. To your Creamy Mushroom Baked Chicken Legs!
Frequently Asked Questions:
Can I use breast meat instead of thighs?
Yes. Chicken breasts can be used. But reduce the cooking time. As breasts tend to dry out faster than thighs.
Is there a dairy-free alternative for the cream?
Absolutely! Coconut milk or cashew cream. Makes great dairy-free alternatives. Providing a similar creamy texture.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free. Making it a great option. For those managing gluten sensitivities.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Mushroom Baked Chicken Legs
Ingredients
For the Chicken:
- 1 ½ lb boneless and skinless chicken thighs about 6-8 fillets
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp rosemary either fresh sprigs or dried (fresh sprigs preferred)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp olive oil
For the Sauce:
- 1 tbsp butter
- 8 oz sliced brown mushrooms
- 4 cloves of garlic or use 1 tbsp minced garlic
- 1 tbsp freshly chopped parsley
- ½-1 tsp dried thyme adjust to taste
- ½-1 tsp rosemary adjust to taste
- 1 ½ c Heavy cream or thickened cream, evaporated milk, or half and half; heavy whipping cream recommended
- ½ c fresh shredded Parmesan cheese
Instructions
- Prepare the Chicken: Dry the chicken thighs with paper towels and trim off any excess fat. Mix onion powder, garlic powder, thyme, rosemary, salt, and pepper in a small bowl, then rub this seasoning mix all over the chicken thighs.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs until they are browned on both sides and cooked through, about 8 minutes per side. Work in batches to avoid crowding the pan. Once cooked, set the chicken aside on a plate and keep warm.
- Cook the Mushrooms: In the same skillet, melt the butter and add the sliced mushrooms. Season with salt and pepper, and cook until the mushrooms are soft about 3 minutes.
- Make the Sauce: Add minced garlic, thyme, and rosemary to the mushrooms and sauté until fragrant, roughly 1 minute. Stir in the heavy cream and bring to a simmer. Reduce the heat and let the sauce thicken slightly.
- Combine and Serve: Mix in the Parmesan cheese until it melts into the sauce. Return the chicken to the skillet, coat it with the sauce, and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
