Creamy Baked Chicken Mushroom (Print Version)
Tender chicken in creamy mushroom sauce, oven-baked with garlic, onions, and fresh parsley for a comforting dish.
# Ingredients:
→ Poultry
01 -
4 chicken legs
→ Sauce Base
02 -
10.6 ounces cream of mushroom soup
03 -
1/2 cup whole milk
→ Aromatics
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon paprika
→ Cooking Fats
09 -
2 tablespoons olive oil
→ Garnish
10 -
Fresh parsley, chopped
# Steps:
01 -
Preheat oven to 375°F.
02 -
In a mixing bowl, combine cream of mushroom soup and whole milk. Whisk until the mixture is smooth. Set aside.
03 -
Pat chicken legs dry thoroughly, then season evenly with salt, black pepper, and paprika.
04 -
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken legs and sear on all sides until golden brown. Remove chicken and set aside.
05 -
Using the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent and aromatic.
06 -
Arrange seared chicken legs in a single layer in a baking dish. Distribute the sautéed onions and garlic over the chicken.
07 -
Pour the prepared mushroom soup mixture evenly over the chicken and aromatics.
08 -
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
09 -
Remove foil and continue baking for 15 minutes, or until the chicken is fully cooked and sauce is bubbling.
10 -
Finish with chopped fresh parsley over the chicken before serving.
# Notes:
01 -
For extra flavor, include a splash of white wine in the sauce base or add mushrooms to the aromatics.