Creamy Mushroom Baked Chicken Legs with Golden, Savory Flavor

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Tender chicken legs are browned first for extra flavor, then baked with sautéed onion and garlic in a creamy mushroom sauce. The covered baking time helps the chicken cook in the rich sauce, while a final uncovered bake gives the dish a beautifully finished top.

Ingredients

  • 4 chicken legs
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the Oven: Set the oven to 375°F (190°C) and allow it to heat while you prepare the chicken and sauce.
  2. Prepare the Mushroom Sauce: In a bowl, whisk together the cream of mushroom soup and milk until the mixture is well combined. Set it aside for later.
  3. Season the Chicken: Season the chicken legs on all sides with salt, black pepper, and paprika, making sure the seasoning is distributed evenly.
  4. Brown the Chicken: Heat the olive oil in a skillet over medium heat. Add the seasoned chicken legs and sear them until they are browned on all sides. The goal at this stage is to develop color and flavor; the chicken will finish cooking in the oven.
  5. Cook the Aromatics: Transfer the browned chicken to a plate temporarily. Using the same skillet, add the chopped onion and minced garlic. Sauté them until the onion becomes soft and the garlic is fragrant.
  6. Arrange the Chicken: Place the browned chicken legs in a baking dish. Spoon or pour the sautéed onion and garlic over the chicken, spreading them around the pieces.
  7. Add the Creamy Sauce: Pour the prepared cream of mushroom and milk mixture evenly over the chicken and sautéed vegetables.
  8. Bake Covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes.
  9. Finish Uncovered: Remove the foil and continue baking for another 15 minutes, or until the chicken is fully cooked through.
  10. Garnish and Serve: Take the chicken from the oven and sprinkle chopped fresh parsley over the top. Serve while hot.

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