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Golden-browned chicken legs smothered in a rich creamy mushroom sauce with sliced mushrooms, garlic, and herbs, served hot in a glass baking dish.

Chicken Legs with Creamy Mushroom Sauce

Golden-brown chicken legs simmered with mushrooms and garlic, then finished in a silky cream sauce. A comforting one-skillet dinner with classic flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup flour gluten-free if needed
  • ½ teaspoon salt plus ¼ teaspoon more for the sauce
  • ¼ teaspoon ground black pepper
  • 2 lb chicken legs about 3–4 large
  • 2 tablespoons olive oil plus more if needed
  • 10 oz mushrooms halved
  • 3 garlic cloves minced
  • Chicken stock enough to partially cover the chicken, about 1–1½ cups
  • ½ cup heavy cream

Equipment

  • Large skillet with lid, tongs

Method
 

  1. Combine flour, ½ tsp salt, and ¼ tsp pepper. Dredge chicken legs in the mixture.
  2. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Brown chicken skin-side down about 4 minutes, then flip and brown 3 minutes more. Remove chicken; discard any overly dark oil.
  3. Add mushrooms and garlic to the skillet (add a little more oil if needed). Sauté about 2 minutes.
  4. Add chicken stock, scraping up browned bits. Stir in ¼ tsp salt. Return chicken to the pan.
  5. Bring to a boil, cover, reduce heat, and simmer 25–30 minutes until chicken is cooked through.
  6. Remove chicken. Reduce sauce about 4 minutes on medium-high. Stir in cream and simmer 2 minutes until slightly thickened.
  7. Return chicken to the skillet to warm. Serve hot with the creamy mushroom sauce.

Notes

Pat chicken dry before dredging. Brown well for flavor. Reduce the stock before adding cream for a richer sauce. Excellent with mashed potatoes, noodles, or rice.