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Creamy Mushroom Chicken Legs

Creamy Mushroom Chicken Legs

Golden-browned chicken legs simmer in a garlicky mushroom cream sauce. Comforting, rich, and perfect over mashed potatoes or rice.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 2.5 lb bone-in chicken legs patted dry
  • 1.25 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 0.5 tsp paprika
  • 2 tbsp unsalted butter
  • 12 oz cremini mushrooms, sliced or baby bella
  • 1 cup diced yellow onion
  • 2 tsp minced garlic
  • 1.5 tbsp all-purpose flour for thickening
  • 0.33 cup dry white wine optional; use more broth if skipping
  • 1.25 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 0.75 cup heavy cream at room temperature
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 tsp lemon juice to brighten
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Season the chicken with 1 tsp salt, 1/2 tsp pepper, and the paprika.
  • Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  • Brown the chicken on both sides, 6–8 minutes per side. Transfer to a plate.
  • Add remaining butter. Sauté mushrooms until deeply browned, 5–6 minutes.
  • Stir in onion and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds.
  • Sprinkle flour over the vegetables and stir for 1 minute to cook it out.
  • Deglaze with white wine, scraping up browned bits. Simmer until mostly reduced.
  • Whisk in broth, mustard, thyme, and remaining salt and pepper. Bring to a simmer.
  • Nestle chicken into the sauce. Cover and simmer gently 18–22 minutes, until cooked through.
  • Reduce heat to low. Stir in the cream and simmer uncovered 5–7 minutes to thicken.
  • Finish with lemon juice. Taste and adjust seasoning, then sprinkle with parsley and serve.

Notes

Try adding crisped bacon or pancetta with the mushrooms for smoky depth. Swap Marsala for the white wine for a richer, slightly sweet note. Serve over buttery mashed potatoes, egg noodles, or rice to catch the sauce. Refrigerate leftovers in a covered container up to 3 days; reheat gently with a splash of broth or cream.
This recipe is an original creation inspired by classic Creamy Mushroom Chicken Legs flavors. All ingredient ratios and instructions are independently developed.