Hey there, friends!
Are you in the mood for some comfort food? I’ve got a delicious recipe that’s sure to hit the spot!
Today, I’m sharing my tasty chicken legs with cream of mushroom soup.
It’s creamy, savory, and oh-so-satisfying.
Plus, it’s really easy to whip up, even on a busy night!
Get ready for a warming dinner that everyone will love!
Possible Ingredient Alternatives
Chicken thighs can be replaced with chicken breasts or boneless skinless thighs for a leaner option. Adjust cooking time as needed, as breast meat cooks faster than thighs. For a vegetarian alternative, use firm tofu or seitan, but reduce cooking time and adjust seasonings accordingly. Cremini mushrooms can be substituted with white button mushrooms, shiitake, or portobello mushrooms, depending on preference and availability. Each variety offers a slightly different flavor profile but will work well in the recipe. Canned mushroom soup can be replaced with a homemade mushroom sauce using sautéed mushrooms, cream, and chicken stock. This allows for better control over ingredients and sodium content. Alternatively, use cream of celery or cream of chicken soup for a different but complementary flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-950
- Protein: 60-70 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
- 1/2 tsp black pepper
- 1/4 cup chicken stock (I use homemade chicken stock for best results)
- 6 chicken thighs
- 1 can cream of mushroom soup (I use Campbell’s for classic flavor)
- 1 tsp paprika
- 1 tsp onion powder
- 8 oz sliced cremini mushrooms (for a richer, earthier flavor)
- 1 tsp chicken seasoning
- 1 tbsp olive oil
- 1 tsp garlic powder
Step 1: Season the Chicken
Begin by seasoning your chicken pieces with a combination of garlic powder, onion powder, chicken seasoning or seasoning salt, paprika, and black pepper.
Ensure the seasoning is distributed evenly on all sides of the chicken to enhance flavor.
Step 2: Pan-Sear the Chicken
Heat enough olive oil in a skillet to cover the bottom.
On medium-high heat, pan-sear the seasoned chicken until it becomes golden on both sides.
At this point, the chicken will not be fully cooked but should have a nice, golden crust.
Step 3: Add Mushrooms and Broth
Once the chicken is seared, add mushrooms to the skillet alongside the chicken.
Pour in the chicken broth and allow the mixture to simmer for 1-2 minutes.
This will help infuse the chicken with additional flavors from the broth and mushrooms.
Step 4: Add Cream of Mushroom Soup and Bake
Pour the cream of mushroom soup over the chicken and mushrooms.
Stir gently to ensure the chicken is evenly coated with the creamy sauce.
Cover the skillet with a lid or foil and transfer it to a preheated oven at 380°F.
Step 5: Bake and Serve
Bake the chicken in the oven for 15-17 minutes, or until the sauce is bubbling and the chicken reaches an internal temperature of 165°F (75°C).
This ensures that the chicken is fully cooked through.
Once done, remove from the oven and serve hot, enjoying the flavorful, juicy chicken with its creamy mushroom sauce.
