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pan seared chicken with gravy sauce
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Chicken Leg Quarters with Mushrooms

Chicken Leg Quarters with Mushroom sauce is a delicious pan seared chicken with mushroom gravy. A delicious bone-in chicken recipe to make for dinner.
Course Dinner
Cuisine American
Keyword  chicken and mushroom gravy,  chicken and mushrooms recipe,  chicken leg quarter recipes,  chicken leg quarters,  chicken thighs with mushroom sauce,  cream sauce for chicken,  creamy chicken,  creamy chicken and mushroom,  creamy mushroom sauce for chicken,  leg quarters,  leg quarters recipe,  pan seared chicken, chicken with mushroom sauce, skillet chicken
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6
Calories 423kcal
Author Kelsey

Equipment

Ingredients

Supplies

Chicken Leg Quarters and Gravy Ingredients

  • 4-6 chicken quarters
  • 1/3 cup flour
  • Salt and Pepper to taste
  • 1 tablespoon poultry seasoning
  • 3 Tablespoons olive oil
  • 3 cups mushrooms sliced
  • 3 teaspoons minced garlic
  • 1 cup chicken stock
  • 1/2 cup heavy cream

Instructions

  • Start by adding your flour, salt, pepper, and 1/2 tablespoon of the poultry seasoning in a bowl or plate. Mix until combined.
  • Now you will dredge your chicken quarters in the flour.
  • Place oil in a skillet and let it heat to medium-high heat. Place the chicken skin side down and let cook 4-5 minutes to sear the chicken to golden color. Flip and repeat the other side. You want a nice sear.
  • Now remove the chicken from the skillet. Toss in your garlic and sliced mushrooms and saute 5 minutes, on medium heat.
  • Whisk in the chicken stock and add the chicken back to the pan. Bring to a bowl then lower heat and simmer 20 minutes or until chicken is fully cooked.
  • Increase heat, remove chicken, and bring to a boil. Whisk in the heavy cream and remaining poultry seasoning. Once creamy and thickens, place chicken in and top with the mushroom cream sauce.
  • Serve the chicken with musrhoom gravy on top.

Notes

Chicken needs to reach 165 degrees internally to be done. Don't touch the bone of the chicken when using a meat thermometer or you get a false reading.
As the sauce cooks it will thicken. If you find it won't thicken, add 1 tablespoon cornstarch with 1 tablespoon cold water and whisk in after you pour the cream in to thicken.
You can pair this chicken with any sides you want.
You can use chicken legs, thighs, breasts, etc.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 12g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 188mg | Fiber: 2g | Sugar: 3g