You can customize it easily by adding onions, swapping cream for half-and-half, or even mixing in Parmesan for a cheesy variation. Serve it over rice, mashed potatoes, egg noodles, or with crusty bread to soak up the sauce. No matter how you serve it, this dish is warm, comforting, and satisfying—perfect for family dinners, guests, or cozy nights at home. Every bite is filled with creamy sauce, juicy chicken, and tender vegetables, making it a recipe you’ll want to make again and again.
Ingredients
6 chicken legs or thighs
2 cups sliced mushrooms
1 green bell pepper, sliced
1 cup heavy cream
1 cup chicken broth
3 tbsp butter
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp dried parsley
1/2 tsp thyme
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, and Italian seasoning.
Sear chicken in a skillet with butter until golden brown, about 3–4 minutes per side.
Place chicken in a baking dish.
Add mushrooms and bell pepper around the chicken.
In a bowl, whisk together heavy cream, chicken broth, garlic, parsley, and thyme.
Pour the sauce over the chicken and vegetables.
Bake uncovered for 40–50 minutes, until chicken is cooked through and sauce has thickened.
Let rest 5 minutes before serving.