Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce is a beautifully rustic dish that’s full of rich, savory flavor with a touch of elegance. The chicken is seasoned with aromatic herbs and roasted until golden, then nestled into a velvety sauce made with white wine, garlic, and cream. When I want something hearty yet refined, this dish always delivers.

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something comforting and sophisticated. The herb-roasted chicken has that crispy, golden skin I crave, and the white wine cream sauce is luxurious without being heavy. It’s ideal for a cozy family dinner or for impressing guests — and the sauce is so good, I always serve it with crusty bread or mashed potatoes to soak it all up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or breasts

• Olive oil

• Salt and pepper

• Fresh rosemary and thyme (or dried if that’s what I have)

• Garlic, minced

• Shallots or yellow onion, finely chopped

• Dry white wine (like Sauvignon Blanc or Pinot Grigio)

• Chicken broth

• Heavy cream

• Dijon mustard (optional, for added depth)

• Fresh parsley or chives (for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and pat the chicken dry with paper towels. I season it well with salt, pepper, and chopped fresh herbs.

2. I heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat and sear the chicken skin-side down until golden, about 5–7 minutes. I flip and sear the other side for 3 minutes, then transfer it to a plate.

3. In the same pan, I lower the heat and sauté the shallots and garlic until soft and fragrant.

4. I pour in the white wine and let it simmer for a few minutes to reduce slightly, scraping up any browned bits from the bottom.

5. I stir in the chicken broth and heavy cream, along with a spoonful of Dijon mustard if using. I let the sauce simmer for 2–3 minutes until slightly thickened.

6. I return the chicken to the skillet, spoon some of the sauce over the top, and transfer the pan to the oven.

7. I roast uncovered for 20–25 minutes, until the chicken is cooked through (165°F internal temp) and the sauce is bubbling and thick.

8. I garnish with fresh herbs before serving, and sometimes I add a squeeze of lemon juice for brightness.

Servings and timing

This recipe serves 4 people and takes about 45 minutes total — with 15 minutes of prep and about 30 minutes of cooking time. It’s an elegant, one-skillet meal that’s perfect for any night of the week.

Variations

Sometimes I add mushrooms or spinach to the sauce for more texture and flavor. For a richer version, I replace some of the cream with crème fraîche or add a bit of grated parmesan. If I’m using boneless chicken, I reduce the cooking time slightly and keep a close eye so it doesn’t dry out. I’ve also made this with pork chops or salmon — the sauce works beautifully with both.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I reheat them in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. The microwave works too, but I cover the dish and heat gently to keep the chicken moist.

FAQs

What kind of wine should I use?

I use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. I avoid sweet wines, as they can overpower the sauce.

Can I make this without wine?

Yes, I replace the wine with more chicken broth and a small splash of white wine vinegar or lemon juice to keep the acidity.

Can I use boneless chicken?

Absolutely. I often use boneless thighs or breasts for faster cooking. I just reduce oven time to around 15–20 minutes and monitor closely.

How do I keep the sauce from curdling?

I simmer the sauce gently after adding the cream and avoid boiling it hard. Adding the cream off the heat also helps.

What sides go well with this dish?

I love serving this with mashed potatoes, buttered noodles, or crusty bread. Roasted vegetables or a simple green salad make a great fresh contrast.

Conclusion

Herb Roasted Chicken in Creamy White Wine Sauce is a cozy, comforting dish with just the right touch of elegance. With its crispy-skinned chicken and silky, aromatic sauce, it feels like something special — but it’s easy enough for any night of the week. Whether I’m cooking for family or just treating myself, this is a recipe I come back to whenever I want to make dinner feel a little extra.

Herb Roasted Chicken in Creamy White Wine Sauce

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: French

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Description

Herb Roasted Chicken in Creamy White Wine Sauce is a rustic, elegant dish featuring golden, herb-seasoned chicken in a velvety garlic, wine, and cream sauce, perfect for cozy dinners or entertaining guests.

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Ingredients

• 4 bone-in, skin-on chicken thighs or breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 3 cloves garlic, minced
• 1 shallot or 1/2 yellow onion, finely chopped
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1 tablespoon Dijon mustard (optional)
• Fresh parsley or chives, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C). Pat chicken dry with paper towels and season with salt, pepper, and chopped herbs.
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden, flip and sear for another 3 minutes. Transfer chicken to a plate.
3. Lower heat and sauté shallots and garlic until softened and fragrant.
4. Pour in the white wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
5. Stir in chicken broth, heavy cream, and Dijon mustard if using. Simmer for 2–3 minutes to thicken slightly.
6. Return chicken to skillet, spoon sauce over top, and transfer to oven.
7. Roast uncovered for 20–25 minutes, until chicken is cooked through (165°F internal temperature) and sauce is bubbling.
8. Garnish with fresh parsley or chives before serving. Add a squeeze of lemon juice if desired.

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Notes

• Add mushrooms or spinach to the sauce for extra flavor and texture.
• Replace some of the cream with crème fraîche or add grated Parmesan for richness.
• Use boneless chicken with reduced cooking time.
• The sauce pairs well with pork chops or salmon.
• Reheat leftovers gently with a splash of broth or cream.

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Nutrition

• Serving Size: 1 chicken piece with sauce
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 120mg