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.
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)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry with paper towels and season with salt, pepper, and chopped herbs.
- 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.
- Lower heat and sauté shallots and garlic until softened and fragrant.
- Pour in the white wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
- Stir in chicken broth, heavy cream, and Dijon mustard if using. Simmer for 2–3 minutes to thicken slightly.
- Return chicken to skillet, spoon sauce over top, and transfer to oven.
- Roast uncovered for 20–25 minutes, until chicken is cooked through (165°F internal temperature) and sauce is bubbling.
- Garnish with fresh parsley or chives before serving. Add a squeeze of lemon juice if desired.
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.
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
