Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce is one of my favorite elegant comfort meals. It features tender, golden-roasted chicken infused with fresh herbs, simmered in a luxurious white wine cream sauce that’s bursting with garlic, shallots, and a splash of brightness. Whether I’m hosting dinner or just craving something cozy and elevated, this dish never lets me down.

Why You’ll Love This Recipe

I love this recipe because it’s deceptively simple yet feels so sophisticated. The herbs roast beautifully with the chicken, adding aroma and flavor, while the sauce is velvety and balanced—rich, but not heavy. The white wine gives the sauce a subtle acidity that cuts through the creaminess perfectly. It pairs effortlessly with mashed potatoes, rice, or crusty bread, and it always makes the whole kitchen smell incredible.

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 black pepper

• Fresh rosemary, thyme, and parsley (or dried if needed)

• Garlic cloves, minced

• Shallots or yellow onion, finely chopped

• White wine (dry, like Sauvignon Blanc or Pinot Grigio)

• Chicken broth

• Heavy cream

• Dijon mustard (optional, for depth)

• Lemon juice (for brightness)

Directions

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

2. In an oven-safe skillet, I heat olive oil over medium-high heat and sear the chicken skin-side down until golden brown—about 4–5 minutes. I flip and sear the other side for 2–3 minutes, then transfer the skillet to the oven to roast for 20–25 minutes, or until the chicken is fully cooked.

3. Once the chicken is done, I transfer it to a plate and tent it with foil to rest.

4. Using the same skillet, I sauté the shallots and garlic until soft and fragrant, scraping up the browned bits from the pan.

5. I pour in the white wine and simmer for 3–4 minutes until slightly reduced.

6. I add the chicken broth, cream, and a spoonful of Dijon mustard (if using), stirring to combine. I let the sauce simmer until it thickens slightly—about 5 minutes.

7. I return the chicken to the skillet and spoon the sauce over the top. I finish with a squeeze of lemon juice and garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 4 people. It takes around 15 minutes to prep and 30–35 minutes to cook, so it’s ready in under an hour—perfect for both weeknight dinners and special occasions.

Variations

Sometimes I add mushrooms or spinach to the sauce for a heartier version. I’ve also used boneless skinless chicken for a lighter take—it cooks a bit faster. For a dairy-free version, I’ve made the sauce with coconut cream and it still turns out rich and flavorful. And when I want extra crispiness, I broil the chicken for a few minutes at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a covered skillet over low heat with a splash of broth or cream to keep the sauce from drying out. This dish also makes great leftovers over pasta or rice the next day.

FAQs

Can I use boneless chicken?

Yes, boneless chicken breasts or thighs work well. I just reduce the oven time slightly—about 15 to 20 minutes, depending on thickness.

What’s the best white wine to use?

I go for a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. I avoid sweet wines—they throw off the balance of the sauce.

Can I make this dish ahead of time?

Yes, I sear and roast the chicken ahead, make the sauce separately, and combine everything when I’m ready to serve. The flavors get even better the next day.

What herbs work best?

Fresh rosemary, thyme, and parsley are my go-to combo, but I’ve also used tarragon or sage depending on the season. Dried herbs work too—just use less.

What can I serve this with?

I usually serve it with mashed potatoes, roasted veggies, rice, or a big piece of crusty bread to soak up the sauce.

Conclusion

Herb Roasted Chicken in Creamy White Wine Sauce is the kind of dish that feels fancy but is actually super approachable. It’s warm, flavorful, and made with everyday ingredients that come together into something truly special. Whether I’m cooking for a holiday meal or just treating myself to something comforting and delicious, this recipe always delivers elegance and ease in one skillet.

Herb Roasted Chicken in Creamy White Wine Sauce

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Herb Roasted Chicken in Creamy White Wine Sauce is a comforting yet elegant dish featuring golden, herb‑infused roasted chicken thighs (or breasts) served with a velvety, aromatic white wine cream sauce. It’s rich, flavorful, and perfect for a cozy dinner that feels special but is simple to make.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roast + Stove‑top Sauce
• Cuisine: European‑inspired / Comfort Food
• Diet: Low Lactose

Ingredients

• 4 bone‑in, skin‑on chicken thighs or breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 1 tablespoon fresh parsley, chopped (plus extra for garnish)
• 3–4 garlic cloves, minced
• 1 small shallot (or ½ onion), finely chopped
• 1/2 cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• 1 tablespoon lemon juice (for brightness)

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Instructions

1. Preheat oven to 400 °F (200 °C). Pat chicken dry and season generously with salt, pepper, and half the chopped herbs.
2. In an oven‑safe skillet, heat olive oil over medium‑high heat. Sear chicken skin‑side down until golden and crisp, about 4–5 minutes. Flip and sear the other side for another 2–3 minutes.
3. Transfer skillet to the oven and roast chicken for 20–25 minutes (or until cooked through). Then remove chicken and tent with foil to rest.
4. In the same skillet, add chopped shallot (or onion) and sauté until softened, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant, scraping up browned bits from the pan.
5. Pour in white wine and simmer 3–4 minutes to reduce slightly.
6. Stir in chicken broth, heavy cream, Dijon mustard (if using), and remaining herbs. Let sauce simmer 4–5 minutes until it thickens slightly.
7. Add lemon juice to brighten the sauce, then return chicken to the pan and spoon sauce over the top.
8. Garnish with fresh parsley and serve hot, alongside mashed potatoes, rice, roasted vegetables, or crusty bread to soak up the sauce.

Notes

• For a heartier version, add sliced mushrooms or baby spinach into the sauce before adding the chicken back in.
• Boneless, skinless chicken breasts or thighs work too — reduce oven roasting time to 15–20 minutes depending on thickness.
• To make dairy‑free, substitute heavy cream with full‑fat coconut milk or a plant‑based cream alternative.
• Fresh herbs give the best flavor, but dried herbs can be used — reduce quantity to about one‑third.
• For a crispier skin, briefly broil the chicken for 1–2 minutes at the end, watching carefully so it doesn’t burn.
• Leftovers reheat gently over low heat with a splash of broth or cream to keep the sauce smooth.

Nutrition

• Serving Size: 1 chicken thigh with sauce
• Calories: 550
• Sugar: 2g
• Sodium: 450mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 155mg