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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.

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)

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

Find it online: https://cookedbymaya.com/herb-roasted-chicken-in-creamy-white-wine-sauce/