Herb Roasted Chicken in Creamy White Wine Sauce
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This Herb Roasted Chicken in Creamy White Wine Sauce has the combination of tender, juicy chicken infused with the warm flavors of fresh herbs and enveloped in a velvety, creamy white wine sauce. Perfect for family dinners, cozy gatherings, or even a delicious solo meal, this recipe brings both rustic charm and rich, savory flavor to the table. It’s a delicious dinner recipe to serve during the holidays that is easy to make and comes together quickly.
Exploring the Dish:
This Herb Roasted Chicken in Creamy White Wine Sauce is an homage to traditional comfort food with a touch of sophistication. Featuring tender chicken seasoned with a fragrant blend of sage and parsley and roasted to perfection, this dish is balanced by a rich, creamy sauce infused with dry white wine, mushrooms, garlic, and shallots. The blend of earthy herbs and the indulgent wine sauce elevates the familiar warmth of a classic chicken dinner, making it both inviting and refined. Whether served for an easy weekday meal or Christmas dinner, this recipe offers timeless flavors that resonate with every bite.
Why You’ll Love This REcipe:
Easy Yet Elegant: This dish strikes the perfect balance between simple preparation and a lovely presentation, making it an excellent choice for a holiday dinner.
Flavorful and Moist: Roasting the chicken with herbs ensures that every bite is succulent and bursting with flavor.
Creamy, Comforting Sauce: The wine sauce, made with a blend of butter, mushrooms, garlic, shallots, dry white wine, and cream, provides a luxurious finish that enhances the roasted chicken beautifully.
Gathering Ingredients:
Chicken. For this recipe, I used a whole chicken cut into 8 pieces. If you do not have access to this, you can use 4 skin-on chicken breasts or 8 bone-in chicken thighs with the skins on.
Butter.
Mushrooms. I think brown mushrooms work best for this recipe.
Shallots. If you do not have shallots, you can use a medium yellow onion.
Celery.
Garlic.
Herbs. I used sage and parsley for this dish, but other herbs like rosemary, thyme, and oregano would be just as delicious.
Flour.
White Wine. You will want to use a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio.
Chicken Stock. You can use vegetable stock as a substitute.
Baby Potatoes. I prefer baby gold potatoes for this recipe, but baby red potatoes would be just as tasty and bit starchier!
Cream. You can also use half and half for this recipe, though your sauce will be a bit thinner.
How to make Herb Roasted Chicken in Creamy White Wine Sauce:
Step One: Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this all over the outside and underneath the skin of the chicken.
Step Two: In a 3 to 5 quart (2.8 to 4.7 L) dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the skillet and brown it on the both sides, cooking it for about 3 to 5 minutes per side. Then, remove the chicken from the pot and put it back onto the plate. Set this aside for now.
Step Three: To the skillet, add the mushrooms, shallots, celery, and garlic. Stir the vegetables around, coating them in the remaining hot butter. The mushrooms will soak up all of the liquid in the pan for a few minutes, then release their own juices. Once this happens, season the vegetables with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley.
Step Four: When the mushrooms are softened and the onion has become transparent, about 7 minutes total, sprinkle the flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot. Scrape around the edges of the pot to remove any crusted over bits.
Step Five: Then, slowly pour in the chicken broth, adding about 1 cup (240 ml) at a time, stirring as you pour. This will help the sauce to thicken gradually. Continue to stir, letting the sauce come to a boil. The final sauce should be slightly thickened, about the consistency of a thin gravy, about 5 minutes total.
Step Six: Add the potatoes to the sauce and stir. Then, top the vegetables with the pieces of chicken. Place the entire pot into the preheated oven. Roast the chicken for about 40 to 45 minutes, or until a thermometer reads an internal temperature of 165° F (74° C).
Step Seven: Remove the pan from heat and stir the cream into the sauce. Cover the pot with a lid or tent it with foil. Leave it to rest for at least 10 minutes before serving.
Step Eight: Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.
Tips for the Perfect Herb Roasted Chicken:
Use Bone-In, Skin-On Chicken: For added flavor and moisture, use bone-in and skin-on chicken. The skin crisps up beautifully and locks in the juices from the chicken, while the bones release added flavor.
Let the Chicken Rest: Allow the chicken to rest for a few minutes after roasting to retain its juices. You can help this process by covering the dutch oven with a lid or tenting the dish with foil.
Don’t Rush the Sauce: Letting the sauce simmer and reduce is key for depth of flavor and proper consistency.
Serving Suggestions for a Cozy Dinner:
Pair your Herb Roasted Chicken in Creamy White Wine Sauce with some delicious Pillowy Soft Dinner Rolls, Pumpkin Soup, or a side of roasted vegetables for a complete and hearty meal. I think a simple green salad with a light vinaigrette complements the richness of the chicken and sauce perfectly.
Looking for some festive dishes? Here is what I used in the photos of this dish!
Final Thoughts:
This Herb Roasted Chicken in Creamy White Wine Sauce is the kind of recipe that brings warmth to your table and smiles to everyone’s faces. It’s a dish that celebrates the simple pleasures of comfort food with the elegance of a classic main course. Perfect for winter nights when you need a little comfort food, this recipe is sure to become a cherished staple in your weekly meal plan.
xoxo Kayla
Herb Roasted Chicken in Creamy White Wine Sauce
Ingredients
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 325° F (163° C).
- Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this all over the outside and underneath the skin of the chicken.
- In a 3 to 5 quart (2.8 to 4.7 L) dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the skillet and brown it on the both sides, cooking it for about 3 to 5 minutes per side. Then, remove the chicken from the pot and put it back onto the plate. Set this aside for now.
- To the skillet, add the mushrooms, shallots, celery, and garlic. Stir the vegetables around, coating them in the remaining hot butter. The mushrooms will soak up all of the liquid in the pan for a few minutes, then release their own juices. Once this happens, season the vegetables with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley.
- When the mushrooms are softened and the onion has become transparent, about 7 minutes total, sprinkle the flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot. Scrape around the edges of the pot to remove any crusted over bits.
- Then, slowly pour in the chicken broth, adding about 1 cup (240 ml) at a time, stirring as you pour. This will help the sauce to thicken gradually. Continue to stir, letting the sauce come to a boil. The final sauce should be slightly thickened, about the consistency of a thin gravy, about 5 minutes total.
- Add the potatoes to the sauce and stir. Then, top the vegetables with the pieces of chicken. Place the entire pot into the preheated oven. Roast the chicken for about 40 to 45 minutes, or until a thermometer reads an internal temperature of 165° F (74° C).
- Remove the pan from heat and cover the pot with a lid or tent it with foil. Leave it to rest for at least 10 minutes before serving.
- Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.
Nutrition Facts
Calories
400Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
