Why You’ll Love This Recipe

Flavorful and Aromatic: The blend of fresh herbs creates a sauce that’s both rich and aromatic, enhancing the natural flavors of the chicken.
One-Pot Meal: Cooking everything in a single pot simplifies preparation and cleanup, making it ideal for busy weeknights or entertaining guests.
Versatile: This dish pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Impressive Presentation: The golden-brown chicken pieces and creamy sauce make for an elegant presentation, perfect for special occasions.
Comforting and Satisfying: The creamy sauce and tender chicken provide a comforting meal that’s sure to satisfy.

Ingredients

To make this Herb Roasted Chicken in Creamy White Sauce, you’ll need:

1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs)
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
3 tablespoons salted butter
1 cup brown mushrooms, halved
3 shallots, diced
2 medium stalks celery, chopped
3 cloves garlic, minced
1 tablespoon dried or fresh sage, minced
2 teaspoons dried or fresh parsley, minced
¼ cup all-purpose flour
½ cup vegetable or chicken broth
2 cups chicken stock
¼ cup heavy cream

Directions

Prepare the Chicken:
- Pat the chicken pieces dry with paper towels.
- Season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
Brown the Chicken:
- In a large oven-safe pot or Dutch oven, melt the butter over medium-high heat.
- Add the chicken pieces and brown them on all sides, approximately 3-5 minutes per side.
- Once browned, remove the chicken from the pot and set aside.
Sauté the Vegetables:
- In the same pot, add the mushrooms, shallots, celery, and garlic.
- Sauté until the vegetables are softened and the mushrooms release their moisture, about 5-7 minutes.
Add Herbs and Flour:
- Stir in the minced sage and parsley.
- Sprinkle the flour over the vegetables and stir to combine, cooking for an additional 2 minutes to eliminate the raw flour taste.
Deglaze and Simmer:
- Pour in the vegetable or chicken broth, scraping the bottom of the pot to release any browned bits.
- Add the chicken stock and bring the mixture to a simmer.
Roast the Chicken:
- Return the browned chicken pieces to the pot, skin-side up.
- Transfer the pot to a preheated oven at 375°F (190°C) and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Finish the Sauce:
- Remove the pot from the oven.
- Stir in the heavy cream and adjust seasoning with the remaining salt and pepper to taste.
Serve:
- Serve the chicken pieces with the creamy white sauce spooned over the top.

Servings and Timing

Total Time: 1 hour 30 minutes
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Servings: 4

Variations

Vegetable Additions: Incorporate vegetables like carrots, parsnips, or leeks for added flavor and nutrition.
Herb Substitutions: Replace sage and parsley with thyme or rosemary for a different herbal profile.
Spice Level: Add a pinch of red pepper flakes for a subtle heat.
Cream Alternatives: Use coconut milk instead of heavy cream for a dairy-free version.
Broth Options: Use vegetable broth or another non-wine liquid for a slightly different flavor.

Storage/Reheating

Storage: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the sauce from separating.

FAQs

1. Can I use boneless, skinless chicken breasts instead of bone-in pieces?

Yes, boneless, skinless chicken breasts can be used. However, cooking time may vary, so check the internal temperature to ensure they are fully cooked.

2. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but be sure to thaw it completely before cooking to ensure even cooking.

3. What type of broth is best for this recipe?

Chicken broth works best for its rich flavor, but vegetable broth can also be used if preferred.

4. Can I make this recipe without broth?

Yes, you can substitute with water, but the broth adds much-needed depth to the sauce.

5. How can I make the sauce thicker?

If you want a thicker sauce, simmer the sauce longer before adding the chicken back in, or add a little cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water).

6. Can I make this dish ahead of time?

Yes, you can prepare the dish up to the roasting step, then refrigerate it. When ready to serve, roast the chicken in the oven as instructed.

7. Can I add cream cheese to the sauce?

Yes, adding cream cheese to the sauce will make it even creamier and more decadent.

8. What sides go well with this dish?

This herb roasted chicken pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.

9. Can I use a slow cooker for this recipe?

Yes, you can cook the chicken in a slow cooker, but you may want to brown the chicken first in a skillet for added flavor. Then, cook on low for 6-8 hours.

Conclusion

Herb Roasted Chicken in Creamy White Sauce is an indulgent and flavorful dish that makes for a perfect centerpiece to any meal. Whether you’re preparing it for a family dinner or a special gathering, the rich sauce and tender chicken will impress everyone at the table. With its savory depth and comforting qualities, this dish is bound to become a favorite in your recipe repertoire. Enjoy!

Herb Roasted Chicken in Creamy White Sauce

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This Herb Roasted Chicken in Creamy White Sauce is a delicious and comforting dish, featuring tender roasted chicken in a rich, creamy sauce made with fresh herbs and savory broth. It’s the perfect one-pot meal for family dinners, cozy gatherings, or special occasions. With its elegant presentation and satisfying flavors, this dish will quickly become a family favorite!

Author: Amy
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting, Sautéing
Cuisine: American

Instructions

1️⃣ Prepare the Chicken: Pat chicken pieces dry with paper towels. Season both sides with 1 tsp salt and ½ tsp black pepper.

2️⃣ Brown the Chicken: In a large oven-safe pot (Dutch oven), melt butter over medium-high heat. Brown the chicken pieces on all sides, about 3-5 minutes per side. Once browned, remove the chicken and set aside.

3️⃣ Sauté Vegetables: In the same pot, sauté mushrooms, shallots, celery, and garlic for 5-7 minutes until softened and mushrooms release their moisture.

4️⃣ Add Herbs & Flour: Stir in sage and parsley, then sprinkle flour over the vegetables. Stir for 2 minutes to eliminate the raw flour taste.

5️⃣ Deglaze & Simmer: Pour in vegetable or chicken broth, scraping the bottom to release any browned bits. Add chicken stock and bring to a simmer.

6️⃣ Roast the Chicken: Return browned chicken to the pot, skin-side up. Transfer the pot to a preheated oven at 375°F (190°C) and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7️⃣ Finish the Sauce: Remove the pot from the oven and stir in the heavy cream. Adjust seasoning with remaining salt and pepper to taste.

8️⃣ Serve: Serve the chicken pieces with the creamy white sauce spooned over the top.

Notes

Vegetable Additions: Add carrots, parsnips, or leeks for more flavor and texture.
Herb Substitutions: Swap sage and parsley for thyme or rosemary for a different herbal profile.
Spicy Option: Add a pinch of red pepper flakes for a bit of heat.
Dairy-Free Version: Use coconut milk or a dairy-free alternative instead of heavy cream.
Broth Options: Use vegetable broth for a lighter sauce or a different flavor profile.