Tender, golden roasted chicken thighs infused with fragrant herbs and served in a luscious creamy white wine sauce — a comforting yet elegant meal for any occasion.
Description
This Herb Roasted Chicken in Creamy White Wine Sauce recipe offers the best of both worlds: crispy, juicy chicken with rich, silky sauce that’s bursting with flavor. The herbs—rosemary, thyme, and garlic—bring freshness and depth, while the white wine and cream add a touch of indulgence. It’s simple to prepare but impressive enough to serve for guests or a special family dinner.
Pair this dish with buttery mashed potatoes, creamy polenta, or crusty bread to soak up every last drop of the sauce.
Ingredients (Serves 4)
For the chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 4 garlic cloves, smashed
For the creamy white wine sauce:
- 1 cup dry white wine (Sauvignon Blanc or Chardonnay recommended)
- ¾ cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ½ cup grated Parmesan cheese
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F. Pat chicken dry with paper towels.
- Season chicken with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
- Sear chicken, skin-side down, until golden brown (4–5 minutes). Flip and sear the other side (3 minutes). Remove chicken and set aside.
- Add smashed garlic to the skillet and cook 1 minute until fragrant.
- Pour in white wine, scraping browned bits from the pan. Simmer 3–4 minutes to reduce slightly.
- Add chicken broth, heavy cream, Dijon mustard, and Parmesan. Simmer 3–5 minutes until sauce thickens. For thicker sauce, stir in cornstarch slurry and cook until desired consistency.
- Return chicken to skillet, skin-side up. Spoon some sauce on top.
- Roast in oven 20–25 minutes or until internal temperature reaches 165°F.
- Garnish with fresh herbs and serve immediately.
Nutrition (per serving, approx.)
- Calories: 510
- Protein: 35g
- Fat: 35g
- Carbohydrates: 6g
- Sugar: 2g
- Sodium: 580mg
Tips & Tricks
- Use bone-in, skin-on chicken for best flavor and crispy texture.
- No wine? Substitute with extra chicken broth plus a splash of lemon juice.
- Broil for 2–3 minutes at the end for extra crispy skin.
- Serve with mashed potatoes, roasted veggies, or crusty bread.
Something Extra from Me
Add sautéed mushrooms or caramelized shallots to the sauce for more depth. For a fresh twist, stir in a handful of baby spinach at the end or finish with a drizzle of truffle oil. This recipe also works great for meal prep—reheat gently and add extra cream if sauce thickens too much.
