Herb Roasted Chicken in Creamy White Wine Sauce

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Herb Roasted Chicken in Creamy White Wine Sauce transforms simple ingredients into an elegant, comforting meal that's impressive enough for special occasions yet easy enough for weeknight dinners. The magic begins with chicken pieces seared to golden perfection, creating a flavorful foundation. Then, a medley of mushrooms, shallots, celery, and garlic cook in the same pan, absorbing all those rich chicken drippings. Fresh herbs like sage and parsley infuse the dish with warmth and complexity. The sauce—the true star of this recipe—comes together with a splash of dry white wine that deglazes the pan, capturing every bit of flavor, before being enriched with chicken stock and finished with cream. Baby yellow potatoes cook directly in the sauce, soaking up the flavors while providing a hearty element. Everything roasts together in one pot, allowing the flavors to meld beautifully while keeping the chicken incredibly moist and tender.
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Updated on Sun, 02 Mar 2025 11:58:15 GMT
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Herb Roasted Chicken in Creamy White Wine Sauce transforms everyday poultry into an elegant, restaurant-worthy dish that delights all the senses. This rustic masterpiece features tender, herb-infused chicken nestled among earthy mushrooms and potatoes, all bathed in a silky, wine-kissed sauce. The Dutch oven method creates the perfect environment for the chicken to become meltingly tender while the sauce develops extraordinary depth of flavor, resulting in a meal that feels both comforting and sophisticated.

After serving this at a small dinner gathering, my friend who rarely cooks asked for the recipe, saying, "I thought only restaurants could make chicken taste this good." The empty Dutch oven told the whole story of its appeal.

Essential Elements

  • Bone-in, skin-on chicken: Provides essential flavor and moisture
  • Fresh herbs: Infuse aromatics throughout the dish
  • Sautéed mushrooms: Create earthy depth and texture
  • Dry white wine: Adds acidity and complexity
  • Baby potatoes: Absorb rich flavors while cooking
  • Quality butter: Forms the foundation of the sauce
  • Perfect deglazing: Captures all the caramelized flavor
  • Finishing cream: Creates luxurious, silky sauce texture
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Creating Perfect Chicken

Proper Browning
Achieve golden skin without overcrowding. This crucial first step builds essential flavor complexity.
Vegetable Foundation
Cook aromatics in rendered chicken fat. Build layers of flavor that become the sauce base.
Deglazing Magic
Use wine to release caramelized bits. This captures concentrated flavor from the bottom of the pot.
Gentle Roasting
Cook low and slow for tender results. Allow time for flavors to meld completely.

My grandmother always said, "A chicken dish is only as good as its sauce." This recipe honors that wisdom with its velvety, flavor-packed sauce that elevates the entire meal.

Perfect Pairings

Serve this hearty one-pot wonder with a simple green salad dressed with a light vinaigrette to cut through the richness. Crusty bread or soft dinner rolls are perfect for soaking up every drop of the delicious sauce. For a special occasion, start with a light soup or add roasted green vegetables on the side.

Creative Variations

Experiment with different mushroom varieties like cremini or shiitake for unique flavor profiles. Try incorporating tarragon or thyme in place of sage for different herbal notes, or add leeks along with the shallots for subtle sweetness. For a richer version, finish with a splash of cognac along with the cream.

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Storage Success

Store leftovers in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making this an excellent make-ahead option. Reheat gently on the stovetop, adding a splash of stock or cream if needed to refresh the sauce.

After perfecting this recipe through countless dinner parties, I've found that success lies in the details - the proper browning of the chicken, the patient cooking of the mushrooms, and the careful building of the sauce layer by layer. Whether you're cooking for a special occasion or creating a memorable family dinner, this Herb Roasted Chicken in Creamy White Wine Sauce delivers comfort and elegance in every bite.

Frequently Asked Questions

→ What type of white wine works best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works best. These wines add acidity and flavor without excessive sweetness. If you prefer not to use alcohol, substitute with additional chicken broth and a tablespoon of lemon juice.
→ Can I make this recipe ahead of time?
Yes! You can prepare it up to the point of baking, then refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake for about 10-15 minutes longer than the recipe states, as the dish will start cold.
→ What can I substitute for heavy cream to make it lighter?
You can use half-and-half, whole milk, or even a dollop of Greek yogurt for a lighter version. The sauce won't be quite as rich, but will still be delicious. For a dairy-free option, coconut cream works surprisingly well.
→ What sides pair well with this chicken dish?
Since this is a complete meal with protein, vegetables, and starch, it needs minimal accompaniments. A simple green salad with a light vinaigrette or steamed green vegetables like asparagus or broccoli provide nice color and freshness.
→ Can I use boneless, skinless chicken pieces instead?
Yes, you can use boneless, skinless chicken, but reduce the cooking time to about 25-30 minutes total. The skin and bones add flavor and moisture to the dish, so the sauce might need a bit more seasoning if using boneless pieces.

Herb Roasted Chicken in Creamy Sauce

This Herb Roasted Chicken combines tender, juicy pieces with fresh herbs and baby potatoes in a velvety white wine sauce for an elegant yet simple one-pot meal.

Prep Time
10 Minutes
Cook Time
90 Minutes
Total Time
100 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
02 1 tbsp (12 g) kosher salt, divided
03 1 tsp black pepper, divided
04 3 tbsp (44 g) salted butter
05 1 cup (236 g) brown mushrooms, halved
06 3 shallots, diced
07 2 medium stalks celery, chopped
08 3 cloves garlic, minced

→ Herbs and Seasonings

09 1 tbsp (4 g) dried or fresh sage, minced
10 2 tsp dried or fresh parsley, minced

→ Sauce Ingredients

11 1/4 cup (32 g) all-purpose flour
12 1/2 cup (120 ml) dry white wine
13 2 cups (480 ml) chicken stock
14 1/4 cup cream

→ Additional Ingredients

15 1 lb (454 g) baby yellow potatoes, halved

Instructions

Step 01

Preheat your oven to 325° F (163° C).

Step 02

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 03

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 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 04

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 05

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 06

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 07

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 08

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 09

Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.

Notes

  1. You can substitute chicken breasts or thighs if you prefer not to use a whole chicken.
  2. Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best for this recipe.
  3. For a dairy-free version, replace the cream with coconut cream and use olive oil instead of butter.

Tools You'll Need

  • Dutch oven (3-5 quart)
  • Measuring cups and spoons
  • Kitchen thermometer
  • Mixing bowl
  • Cutting board and knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream)
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~