Herb Roasted Chicken in Creamy White Wine Sauce

This herb roasted chicken in creamy white wine sauce is one of my favorite comfort food meals. The chicken roasts up juicy with crispy skin, and the pan sauce—made with garlic, herbs, cream, and white wine—turns it into something truly special. It’s a dish that feels elegant but is easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because the flavors are layered and balanced. The roasted herbs infuse the chicken, while the white wine adds brightness to the sauce. The cream ties everything together with richness. I also like that it’s versatile—I can serve it with mashed potatoes, rice, or pasta, and it feels just as perfect for family dinners as it does for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or breasts

• Olive oil

• Garlic, minced

• Dry white wine (like Sauvignon Blanc or Pinot Grigio)

• Chicken broth

• Heavy cream

• Fresh rosemary, thyme, or parsley

• Onion, finely chopped

• Salt and black pepper

• Lemon juice (optional, for brightness)

Directions

1. I preheat the oven to 400°F.

2. I season the chicken generously with salt, pepper, and fresh herbs.

3. I heat olive oil in an oven-safe skillet and sear the chicken skin-side down until golden brown, then flip and sear the other side.

4. I remove the chicken and set it aside. In the same pan, I sauté onion and garlic until fragrant.

5. I deglaze with white wine, scraping up the browned bits, then stir in chicken broth and cream.

6. I return the chicken to the skillet, spoon some sauce over the top, and transfer it to the oven.

7. I roast for 25–30 minutes, or until the chicken reaches 165°F internally.

8. Before serving, I finish the sauce with a squeeze of lemon juice and garnish with more fresh herbs.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and 30 minutes to cook, so I can have it on the table in around 45 minutes.

Variations

Sometimes I add mushrooms to the sauce for extra depth. If I want a lighter version, I use half-and-half instead of heavy cream. I’ve also swapped chicken for pork chops, and the creamy wine sauce works beautifully with them too.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. When reheating, I warm the chicken gently in a skillet with a splash of broth or cream to keep the sauce silky. The microwave works too, but the sauce can separate slightly.

FAQs

What type of wine is best for the sauce?

I like using a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio. I avoid sweet wines since they change the flavor balance.

Can I make this recipe without wine?

Yes, I often replace the wine with extra chicken broth and add a splash of lemon juice for acidity.

Can I use boneless chicken?

Yes, boneless chicken works, but I reduce the oven cooking time since it cooks faster.

How do I keep the chicken skin crispy?

I sear it well before roasting and avoid covering it with sauce until after it’s crisped in the oven.

What sides go best with this dish?

I like mashed potatoes, buttered noodles, roasted vegetables, or a simple green salad.

Conclusion

Herb roasted chicken in creamy white wine sauce is one of those recipes I make when I want something comforting but still elegant. I love how the herbs, garlic, and wine come together in a silky sauce that makes the juicy chicken even more irresistible. It’s a meal that always feels special and satisfying.