Description
This herb roasted chicken in creamy white wine sauce is a comforting yet elegant dish featuring juicy, crispy-skinned chicken baked in a rich sauce of garlic, herbs, cream, and white wine. Perfect for both weeknights and special occasions.
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, rosemary, and thyme.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes, then flip and sear the other side. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Deglaze with white wine, scraping up browned bits. Stir in chicken broth and cream.
- Return chicken to skillet, spoon sauce over the top, and transfer to oven.
- Roast 25–30 minutes, until chicken reaches 165°F internally.
- Before serving, stir in lemon juice (if using) and garnish with parsley.
Notes
- Add mushrooms for extra depth in the sauce.
- Use half-and-half instead of cream for a lighter version.
- Swap chicken for pork chops for a delicious variation.
- Reheat gently with a splash of broth or cream to keep the sauce silky.
- For crispy skin, avoid covering the chicken with too much sauce before roasting.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 155mg
