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–+ servings
Nicole Grace

Herb Roasted Chicken in Creamy White Wine Sauce: Discover the Perfect Recipe!

A delicious Herb Roasted Chicken served in a creamy white wine sauce, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup white wine such as Sauvignon Blanc
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F.
  2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
  3. Season the chicken thighs with salt, pepper, garlic powder, thyme, and rosemary.
  4. Place the chicken skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown.
  5. Flip the chicken thighs over and pour in the white wine and chicken broth.
  6. Bring the mixture to a simmer, then transfer the skillet to the preheated oven.
  7. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
  8. Remove the skillet from the oven and transfer the chicken to a plate.
  9. Place the skillet back on the stove over medium heat.
  10. Stir in the heavy cream and Dijon mustard, scraping up any browned bits from the bottom of the skillet.
  11. Simmer for about 5 minutes until the sauce thickens slightly.
  12. Return the chicken to the skillet, spooning the sauce over the top.
  13. Garnish with fresh parsley before serving.

Nutrition

Serving: 1chicken thigh with sauceCalories: 380kcalCarbohydrates: 3gProtein: 26gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 120mgSodium: 800mgSugar: 1g

Notes

  • For a lighter version, substitute half of the heavy cream with low-fat milk or a dairy-free alternative.
  • Add vegetables such as asparagus or green beans to the skillet during the last 10 minutes of roasting for a complete meal.

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