Go Back
–+ servings
Maya

Herb Roasted Chicken in Creamy White Sauce for Dinner Delight

A delicious Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes, perfect for a delightful dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 pound baby potatoes halved
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the salt, black pepper, garlic powder, thyme, and rosemary. Rub this mixture all over the chicken thighs.
  3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms are browned. Add the minced garlic and cook for another minute.
  5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and return to a simmer.
  6. Add the halved baby potatoes to the skillet, then nestle the seared chicken thighs on top.
  7. Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
  8. Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 800mgFiber: 3gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Consider adding spinach or green beans during the last 10 minutes of roasting for added color and nutrition.

Tried this recipe?

Let us know how it was!