There’s something magical about the aroma of roasted chicken wafting through the house. It brings a sense of comfort, like wrapping yourself in a warm blanket on a cold evening. This Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes is a dish that perfectly captures that cozy feeling, combining the timeless flavors of juicy, golden-brown chicken, earthy mushrooms, and velvety cream sauce. It’s hearty, satisfying, and perfect for gathering loved ones around the table.
Whether you’re cooking for a weeknight dinner or preparing a dish to impress guests, this recipe is versatile enough to shine in any situation. It draws inspiration from rustic countryside cooking, where simple ingredients transform into extraordinary meals. Each bite tells a story, evoking images of lush herb gardens, steaming casseroles, and shared laughter. So, grab your apron and let’s make something delicious together!
Why You’ll Love This Recipe
- Effortlessly Elegant: This dish feels fancy, but it’s surprisingly easy to make. It’s perfect for dinner parties or a romantic date night at home.
- Rich and Flavorful: With tender, herb-seasoned chicken and a creamy mushroom sauce, this meal satisfies all your comfort food cravings.
- Versatile: You can easily adapt the ingredients to suit what you have on hand, making it a go-to recipe for any season.
- One-Pot Wonder: Everything cooks in a single Dutch oven, making cleanup a breeze!
Ingredients You’ll Need
For the Chicken:
- 1 whole chicken (about 4 pounds), divided into 8 pieces, or 6 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
For the Sauce and Vegetables:
- 3 tablespoons salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried)
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 pound baby yellow potatoes, halved
- 1/4 cup heavy cream
How to Make Herb Roasted Chicken in Creamy White Sauce
Step One: Prepare the Chicken
Preheat your oven to 325°F (163°C). Pat the chicken pieces dry with paper towels. This helps the skin crisp up during cooking. In a small bowl, mix 2 teaspoons of salt and 1/2 teaspoon of black pepper. Rub the mixture all over the chicken, including underneath the skin.
Step Two: Sear the Chicken
Heat a 3 to 5-quart Dutch oven over medium-high heat. Add the butter and let it melt until it’s foamy. Place the chicken pieces skin-side down in the pot and cook for 3–5 minutes on each side until golden brown. You’ll likely need to do this in batches. Remove the chicken and set it aside on a plate.
Step Three: Sauté the Vegetables
In the same pot, add the mushrooms, shallots, celery, and garlic. Stir frequently, allowing the vegetables to soak up the butter and develop a golden color. The mushrooms will release their juices after a few minutes. Season the vegetables with the remaining salt, pepper, sage, and parsley.
Step Four: Create the Sauce
Once the vegetables are softened and fragrant, sprinkle the flour over them. Stir well to coat everything evenly. Gradually pour in the chicken stock, about 1/2 cup at a time, stirring constantly to prevent lumps. Bring the mixture to a gentle boil and let it thicken for about 5 minutes. The sauce should have the consistency of a thin gravy.
Step Five: Add the Potatoes and Chicken
Stir the halved potatoes into the sauce, ensuring they’re evenly coated. Nestle the seared chicken pieces on top of the vegetables and sauce, skin-side up.
Step Six: Roast to Perfection
Place the Dutch oven in your preheated oven. Roast uncovered for 40–45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Step Seven: Finish with Cream
Remove the pot from the oven and stir in the heavy cream. This step adds a luxurious richness to the sauce. Cover the pot and let it rest for at least 10 minutes before serving.
Helpful Tips for Success
- Choose the Right Pot: A Dutch oven works best for this recipe, as it evenly distributes heat and retains moisture.
- Don’t Skip the Searing: Browning the chicken locks in flavor and adds a beautiful golden crust.
- Fresh Herbs Matter: If possible, use fresh sage and parsley for the best flavor. Dried herbs work in a pinch but won’t provide the same vibrancy.
- Let It Rest: Allowing the chicken to rest after cooking ensures it stays juicy.
Details
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Notes
Serve this dish alongside a simple green salad or steamed vegetables to balance the richness of the sauce. For an extra indulgent touch, pair it with crusty bread to mop up every last bit of sauce.
Nutritional Information
- Calories: 450 per serving
- Protein: 35g
- Fat: 20g
- Carbohydrates: 25g
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the chicken and sauce, then refrigerate it in an airtight container. Reheat in the oven at 300°F until warmed through.
What if I don’t have a Dutch oven?
You can use a large oven-safe skillet or a casserole dish with a lid.
Can I substitute the cream with something lighter?
Yes, half-and-half or even plain Greek yogurt can work. Just add it after the dish has cooled slightly to prevent curdling.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of chicken stock if the sauce has thickened too much.
Related Recipes
If you enjoyed this Herb Roasted Chicken, try these comforting classics:
Conclusion
This Herb Roasted Chicken in Creamy White Sauce is more than just a meal; it’s an experience. The combination of crispy chicken, tender potatoes, and creamy sauce creates a symphony of flavors and textures that will have everyone asking for seconds. So, gather your loved ones, set the table, and enjoy the simple pleasure of a homemade feast.
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Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes
Description
There’s something magical about the aroma of roasted chicken wafting through the house. It brings a sense of comfort, like wrapping yourself in a warm blanket on a cold evening. This Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes is a dish that perfectly captures that cozy feeling, combining the timeless flavors of juicy, golden-brown chicken, earthy mushrooms, and velvety cream sauce. It’s hearty, satisfying, and perfect for gathering loved ones around the table.
Whether you’re cooking for a weeknight dinner or preparing a dish to impress guests, this recipe is versatile enough to shine in any situation. It draws inspiration from rustic countryside cooking, where simple ingredients transform into extraordinary meals. Each bite tells a story, evoking images of lush herb gardens, steaming casseroles, and shared laughter. So, grab your apron and let’s make something delicious together!
Ingredients
For the Chicken:
- 1 whole chicken (about 4 pounds), divided into 8 pieces, or 6 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
For the Sauce and Vegetables:
- 3 tablespoons salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried)
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 pound baby yellow potatoes, halved
- 1/4 cup heavy cream
Instructions
Step One: Prepare the Chicken
Preheat your oven to 325°F (163°C). Pat the chicken pieces dry with paper towels. This helps the skin crisp up during cooking. In a small bowl, mix 2 teaspoons of salt and 1/2 teaspoon of black pepper. Rub the mixture all over the chicken, including underneath the skin.
Step Two: Sear the Chicken
Heat a 3 to 5-quart Dutch oven over medium-high heat. Add the butter and let it melt until it’s foamy. Place the chicken pieces skin-side down in the pot and cook for 3–5 minutes on each side until golden brown. You’ll likely need to do this in batches. Remove the chicken and set it aside on a plate.
Step Three: Sauté the Vegetables
In the same pot, add the mushrooms, shallots, celery, and garlic. Stir frequently, allowing the vegetables to soak up the butter and develop a golden color. The mushrooms will release their juices after a few minutes. Season the vegetables with the remaining salt, pepper, sage, and parsley.
Step Four: Create the Sauce
Once the vegetables are softened and fragrant, sprinkle the flour over them. Stir well to coat everything evenly. Gradually pour in the chicken stock, about 1/2 cup at a time, stirring constantly to prevent lumps. Bring the mixture to a gentle boil and let it thicken for about 5 minutes. The sauce should have the consistency of a thin gravy.
Step Five: Add the Potatoes and Chicken
Stir the halved potatoes into the sauce, ensuring they’re evenly coated. Nestle the seared chicken pieces on top of the vegetables and sauce, skin-side up.
Step Six: Roast to Perfection
Place the Dutch oven in your preheated oven. Roast uncovered for 40–45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Step Seven: Finish with Cream
Remove the pot from the oven and stir in the heavy cream. This step adds a luxurious richness to the sauce. Cover the pot and let it rest for at least 10 minutes before serving.
Notes
Serve this dish alongside a simple green salad or steamed vegetables to balance the richness of the sauce. For an extra indulgent touch, pair it with crusty bread to mop up every last bit of sauce.
