Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes Recipe

Introduction

This Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is a comforting and flavorful one-pan meal. Tender chicken thighs roast alongside earthy mushrooms and baby potatoes in a rich, creamy sauce. It’s perfect for a cozy dinner that feels special yet is easy to prepare.

Ingredients

• 4 bone-in chicken thighs (skin-on)
• 2 cups baby potatoes, halved
• 1 cup sliced mushrooms (cremini or button)
• ½ cup heavy cream
• 1 cup chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Season the chicken thighs with salt, pepper, thyme, and rosemary, ensuring even coverage.
3. Step 3: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes, then remove and set aside.
4. Step 4: In the same skillet, add minced garlic and mushrooms. Sauté for 2-3 minutes until softened. Adjust seasoning with salt and pepper if needed.
5. Step 5: Add the halved baby potatoes to the skillet, stirring to combine with the mushrooms.
6. Step 6: Pour in the chicken broth and heavy cream. Stir well to integrate all ingredients and flavors.
7. Step 7: Nestle the seared chicken thighs on top of the vegetables in the skillet.
8. Step 8: Transfer the skillet to the preheated oven and bake for 35-40 minutes until the chicken is cooked through and the potatoes are tender.
9. Step 9: Remove from the oven and let sit for a few minutes. Garnish with fresh parsley before serving.

Tips & Variations

• For extra flavor, marinate the chicken thighs in olive oil, garlic, and herbs for 30 minutes before cooking.
• Swap baby potatoes for fingerlings or red potatoes if preferred.
• Add a splash of white wine to the sauce for a subtle depth of flavor.
• Use fresh herbs like thyme and rosemary instead of dried for a brighter taste.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work but reduce the baking time to about 25-30 minutes to avoid overcooking.

What can I do if I don’t have an oven-safe skillet?

You can sear the chicken and cook the vegetables in a regular skillet, then transfer everything to a baking dish before placing it in the oven.

Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes Recipe

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★★★★★

4.8 from 55 reviews

This Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes recipe offers a comforting and flavorful one-pan meal. Juicy bone-in chicken thighs are seasoned with aromatic herbs and seared to perfection, then baked alongside tender baby potatoes and mushrooms in a luscious creamy white sauce. It’s an easy, elegant dish perfect for family dinners or entertaining guests.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 4 bone-in chicken thighs (skin-on)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Vegetables

• 2 cups baby potatoes, halved
• 1 cup sliced mushrooms (cremini or button)
• 2 cloves garlic, minced

Sauce and Cooking

• ½ cup heavy cream
• 1 cup chicken broth
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. Prep the Chicken: Season the chicken thighs evenly with salt, pepper, dried thyme, and dried rosemary to infuse the meat with herbaceous flavor.
3. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until the skin is golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove chicken from skillet and set aside.
4. Cook the Vegetables: In the same skillet, add minced garlic and mushrooms. Sauté for 2-3 minutes until the mushrooms soften and garlic is aromatic. Season with salt and pepper if needed.
5. Add Potatoes: Add the halved baby potatoes to the skillet, stirring to mix them with the mushrooms and garlic, allowing them to begin cooking in the flavorful oil.
6. Combine Liquids: Pour in the chicken broth and heavy cream, stirring to combine and create a creamy base for the vegetables and chicken.
7. Return the Chicken: Place the seared chicken thighs back on top of the vegetables and sauce in the skillet, skin-side up.
8. Bake: Transfer the skillet to the preheated oven and bake for 35-40 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
9. Garnish and Serve: Remove from oven carefully, let the dish rest for a few minutes to allow flavors to settle, then sprinkle chopped fresh parsley on top before serving.

Notes

• Ensure the skillet is oven-safe to avoid transferring food and mess.
• Using bone-in, skin-on chicken thighs enhances flavor and keeps the meat juicy.
• You can substitute baby potatoes with fingerling potatoes for a similar effect.
• For a lighter option, swap heavy cream for half-and-half but note the sauce won’t be as rich.
• Make sure the chicken is fully cooked by checking the internal temperature with a food thermometer.

Keywords: herb roasted chicken, creamy white sauce, mushroom chicken recipe, roasted baby potatoes, easy chicken dinner, one pan chicken recipe