Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
- Prep the Chicken: Season the chicken thighs evenly with salt, pepper, dried thyme, and dried rosemary to infuse the meat with herbaceous flavor.
- 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.
- 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.
- 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.
- Combine Liquids: Pour in the chicken broth and heavy cream, stirring to combine and create a creamy base for the vegetables and chicken.
- Return the Chicken: Place the seared chicken thighs back on top of the vegetables and sauce in the skillet, skin-side up.
- 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.
- 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
