Craving a cozy, yet elegant dinner that feels like fine dining at home? Herb Roasted Chicken in Creamy White Wine Sauce brings together succulent roasted chicken with earthy mushrooms and velvety white wine cream sauce—perfect for family meals or special gatherings.
Why You’ll Love This Dish
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Comfort meets sophistication: Juicy chicken infused with fresh herbs, swimming in a rich, creamy white wine sauce
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Rustic yet refined: One-pan simplicity, yet impressive enough for holiday or weekend dinners .
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Crowd-pleaser: A recipe many have returned to again and again—one Reddit user called it “a truly delectable dish,” even cooked in a 5 qt French oven
“While it took me MUCH longer than the recipe’s given time to cook it, this was a truly delectable dish! I cooked it in my 5 qt French Oven.”
Ingredients
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1 whole chicken, cut into 8 pieces (or 4 skin‑on breasts / 6 bone‑in thighs)
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1 tbsp kosher salt, divided
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1 tsp black pepper, divided
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3 tbsp salted butter
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1 cup brown mushrooms, halved
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3 shallots, diced
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2 celery stalks, chopped
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3 garlic cloves, minced
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1 tbsp minced sage
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2 tsp parsley, minced
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¼ cup flour
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½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
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2 cups chicken stock
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1 lb baby yellow potatoes, halved
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¼ cup cream
Kitchen Tools
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Large oven-proof skillet or Dutch oven
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Tongs or spatula
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Measuring cups and spoons
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Knife and cutting board
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Meat thermometer (optional but helpful)
Step‑by‑Step Instructions
1. Preheat & Season
Preheat oven to 325 °F (163 °C). Pat chicken dry. Rub all sides (and under skin) with 2 tsp salt + ½ tsp pepper
2. Brown the Chicken
In a 3–5 qt Dutch oven, melt butter over medium-high heat. Sear chicken (skin-side down) for 3–5 min/side until golden. Transfer pieces to a plate .
3. Sauté Veggies & Herbs
Add mushrooms, shallots, celery, garlic to the same pot. Season with the remaining salt and pepper, sage, and parsley; sauté until soft, about 7 min
4. Thicken & Deglaze
Sprinkle flour over veggies; stir to coat. Pour in white wine, scraping up browned bits
5. Add Stock & Simmer
Pour in chicken stock gradually, stirring. Bring to boil until slightly thickened—about 5 min .
6. Add Potatoes & Chicken
Stir in potatoes. Arrange chicken pieces skin-side up in sauce.
7. Roast
Transfer pot to oven and roast 40–45 min, or until chicken reaches 165 °F (74 °C) internally
8. Finish with Cream
Remove from oven, stir in cream, then tent the pot and rest 10 min before serving
9. Serve & Enjoy
Spoon creamy mushroom-potato sauce over chicken servings.
Tips for Best Results
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Bone-in, skin-on chicken keeps meat juicy and gives rich flavor .
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Under-skin seasoning infuses deeper flavor.
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Deglazing is vital: it lifts caramelized bits that build sauce complexity.
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Take time to rest after cooking; juices redistribute and sauce thickens.
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Veggie variants: swap celery or add carrots, kale, or spinach for more texture.
Nutritional Estimate (per serving, 4 servings)
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Calories: ~400 kcal
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Protein: ~30 g
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Fat: ~25–30 g
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Carbs: ~12 g (from potatoes, veggies, flour)
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Sodium: ~500 mg (varies by salt used)
Conclusion
The Herb Roasted Chicken in Creamy White Wine Sauce elevates a humble chicken dinner into an unforgettable culinary experience. With its crisped, herb-kissed exterior and creamy, wine-rich sauce, it offers warmth and elegance in every bite. Plus, it’s a one-pot wonder with minimal cleanup.
