I love this rich and comforting dish that brings together tender chicken and earthy mushrooms in a silky wine sauce. My grandmother used to make something similar on chilly evenings when I was growing up in Colorado, and the aroma alone would bring the whole family running to the kitchen. She’d serve it with crusty bread for soaking up every drop of sauce, and we’d sit around the table long after our plates were empty, just talking and laughing. This Herb Roasted Chicken in Creamy White Wine Sauce captures that same warmth and comfort, with crispy golden skin, flavorful herbs, and a sauce so good you’ll want to soak up every last drop.
The beauty of this recipe lies in its simplicity. You brown the chicken, build a flavorful base with vegetables and herbs, nestle everything together, and let the oven work its magic. The result is juicy, tender chicken with perfectly cooked potatoes swimming in a luxurious cream sauce infused with white wine and herbs. It’s the kind of meal that makes you look like a kitchen genius without requiring hours of work.
Table of Contents
Ingredients for Herb Roasted Chicken in Creamy White Wine Sauce
I always start with quality bone-in, skin-on chicken pieces because they create the most flavorful, moist results. The skin protects the meat during roasting while rendering its fat into the sauce for added richness. My go-to is a mix of breasts and thighs, but you can use whatever your family prefers.
- 1 whole chicken divided into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs)
- 1 tablespoon kosher salt (divided) – I recommend using kosher salt for better control and even seasoning
- 1 teaspoon black pepper (divided)
- 3 tablespoons salted butter
- 1 cup brown mushrooms (halved) – In my experience, cremini or baby bella mushrooms add the best earthy depth
- 3 shallots (diced)
- 2 medium stalks celery (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh sage (minced) or 1 teaspoon dried sage – My preference is fresh sage when available for brightest flavor
- 2 teaspoons fresh parsley (minced) or 1 teaspoon dried parsley
- ¼ cup all-purpose flour
- ½ cup dry white wine (such as Sauvignon Blanc, Chardonnay, or Pinot Grigio) – I usually use whatever I’d happily drink
- 2 cups chicken stock (room temperature or warm works best)
- 1 lb baby yellow potatoes (halved) – Pro tip: Choose potatoes that are roughly the same size for even cooking
- ¼ cup heavy cream
Step-by-Step Instructions
I recommend preheating your oven first so it’s ready when you need it. This recipe builds flavor in layers, and each step is crucial for the final result. The lower oven temperature of 325°F ensures the chicken cooks evenly without drying out.
Step 1: Preheat your oven to 325°F. Pat the chicken pieces completely dry with paper towels, which helps achieve crispy, golden skin. Mix 2 teaspoons of salt and ½ teaspoon of pepper in a small dish, then rub this seasoning generously all over the chicken. For extra flavor, gently lift the skin and rub some seasoning directly on the meat underneath.
Step 2: Melt the butter in your Dutch oven over medium-high heat. Once it’s shimmering and hot, add the seasoned chicken pieces skin-side down. Let them brown undisturbed for 3 to 5 minutes per side until they develop a deep golden color. This step creates foundational flavor through the Maillard reaction. Don’t worry if some bits stick to the pan – those are flavor gold. Transfer the browned chicken back to your plate and set aside.
Step 3: Add mushrooms, shallots, celery, and garlic to the pot with the remaining butter and chicken drippings. Stir to coat everything evenly. The mushrooms will initially absorb all the liquid, then release their moisture after a few minutes. Once they soften and the shallots turn translucent (about 7 minutes), season with the remaining salt, pepper, sage, and parsley. You’ll know they’re ready when the shallots look almost see-through.
Step 4: Sprinkle the flour over the vegetables and toss to coat completely. Cook for about 1 minute, stirring constantly – this cooks out the raw flour taste and creates the base for your creamy sauce. Pour in the white wine, scraping the bottom of the pot with your wooden spoon to release any flavorful browned bits stuck to the surface. These bits add incredible depth to your sauce.
Step 5: Slowly add the chicken stock about 1 cup at a time, stirring constantly. This gradual addition prevents lumps and helps the sauce thicken properly. Bring the mixture to a boil and cook for about 5 minutes until it reaches a consistency that coats the back of a spoon but still drips off easily – think thin gravy rather than thick paste.
Step 6: Stir in the halved potatoes, then arrange the browned chicken pieces on top, skin-side up. Don’t cover the pot – keeping it uncovered helps the skin stay crispy and allows the sauce to reduce slightly. Transfer to your preheated oven and roast for 40 to 45 minutes, until a meat thermometer reads 165°F in the thickest part of the chicken (usually the breast or thigh).
Step 7: Remove the pot from the oven carefully (it’ll be hot). Stir the cream into the sauce around the chicken – the residual heat will warm it through. Cover with a lid or loosely tent with foil (this means draping foil over the top without sealing edges) and let rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist, tender chicken. Serve hot with generous spoonfuls of the creamy wine sauce.
Side Dishes That Complete This Meal
This rich, savory dish pairs beautifully with sides that balance its creamy, herb-forward flavors and add textural contrast.
Crusty Artisan Bread: Nothing beats a warm baguette or sourdough bread for soaking up every drop of that luxurious wine sauce. The crispy exterior and soft interior create the perfect vehicle for the creamy mushroom gravy.
Simple Arugula Salad: A peppery arugula salad dressed with lemon vinaigrette cuts through the richness of the cream sauce while adding fresh, bright notes. The acidity balances the dish perfectly and adds nutritional value.
Roasted Green Beans: Tender-crisp green beans roasted with garlic and a squeeze of lemon provide a vibrant color contrast and light, fresh flavor that complements the hearty chicken without competing with it.
Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley offer a comforting, neutral base that showcases the sauce. They’re especially perfect for family dinners when you want to stretch the meal a bit further.
Garlic Mashed Potatoes: While the dish includes potatoes, some families love adding creamy garlic mashed potatoes on the side for an extra-indulgent comfort food experience, especially during holiday gatherings.
Keeping Your Chicken Fresh and Delicious
Store any leftover chicken and sauce in airtight containers in the refrigerator for 2 to 3 days. The flavors actually deepen overnight as the herbs continue to infuse the sauce, making leftovers especially delicious.
For reheating, I recommend using the stovetop over low heat with a splash of chicken stock to loosen the sauce. This gentle method prevents the chicken from drying out and keeps the sauce creamy. You can also reheat individual portions in the microwave at 50% power for 2 to 3 minutes, stirring the sauce halfway through.
This dish is wonderfully versatile for meal prep. Divide the chicken, potatoes, and sauce into individual containers for easy weeknight dinners. The recipe also scales beautifully if you’re feeding a crowd or want extra leftovers for busy days ahead.
FAQs
Can I make this recipe without wine?
Yes, simply replace the white wine with an equal amount of chicken stock plus 1 tablespoon of lemon juice or white wine vinegar. The acid is important for balancing the richness of the cream and brightening the overall flavor profile.
Can I use boneless, skinless chicken instead?
While you can use boneless, skinless chicken, the cooking time will be shorter (about 25 to 30 minutes), and you’ll lose some of the rich flavor and crispy texture that bone-in, skin-on pieces provide. Check for doneness at 25 minutes to avoid overcooking.
What if I don’t have a Dutch oven?
Any oven-safe pot or deep skillet with a 3 to 5 quart capacity will work beautifully. You can also brown the chicken in a regular skillet, then transfer everything to a roasting pan for the oven portion.
Conclusion
This Herb Roasted Chicken in Creamy White Wine Sauce proves that impressive dinners don’t require complicated techniques or hours of preparation. With simple ingredients, one pot, and straightforward steps, you’ll create a restaurant-quality meal that brings warmth and comfort to your table. The combination of crispy chicken, tender potatoes, and velvety sauce makes this recipe a keeper for weeknight dinners and special occasions alike. Give it a try tonight and watch it become a family favorite that you’ll make again and again.
Herb Roasted Chicken in Creamy White Wine Sauce
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C).
- Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this seasoning mixture all over the outside and underneath the skin of the chicken.
- In a 3 to 5 quart Dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the pot and brown it on both sides, cooking for about 3 to 5 minutes per side. Remove the chicken from the pot and put it back onto the plate. Set aside.
- To the pot, add the mushrooms, shallots, celery, and garlic. Stir the vegetables around, coating them in the remaining hot butter. The mushrooms will soak up all of the liquid in the pan for a few minutes, then release their own juices. Once this happens, season the vegetables with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley. Cook for about 7 minutes total until mushrooms are softened and shallots are translucent.
- Sprinkle the flour over the vegetables and toss to coat. Cook for 1 minute, stirring constantly. Pour in the white wine, deglazing the pot. Scrape around the edges and bottom of the pot to remove any browned bits.
- Slowly pour in the chicken stock, adding about 1 cup at a time, stirring as you pour. This will help the sauce to thicken gradually. Continue to stir, letting the sauce come to a boil. Cook for about 5 minutes until the sauce is slightly thickened, about the consistency of a thin gravy that coats the back of a spoon.
- Add the potatoes to the sauce and stir. Then, top the vegetables with the pieces of chicken, skin-side up. Place the entire uncovered pot into the preheated oven. Roast the chicken for 40 to 45 minutes, or until a thermometer reads an internal temperature of 165°F (74°C).
- Remove the pan from oven and stir the cream into the sauce. Cover the pot with a lid or tent it loosely with foil. Leave it to rest for at least 10 minutes before serving.
- Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.
Notes
