Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes
Indulge in the rich flavors of Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes. This comforting dish features succulent chicken thighs, tender baby potatoes, and earthy mushrooms enveloped in a velvety creamy sauce. Ideal for family gatherings or weeknight dinners, this one-pan wonder is as easy to prepare as it is delightful to eat. With minimal cleanup and maximum flavor, you’ll impress your guests and satisfy your cravings with every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, thyme, and rosemary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 5–7 minutes on skin-side until golden brown; flip and cook for another 5 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic and sliced mushrooms for 2–3 minutes until softened.
- Add halved baby potatoes, stirring to combine.
- Pour in chicken broth and heavy cream; stir to create a creamy sauce.
- Nestle seared chicken thighs on top of the vegetables.
- Bake in the preheated oven for about 35–40 minutes until chicken is cooked through (165°F/75°C) and potatoes are tender.
- Allow to rest for a few minutes before serving. Garnish with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg