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Herb Roasted Chicken in Creamy White Wine Sauce with Mushrooms & Potatoes

Bring warmth and elegance to your table with this Herb Roasted Chicken in Creamy White Wine Sauce. Juicy, tender chicken is seasoned with fresh herbs, roasted to perfection, and finished in a velvety white wine cream sauce loaded with mushrooms and baby potatoes. Whether you’re hosting a holiday gathering, enjoying Sunday dinner with family, or cooking a cozy weeknight meal, this recipe strikes the perfect balance between rustic comfort and refined flavor.

Why You’ll Love This Recipe

  • Simple but elegant: Easy enough for weeknights, but special enough for the holidays.
  • Moist & flavorful: Herbs infuse the chicken with aroma while roasting locks in juiciness.
  • Decadent sauce: A luxurious mix of garlic, shallots, mushrooms, dry white wine, and cream turns this dish into something extraordinary.

Ingredients

  • Chicken: One whole chicken cut into 8 pieces, or swap with 4 skin-on breasts or 6–8 bone-in thighs.
  • Butter: For browning and flavor.
  • Mushrooms: Brown mushrooms give the best earthy depth.
  • Shallots (or onion): Adds mild sweetness.
  • Celery & Garlic: For aromatic flavor.
  • Herbs: Fresh or dried sage and parsley (thyme or rosemary also work beautifully).
  • Flour: Helps thicken the sauce.
  • Dry White Wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay.
  • Chicken stock: Or substitute vegetable stock.
  • Baby potatoes: Gold or red work well.
  • Cream: Or half-and-half for a lighter sauce.

Step-by-Step Instructions

1. Season & brown the chicken
Pat chicken dry, season under and over the skin with salt and pepper. In a Dutch oven, melt butter over medium-high heat. Sear chicken 3–5 minutes per side until golden. Remove and set aside.

2. Sauté vegetables
Add mushrooms, shallots, celery, and garlic to the pot. Cook until softened and fragrant, then season with remaining salt, pepper, sage, and parsley.

3. Build the sauce
Sprinkle flour over vegetables and stir to coat. Pour in white wine, scraping up any browned bits. Gradually stir in chicken stock, letting the sauce thicken to a light gravy consistency.

4. Add potatoes & chicken
Stir potatoes into the sauce. Nestle chicken pieces on top.

5. Roast
Transfer Dutch oven to a preheated 325°F (163°C) oven. Roast 40–45 minutes, until chicken reaches 165°F (74°C).

6. Finish the sauce
Remove from heat, stir in cream, and cover to rest for 10 minutes.

7. Serve
Ladle chicken, potatoes, and mushrooms into bowls and spoon creamy white wine sauce generously over the top.

Tips for Success

  • Use bone-in, skin-on chicken for the juiciest meat and extra flavor.
  • Don’t rush the sauce—let it reduce slightly for richness.
  • Let chicken rest after roasting so juices redistribute.

Serving Ideas

Pair with crusty bread or soft dinner rolls to soak up the sauce. Add a crisp green salad or roasted vegetables for balance. For holidays, serve alongside pumpkin soup or festive sides.

Final Thoughts

This Herb Roasted Chicken in Creamy White Wine Sauce is a dish that feels both comforting and elegant. With tender roasted chicken, hearty potatoes, and a luxurious mushroom wine sauce, it’s a recipe you’ll turn to again and again—whether for weeknight comfort or holiday celebrations.