Herb Roasted Chicken White Sauce (Print Version)
Golden chicken, potatoes, and mushrooms in a creamy herb sauce—comforting and full of flavor for any night.
# Ingredients:
→ Main Ingredients
01 -
4 bone-in chicken thighs, skin-on
02 -
2 cups baby potatoes, halved
03 -
1 cup sliced mushrooms (cremini or button)
04 -
½ cup heavy cream
05 -
1 cup chicken broth
06 -
1 tablespoon olive oil
07 -
2 cloves garlic, minced
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried rosemary
10 -
Salt and pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Directions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Season the chicken thighs with salt, pepper, thyme, and rosemary, ensuring even coverage.
03 -
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes. Remove them and set aside.
04 -
In the same skillet, add minced garlic and mushrooms; sauté for 2-3 minutes until softened. Adjust seasoning if needed.
05 -
Toss in the baby potatoes, stirring to combine with the mushrooms.
06 -
Pour in the chicken broth and heavy cream, stirring well to integrate all ingredients and flavors.
07 -
Nestle the seared chicken thighs on top of the vegetables in the skillet.
08 -
Transfer the skillet to the preheated oven and bake for 35-40 minutes. The chicken should be cooked through, and potatoes tender.
09 -
Once done, remove from the oven and let it sit for a few minutes. Garnish with fresh parsley before serving.