Name: Herb Roasted Chicken in Creamy White Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in thighs); 1 tbsp kosher salt, divided; 1 tsp black pepper, divided; 3 tbsp salted butter; 1 cup brown mushrooms, halved; 3 shallots, diced; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 tbsp fresh or dried sage, minced; 2 tsp fresh or dried parsley, minced; ¼ cup all-purpose flour; 2 cups chicken stock; 1 lb baby yellow potatoes, halved; ¼ cup cream (or half-and-half)

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This Herb Roasted Chicken in Creamy White Sauce is one of those dishes that brings the warmth and richness of comfort food with a beautifully elevated touch. The tender roasted chicken, infused with herbs and surrounded by creamy, flavorful sauce, turns any meal into something memorable.

Why You’ll Love This Recipe

I love how it turns everyday ingredients into a truly indulgent, wholesome dish. The herbs deepen the flavor, while the creamy sauce wraps everything in a silky finish. It’s hearty, rustic, and perfect for either a family dinner or a cozy night to treat myself.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in thighs)
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
3 tablespoon salted butter
1 cup brown mushrooms, halved
3 shallots, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon fresh or dried sage, minced
2 teaspoon fresh or dried parsley, minced
¼ cup all-purpose flour
2 cups chicken stock
1 lb baby yellow potatoes, halved
¼ cup cream (or half-and-half)

directions

Preheat the oven to 325 °F (163 °C).
Pat the chicken dry. Rub it with 2 teaspoon of salt and ½ teaspoon of pepper, making sure to get under the skin.
In a large Dutch oven, melt the butter over medium-high heat. Brown the chicken for 3–5 minutes per side, then remove and set aside.
Add mushrooms, shallots, celery, and garlic to the pot. Cook until the mushrooms release their moisture and it mostly evaporates, about 7 minutes.
Stir in the remaining salt, pepper, sage, and parsley.
Sprinkle flour over the vegetables and toss to coat. Slowly stir in the chicken stock, about 1 cup at a time, until the mixture thickens into a smooth sauce.
Add the potatoes, then return the chicken to the pot, nestling it into the sauce.
Transfer the Dutch oven to the oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C).
Remove from oven, stir in the cream, and let it rest for 10 minutes before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 90 minutes
Total time: About 1 hour and 40 minutes

Variations

Switch up the herbs with thyme, rosemary, or oregano for different flavor profiles.
Use boneless chicken thighs or breasts for quicker cooking.
Red potatoes or small Yukon Golds both work wonderfully.
Lighten it up with half-and-half instead of full cream.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken and sauce in a baking dish, add a splash of stock or cream, cover with foil, and warm in a 325 °F oven for about 20 minutes. For a faster option, the microwave works well too—just cover the dish with a damp paper towel to keep it moist.

FAQs

“Can I use boneless chicken?”

Yes, I’ve used boneless thighs or breasts, and they work great. They cook faster—about 30 minutes in the oven—and stay juicy in the creamy sauce.

“Is it okay to leave out the mushrooms?”

Absolutely. I sometimes skip them or replace them with chopped carrots or even more celery for a different texture and flavor.

“What if I don’t have shallots?”

I substitute them with a small yellow onion. It changes the flavor slightly, but it still tastes delicious.

“How do I keep the sauce from becoming too thick?”

I stir in extra stock a little at a time if it gets too thick while reheating. The cream keeps it smooth and rich without needing too much adjustment.

“Can this be made ahead of time?”

Yes, I often make it earlier in the day and reheat it gently before serving. The flavors meld beautifully as it sits.

Conclusion

This dish has become a favorite in my kitchen. I love how the herbs, creamy sauce, and tender chicken come together in a single pot. It’s simple enough for everyday dinners but has a richness that makes it feel special every time.

Herb Roasted Chicken in Creamy White Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

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Description

Tender herb-roasted chicken simmered in a creamy white sauce with mushrooms, shallots, and baby potatoes, delivering a comforting and elevated one-pot meal.

Instructions

Preheat the oven to 325 °F (163 °C).
Pat the chicken dry. Rub it with 2 teaspoon of salt and ½ teaspoon of pepper, making sure to get under the skin.
In a large Dutch oven, melt the butter over medium-high heat. Brown the chicken for 3–5 minutes per side, then remove and set aside.
Add mushrooms, shallots, celery, and garlic to the pot. Cook until the mushrooms release their moisture and it mostly evaporates, about 7 minutes.
Stir in the remaining salt, pepper, sage, and parsley.
Sprinkle flour over the vegetables and toss to coat. Slowly stir in the chicken stock, about 1 cup at a time, until the mixture thickens into a smooth sauce.
Add the potatoes, then return the chicken to the pot, nestling it into the sauce.
Transfer the Dutch oven to the oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C).
Remove from oven, stir in the cream, and let it rest for 10 minutes before serving.