Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes
Delight in the rich flavors of Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes, a comforting dish perfect for family dinners or special occasions. This recipe features succulent chicken thighs nestled in a creamy, herb-infused sauce accompanied by tender potatoes and earthy mushrooms. The combination provides a hearty meal that is both satisfying and easy to prepare, making it an ideal choice for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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
- 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 for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, thyme, and rosemary.
- In a large oven-safe skillet, heat olive oil over medium-high heat and sear the chicken thighs skin-side down until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes before setting aside.
- In the same skillet, sauté minced garlic and sliced mushrooms for about 2-3 minutes.
- Add halved baby potatoes to the skillet and stir to combine.
- Pour in chicken broth and heavy cream; mix well.
- Nestle seared chicken thighs on top of vegetables; transfer skillet to the oven.
- Bake for 35-40 minutes until the chicken is cooked through and potatoes are tender.
- Allow resting before serving; garnish with fresh parsley.
Nutrition
- Serving Size: 1 chicken thigh with sauce and potatoes (approximately 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg