Name: Herb Roasted Chicken in Creamy White Wine Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs; 1 tbsp (12 g) kosher salt, divided; 1 tsp black pepper, divided; 3 tbsp (44 g) salted butter; 1 cup (236 g) brown mushrooms, halved; 3 shallots, diced; 2 medium stalks celery, chopped; 3 cloves garlic, minced; 1 tbsp (4 g) dried or fresh sage, minced; 2 tsp dried or fresh parsley, minced; 1/4 cup (32 g) all-purpose flour; 1/2 cup (120 ml) dry white wine; 2 cups (480 ml) chicken stock; 1 lb (454 g) baby yellow potatoes, halved; 1/4 cup cream

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If you’re a fan of cozy, comforting dinners that feel a little fancy without a ton of fuss, you’re going to love this Herb Roasted Chicken in Creamy White Wine Sauce Recipe. I first tried this dish on a chilly weekend and instantly fell for the way the herbs and wine-infused cream sauce make every bite rich and soulful. The roasting crisps the chicken skin to perfection, while the sauce adds that luscious touch that keeps you coming back for more.

It’s the kind of recipe that works beautifully for a family dinner, date night at home, or even when you’re craving something special but don’t want to spend hours in the kitchen. The balance of fresh herbs with the smooth white wine sauce brings a depth of flavor that truly elevates simple roasted chicken. Trust me, once you make Herb Roasted Chicken in Creamy White Wine Sauce Recipe, it will become a reliable go-to whenever you want to impress effortlessly.

Ingredients You’ll Need

These ingredients come together like old friends, each bringing something essential to the table. From the earthy mushrooms to the fragrant herbs and that splash of white wine, every component plays a key role in making the sauce and roasted chicken sing.

Whole chicken or chicken pieces: I like to use bone-in, skin-on thighs for extra flavor and juicy results, but breasts or cut-up whole chicken work great too.
Kosher salt: Essential for seasoning the chicken evenly and enhancing all those natural flavors.
Black pepper: Freshly ground gives a nice, subtle kick without overpowering the herbs.
Salted butter: This adds richness and helps brown the mushrooms and shallots beautifully.
Brown mushrooms: Their earthiness pairs well with the creamy white wine sauce, giving texture and depth.
Shallots: They melt into the sauce creating a sweet, delicate onion flavor.
Celery stalks: Adds a subtle aromatic freshness to the sauce and keeps it balanced.
Garlic: Minced fresh garlic is a must; it infuses the sauce with that irresistible aroma.
Sage and parsley: Fresh or dried, these herbs bring the signature herbal note that defines this recipe.
All-purpose flour: Helps thicken the sauce without making it heavy.
Dry white wine: This is the secret that boosts the flavor profile, giving the sauce a slight tang and elegance.
Chicken stock: Use good quality stock to deepen the savory notes in the sauce.
Baby yellow potatoes: Roasted alongside, they soak up some of that gorgeous sauce—pure bliss!
Cream: Adds that dreamy silky texture that ties the whole dish together.

Variations

I love how flexible this Herb Roasted Chicken in Creamy White Wine Sauce Recipe is—feel free to tweak it based on what you have or your flavor preferences. Cooking should be fun and personal!

Use chicken breasts for a leaner version: When I’m watching calories but still want that comforting feel, I swap in skin-on breasts and reduce the cream slightly.
Add fresh thyme or rosemary: If you have other herbs on hand, mixing them in can add a lovely twist—I especially love rosemary with those potatoes.
Swap cream for coconut milk: For a dairy-free spin, coconut milk works well and adds a subtle exotic touch without overpowering the sauce flavors.
Add white pearl onions or carrots: For extra veggies, toss them in with the potatoes—makes the meal even heartier and colorful.

How to Make Herb Roasted Chicken in Creamy White Wine Sauce Recipe

Step 1: Season the Chicken and Prepare for Roasting

Start by patting your chicken pieces dry—this is crucial for crispy skin. Then, season liberally with kosher salt and black pepper on all sides. I like to let the chicken sit at room temperature for about 15 minutes while I prep the other ingredients. This helps it roast evenly and locks in juices.

Step 2: Roast the Chicken and Potatoes

Arrange your chicken pieces on a roasting pan or baking sheet, skin side up, and scatter the halved baby yellow potatoes around them. Pop everything into a 425°F (220°C) oven and roast for about 35-40 minutes. You’ll know it’s ready when the skin is golden and crispy and the internal temperature reads 165°F (74°C). Keep an eye on the potatoes—they should be tender and caramelized when done.

Step 3: Sauté the Mushrooms, Shallots, Celery, and Garlic

While the chicken roasts, melt the butter in a large skillet over medium heat. Add the mushrooms first and cook until they release their moisture and start to brown—this usually takes around 6-7 minutes. Then add the diced shallots, chopped celery, and minced garlic. Sauté everything together until fragrant and soft, about 3-4 minutes.

Step 4: Make the Creamy White Wine Sauce

Sprinkle the flour over the cooked vegetables and stir well to coat. This is your thickener, so cook it for about a minute to avoid that raw flour taste. Then slowly pour in the dry white wine, stirring constantly to prevent lumps. Follow with the chicken stock, and bring everything to a low simmer. Let it cook for 8-10 minutes, until it thickens up nicely. Stir in the minced sage, parsley, and cream last for that final velvety touch.

Step 5: Combine and Serve

Once your roasted chicken and potatoes are ready, plate them up and generously spoon over your creamy white wine sauce. If you want to dazzle guests, drizzle a little extra sauce and add some fresh parsley leaves on top. The sauce is so rich and flavorful, it’s the perfect partner for that crispy, herb-roasted chicken.

How to Serve Herb Roasted Chicken in Creamy White Wine Sauce Recipe

Herb Roasted Chicken in Creamy White Wine Sauce Recipe - Recipe Image

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley and a few thyme sprigs for a pop of color and fresh aroma. Sometimes, I add a twist of lemon zest—it brightens the creamy sauce beautifully and cuts through the richness just right.

Side Dishes

Since the sauce is already super flavorful, I like to keep sides simple. Steamed green beans or roasted asparagus work wonderfully. A crisp green salad with a light vinaigrette can also balance the creamy richness of the chicken and sauce.

Creative Ways to Present

For special occasions, try serving the chicken on a large wooden board surrounded by baby potatoes and garnished with edible flowers or herb sprigs—it adds such a beautiful rustic charm. I’ve also layered the chicken and sauce over creamy mashed potatoes for a comforting twist that’s a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually finish them within 2-3 days. The sauce thickens as it cools, so when you reheat, adding a splash of chicken stock or cream helps bring back that velvety texture.

Freezing

This Herb Roasted Chicken in Creamy White Wine Sauce Recipe freezes well if you want to batch cook. Freeze in single portions with sauce separate if possible, to avoid the chicken skin getting soggy. Thaw overnight in the fridge before reheating.

Reheating

I gently reheat leftovers on the stovetop over low heat, stirring often and adding a bit more cream or stock to loosen the sauce as needed. Avoid microwaving if you can—slow reheating preserves that crispy texture on the chicken skin better.

FAQs

Can I make this Herb Roasted Chicken in Creamy White Wine Sauce Recipe without wine?

Yes! If you prefer to skip the wine, you can substitute an equal amount of additional chicken stock with a splash of lemon juice or white grape juice to mimic the acidity. The flavor won’t be exactly the same but will still be delicious and creamy.
What’s the best kind of white wine to use for the sauce?

I recommend using a dry white wine like Sauvignon Blanc or Pinot Grigio. They have enough acidity to balance the cream and herbs without being too fruity or sweet. Avoid cooking wines with added salt or preservatives for the best taste.
Can I make this recipe gluten-free?

Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch (use half the amount when substituting cornstarch). The sauce will still thicken nicely and taste fantastic.
How do I know when the chicken is fully cooked?

The safest way is to check the internal temperature with a meat thermometer; it should reach 165°F (74°C). The juices should run clear when pierced near the bone, and the skin should be nicely browned and crispy.
Can I use frozen chicken for this recipe?

You can, but make sure to thaw it fully in the fridge overnight before starting. Using frozen chicken straight away will affect cooking time and may result in unevenly cooked meat.

Final Thoughts

This Herb Roasted Chicken in Creamy White Wine Sauce Recipe is one of those dishes that feels like a warm hug after a long day. The combination of crispy skin, tender chicken, and that dreamy sauce is simply unbeatable. I always find myself looking forward to making it again and again, especially when I want a meal that’s both comforting and a little special. Give it a try—you’ll be amazed how a few simple ingredients come together to create something truly memorable.