Go Back
–+ servings
Roasted Chicken in Creamy White Sauce

Roasted Chicken in Creamy White Sauce for Cozy Nights

This Herb Roasted Chicken in Creamy White Sauce is a comforting and satisfying family-friendly meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Whole Chicken (cut into 8 pieces) Can be swapped with 4 skin-on breasts or 6 thighs.
For the Vegetables
  • 1 teaspoon Kosher Salt Adjust if using regular salt.
  • 1 teaspoon Black Pepper Freshly ground is ideal.
  • 1 pound Baby Yellow Potatoes Substitute with red or new potatoes if needed.
  • 8 ounces Brown Mushrooms Try portobello or cremini in place of brown mushrooms.
  • 2 tablespoons Shallots (chopped) Red or yellow onion can substitute.
  • 2 stalks Celery (diced) Can be omitted or swapped with carrots.
  • 3 cloves Garlic (minced) Use shallots or garlic powder if necessary.
For the Sauce
  • 4 tablespoons Salted Butter Unsalted butter can be used as a substitute.
  • 1 tablespoon Minced Sage Fresh herbs enhance flavor.
  • 1 tablespoon Minced Parsley Dried herbs can work in a pinch.
  • 1 quarter_cup All-Purpose Flour Gluten-free flour can be an alternative.
  • 1 cup Dry White Wine Chicken broth is a great non-alcoholic swap.
  • 2 cups Chicken Stock Vegetable stock is a lighter option.
  • 1 cup Heavy Cream Consider half-and-half or milk for a lighter variation.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Pat the chicken pieces dry with paper towels and season generously with kosher salt and black pepper.
  3. Melt butter in a large Dutch oven over medium heat, add chicken pieces and brown for 3-5 minutes on each side.
  4. Add chopped shallots, diced celery, and brown mushrooms to the butter, sauté for about 5-7 minutes until softened.
  5. Stir in minced garlic, sage, and parsley; sauté for an additional minute.
  6. Sprinkle flour over the vegetables; cook for approximately 2 minutes to eliminate raw flour taste.
  7. Pour in dry white wine, scrape bottom of the pot to deglaze, and let simmer for 2-3 minutes.
  8. Gradually pour in chicken stock, bringing to a gentle simmer for about 5 minutes until thickened.
  9. Add baby yellow potatoes and nestle browned chicken on top of the vegetables and sauce.
  10. Roast uncovered in the preheated oven for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  11. Stir in heavy cream and let the dish rest for about 10 minutes before serving.

Nutrition

Serving: 1portionCalories: 600kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

The flavors deepen overnight, making it even tastier the next day. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!