Name: Herb Roasted Chicken in Creamy White Wine Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 1 whole chicken (about 4-5 lbs), broken down into pieces; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 cloves garlic, minced; 1 shallot, finely chopped; 1 cup heavy cream; 1 tablespoon Dijon mustard; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: chopped parsley for garnish

Herb Roasted Chicken in Creamy White Wine Sauce a golden, crispy-skinned chicken roasted with fresh herbs and finished in a silky white wine cream sauce — this rustic and comforting dish brings elegance to my table without much effort. It’s the kind of meal I make when I want something hearty yet refined, ideal for cozy evenings or casual dinner parties.

Why You’ll Love This Recipe

I love how this recipe blends simple ingredients with classic techniques to deliver bold flavor and irresistible texture. The chicken turns out perfectly golden and tender, while the creamy white wine sauce brings depth and richness to every bite. Plus, it’s a one-pan dish, which means less cleanup and more time to enjoy. The combination of rosemary, thyme, and garlic gives it that slow-cooked, from-scratch vibe, even though it’s ready in about an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 4-5 lbs), broken down into pieces

2 tablespoons olive oil

1 tablespoon unsalted butter

4 cloves garlic, minced

1 shallot, finely chopped

1 cup heavy cream

1 tablespoon Dijon mustard

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 teaspoon salt

1/2 teaspoon black pepper

Optional: chopped parsley for garnish

Directions

I start by preheating the oven to 375°F (190°C).

Then I pat the chicken dry and season it generously with salt and pepper.

In a large oven-safe skillet or Dutch oven, I heat the olive oil over medium-high heat and sear the chicken, skin-side down, for 5-7 minutes until it’s golden. After flipping, I sear the other side for another 4-5 minutes before setting the chicken aside.

I reduce the heat to medium and add the butter to the pan, sautéing the garlic and shallot until they’re fragrant and translucent, about 2-3 minutes.

I deglaze the pan with white wine, scraping up the browned bits for extra flavor, and let it simmer for 3-4 minutes to reduce slightly.

Then I stir in the cream and Dijon mustard, and nestle the chicken back into the pan along with the rosemary and thyme.

I transfer the pan to the oven and roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Before serving, I remove the herbs and optionally sprinkle fresh parsley on top.

I like to serve this hot with crusty bread, mashed potatoes, or roasted vegetables to soak up that luscious sauce.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: Approximately 480 kcal per serving

Variations

Boneless Chicken: Sometimes I swap in boneless, skin-on thighs for quicker cooking and easier serving.

Mushroom Addition: I love adding sautéed mushrooms to the sauce for a deeper umami flavor.

Lighter Sauce: If I’m looking for a lighter version, I use half-and-half instead of heavy cream.

Wine Substitute: When I want to skip the wine, I replace it with low-sodium chicken broth and a splash of white wine vinegar.

Spicy Twist: A pinch of red pepper flakes gives the sauce a gentle heat that I really enjoy.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to use the stovetop over low heat, adding a splash of cream or broth to keep the sauce smooth. The microwave works too, but I cover the dish to prevent drying. I don’t recommend freezing this dish due to the cream-based sauce, which can separate after thawing.

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FAQs

How do I know when the chicken is fully cooked?

I always use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat.

Can I make this ahead of time?

Yes, I sometimes prepare the sauce and sear the chicken in advance, then finish everything in the oven just before serving.

What wine should I use for the sauce?

I go for a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay — nothing too sweet.

Can I make this dish dairy-free?

To make it dairy-free, I skip the butter and cream, replacing them with a plant-based alternative like coconut cream, though the flavor will change.

What sides go best with this dish?

I like serving this with creamy mashed potatoes, roasted vegetables, or even egg noodles — anything that can soak up the sauce works beautifully.

Conclusion

This herb roasted chicken in creamy white wine sauce is one of my go-to recipes when I want something that feels special without spending hours in the kitchen. It’s hearty, rustic, and packed with flavor, making it perfect for both family dinners and entertaining guests. Once I tried it, it instantly became a staple in my comfort food rotation.

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