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Herb Roasted Chicken in Creamy White Wine Sauce delights!

Herb Roasted Chicken in Creamy White Wine Sauce is a delightful dish featuring tender chicken thighs roasted in a rich and creamy sauce, perfect for any occasion.
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Prep Time 10 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup white wine such as Sauvignon Blanc
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, garlic powder, thyme, and rosemary.
  3. Once the oil is hot, add the chicken thighs skin-side down to the skillet. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes.
  4. Remove the chicken from the skillet and set aside. In the same skillet, pour in the white wine, scraping the bottom to deglaze the pan. Let it simmer for 2-3 minutes.
  5. Stir in the heavy cream and Dijon mustard, mixing well until combined. Return the chicken thighs to the skillet, skin-side up.
  6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Once cooked, remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1chicken thigh with sauceCalories: 450kcalCarbohydrates: 4gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 800mgSugar: 1g

Notes

  • For a lighter version, substitute half of the heavy cream with low-fat milk or chicken broth.
  • Add vegetables such as asparagus or spinach to the skillet during the last 10 minutes of roasting for added nutrition and flavor.

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