Print

Herb Roasted Chicken in Creamy White Sauce

Print Recipe

A perfectly roasted herb chicken bathed in a rich and velvety creamy white sauce, ideal for a comforting and elegant dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with salt, pepper, thyme, and rosemary.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken, skin-side down, until golden brown, about 5-7 minutes.
  3. Flip chicken and sear the other side for 3 minutes. Remove chicken and set aside.
  4. Reduce heat to medium and add butter to the skillet. Once melted, stir in minced garlic and cook for 1 minute.
  5. Sprinkle flour over the butter and garlic, stirring constantly to make a roux, cooking for 1-2 minutes until lightly golden.
  6. Gradually whisk in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese until sauce thickens slightly.
  7. Return chicken to the skillet, skin-side up, spoon some sauce over the top.
  8. Transfer skillet to the oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from oven, garnish with fresh parsley, and serve hot with creamy sauce.

Notes

For extra flavor, marinate the chicken in herbs and garlic for a few hours before cooking, and serve with mashed potatoes or steamed vegetables.

Find it online: https://momsgate.com/herb-roasted-chicken-in-creamy-white-sauce/