Herb Roasted Chicken in Creamy White Sauce with Mushrooms & Potatoes

Enjoy the deliciousness of Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes—a comforting one-pot meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs (skin-on)
to taste Salt
to taste Pepper

For the Vegetables

1 lb Baby Potatoes
8 oz Sliced Mushrooms (cremini/button)
2 cloves Garlic (minced)

For the Creamy Sauce

1 cup Heavy Cream
1 cup Chicken Broth low-sodium recommended
2 tbsp Olive Oil or vegetable oil

For the Herbs

1 tsp Dried Thyme
1 tsp Dried Rosemary
2 tbsp Fresh Parsley (chopped) for garnish

Equipment

oven-safe skillet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, dried thyme, and rosemary.
Sear the chicken in a skillet until golden brown and crispy on both sides.
Sauté garlic and mushrooms in the same skillet until the mushrooms soften.
Add halved baby potatoes and stir with mushrooms and garlic.
Pour in chicken broth and heavy cream, mixing well and bringing to a simmer.
Nestle the seared chicken back into the skillet.
Transfer to the oven and bake for 35-40 minutes until chicken is cooked through.
Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Consider marinating the chicken with the herb mixture for deeper flavors. For a thicker sauce, add cornstarch mixed with cold water before baking.

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