Experience a comforting and elegant dish featuring tender, herb-infused roasted chicken pieces nestled in a rich, creamy garlic herb sauce with mushrooms and baby potatoes. This version removes the wine while keeping the deep, savory flavors intact—perfect for family dinners or special occasions.
Why You’ll Love This Recipe
- Rich and Savory Flavor – The combination of fresh herbs, garlic, and butter creates a deeply satisfying taste.
- One-Pot Convenience – Everything is cooked in a single Dutch oven, making cleanup easy.
- Creamy Yet Light Sauce – The sauce is velvety smooth without being too heavy.
- Perfect for Any Occasion – Whether it’s a cozy family dinner or a special gathering, this dish impresses.
- Customizable – Use chicken breasts, thighs, or a mix of both to suit your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken stock + 1 tablespoon lemon juice (replaces white wine)
- 2 cups chicken stock
- 1 pound baby yellow potatoes, halved
- ¼ cup heavy cream
Directions
1. Season the Chicken
- Pat the chicken pieces dry with paper towels.
- In a small bowl, mix 2 teaspoons of salt and ½ teaspoon of black pepper.
- Rub this mixture all over the chicken pieces, including under the skin.
2. Sear the Chicken
- In a 3 to 5-quart Dutch oven, melt the butter over medium-high heat.
- Add the seasoned chicken, skin-side down, and brown for about 3 to 5 minutes per side until golden.
- Remove from the pot and set aside on a plate.
3. Sauté the Vegetables
- In the same pot, add mushrooms, shallots, celery, and garlic.
- Cook for about 7 minutes until mushrooms release their juices and shallots soften.
- Season with the remaining salt, black pepper, sage, and parsley.
4. Prepare the Sauce
- Sprinkle flour over the vegetables and stir to coat evenly.
- Pour in ½ cup chicken stock mixed with lemon juice, scraping up any browned bits.
- Gradually add the remaining chicken stock, stirring continuously until the sauce thickens.
5. Assemble and Bake
- Stir in the halved baby potatoes.
- Place the browned chicken pieces on top.
- Transfer to a preheated oven at 375°F (190°C).
- Roast, uncovered, for 40 to 45 minutes, until the chicken reaches 165°F (74°C) and potatoes are tender.
6. Finish the Sauce
- Remove from the oven and stir in the heavy cream.
- Cover and let it rest for 10 minutes to allow flavors to meld.
7. Serve
- Plate the chicken alongside the creamy mushroom and potato mixture.
- Garnish with extra fresh parsley if desired.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Servings: 4 servings
- Calories: Approximately 650 kcal per serving
Variations
- Dairy-Free Option: Use olive oil instead of butter and replace heavy cream with coconut milk.
- Low-Carb Version: Swap baby potatoes for cauliflower florets or turnips.
- Extra Veggies: Add carrots or green beans for more color and nutrients.
- Spicy Twist: Sprinkle in red pepper flakes for a mild heat.
- Herb Swap: Try rosemary or thyme instead of sage for a different aromatic touch.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, adding a splash of chicken stock or cream if needed.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, but bone-in chicken provides more flavor and moisture. Adjust cooking time as boneless cooks faster.
2. What can I use instead of heavy cream?
You can substitute half-and-half, whole milk, or coconut milk for a lighter option.
3. Can I make this ahead of time?
Yes! You can cook everything except the final cream step, then reheat and stir in the cream before serving.
4. Do I need a Dutch oven?
A large oven-safe skillet or deep pan with a lid can work, but a Dutch oven distributes heat best.
5. Can I add other vegetables?
Absolutely! Carrots, parsnips, or green beans work well in this dish.
6. How do I know when the chicken is fully cooked?
Use a meat thermometer; it should read 165°F (74°C) at the thickest part.
7. Can I make this recipe without flour?
Yes! Use cornstarch mixed with water as a thickener instead.
8. Will this recipe work with turkey?
Yes! Use turkey thighs or drumsticks and adjust the cooking time as needed.
9. How can I make the sauce thicker?
Let it simmer a little longer, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
10. What should I serve with this dish?
It’s a complete meal, but you can add a side of roasted veggies or a fresh salad.
Conclusion
This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a delightful, one-pot meal that’s full of rich, comforting flavors. With tender chicken, creamy mushroom sauce, and perfectly cooked baby potatoes, it’s perfect for any occasion. Whether you make it for a family dinner or a gathering, it’s sure to be a hit. Enjoy this simple yet elegant dish with minimal cleanup!
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Herb Roasted Chicken in Creamy Garlic Herb Sauce
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
Description
This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a rich, comforting dish featuring tender, golden-roasted chicken, baby potatoes, mushrooms, and shallots, all simmered in a luxurious creamy sauce. No wine needed—this recipe delivers deep, savory flavors perfect for family dinners or special occasions!
Ingredients
For the Chicken:
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons salted butter
For the Vegetables & Herbs:
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
For the Sauce & Potatoes:
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken stock + 1 tablespoon lemon juice (replaces white wine)
- 2 cups chicken stock
- 1 pound baby yellow potatoes, halved
- ¼ cup heavy cream
Instructions
1. Season the Chicken:
- Pat the chicken dry with paper towels.
- In a small bowl, mix 2 teaspoons of salt and ½ teaspoon of black pepper.
- Rub the seasoning mixture all over the chicken, including under the skin.
2. Sear the Chicken:
- Melt butter in a 3 to 5-quart Dutch oven over medium-high heat.
- Add the chicken pieces, skin-side down, and brown for 3-5 minutes per side, until golden brown.
- Remove from the pot and set aside.
3. Sauté the Vegetables:
- In the same pot, add mushrooms, shallots, celery, and garlic.
- Cook for about 7 minutes, stirring occasionally, until mushrooms release their juices and shallots become translucent.
- Season with the remaining 1 teaspoon salt, ½ teaspoon black pepper, sage, and parsley.
4. Make the Sauce:
- Sprinkle flour over the sautéed vegetables and stir well.
- Pour in ½ cup chicken stock mixed with 1 tablespoon lemon juice, scraping up any browned bits from the pot.
- Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps.
5. Assemble & Bake:
- Add the halved baby potatoes, stirring to coat them in the sauce.
- Nestle the seared chicken pieces on top.
- Transfer the Dutch oven to a preheated oven at 375°F (190°C).
- Roast uncovered for 40-45 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.
6. Finish the Sauce:
- Remove the pot from the oven and stir in the heavy cream until fully incorporated.
- Cover with a lid or foil and let it rest for 10 minutes.
7. Serve & Enjoy:
- Plate the herb-roasted chicken alongside the creamy mushroom and potato mixture.
- Garnish with extra fresh parsley if desired.
Notes
- Make It Dairy-Free: Use olive oil instead of butter and coconut milk instead of heavy cream.
- For Extra Crispy Skin: Broil for 3-5 minutes at the end of baking.
- Pairing Ideas: Serve with roasted vegetables, crusty bread, or a side salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, One-Pot Meals, Comfort Food
- Method: Dutch Oven, Roasting
- Cuisine: French-Inspired, Mediterranean