Herb Roasted Chicken in Creamy White Wine Sauce
Herb Roasted Chicken in Creamy White Wine Sauce with tender chicken, fresh herbs, and a rich, smooth sauce perfect for dinner.
Ingredients
- 4 chicken thighs or breasts
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese optional
Instructions
- Preheat oven to 400°F.
- Season chicken with salt, pepper, and herbs.
- Heat olive oil in an oven-safe pan and sear chicken until golden. Remove and set aside.
- Melt butter in the same pan and cook garlic until fragrant.
- Add white wine and simmer for a few minutes.
- Stir in chicken broth and heavy cream.
- Return chicken to the pan and spoon sauce over it.
- Transfer to oven and roast for 20–25 minutes until fully cooked.
- Remove and sprinkle Parmesan cheese if desired.
- Serve warm.
Notes
Use dry white wine for best flavor.
Do not overcook chicken to keep it tender.
Simmer sauce properly before adding cream.
Do not overcook chicken to keep it tender.
Simmer sauce properly before adding cream.