Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce

Enjoy a comforting and elegant Herb Roasted Chicken in Creamy White Wine Sauce, featuring perfectly seasoned, juicy chicken infused with fresh herbs and topped with a luxurious, velvety sauce made from white wine and heavy cream. This dish is simple to prepare, packed with vibrant flavors, and perfect for both weeknight dinners and special occasions.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken and Herbs

  • 1 whole chicken (about 3–4 lbs) or equivalent skin-on chicken parts
  • 2 tablespoons olive oil or butter
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper, to taste

Sauce

  • 2 tablespoons butter
  • 2 shallots or 1 small onion, finely chopped
  • 1 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, or Chardonnay)
  • 1 cup heavy cream
  • Additional fresh herbs for sauce (parsley, thyme, or rosemary), chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Pat the chicken dry with paper towels. Rub it generously with olive oil or butter, then season all over, including under the skin, with salt, pepper, and chopped fresh herbs. Let the chicken sit at room temperature while preheating the oven.
  2. Roast the Chicken: Place the chicken in a roasting pan and surround with crushed garlic cloves and extra fresh herbs. Roast in a preheated oven at 400°F (200°C) until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C), about 45-60 minutes depending on size.
  3. Make the Sauce: Remove the chicken from the pan and set aside to rest. Place the roasting pan on medium heat and sauté finely chopped shallots or onions in butter until translucent. Pour in the white wine to deglaze the pan, scraping up browned bits, and reduce the liquid by half.
  4. Add Cream and Herbs: Lower the heat and stir in the heavy cream, allowing the sauce to thicken gently. Stir in additional fresh herbs, then taste and season with salt and pepper as needed.
  5. Serve: Carve the chicken and drizzle the warm creamy white wine sauce over the top. Garnish with freshly chopped parsley or chives and serve immediately for a stunning and delicious meal.

Notes

  • Use room temperature chicken to ensure even cooking and juiciness.
  • Rest the chicken after roasting to let juices redistribute for moist meat.
  • Choose a dry white wine for an optimal sauce flavor without added sweetness.
  • Keep the sauce warm and avoid boiling to prevent curdling.
  • Fresh herbs make a significant difference in flavor; avoid dried if possible.
  • Save and use pan drippings to boost the sauce’s depth and richness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American / European
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 38 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 45 g
  • Cholesterol: 140 mg

Keywords: herb roasted chicken, creamy white wine sauce, roasted chicken recipe, white wine sauce chicken, easy roast chicken, creamy chicken dinner, herb chicken